On the island of Madagascar, great Trinitario and Criollo cocoa varieties are produced. Madagascan producers excel in the art of fermenting the beans, producing a cocoa with a distinctive character. This is the first pure milk chocolate to come from Madagascar. One of the special features of Tanariva is its very light colour, mainly due to the cocoa from Madagascar, and its rich milk content for added indulgence. The combination of intense vanilla and milk brought to a high temperature produces beautiful notes of soft caramel.

Christophe DEVAUX - VALRHONA R&D PROJECT MANAGER