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Find SOCIÉTÉ MILLOT cocoa in
Oqo 73%
Like the crackling sound of a fire, Oqo’s whole cocoa bean pieces take you back to cocoa’s earliest origins. It has a raw, almost mineral texture, with crunchy pieces of cocoa bean which erupt like a shower of glittering sparks, and powerful acidic and fruity notes that give way to warm undertones of roasted cocoa. The *cocoa beans are from the Ambanja District (Madagascar).
Kidavoa 50%
Kidavoa 50% Single Origin* Madagascar: This milk chocolate is made using Valrhona’s double-fermentation process, and reveals fruity banana notes. It is made from *cocoa beans from Ambanja District.
Manjari 64%
Manjari, Single Origin* Madagascar, A Valrhona fruity dark chocolate Grand Cru with tangy red berry notes, made from *cocoa beans from Ambanja District.


Millot 74% - Pure Millot Plantation*
Millot* 74% organic dark chocolate, the first organic 74% couverture chocolate to source *its cocoa beans from a single Madagascan plantation: Millot, Ambanja District. This dark chocolate has a carbon footprint of 0.57kg of CO2 per kilogram of cocoa.
Tanariva 33%
Tanariva, Single Origin* Madagascar, A Valrhona milk chocolate Grand Cru with indulgent caramel notes, made from *cocoa beans from Ambanja District.

Amatika 46%
Amatika 46% is Valrhona’s first vegan couverture. It is made in Madacascan plantations, and its *cocoa beans are sourced from Ambanja District.
Pure Paste
The Valrhona dark chocolate Pure Pastes are ideal for your mousses, crémeux and ganaches, ice creams and sorbets