Manjari 64%, one of Valrhona’s iconic chocolates, has just been chosen as the Top Chocolate Bar by The New York Times.

Forty-three culinary professionals were asked to name their favorite chocolate bars available in the United States for under $25. Manjari took the number one spot, with ten votes, ahead of a field of highly respected international brands.

The jury included a representative sample of chefs, pastry chefs, bakers, cookbook authors, restaurateurs, entrepreneurs, and chocolate specialists, including Dominique Ansel, Eunji Lee, Orlando Soto, and Christina Wood.

Created in 1990, Manjari 64% emerged after Valrhona teams discovered exceptional cocoa beans in Madagascar, and decided to capture their unique expressive profile in a single-origin couverture. Since then, it has become one of the brand’s most iconic products.

Its main characteristic is fruity, its secondary note is acidic, and its exceptional note is berries. The result is a coating with notes of fleshy red berries and a liveliness that feels vibrant on the palate.