% of main ingredient
70% of Cocoa
In 1986, Valrhona created the world’s bitterest chocolate using 70% cocoa. It was quite an achievement! This heightened cocoa content required a complete rethink of how things were done. This is when we started to select cocoas with absolute precision, because with such a low proportion of sugar there was nothing to mask imperfections. Cocoa was therefore selected according to its aromatic profile in order to create balanced blends with a unique flavor. Guanaja immediately revolutionized the market and became a benchmark product. Its name, Guanaja, is a nod to the first cocoa beans given to Christopher Columbus when he washed up on the Caribbean island of Guanaja on July 30, 1502.
GUANAJA is a masterful blend with balanced bitterness that reveals a complex range of fruit, coffee, molasses and floral notes. Guanaja is a subtle blend of cocoa aromatic profiles typical of Trinidad, the Dominican Republic, Jamaica, Ghana, Côte d’Ivoire and Madagascar. These profiles are blended to obtain Guanaja’s unique and consistent flavor, which is both bittersweet and elegant.
Ice Creams & Sorbets
Coating – Molding – Bars – Crémeux & Ganaches – Mousses
Red fruits – Ginger – Tonka bean – Salted butter caramel – Almond – Pecan – Caramel – Macadamia nut – Peanut
70% of Cocoa
Cocoa beans 63.18%, sugar 28.7%, cocoa butter 7.7%, emulsifier: sunflower lecithin 0.4%, natural vanilla extract 0.02%.
3kg bag - 4653
3 x 1kg blocks - 106
35.40 x 21.40 x 29.50
Store in a cool a dry place where the temperature is maintained at 14-16°C / 57-60°F.
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