% of main ingredient
80% of Cocoa
Chocolat with no added cocoa butter. Cœur de Guanaja 80% is less sweet than a classic couverture and its aromatic power is enhanced by a higher amount of cocoa dry extract.
P125 Cœur de Guanaja is a chocolate with a recipe based on unique and innovative technology. It is processed using a technique that concentrates flavors while creating soft textures and an intense chocolate taste. The exceptionally low cocoa butter content opens the possibility of new, even tastier applications. P125 Cœur de Guanaja allow you to make chocolate products with strong aromatic potential. Its concentration gives preparations an even richer mahogany chocolate color.
In Japan, it was impossible to pronounce Cœur de Guanaja, so the concept P125 was invented to refer to this Grand Cru blend. P125 Cœur de Guanaja has 25% more chocolate intensity than pure cocoa paste…
Features
Optimal Application
Ice Creams & Sorbets
Recommended Applications
Mousses – Crémeux & Ganaches
Pairings
Ginger – Tonka bean – Tangy fruit – Pear – Hazelnut – Chestnut – Mint – Honey – Red berries
Best by:
18 months* *calculated based on the date of manufacture
Composition
Cocoa beans 80.2%, sugar 19.1%, emulsifier: sunflower lecithin 0.5%, natural vanilla extract 0.2%.
Kosher product
Yes
Gluten free
Yes
Packaging Format
3kg bag - 6360
Special order
No
Storage
In a dry place where temperature is maintened at 16-18°C / 60-64°F
