Gift boxes - Squares Dark & Milk 32 square gift box

Guanaja 70% HISTORY

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 70% BLEND

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 ele gant. This blend, impeccably produced since 1986, is a showcase for genuine prowess and skill.

Jivara 40% HISTORY

Developed in 1995 following extensive testing, Jivara was the first milk chocolate to offer such a strong flavor with a real cocoa rich flavor. Just as it did with its long-running work to bring out the best in dark chocolate (not least with the creation of Guanaja), Valrhona shook up the world of milk chocolate with Jivara.

Jivara 40% BLEND

Jivara is a subtle blend of cocoa aromatic profiles typical of Ecuador and Ghana. These profiles are blended to obtain Jivara’s unique and consistent flavor, which is both creamy and cocoa-rich. This blend, impeccably produced since 1995, is a showcase for genuine prowess and skill.

Caraïbe 66% HISTORY

Created in 1988, Caraïbe is a wonderfully balanced chocolate with a mellow, well-rounded flavor. Thanks to its great equilibrium Caraïbe has become L’École Valrhona’s benchmark product. Its authentically chocolatey flavor makes it a popular choice for kitchen trials. Its profile is more accessible than Guanaja’s so it is a great favorite, particularly among children. Caraïbe’s name pays homage to the diversity of the Caribbean islands, whose cocoa beans inspired its creation.

Caraïbe 66% BLEND

Caraïbe is a subtle blend of cocoa aromatic profiles typical of the Dominican Republic, Ecuador, Jamaica and Togo. These profiles are blended to obtain Caraïbe’s unique and consistent flavor, which is both balanced and roasted. This blend, impeccably produced since 1988, is a showcase for genuine prowess and skill.

Bahibé 46% HISTORY

With its amazingly high cocoa content for a milk chocolate (46%), Bahibé is inspired by a couverture developed by Valrhona at the request of one its customers in San Francisco. Bahibé provides the perfect balance between the bitterness of pure Dominican cocoa and the sweetness of milk. The name Bahibé is a homage to the Bayahibe rose, thecactus flour which emblematizes the Dominican Republic.

Bahibé 46% ORIGIN

With its local partner, Valrhona has selected the Dominican Republic’s finest beans to create a rare chocolate variety. Our partner is a participant in Cacao Forest, a multi-stakeholder project which numbers Valrhona among its members, alongside producers, scientists, artisan chocolatiers and private companies who are all seeking to identify sustainable models. The idea is to shape the future of cocoa cultivation through agroforestry, a technique which advocates growing cacao among other trees. We combine environmental protection and good living conditions for employees with a demand for high quality and a broad aromatic palette.