% of main ingredient
70% of Cocoa
GUANAJA 70% develops extraordinary bitterness, revealing a whole aromatic range of warm notes while unveiling flowery notes and an intense flavor that is exceptionally long-lingering.
In 1986, Valrhona created the world’s most bitter chocolate, instantly setting a new benchmark for the industry. To create Guanaja’s unique flavor, Valrhona formulated a complex blend of the aromatic profiles found in classic cocoas from Trinidad, Dominican Republic, Jamaica, Ghana, Ivory Coast, and Madagascar. The name Guanaja is a tribute to the first cocoa beans given to the first explorers who landed on Guanaja Island in 1502.
To create these luxurious Grand Cru Chocolates, Valrhona has selected, blended and refined the best cocoa, chosen for the exemplary way each one’s aromatic potential complements the other.
70% of Cocoa
Cocoa beans 63.18%, sugar 28.7%, cocoa butter 7.7%, emulsifier: sunflower lecithin 0.4%, natural vanilla extract 0.02%.
70g chocolate bars - 10975
Store in a cool a dry place where the temperature is maintained at 14-16°C / 57-60°F.
Bittersweet & Elegant Dark Chocolate
You are using an outdated browser. Please upgrade your browser to improve your experience and security.