VALRHONA P125 Coeur de Guanaja - Concentrate, Dark Chocolate Couverture
Made from the same fine cocoa as Guanaja, P125 Cœur de Guanaja 80% is less sweet than regular chocolate and has a strong flavour intensified by a higher content of dry cocoa matter.
Inspired by pastry chefs seeking a chocolate to use in recipes in which the fat content restricts the amount of chocolate that can be added. Valrhona’s R&D department and L’Ecole du Grand Chocolate create Coeur de Guanaja through careful research and groundbreaking technology. Coeur de Guanaja will give you the ability to boost the chocolate intensity of numerous recipes with no compromise in texture.
- 80% cocoa
- 19% sugar
- 36% fat content
Application: Creams and sorbets, souffles, molten or lava cakes, chocolate fillings, chocolate mousses, pastry creams and custards, biscuits, sponges and butter cakes
Storage: Keep in a dry, cool place at between 60.8/64.4 °F (16/18 °C)
Product of France
Please note: We refrain from shipping chocolate during summer months when the temperature is relatively warm. This is in anticipation that the chocolate will not melt during the shipping process. At above 26°C, cocoa butter in chocolate products may start melting, and recrystallize as white streaks or marks on the chocolate's surface. This phenomenon is called 'fat bloom'. While it may not have the perfect appearance, bloomed chocolates are safe to eat and use in recipes.