Bittersweet and Elegant -- Valrhona's Guanaja 70% develops extraordinary bitterness in this masterful blend of grand cru cocoa which reveals a whole aromatic and complex range of fruit, coffee, molasses and floral notes.

In 1986, Valrhona created Guanaja in a quest to capture the original taste of cacao beans. The first chocolate in the world to reach 70% cocoa. It was considered so bitter when it came out that it is cut into small squares and packaged in a metal box. It has become a great classic among dark couverture chocolates. Guanaja kicked off the Valrhona 'Mariages de Grands Crus' collection and over the years has become Valrhona's legendary chocolate and showpiece for its mastery and expertise. As definitive proof of Valrhona's commitment to taste, Guanaja is a favorite among top chefs and artisans around the world and its unmatched flavor profile has always delighted even the most discerning palates.

Recommended Applications:

• Ganache Chocolate
• Ganache Patisserie
• Coating
• Moulding
• Tablet Bar
• Ice Cream & Sorbets (Optimal)

Composition:

• 71% cocoa
• 28.5% sugar
• 42.2% fat content  

Storage: Keep in a dry, cool place at between 60.8/64.4 °F (16/18 °C)

Product of France

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Summer Shipping: 

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.

During summer months when the temperature is relatively warm, we advise adding cold packaging to your shipment in order to minimize the risk of melting.  While we are careful and diligent in maintaining the temperature of your package, we unfortunately cannot guarantee the products in the cold packaging will not be affected by unusually warm weather and irregular transit time.

Click here to choose your cold packaging. (Optional)

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