Dark Chocolate Couverture, VALRHONA P125 Coeur de Guanaja - Concentrate
A Revolutionary Chocolate Concentrate
High Chocolate Content with Lower Cocoa Butter.
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 Chocolat 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.
36% fat content
Cocoa beans, sugar, soya lecithin, emulsifier, vanilla natural extract
Creams and sorbets, souffles, molten or lava cakes, chocolate fillings, chocolate mousses, pastry creams and custards, biscuits, sponges and butter cakes
Keep in a dry, cool place at between 60.8/64.4 °F (16/18 °C)
Available in 3kg and 500g package.
Product of France