Dark Baking Chocolate Guanaja 70%- 8.8oz

Dark Baking Chocolate Guanaja 70%- 8.8oz

How can you imagine Valrhona baking chocolates without mentioning the iconic Guanaja 70%? Launched in 1986, Valrhona shook up the world of chocolate by marketing what was, at the time, the most bitter chocolate in the world. It soon became a benchmark for the world's greatest chefs.

Read all about the birth of Guanaja 70% dark baking chocolate

A supplier to the world's finest tables since its creation, it was in 1986 that Valrhona took up its first great challenge, creating the world's bitterest chocolate with 70% cocoa. At the time, all chocolates on the market contained less than 70% cocoa. Such a high cocoa content meant a complete rethink of the way things were done. Valrhona had to totally reinvent itself and imagine a new way of working. It was also the start of a rigorous and controlled selection of cocoa beans, because with such a low sugar content, the quality of the cocoa must be beyond reproach, as nothing can mask any defects.

The cocoa beans are selected according to their aromatic profiles to create balanced blends with a unique taste. The result is Guanaja 70% baking chocolate, a complex blend of the aromatic profiles of typical cocoa beans from Trinidad, Dominican Republic, Jamaica, Ghana, Ivory Coast and Madagascar to create a unique, inimitable taste.

Combinations and uses of Guanaja 70% dark baking chocolate

Guanaja 70% is an exceptional blend, with balanced roasted and bitter notes. It is the intense notes of bitter cocoa nibs that give Guanaja its strength and acidity. With its singular aromatic profile, this dark chocolate goes perfectly with dried fruit, but also with any red fruit that enhances its acidity and length on the palate. For original creations, the combination with ginger or Tonka bean is also very successful. This chocolate is at its best in ice creams and sorbets, but as with all the brand's other baking chocolates, other uses are also possible. From coating chocolate bonbons to making ganache, the only limit is your imagination!

Valrhona, top-of-the-range chocolate for chefs

Aware of the importance of passing on knowledge, the Valrhona chocolate factory is a major player in training at hotel and catering high schools and chambers of cuisine and pastry trades. The company itself organizes professional training courses, as well as numerous advanced courses in chocolate-making. In 2013, Valrhona created the “Cité du Chocolat”, a living space dedicated to training and discovering the richness and applications of this exceptional product for the general public.