Valrhona’s most iconic chocolate. Created in 1986, the world’s first 70%.
Guanaja 70% is Valrhona’s iconic chocolate, the world’s first 70% chocolate when it was created in 1986. Its name echoes the first cocoa beans given to Christopher Columbus when he landed on the island of Guanaja in 1502. Made from a blend of fine cocoas from Trinidad, the Dominican Republic, Jamaica, Ghana, Côte d’Ivoire, and Madagascar, it revolutionized chocolate-making by establishing the concept of a chocolate with high cocoa content and low sugar content.
12kg format: who is it for?
The 12kg bag is our professional format, designed for artisans, hospitality businesses, and high-production workshops. It offers the best price per kg in the Guanaja 70% range: ideal if you use this chocolate as your primary choice for coating, molding, or ganache.
Technical specifications
70%
Cocoa
Minimum guaranteed content
Dark
Type
Couverture chocolate
●●●○○
Fluidity
3 drops out of 5
2Aromatic profile
Major profile
Balanced
Minor note
Roasted
Signature
Bitterness
Official Valrhona sensory profile, rated across 5 axes.
Tasting notes
Bitter cocoa nibsWarm, roasted notesElegant acidityLength on the palate
4How much chocolate do you need?
Required quantity525 g
Recommended format1 × 1 kg bag
Tempering allowance (10%)578 g
Advice: Always allow for 10% extra to account for natural tempering losses. Buy the largest format possible: the price per kg is always more advantageous.
5What is it for?
Evaluation based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
6Tempering curve
The official Valrhona curve for this chocolate.
1
Melting
50–55 °C
Double boiler or microwave in increments
2
Cooling
28–29 °C
Crystallization of the right crystals
3
Working
31–32 °C
Ideal molding temperature
Tip: For simplicity, use Mycryo cocoa butter (1% of the chocolate’s weight) added at 34–35 °C. Fast, reliable tempering, favored by professionals.
7Flavor pairings
Ingredients officially recommended by Valrhona to enhance this chocolate.
red berries
ginger
tonka bean
salted butter caramel
citrus
spices
8Perfect pairings for this chocolate
Valrhona products that perfectly complement this product.
A creative idea by Patissland to showcase the unique profile of this product.
Guanaja 70% pure cocoa mousse
Inspiration
Classic mousse made with pâte à bombe, without whipped cream to preserve the purity of the cocoa. Served with a few citrus zests and a touch of fleur de sel.
Complete technical sheet
Brand
Valrhona (France, Tain-l'Hermitage)
Range
Blend
Type
Dark
Cocoa content
70% minimum
Valrhona creation
1986
Status
Iconic Valrhona product
Fluidity
3 drops out of 5
Available sizes
250g, 1kg, 3kg
Storage
18 months at 16–18°C, away from moisture
Allergens
Milk (depending on the product). May contain tree nuts and soy.
Made in
France (Tain-l'Hermitage, Drôme)
Frequently asked questions
Which size should you choose: 250g, 1kg, or 3kg?
250g to try it or for an occasional dessert. 1kg for a regular home baker (5–15 desserts). 3kg or more for workshops and professional use: the price per kg is significantly better in larger formats.
What is couverture chocolate?
Couverture chocolate has a high cocoa butter content (generally over 31%) and is intended for professionals. Its fluidity allows for coating, molding, and all fine chocolate-making techniques.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, tempering is essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simply melting it is sufficient.
How many fèves are in 100g?
Approximately 35 to 40 Valrhona fèves per 100g. A convenient format for measuring to the nearest gram without weighing once you're used to it.
How should Valrhona chocolate be stored?
Ideally at 16–18°C, in a dry place away from light and odors. Avoid the refrigerator (condensation causes bloom). In a resealed bag, it keeps for 18 months.
