Other formats available
Valrhona's most iconic chocolate. Created in 1986, the world's first 70% chocolate.
Guanaja 70% is Valrhona's iconic chocolate, the world's first 70% chocolate when it was created in 1986. Its name recalls 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 idea of chocolate with a high cocoa content and low sugar content.
This 250g bag is the discovery size, ideal for an occasional dessert or for trying this product before investing in a larger package. For regular use, the 1kg, 3kg, and 12kg sizes offer a much better price per kg: find them just below under “Other sizes available.”
Official Valrhona sensory profile, rated across 5 axes.
Tasting notes
Evaluation based on the applications recommended by Valrhona for this product.
Valrhona's official curve for this chocolate.
50–55°C
28–29°C
31–32°C
Tip: To simplify things, use Mycryo cocoa butter (1% of the chocolate's weight), added at 34–35°C. Fast and reliable tempering, praised by professionals.
Ingredients officially recommended by Valrhona to enhance this chocolate.
Valrhona products that perfectly complement this reference.
A creative idea by Patissland to showcase the unique profile of this reference.
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.
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Blend |
| Type | Dark |
| Cocoa content | 70% minimum |
| Valrhona creation | 1986 |
| Status | Iconic Valrhona reference |
| Fluidity | 3 drops out of 5 |
| Available sizes | 250g, 1kg, 3kg, 12kg |
| Storage | 18 months at 16–18°C, protected from moisture |
| Allergens | Milk (depending on the product). May contain tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250g to try it or for an occasional dessert. 1kg for a regular home pastry chef (5–15 desserts). 3kg or more for workshops and professional use: the price per kg is significantly more advantageous in larger formats.
Couverture chocolate is chocolate with a high cocoa butter content (generally more than 31%) intended for professionals. Its fluidity allows for coating, molding, and all fine chocolate-making techniques.
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.
Approximately 35 to 40 Valrhona fèves per 100g. A practical format for measuring by the gram without weighing once you are used to it.
Ideally at 16–18°C, in a dry place away from light and odors. Avoid the refrigerator (condensation = sugar bloom). In a resealed bag, it keeps for 18 months.
Explore the Valrhona collection, chocolates and pralines, and chocolate molds on Patissland.
