Valrhona - Iconic Chocolate
Guanaja Cocoa Beans 70% Chocolate
The most iconic Valrhona chocolate. Created in 1986, the first 70% in the world.
Guanaja 70% is the iconic Valrhona chocolate, the first 70% in the world when 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, Dominican Republic, Jamaica, Ghana, Ivory Coast, and Madagascar, it revolutionized chocolate making by establishing the idea of a high cocoa content and low sugar chocolate.
1Choose the right size
Compare sizes: price per kilo, savings made, and recommended use. The largest size always offers the best price per kg.
250g
Discovery, 1 to 3 desserts
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1kg
Amateur pastry chef, 5 to 15 desserts
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3kg
Experienced pastry chef, 15 to 30 desserts
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Technical characteristics
70%
Cocoa
Guaranteed minimum 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 on 5 axes.
Tasting notes
4How much chocolate do you need?
Required quantity525 g
Recommended size1 bag of 1kg
Tempering margin (10%)578 g
Advice: Always plan 10% extra for natural tempering losses. Buy the largest size possible: the price per kg is always more advantageous.
5For what use?
Evaluation according to applications recommended by Valrhona for this reference.
Ganaches★★★★★
Mousses★★★★★
Molded chocolates★★★★★
Bars★★★★★
Coatings★★★★★
Ice creams & sorbets★★★★★
6Tempering curve
The official Valrhona curve for this chocolate.
1
Melting
50 - 55 °C
Bain-marie or microwave in stages
2
Cooling
28 - 29 °C
Crystallization of the right crystals
3
Working
31 - 32 °C
Ideal molding temperature
Tip: To simplify, use Mycryo cocoa butter (1% of the chocolate weight) added at 34-35 °C. Fast and reliable tempering favored by professionals.
7Flavor accords
Ingredients officially recommended by Valrhona to enhance this chocolate.
red fruits
ginger
tonka bean
salted butter caramel
citrus
spices
8Partners of this chocolate
Valrhona products that perfectly complement this reference.
9Signature recipe for this chocolate
A creative idea by Patissland to highlight the unique profile of this reference.
Guanaja 70% pure cocoa mousse
InspirationClassic mousse based on pâte à bombe, without whipped cream to preserve the purity of the cocoa. Served with some citrus zest and a touch of fleur de sel.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Blend |
| Type | Dark |
| Cocoa content | Minimum 70% |
| Valrhona creation | 1986 |
| Status | Iconic Valrhona reference |
| Fluidity | 3 drops out of 5 |
| Available sizes | 250g, 1kg, 3kg |
| Storage | 18 months at 16-18 °C, protected from humidity |
| Allergens | Milk (depending on reference). Possible presence of nuts, soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Which size to choose: 250g, 1kg, or 3kg?
250g to discover or for an occasional dessert. 1kg for a regular amateur pastry chef (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?
A couverture chocolate is a chocolate with a high cocoa butter content (usually over 31%) intended for professionals. Its fluidity allows coating, molding, and all fine chocolate techniques.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and preservation. For uses where it is mixed (mousses, ganaches, biscuits): not required, simple melting is enough.
How many beans in 100g?
About 35 to 40 Valrhona beans per 100g. Convenient size for measuring by the gram without weighing once you are used to it.
How to store Valrhona chocolate?
Ideally at 16-18 °C, in a dry place, away from light and odors. Avoid the refrigerator (condensation = whitening). In a resealed bag, shelf life 18 months.
To go further
Explore the Valrhona collection, chocolates and pralines, candy molds on Patissland.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
