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 evokes the first cocoa beans given to Christopher Columbus when he landed on the island of Guanaja in 1502. Made from a blend of fine cocoa beans from Trinidad, the Dominican Republic, Jamaica, Ghana, Côte d'Ivoire, and Madagascar, it revolutionized chocolate making by introducing the idea of chocolate with a high cocoa content and low sugar content.
The 12 kg bag is our professional size, designed for artisans, food service 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 main choice for enrobing, molding, or ganache.
| Bitterness | 5/5 |
|---|---|
| Acidity | 3/5 |
| Fruity | 2/5 |
| Roasted | 5/5 |
| Length | 5/5 |
Valrhona's official sensory profile, rated on 5 axes.
Tasting notes
Example for guidance, based on the settings below. Adjust the quantity to suit your recipe.
| What can it be used for? | Chocolate mousse (175 g / serves 4) |
|---|---|
| How many servings? | 3 batches |
| Quantity required | 525 g |
| Recommended size | 1 1 kg bag |
| Tempering allowance (10%) | 578 g |
Tip: Always allow 10% extra for natural tempering losses. Buy the largest size possible: the price per kg is always better value.
Rating based on the applications recommended by Valrhona for this product.
Valrhona's official tempering curve for this chocolate.
Ingredients officially recommended by Valrhona to enhance this chocolate.
Valrhona products that perfectly complement this product.
A creative idea by Patissland to showcase this product's unique profile.
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 |
| Created by Valrhona | 1986 |
| Status | Iconic Valrhona product |
| Fluidity | 3 drops out of 5 |
| Available sizes | 250 g, 1 kg, 3 kg |
| 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) |
250 g to try it or make an occasional dessert. 1 kg for a regular home pastry chef (5-15 desserts). 3 kg or more for professional kitchens and use: the price per kg is significantly more advantageous in larger formats.
Couverture chocolate is chocolate with a high cocoa butter content (generally over 31%) intended for professionals. Its fluidity makes it suitable for coating, molding and all fine chocolate-making techniques.
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required, simply melting is sufficient.
Around 35 to 40 Valrhona beans per 100 g. A practical format for precise gram-by-gram measuring without weighing once you get used to it.
Ideally at 16-18 °C, in a dry place away from light and odors. Avoid the refrigerator (condensation = bloom). In a resealed bag, keeps for 18 months.
Explore the Valrhona collection, chocolates and pralines, bonbon molds on Patissland.
