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 refers to 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 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.
1 kg size: who is it for?
This 1 kg bag is ideal for home bakers who cook regularly: enough to make 5 to 15 desserts (mousses, ganaches, bars...) without having to reorder for every recipe. Better price per quantity than the 250 g size, without committing to a professional size.
Technical specifications
Cocoa
70%
Guaranteed minimum content
Type
Dark
Couverture chocolate
Fluidity
●●●○○
3 drops out of 5
Aromatic profile
Main profile
balanced
Minor note
roasted
Signature
bitterness
Bitterness
5/5
Acidity
3/5
Fruity
2/5
Roasted
5/5
Length
5/5
Official Valrhona sensory profile, rated on 5 axes.
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 zest curls and a touch of fleur de sel.
Complete technical sheet
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 traces of tree nuts and soy.
Made in
France (Tain-l'Hermitage, Drôme)
Frequently asked questions
Your questions, our advice
Which size should I choose: 250 g, 1 kg, or 3 kg?
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 workshops and professional use: the price per kg is considerably better with larger sizes.
What is couverture chocolate?
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.
Is tempering required?
For applications where the chocolate remains visible and solid (molding, coating, decoration): yes, tempering is essential for shine, snap, and shelf life. For applications where it is mixed in (mousses, ganaches, biscuits): not required; simply melting it is sufficient.
How many fèves are there in 100 g?
Approximately 35 to 40 Valrhona fèves per 100 g. A practical way to measure by the gram without weighing once you get used to it.
How should you store Valrhona chocolate?
Ideally stored at 16-18 °C in a dry place, away from light and odors. Avoid the refrigerator (condensation = whitening). If the pouch is resealed, shelf life is 18 months.
