Valrhona – Iconic Chocolate
Guanaja Chocolate 70% Beans
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 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 cacaos 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.
1 kg size — who is it for?
This 1 kg bag is the ideal size for home bakers who cook regularly: enough to make 5 to 15 desserts (mousses, ganaches, bars, and more) without having to reorder for every recipe. Better value per quantity than the 250g size, without the commitment of a professional-size format.
Technical specifications
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 across 5 dimensions.
Tasting notes
4How much chocolate do you need?
Required quantity525 g
Recommended size1 × 1 kg bag
Tempering allowance (10%)578 g
Tip: Always allow for 10% extra to account for natural tempering losses. Buy the largest size possible: the price per kg is always more advantageous.
5What is it for?
Assessment 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 intervals
2
Cooling
28–29°C
Crystallization of the right crystals
3
Working
31–32°C
Ideal molding temperature
Tip: To simplify tempering, 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
8Chocolate companions
Valrhona products that perfectly complement this reference.
9Signature recipe for this chocolate
A creative idea by Patissland to showcase the unique profile of this reference.
Guanaja 70% pure cocoa mousse
InspirationClassic 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 data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Blend |
| Type | Dark |
| Cocoa content | 70% minimum |
| Created by Valrhona | 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 moisture |
| Allergens | Milk (depending on the reference). 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 for trying it out or 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 more advantageous in larger formats.
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 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; simple melting is sufficient.
How many fèves are there in 100g?
Approximately 35 to 40 Valrhona fèves per 100g. A practical format for measuring to the nearest gram without weighing once you are 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 = sugar bloom). In a resealed bag, it keeps for 18 months.
To go further
Explore the Valrhona collection, chocolates and pralines, and chocolate 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.
