Guanaja 70% Dark Chocolate Valrhona – Couverture Chocolate in Beans
The Guanaja 70% is the iconic dark chocolate from Valrhona. The first chocolate in the world to reach 70% cocoa in 1986, it remains the absolute reference for pastry chefs seeking an elegant bitterness. Its aromatic profile develops notes of bitter cocoa nibs, supported by a woody strength and a hint of acidity on the finish.
An Exceptional Couverture Chocolate (70% Cocoa)
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Sensory Profile: A remarkable intensity and balanced bitterness. Guanaja stands out for its great aromatic complexity, ideal to contrast with sweet or fruity flavors.
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Technical Versatility: Thanks to its optimal fluidity (3 drops), this chocolate is perfect for molding, coating, making ganaches, mousses, or mirror glazes.
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Valrhona Quality: Guaranteed pure cocoa butter composition for perfect shine and stable crystallization during tempering.
Usage Tips and Tempering
To achieve a crunchy texture and professional shine, follow the Guanaja tempering curve:
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Melting: 50 - 55°C
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Crystallization (Cooling): 28 - 29°C
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Working: 31 - 32°C
Available Formats and Logistics
At Patissland, we adapt our packaging to your needs:
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250g and 1kg: Carefully repackaged by us in airtight bags to preserve the aromas.
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3kg: Original Valrhona bags.
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Logistics note: For professional formats (12kg), a preparation time of 48h is sometimes necessary before shipping.
Ingredients and Nutritional Information
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Ingredients: Cocoa beans, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract. Cocoa: minimum 70%.
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Allergens: Possible presence of milk and tree nuts.
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Storage: Store in a dry place between 16°C and 18°C to avoid fat bloom.
Important Note (Summer Transport): In case of high heat, the chocolate may slightly melt during transport. This does not affect its technical or taste properties once reworked.
