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 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, 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.
This 3 kg format is designed for experienced pastry chefs and kitchens handling continuous production: 15 to 30 desserts, depending on the recipes. The price per kg is significantly more advantageous than for smaller packages: this is the format to choose as soon as you use this chocolate regularly.
| Bitterness | 5/5 |
|---|---|
| Acidity | 3/5 |
| Fruity | 2/5 |
| Roasted | 5/5 |
| Length | 5/5 |
Official Valrhona sensory profile, rated on 5 axes.
Tasting notes
Example for reference, based on the parameters below. Adjust the quantity to suit your recipe.
| What is it used for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many servings? | 3 batches |
| Required quantity | 525 g |
| Recommended size | 1 bag of 1 kg |
| Tempering allowance (10%) | 578 g |
Tip: Always allow 10% extra for natural tempering losses. Buy the largest format possible: the price per kg is always better.
Rating based on the applications recommended by Valrhona for this product.
The official Valrhona tempering curve for this chocolate.
Ingredients officially recommended by Valrhona to enhance this chocolate.
Valrhona products that perfectly complement this one.
A creative idea by Patissland to showcase the unique profile of this product.
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 | At least 70% |
| Created by Valrhona | 1986 |
| Status | Iconic Valrhona product |
| Fluidity | 3 out of 5 drops |
| Available sizes | 250 g, 1 kg, 3 kg |
| Storage | 18 months at 16-18 °C, away from moisture |
| Allergens | Milk (depending on the product). May contain traces of tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250 g for trying it out or making a one-off dessert. 1 kg for a regular home baker (5-15 desserts). 3 kg or more for workshops and professional use: the price per kg is significantly better with larger formats.
Couverture chocolate has a high cocoa butter content (generally over 31%) and is intended for professionals. Its fluidity makes it suitable for coating, molding, and all fine chocolate-making techniques.
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.
About 35 to 40 Valrhona beans per 100 g. A convenient size for measuring to the nearest gram without weighing once you get used to it.
Ideally store at 16-18 °C in a dry place, away from light and odors. Avoid the refrigerator (condensation can cause bloom). Keeps for 18 months in a resealed bag.
Explore the Valrhona collection, chocolates and pralines, polycarbonate molds on Patissland.
