Description
An Exceptional Dark Chocolate for Haute Pâtisserie
A cornerstone of the Valrhona range, Guanaja 70% dark chocolate revolutionized the world of chocolate-making upon its creation in 1986.
Its name pays homage to the island of Guanaja in Honduras, where Christopher Columbus first encountered cacao beans in 1502.
The result of a complex blend of *grands crus* from exceptional *terroirs*—including Trinidad, the Dominican Republic, Jamaica, Ghana, Ivory Coast, and Madagascar—Guanaja is distinguished by its remarkable aromatic power and great length on the palate.
Aromatic Profile and Tasting Notes
- Opening: An elegant, distinct, and sustained bitterness.
- Heart: The warmth of roasted cacao nibs and notes of freshly ground coffee.
- Finish: Complex nuances of dried fruits and precious woods.
Professional Applications and Working with the Chocolate
Versatile and high-performing, Guanaja 70% ensures impeccable results in the professional kitchen:
- Molding & Enrobing: Produces a fine, crisp shell with an optimal sheen.
- Ganaches & Mousses: Provides structure and a bold, assertive chocolate intensity.
- Ice Cream & Pastry: Ideal for ice creams, fruit-forward sorbets, and travel cakes (biscuits de voyage).
Recommended Flavor Pairings
For your signature creations, pair Guanaja 70% with:
- Fruits & Spices: Red berries (raspberry, blackcurrant), roasted nuts/dried fruits, ginger, and Tonka bean.
- Indulgent Flavors: Salted-butter caramel, single-origin coffee, and candied citrus peel.
