Valrhona · Exceptional Blend
P125 Coeur de Guanaja Beans 80% - 3 kg
Guanaja concentrate, to be used in small doses to intensify the cocoa flavor.
P125 Cœur de Guanaja is an 80% concentrated cocoa paste made from the iconic Guanaja. Designed for professionals, it is not a substitute for classic chocolate: it is added in small quantities to recipes to intensify the cocoa profile (mousses, crémeux, ice creams). A technical format intended for pastry chefs.
Technical specifications
80%
Cocoa
Guaranteed minimum content
Dark
Type
Couverture chocolate
●○○○○
Fluidity
1 drop out of 5
1Aromatic profile
Major profile
intense
Minor note
powerful
Signature
Concentrated Guanaja
Tasting notes
3How much chocolate do you need?
Required quantity525 g
Recommended format1 x 1 kg bag
Tempering allowance (10%)578 g
Tip: Always allow for 10% extra to account for natural tempering losses (residue in the mixing bowl or on the spatula). The 1 kg or 3 kg format always offers a better price per kg.
4What is it for?
Patissland evaluation based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
5Tempering curve
The official Valrhona tempering curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror-like shine, a clean snap, and perfect release from the mold.
1
Melting
50 - 55 °C
Double boiler or microwave in stages
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 after melting. A quick, reliable method favored by professionals.
6Flavor pairings
Ingredients that naturally enhance this chocolate, according to Valrhona recommendations.
coffee
nuts
tonka bean
spices
7Perfect pairings for this chocolate
Valrhona products that perfectly complement this chocolate in your creations.
8Signature recipe for this chocolate
A creative idea by Patissland to showcase the unique profile of this product.
Intense cocoa ice cream
InspirationAdd 50g of P125 to your classic chocolate ice cream to intensify the cocoa profile. Without changing the texture, it increases the bitterness by a notch.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Blend |
| Type | Dark |
| Cocoa content | Minimum 80% |
| Fluidity | 1 drop out of 5 |
| Storage | 18 months at 16–18°C, protected from moisture |
| Allergens | Milk, soy (depending on the product). May contain tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is couverture chocolate?
Couverture chocolate is chocolate with a high cocoa butter content (generally more than 31%) intended for professionals. Its fluidity allows for coating, molding, and all fine chocolate-making techniques. Valrhona has produced exclusively couverture chocolate since 1922.
What is the difference between feves and pistoles?
There is no difference in quality: feves are drop-shaped, while pistoles are flat discs. Both melt identically. Valrhona has traditionally produced feves, but also offers some products in pistoles depending on the market.
How many feves are in 100g?
Approximately 35 to 40 Valrhona feves per 100g (varies by product). A convenient format for measuring to the nearest gram without weighing once you are used to it.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simple melting is sufficient.
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. No problem if the chocolate develops a slight bloom: it can still be used in baked pastries.
To learn more
Explore the Valrhona collection, chocolates and pralines, and polycarbonate 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.
