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 cacao 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 250 g bag is the discovery size, ideal for a one-off dessert or for trying this product before investing in a larger pack. For regular use, the 1 kg, 3 kg and 12 kg sizes offer much better value per kg: find them just below under "Other available sizes".
| 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 |
| Quantity required | 525 g |
| Recommended size | 1 bag of 1 kg |
| 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 better.
Rating based on Valrhona's recommended applications for this product.
Valrhona's official curve for this chocolate.
Ingredients officially recommended by Valrhona to enhance this chocolate.
Valrhona products that perfectly complement this product.
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 zest strips and a pinch of fleur de sel.
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Blend |
| Type | Dark |
| Cocoa content | 70% minimum |
| Valrhona creation | 1986 |
| Status | Iconic Valrhona product |
| Fluidity | 3 out of 5 drops |
| Available sizes | 250 g, 1 kg, 3 kg, 12 kg |
| Storage | 18 months at 16-18 °C, protected from moisture |
| Allergens | Milk (depending on the product). May contain traces of nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250 g for trying it out or making an occasional dessert. 1 kg for a regular home pastry chef (5-15 desserts). 3 kg or more for workshops and professional use: the price per kg is significantly better in larger sizes.
Couverture chocolate has a high cocoa butter content (usually 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, essential for shine, snap and shelf life. For applications where it is mixed in (mousses, ganaches, biscuits): not required; simple melting is sufficient.
About 35 to 40 Valrhona fèves per 100 g. A convenient size for measuring to the nearest gram without weighing once you're used to it.
Ideally at 16-18 °C, in a dry place, away from light and odors. Avoid the refrigerator (condensation = bloom). In a resealed bag, keeps for 18 months.
Explore the Valrhona collection, chocolates and pralines, chocolate molds on Patissland.
