Guanaja 70% Dark Chocolate Snacking Bar 20g

Valrhona Guanaja 70% cocoa Dark Chocolate Snacking Bar 20g

Valrhona Guanaja is made from a blend of cocoa beans from Trinidad, the Dominican Republic, Jamaica, Ghana, Côte d'Ivoire and Madagascar. Discover the Guanaja

Tasting: The Major characteristic taste are balanced including Minor note that are roasted with a overall exceptional note of bitterness Discover Guanaja's forceful tanginess and its comforting notes of bitter cocoa nibs call and respond like the warm instruments intermingling with celebratory song of a percussion section.

Top Tips: In 1986, Valrhona created the world's bitterest chocolate using 70% cocoa. It was quite an achievement! This heightened cocoa content required a complete rethink of how things were done. This is when we started to select cocoas with absolute precision, because with such a low proportion of sugar there was nothing to mask imperfections. Cocoa was therefore selected according to its aromatic profile in order to create balanced blends with a unique flavor. Guanaja immediately revolutionized the market and became a benchmark product. Its name, Guanaja, is a nod to the first cocoa beans given to Christopher Columbus when he washed up on the Caribbean island of Guanaja on July 30, 1502.

Guanaja is best for using: This 20g chocolate bar is the perfect grab and go item to keep you going through that day or even just curb a sweet craving.

Guanaja pairs best with:

• Hazelnuts: Chocolate and hazelnuts often work well together, with the latter enriching the flavor palette with toasted nuances and sometimes even adding a crunchy texture.
• Orange: This citrus fruit offers fruity, tangy notes that blend beautifully with chocolate. Traditional, timeless candied orange peel coated in dark chocolate is just one iteration of this tasty combination.
• Apricot: Apricot’s fruity flavor and dark chocolate’s slightly bitter taste form a very delicate balance.
• Tea: There is the perfect tea for every chocolate! The subtlety of Chinese black teas, for example, beautifully highlights woody-toned cocoas.
• Mint: Mint, that most capricious of ingredients, is at its most cheerful when its freshness is combined with a deep dark chocolate.
• Ginger: Dark chocolate’s bitterness contrasts deliciously with the sweet warmth of ginger.
• Chili: Ever since the days of the Mayan empire, chili has paired surprisingly well with bitter chocolate. The two form quite an explosive cocktail!

What our customers have to say: For almost a century, we have been imagining the best of chocolate with cocoa producers, artisans and all chocolate lovers, pushing the boundaries to create a fair and sustainable cocoa sector and to inspire creative and responsible gastronomy.

Our promise to be better: Thanks to our commitments, we are proud to have obtained the very demanding B Corporation® certification in January 2020.

Featured in recipes: Pralicoco Lollipop, Brioche with a melt-in-the-middle Guanaja core, Chocolate Praline Cupcakes, Chocolate Ice-cream Magnum, Vegan Chocolate Mousse