Box of 18 squares Guanaja dark chocolate 70%

Valrhona Box of 18 squares Guanaja dark 70%

The Valrhona Guanaja 70% dark chocolate 18 square gift box is of mixed origins including Trinidad, the Dominican Republic, Jamaica, Ghana, Côte d'Ivoire and Madagascar.

Discover the Guanaja taste:

• Major characteristic: balanced.
• Minor note: roasted.
• Exceptional note: bitterness.

Discover Guanaja's forceful tanginess and its uplifting notes of bitter cocoa nibs.

Why we love Guanaja: In 1986, Valrhona created the world's bitterest chocolate using 70% cocoa. 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. 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 gift box is perfect for a lover of dark chocolate and snacking, perfect to share or enjoy on your own, one by one.

Guanaja pairs best with:

• Nuts: Chocolate and nuts often work well together, inspiring the flavor palette with toasted tones and sometimes even adding a crunchy texture.
• Orange: with its 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 subtle balance.
• Tea: There is the perfect tea for every chocolate.
• Mint: Mint, with its freshness is combined with a deep dark chocolate to create something special.
• Ginger: Dark chocolate’s bitterness contrasts deliciously with the sweet heat of ginger.
• Chili: Ever since the days of the Mayan empire, chili has paired surprisingly well with bitter chocolate.

What our customers have to say: A chocolate lovers essential. Our promise to be better: For almost a century, we have been pushing the boundaries to create a fair and sustainable cocoa sector and to inspire creative and responsible gastronomy.

Featured in recipes: Caramel brownie, Pralicoco lollipops, Brioche with a melt-in-the-middle Guanaja core, chocolate ice-cream magnum