Description
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 a subtle blend of cocoa aromatic profiles typical of Trinidad, the Dominican Republic, Jamaica, Ghana, Côte d’Ivoire and Madagascar. These profiles are blended to obtainGuanaja’s unique and consistent flavor, which is both bittersweet and elegant. This blend, impeccably produced since 1986, is a showcase for genuine prowess and skill.
MAJOR NOTE: BALANCED
MINOR NOTE: TOASTED
SINGULAR NOTE: BITTER
Applications and pairings
- Optimal Application: Ice creams & sorbets
- Recommended Applications: Coating – Moulding – Bars – Cream mix & Ganache
- Pairings: Frutos – Red fruits – Ginger – Tonka bean – Salted butter caramel
Technical information
- % of main ingredient: 70% of Cocoa
- Composition: cocoa beans, sugar, cocoa butter, emulsifier (sunflower lecithin), natural vanilla extract. This product may contain traces of nuts.
