Valrhona Dark Chocolate - 70% Cacao - Guanaja
An extraordinary baking chocolate preferred by baking professionals around the world, Valrhona’s Guanaja is a blend of two great cacao beans, Trinitario and Criollo comes in at 70% cacao. Criollo is a rare, hard-to-grow cacao bean that’s incredibly scarce with an incredibly full bodied, long-lasting flavor, while Trinitario is a fine-flavored bean with a delicious cacao taste. The result is a perfectly bitter with a complex chocolate blending fruit, notes of coffee, hints of molasses and floral tones. Guanaja is warm and intense, well-balanced and lingering.
Use Guanaja 70% for all sorts of desserts and pastries, like ganache, couverture, icing and frosting. It pairs well with caramel, red fruits nuts, and spicy ginger. Use it to make spectacular chocolate truffles, and gorgeous cakes.
Ingredients: Cocoa beans, sugar, cocoa butter, emulsifier: soya lecithin, natural vanilla extract.
May contain traces of nuts, milk and egg proteins and gluten.
Availability:
Usually ships within 1 business days.
Product is non-perishable and can ship via Ground service.
Type:
Dark, Couverture
Brand:
Valrhona
Origin:
France
Cacao Percentage:
66-75%
Questions and Answers
Q:Hello, is this considered a bittersweet chocolate? My first experience buying European chocolate. There is a french restaurant in town that has a chocolate desert that is superb. They use European not American chocolate. Thank you.
A:Yes, the Valrhona Guanaja is a bittersweet chocolate.
Valrhona Dark Chocolate - 70% Cacao - Guanaja Recipes
This dessert takes a little time and skill, but the decadent results are completely worth the effort. Luscious ganache is paired with a buttery tart crust and topped with sea salt flakes for a sophisticated final touch.
Perfect for Valentine's Day or any other sweet occasion, these decadent chocolate brownie truffles are chock-full of premium chocolate.
This traditional holiday dessert will make your holiday spirit bright! In the classic yule log shape, it's the perfect finish to a magical night. We filled ours with a sumptuous whipped cream, but any ganache, caramel cream or chestnut spread will work wonderful. The little mushroom meringues give it that special winter-wonderland touch.
The chocolate truffle is an indulgent thing, but add champagne, and it becomes just decadent. Take this recipe out for your most glamorous occasions, like New Years Eve!
A delicious truffle that will wow adults and kids alike! Yummy truffles with a chocolate chip cookie center, dipped in smooth bittersweet baking chocolate and decorated with white chocolate.
The luxury of gold, the warmth of chocolate, now in edible dessert glory! This decadent cake is masterfully filled with chocolate ganache and frosted for a smooth, glamorous look, then gilded with edible gold.
A delicious and decadent recipe for gourmet chocolate truffles made with fine baking chocolate, luscious cream and a dusting with cocoa powder. Secret ingredient: Maldon salt!
Gooey, super-chocolaty, warm and delicious, a French fondant au chocolat looks very similar to the American Lava Cake, but it’s actually a bit different (and more delicious, we think!). The American version is based on the French Moelleux cake. The main difference? Fondant cakes have a piece of chocolate or ganache in the middle, which melts into liquid chocolate goodness. Think of it as the Lava Cake, reloaded.
This absolutely decadent cake will become your new addiction! A popular dessert in Venezuela, the Marquesa cake requires no oven, making it perfect for hot summer days. The finest Callebaut baking chocolate takes the recipe to a new level of exquisite, while the traditional Maria cookies keep it wonderfully familiar.
The ultimate recipe for the perfect chocolate cake, moist and flavorful. Use this recipe as a base for simple birthday cakes or the most elaborate tiered creations - perfect for decorating with ganache, frosting and more.