Guanaja 70% Dark Chocolate Bar
A legendary single-recipe 70% dark chocolate, the bar that first put 70% cocoa on the map in 1986. A blend of five to six fine cocoas chosen for complementary aromas, it delivers exceptional depth, structure and length without harshness.
Boldly bitter yet balanced, with spicy and fruity notes, a tangy edge and warm hints of vanilla and toasted cocoa.
Eat as a tasting square with red wine or espresso; shave over desserts; or use in baking for intense brownies, ganaches and rich chocolate cakes.
Contains: Soy
Recipes change — always check the label before buying for an allergy.
Valrhona
Valrhona, founded in 1922 in Tain-l'Hermitage in France's Rhone Valley, is known worldwide as 'the chocolate of chefs.' In 1986 managing director Antoine Dodet set his teams an impossible challenge: a dark chocolate more intense than any before, proudly stamped 70% on the wrapper, then a revolution in fine chocolate. The result was Guanaja, named for the Caribbean island where Christopher Columbus first received cocoa beans in 1502. Built like a perfumer's composition from five to six fine cocoas, it became the benchmark for pastry chefs from Pierre Herme onward and still defines structured, grown-up dark chocolate.
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