% of main ingredient
73% of Cocoa
Citrusy and fruity : A subtle fusion of fruity and citrusy notes from Grand Cru Manjari and the fruity sweetness of orange.
In 1986, Valrhona created the world’s most bitter chocolate, instantly setting a new benchmark for the industry. To create Guanaja’sunique flavor, Valrhona formulated a complex blend of the aromatic profiles found in classic cocoas from Trinidad, Dominican Republic, Jamaica, Ghana, Ivory Coast and Madagascar.
The name Guanaja is a tribute to the first cocoa beans given to the first explorers who landed on Guanaja Island in 1502. Guanaja's balance and bitterness extend harmoniously into toasted notes of cocoa nibs.
Tulakalum’s nutty intensity and powerful cocoa nibs dreamily encapsulate the gorgeous biodiversity of Belize, an endlessly colorful country with rich culture and history
The powerful flavour of roasted coffee bean pieces from Ethiopia is softened by biscuit and caramelised milk inflections, typical of Dulcey chocolate.
You are using an outdated browser. Please upgrade your browser to improve your experience and security.