% 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.
Creamy and toasty: Dulcey boasts a blond color, a creamy, unctuous texture and an intensely delicious cooki flavor with only a hint of sweetness which gives way to generous shortbread notes with a pinch of salt
The rich toasty flavour of roasted almonds combined with the cocoa and fruity notes of Bahibe. A perfect balance in the mouth every time.
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