% of main ingredient
73% of Cocoa
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.
Bittersweet & Elegant: Guanaja takes on a remarkable bitterness, revealing a whole range of warm aromatic notes
Powerful & Tannin-Rich: Abinao's very high cocoa content makes this a consistently bitter chocolate with flavorsome tannins and a pure taste of raw beans
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