% of main ingredient
70% of Cocoa
In 1986, Valrhona created GUANAJA in a quest to capture the original taste of cacao beans. The first chocolate in the world to reach 70% cocoa. It was considered so bitter when it came out that it is cut into small squares and packaged in a metal box. It has become a great classic among dark couverture chocolates. GUANAJA kicked off the Valrhona 'Mariages de Grands Crus' collection and over the years has become Valrhona's legendary chocolate and showpiece for its mastery and expertise. As definitive proof of Valrhona's commitment to taste, GUANAJA is a favorite among top chefs and artisans around the world and its unmatched flavor profile has always delighted even the most discerning palates.
70% of Cocoa
Cocoa 70% (min), Sugar 28%, Fat 84%
70g bar - 31273
Possible presence of nuts and gluten.
Other packaging available : Stick 20g Grand Cru Guanaja - 12338
An assortment of bars or sticks to discover the different unique tastes of Valrhona chocolates
Citrus & Intense Bitterness: Andoa Noire opens with forceful fresh notes and a powerful bitter flavor that develops and takes on different nuances in the mouth
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