% of main ingredient
61% of Cocoa
This Extra Bitter Grand Cru Blend is a well-balanced combination of powerful cocoa beans that results in a full-bodied and powerful chocolate.
Flavor Profile Sweet Spices
Secondary Notes Dry Fruits
Hint of Coconut
Launched in the 1960s, Extra Bitter is one of the iconic products on which Valrhona’s reputation has been founded. Over the years, this fine blended chocolate has become a benchmark appreciated by many pastry professionals. Extra Bitter takes its name from the fact that, with 61% cocoa content, it was the bitterest chocolate in the Valrhona range at the time of its launch. Although this changed with the arrival of the revolutionary Guanaja, Extra Bitter has retained its widely recognized name.
Extra Bitter is a subtle blend of cocoa aromatic profiles typical of the Dominican Republic, Ecuador, Madagascar, Côte d’Ivoire and Ghana. These profiles are blended to obtain Extra Bitter’s unique and consistent flavor, which is both chocolatey and intense. This blend, impeccably produced since its creation is a showcase for genuine prowess and skill.
This chocolate is part of Valrhona’s history. Three words sum it up: Reliability, consistency and flexibility.
Christophe Devaux, R&D PROJECT MANAGER AT VALRHONA
Extra Bitter’s notes of vanilla, fleshy coconut and slightly bitter cocoa conjure up the fiery heat of the wind blowing over desert dunes.
Moulding – Bars – Mousse – Cream mix & Ganache – Ice creams & sorbets
Almond – Hazelnut – Pistachio – Caramel
61% of Cocoa
Cocoa 61% (min), Sugar 37%, Fat 39%
3kg bean bag - 4657
3x1kg Blocks - 100
12kg box - 19846
This product may contain traces of nuts.
This Grand Cru Blend is characterized by balanced acid and slightly bitter notes that yield hints of dried fruit and strong cocoa.
Made from rare Venezuelan cocoa beans, ARAGUANI 72% can be compared to great wines with high tannins and a long lasting finish on the palate.
You are using an outdated browser. Please upgrade your browser to improve your experience and security.