Grands crus Blend Extra Bitter 61%

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

SENSORY PROFILE

Extra Bitter’s notes of vanilla, fleshy coconut and slightly bitter cocoa conjure up the fiery heat of the wind blowing over desert dunes.