% of main ingredient
80% of Cocoa
Made from the same fine cocoa as Guanaja, P125 Cœur de Guanaja 80% is less sweet than regular chocolate and has a strong flavor intensified by a higher content of dry cocoa matter.
Flavor Profile CocoaProduct Information
The recipe and manufacturing process used to make Cœur de GUANAJA chocolate are the result of original and innovative technology. The process is based on a flavor concentration technique that softens the texture and boosts the chocolaty notes for anyone who loves that chocolate intensity. Its extremely low cocoa butter content opens opportunities for more flavorful applications. Cœur de GUANAJA makes it possible to create chocolate recipes with high flavor potential, chocolaty-rich ice creams, softer textures and unparalleled chocolate intensity. The concentration factor gives preparations an even deeper mahogany chocolate color.
Ice creams & sorbets
Mousse – Cream mix & Ganache
80% of Cocoa
Cocoa 80% (min), Sugar 19%, Fat 37%
3kg bean bag - 6360
12kg box - 8234
This product may contain traces of nuts.
This rich milk chocolate's high cocoa content perfectly balances the smoothness of the milk before revealing a fruity tanginess and slight bitterness.
Milky & Cocoa-Rich: Thanks to its high cocoa content, Bahibé adds intense cocoa notes to its gentle milky flavor, with nutty hues, fruity acidity and a slightly bitter edge
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