Valrhona Guanaja 70% Dark Chocolate 70g

70% Dark Chocolate

Discover the rich, complex flavour of Valrhona Guanaja 70% Dark Chocolate 70g, a beautifully balanced dark chocolate bar from renowned French chocolatier Valrhona. Made using a carefully selected blend of Caribbean cocoa beans, including Criollo and Trinitario varieties, Guanaja is celebrated for its intense cocoa character, refined bitterness and exceptionally smooth texture.

With a minimum of 70% cocoa solids, this premium French dark chocolate delivers a deep, lingering flavour that makes it just as enjoyable eaten straight from the bar as it is used in desserts. Its bold cocoa notes pair particularly well with red berries, caramel, coffee and vanilla, making it a lovely choice for everything from chocolate ganache and homemade truffles to rich chocolate mousse.

At i4C, we're big fans of Valrhona chocolate, and Guanaja is a particular favourite when you want a dark chocolate with real depth of flavour. The handy 70g bar is ideal for enjoying a few squares with an afternoon coffee, adding a little indulgence to your baking or giving as a thoughtful gift to someone who appreciates exceptional chocolate.

Key Features:

• Guanaja 70% Dark Chocolate.
• 70g chocolate bar.
• Minimum 70% cocoa solids.
• Made in France using a blend of Caribbean cocoa beans.
• Cocoa Varieties: Criollo and Trinitario.
• Individually sized bar for enjoying, gifting or smaller baking projects.

Recipe Inspiration:

• Dark Chocolate & Raspberry Ganache: Melt Guanaja dark chocolate with warm double cream to create a silky ganache for filling chocolate tarts topped with fresh raspberries.
• Salted Caramel Chocolate Brownies: Fold chopped Guanaja chocolate into a rich brownie batter and swirl through salted caramel before baking.
• Dark Chocolate & Coffee Mousse: Combine melted Guanaja chocolate with espresso and whipped cream for a light, intensely chocolatey dessert.
• Homemade Dark Chocolate Truffles: Make a smooth chocolate ganache, allow it to set and roll into small truffles finished with a dusting of cocoa powder.

What makes Valrhona Guanaja 70% different from other dark chocolates?

First created in 1986, Guanaja was one of the pioneering dark chocolates to introduce a particularly high cocoa percentage to a wider audience. Its carefully developed blend of cocoa beans creates a distinctive flavour profile with pronounced bitterness, roasted notes and a long finish. It remains one of Valrhona's most recognisable chocolates.

What is the difference between Criollo and Trinitario cocoa beans?

Criollo is a relatively rare cocoa variety often associated with delicate, aromatic flavours and lower bitterness. Trinitario is a hybrid cocoa variety that combines some of Criollo's aromatic qualities with the more robust characteristics of Forastero. Blending different cocoa varieties allows chocolate makers to develop greater complexity and balance.

Is 70% dark chocolate suitable for making hot chocolate?

Yes, 70% dark chocolate makes a particularly rich drinking chocolate with a more pronounced cocoa flavour than many conventional hot chocolate powders. Finely chop the chocolate and whisk it into gently heated milk until completely melted. You can adjust the sweetness to your preference or add a little cinnamon for extra warmth.

Ingredients:

cocoa beans, sugar, cocoa butter, emulsifier:sunflower lecithin, natural vanilla extract. 70% cocoa minimum, pure cocoa butter

Allergens are highlighted in BOLD

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.