Guanaja refers to the island of Guanaja in the Caribbean Sea, which Christopher Columbus landed on in 1502. On this island, the explorer received his first cocoa beans. A perfect name for this dark chocolate, echoing the discovery of cocoa by Europeans. Guanaja 70% is one of Valrhona's iconic chocolates. It is a worldwide reference for pastry chefs, and a sure bet for chocolate lovers. What is its history? How do you enjoy it? What are its characteristics? We explain everything there is to know about Valrhona Guanaja 70% dark chocolate.
The history and origins of Guanaja 70%
Guanaja 70% is the first dark chocolate made with 70% cocoa. In 1986, Valrhona set out to find the original flavor of cocoa beans. It went back to the origins of chocolate by combining exceptional blends. Guanaja was born. It surprises with its powerful aroma and magnificent bitterness. At the time, the trend was to add sugar and fat. Valrhona went against the trend. With its high cocoa content, Guanaja reinvents the way chocolate is conceived.
A true revolution, it was soon adopted by the greatest pastry chefs. Pierre Hermé chose it to create the legendary Marigny for Fauchon. There's a “before” and an “after” to Guanaja. Pastry chefs can now work with a dark couverture chocolate rich in cocoa butter and low in sugar. This chocolate now inspires the finest creations and is enjoyed by all chocolate lovers.
A dark chocolate with a balanced aromatic profile
Guanaja is a complex blend of 7 typical cocoa aromatic profiles. This is one of its particularities. Very few chocolates have such a complex blend. Trinidad, Dominican Republic, Jamaica, Ghana, Ivory Coast and Madagascar... These cocoa beans are blended to achieve the consistent, unique taste of Guanaja. To create the rare harmony of this chocolate, Valrhona selects unique beans. Certain batches are strictly reserved for its production. From fermentation to conching, each stage is an exercise in precision.
Guanaja 70% is powerful. Its intensity is gradually revealed on the palate. It features warm, comforting notes of bitter cocoa nibs. This dark chocolate also has a light, refreshing acidity. In Guanaja, strength, bitterness and acidity combine perfectly for a balanced taste. This is a rather elegant dark chocolate. It pairs well with red fruit, caramel or tonka bean.
Why choose Guanaja 70% for baking?
Guanaja 70% is a couverture chocolate ideal for pastry-making. Like other Valrhona chocolates, it is available in bean form. These are very easy to use. Easy to measure out, they also have the benefit of melting perfectly and quickly. This means they can be used with the utmost precision. To work this chocolate correctly, we recommend you refer to the tempering curve on the back of the packaging.
Guanaja 70% is also a responsible chocolate. Valrhona has been awarded the B Corp ® label. The company's aim is to create a fairer, more sustainable cocoa industry. Its strategy takes account of environmental and social issues. 100% of cocoa is traced. For Valrhona, it's important to know where the beans come from to guarantee their quality. It also helps to improve working and living conditions for producers.
Find Guanaja 70% chocolate in different formats
Guanaja 70% couverture chocolate
Valrhona Collection offers Guanaja 70% baking chocolate in two formats: 1kg (35.27oz) bag or 250g (8.8oz) bag.
Guanaja 70% chocolate squares
To discover and savor the notes of Guanaja 70%, try the 18-square box of Guanaja 70% dark chocolate. This box is ideal for tasting or as an accompaniment to coffee or tea. The squares are individually wrapped to preserve their perfect aromatic quality.
Guanaja 70% chocolate bars
Finally, discover Guanaja 70% dark chocolate in a bar format. Valrhona Collection offers two bar formats: a 20g (0.7oz) mini-bar, ideal with coffee or a hot drink, or a 70g (2.46oz) bar.
What desserts to make with Guanaja 70%?
Multiple uses: ganache, mousse, entremets, molds
Valrhona Guanaja 70% is certainly one of the most popular ingredients with pastry chefs. It offers a wide range of possible uses. Ganaches, cakes, entremets, molds... You can let your creativity run wild and realize all your desires. Not sure where to start? Here are a few ideas.
Chocolate mousse recipe
Chocolate mousse needs no introduction. Enhance this dessert with Guanaja 70%. The originality of our recipe lies in the use of a ganache. This little trick makes all the difference! If you're allergic or intolerant to eggs or dairy products, don't panic. We also offer two recipes for plant-based chocolate mousse made with soy or almond. To make them, you'll need aquafaba, a chickpea juice used as an alternative to egg white.
Chocolate cake recipe
Why not make a cake with Guanaja 70%? It will enable you to make a dessert that is both delicious and intense. Try our Guanaja Caramel Brownie recipe, for example. What could be more delicious than this cake combining chocolate, Norohy vanilla and salted butter caramel? You won't be able to resist it.
Chocolate cake pops recipe
Melt-in-your-mouth chocolate cake pops! You're dreaming of them. So why not make your own? Guanaja 70% chocolate is absolutely perfect for this chocolate candy. Here's a delicious recipe for chocolate cake pops.
Ice cream recipe
Guanaja 70% is best used to make ice creams and sorbets. We recommend you try our recipe for ice cream made with Guanaja and praliné. This recipe is rather long, but is worth it. It calls for the use of glucose powder and combined stabilizer. These ingredients give the ice cream a good texture. They also prevent the formation of crystals.
Guanaja 70% Holiday recipes
Try the Guanaja pear cookie yule log. This recipe blends the power of dark chocolate with the sweetness of pear. Not a big fan of this fruit? You can replace it with a citrus or red fruit confit. If you'd like to try your hand at a dessert recipe, Guanaja will also be a wonderful addition.
Valentine's Day chocolates
There's no better way to melt your loved one's heart than with a Valentine's Day menu. And when it comes to dessert, there's no need to search for that special something. We've got the perfect recipe: Guanaja 70% hears of ice. This intensely flavored dessert will represent the power of your feelings. Share it with your partner for a moment of pleasure and indulgence. With this dessert, you're sure to celebrate Valentine's Day in style.
Where is Valrhona chocolate manufactured?
Guanaja 70% is a dark chocolate made exclusively in France. On the banks of the Rhône, in Tain l'Hermitage, in the Drôme, cocoa beans from all over the world are transformed into an exceptional chocolate.
