2kg lot: Guanaja and Caribbean

Name: 2kg lot: Guanaja and Caribbean
Brand: VALRHONA
Price: 151.18 USD
Availability: InStock

VALRHONA

$151.18 USD

$167.98 USD

$151.18 USD

In stock

Discover the perfect harmony between two Valrhona dark chocolates: Guanaja 70% and Caraïbe 66%. A balanced duo for pastry enthusiasts.

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The chocolate used by the greatest chefs

Packaging : 70.6 oz

70.6 oz

Dark Baking Chocolate Guanaja 70 Percent Big Bag Front Packaging

Size: 35.3 oz Dark Baking Chocolate Caraibe 66 percent Big Bag Front Packaging

Size: 35.3 oz

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Description

Immerse yourself in the indulgent world of Valrhona with our exclusive couverture chocolate set. This bundle brings together Guanaja 70% dark chocolate, renowned for its roasted notes and subtle bitterness, and Caraïbe 66% dark chocolate, known for its balanced flavors of roasted nuts and woody notes. Together, they offer an exceptional taste experience, ideal for refined pastry creations or simply for the pleasure of indulging.

Guanaja 70% : Made from cocoa beans from seven distinct terroirs, Guanaja is an essential ingredient for pastry chefs. Its complex aromas and low sugar content enhance the natural flavors of the cocoa, making every bite unforgettable.

Caraïbe 66% : Created in 1988, this dark baking chocolate is prized for its balanced aromatic profile, blending notes of roasted nuts and sweet spices. Its smooth, seductive sweetness makes it a favorite choice of chefs at the Valrhona School.

Enjoy this exceptional duo to create indulgent desserts or savor every bite. Order now and let yourself be seduced by Valrhona's quality and expertise.

FAQs

Ingredients & Allergens

Guanaja:
Ingredients: cocoa beans, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract. Milk (Made in a facility that uses milk).
May contain: nuts, soy.

Caribbean:
Ingredients: cocoa beans, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract. Milk (Made in a facility that uses milk).
May contain: nuts, soy.

Minimum commercial lifespan (CVL): 8 months

Aroma profile

Guanaja 70%:

Minor note: balanced
Key note: grilled
Singular note: bitter

Caribbean 66%:

Key note: sweet spices
Minor note: toasted
A unique note: bitterness

Committed product

For sustainable supply chains :

traceable to the producer, soy lecithin-free

How to use

What recipes should I use Guanaja 70% in?
Optimal application: ice creams and sorbets.
Other applications: coating, molding, bars, mousses, creams, and ganaches.

What recipes should I use Caraïbe 66% in?
Optimal application: coating.
Other applications: ice creams and sorbets, molding, bars, mousses, creams, and ganaches.

What pairs well with Guanaja 70% dark chocolate?
Guanaja 70% pairs perfectly with: dried fruit, berries, ginger, tonka bean, and salted caramel.

What pairs well with Caraïbe 66% dark chocolate?
Caraïbe 66% pairs perfectly with: dried fruit, lemon zest, mint, spices, lemongrass, and caramel.

Tempering curve for Guanaja 70% and Caraïbe 66%
- Melting temperature: 45-55°C
- Crystallization temperature: 28-29°C
- Working temperature: 31-32°C.

Store between 16-18°C.