% 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.
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.
Mousses – Cremeux&Ganaches
80% of Cocoa
Sugar 19%, Fat 37%
3kg bean bag - 6360
12kg box - 8234
Contact your distributor to check the availability in your country.
A special ingredient, muscovado sugar, gives Orelys 35% its unique natural color with glimmers of golden brown
Kidavoa 50% is a rich, complex milk chocolate with a forceful character featuring hints of dried banana thanks to Valrhona's special Double Fermentation technique.
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