p>Valrhona’s Guanaja Noir 70% is the chocolate that changed the world of pastry. Created in 1986, it was the first chocolate ever crafted with a complex blend of cocoa beans from multiple origins, resulting in a bar that’s powerful, elegant, and beautifully balanced. Its deep, roasted notes and gentle bitterness showcase Valrhona’s expertise in cocoa sourcing and blending. Guanaja’s aromatic profile—anchored by dark, grilled tones and subtle fruitiness—makes it a favorite among pastry chefs for mousses, ganaches, glazes, and fine confections. The high cocoa content lends intensity without overwhelming sweetness, yielding a smooth, lingering finish.
Founded in 1922 in Tain-l’Hermitage, France, Valrhona has set the global standard for excellence in chocolate. As both a chocolate maker and educator, the brand partners directly with sustainable cocoa farms and leads innovations in ethical sourcing, fermentation, and craftsmanship. Valrhona’s L’École du Grand Chocolat—its world-renowned pastry school—trains chefs from Paris to Tokyo, ensuring the next generation of chocolatiers carries forward its legacy of creativity and sustainability. With Guanaja, Valrhona continues to inspire artisans and redefine what fine chocolate can be.
Ingredients: 70% cocoa minimum, pure cocoa butter. Cocoa beans, sugar, cocoa butter, emulsifier (soya lecithin), natural vanilla extract.
Nutritional information coming soon
Nutritional information coming soon