Valrhona Guanaja 70% dark couverture chocolate fevers

Valrhona white chocolate . Guanaja 70% Dark Chocolate is a premium chocolate product renowned for its high cocoa content and complex flavor profile. Introduced in 1986, it was the first Grand Cru chocolate from Valrhona, marking a significant milestone in the world of fine chocolates. The chocolate is crafted from a blend of Criollo and Trinitario cocoa beans sourced primarily from South America, particularly Venezuela. This careful selection process ensures that the chocolate delivers a unique taste experience characterized by balanced bitterness and an array of aromatic notes. valrhona white chocolate

Flavor Profile

The flavor profile of Guanaja is intricate and layered. It features a combination of fruity, coffee-like, molasses, and floral notes. The high cocoa content (70%) allows these flavors to shine through without being overshadowed by sweetness. This makes it an ideal choice for culinary applications where deep chocolate flavor is essential, such as in mousses, ganaches, and various baked goods. valrhona white chocolate

Culinary Uses

Guanaja chocolate feves are particularly favored by professional chefs and home bakers alike due to their versatility. The feves are small oval-shaped discs that melt easily, making them suitable for baking, coating confections, or creating rich sauces. Their intense bittersweet flavor enhances desserts while providing a sophisticated touch to any recipe. varhona white chocolate

Storage Recommendations

To maintain the quality of Valrhona Guanaja chocolate feves, proper storage is crucial. They should be kept in a cool (ideally below 65°F or 18°C) and dry environment to prevent melting or absorbing unwanted odors from other foods. When stored correctly, the chocolate can remain in good condition for one to two years or even longer. valrhona white chocolate

Conclusion

In summary, Valrhona Guanaja 70% Dark Couverture Chocolate Feves represent a pinnacle of chocolate craftsmanship with their rich flavor profile and versatility in culinary applications. Whether used in professional kitchens or home baking endeavors, they offer an exceptional taste experience that elevates any dessert. valrhona white chocolate 

Description

In 1986, Valrhona created the world’s bitterest chocolate using 70% cocoa. It was quite an achievement! This heightened cocoa content required a complete rethink of how things were done. This is when we started to select cocoas with absolute precision, because with such a low proportion of sugar there was nothing to mask imperfections. Cocoa was therefore selected according to its aromatic profile in order to create balanced blends with a unique flavor. Guanaja immediately revolutionized the market and became a benchmark product. Its name, Guanaja, is a nod to the first cocoa beans given to Christopher Columbus when he washed up on the Caribbean island of Guanaja on July 30, 1502. valrhona white chocolate

Guanaja is a masterful blend with balanced bitterness that reveals a complex range of fruit, coffee, molasses and floral notes. Guanaja is a subtle blend of cocoa aromatic profiles typical of Trinidad, the Dominican Republic, Jamaica, Ghana, Côte d’Ivoire and Madagascar .These profiles are blended to obtain Guanaja’s unique and consistent flavor, which is both bittersweet and elegant. valrhona white chocolate is hear to satisfy your desires