Guanaja dark chocolate 70% cocoa bean 1kg Valrhona

Valrhona Guanaja 70% Dark Chocolate in fèves is one of the most iconic references in professional couverture chocolate. Guanaja is a signature creation from Valrhona — a multi-origin blend crafted for a pronounced bitterness and exceptional length on the palate. A minimum of 70% cacao, pure cocoa butter, in full compliance with the "couverture chocolate" designation.

The fève (pistole) format makes weighing and melting effortless: no need to chop with a knife as you would with a bar. Ingredients: cocoa mass, cocoa butter, sugar, non-GMO soy lecithin emulsifier, natural vanilla flavor. 1 kg bag, workshop format.

Why Guanaja 70%

Guanaja 70% is a Valrhona benchmark designed for pastry applications where cocoa bitterness needs to be a structuring force: bold ganaches, assertive chocolate mousses, rich dark glazes. The aromatic profile leans toward roasted coffee, dried fruits, and leather, with a long, lingering finish.

Compared to a Caraïbe 66% or a Manjari 64% (both Valrhona references), Guanaja is more bitter, less fruity, and more structured. This is a chocolate you choose for its character — it asserts itself in the recipe rather than blending into the background.

Valrhona created Guanaja 70% in 1986 with the goal of offering an intensely dark chocolate for professional pastry chefs. It has since become a defining reference for the house, used by hundreds of top chefs and Meilleurs Ouvriers de France. Its name comes from a Caribbean island — a nod to the origins of the beans in the blend.

Usage Tips

For a classic Guanaja ganache, use a 1:1 chocolate-to-cream ratio (250 g Guanaja + 250 g hot heavy cream). Pour the hot cream over the chopped chocolate, wait one minute, then emulsify from the center outward. Let cool before use.

For a light chocolate mousse, melt 200 g of Guanaja, fold in 4 egg yolks, then incorporate 4 stiffly beaten egg whites. Refrigerate for a minimum of 4 hours. The intensity of Guanaja perfectly balances the airiness of the mousse.

For a shiny chocolate glaze, melt Guanaja with glucose syrup and cream, then add a small amount of neutral oil for extra sheen. Temper before use. The high percentage yields a deeply dark, brilliantly glossy glaze.

For a simple yet striking Guanaja fondant, melt 200 g of Guanaja with 200 g of butter, then add 200 g of sugar, 4 eggs, and 50 g of flour. Bake for 25 minutes at 180 °C in a round pan. The result is a molten-centered fondant with an impressive depth of cocoa flavor.

For tempering (the essential technical step for achieving shine and a clean snap), melt 200 g of Guanaja to 50 °C, cool to 28 °C while stirring, then bring back up to 31–32 °C. The tempered chocolate is ready for molding, enrobing, or decoration. This professional technique is entirely achievable with a basic kitchen thermometer.

Valrhona was founded in 1922 in Tain-l'Hermitage and has grown into a major force in professional chocolate worldwide. Their range covers around twenty couverture references sourced from diverse origins (Madagascar, Peru, Ivory Coast, Vietnam). Guanaja 70% remains their signature benchmark for pronounced cocoa bitterness.

Store & Delivery

1 kg bag of fèves, available for in-store pickup at our Paris location (58 rue Tiquetonne) or shipped anywhere in France. Storage is essential in a cool, dry place away from light and strong odors, ideally between 16 and 18 °C. Couverture chocolate is sensitive to temperature fluctuations (blooming) and ambient odors (absorption). Best before date as stated by the manufacturer: 18 months from production.

We also carry Caraïbe 66% (rounder, more approachable), Manjari 64% (red fruit notes), and Jivara 40% (bold milk chocolate). Guanaja 70% remains the definitive benchmark for intense ganaches and fondants.

For lovers of intensely dark chocolate, Guanaja 70% eaten out of hand — no baking required — is an excellent test for the discerning palate. Enjoy a small square at room temperature, chew slowly for about 30 seconds, and let it melt. The coffee, dried fruit, and leather notes gradually reveal themselves.

Frequently Asked Questions

Why Guanaja rather than Caraïbe?

Guanaja 70% is more bitter, more intensely cocoa-forward, and more structuring. Caraïbe 66% is rounder, fruitier, and more accessible. The right choice depends on the aromatic profile you're looking for in the finished recipe.

Is the fève format better than a bar?

For pastry use, absolutely: precise weighing, faster and more even melting, no chopping required. It's the standard professional format.

What does "couverture" mean?

Couverture chocolate has a higher minimum cocoa butter content (31% for couverture, versus 18% for standard chocolate). It melts more readily, flows smoothly in the mouth, and is ideal for ganaches, mousses, and glazes.

Allergens?

Contains soy lecithin. May contain traces of milk, tree nuts, and peanuts depending on the production facility.

How should couverture chocolate be stored after opening?

Six to eight months in a well-sealed bag kept between 16–18 °C. Beyond that, the chocolate may develop a white bloom but remains perfectly safe to eat.

What wine pairs best for straight tasting?

A naturally sweet wine such as Banyuls, Maury, or vintage Port. The structure of Guanaja calls for a sweet wine that can stand up to the cocoa bitterness. Avoid classic dry reds, which tend to fade against the intensity of the chocolate.