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The Guanduja squares are an elegant mouthful in each bite, with an extraordinary bitterness from the blending of Trinitario and Criollo cocoa beans from the isle of Guanaja in the Caribbean. It unfolds an array of exotic aromas and flavors of a range of fruit, molasses, and floral notes. Here is an unmatched profile that has become a favorite among the top chefs and artisans in the world.
Cocoa boasts more than 600 flavor compounds, making it ideal for pairing with all sorts of spices, foods, and beverages, from cheeses, to citrus fruits, to saffron. Try your dark chocolate with the tried and tested pairing: citrus fruit. From orange and grapefruit to clementines, you won’t be disappointed. High-fat nuts like almond, hazelnut, and walnut also go well with dark chocolates. And of course, when you pick out a wine to go with it all, reach for a red!
With the Guanduja, Valrhona’s kicked off their “Mariages de Grand Crus” collection—chocolates from specific regions and plantations all around the world. The Guanduja was created in 1986, and as the first 70 percent cocoa chocolate bar in the world, it was at first considered so bitter that it had to be cut and sold in small squares. Of course, now, it is an utter classic.
Store your chocolates in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out—and retain its full range of flavors, of course!