Valrhona Dark Chocolate Coeur de Guanaja - High Chocolate Content with Lower Cocoa Butter Content

This online boutique delivers only within the United States of America.

SHOP VALRHONA

All products

Baking Chocolates

Books - FREE SHIPPING

Chocolate Bars

Chocolate Bonbons

Chocolate Covered Dried Fruits & Nuts

Chocolate Pearls

Chocolate Sticks

Corporate Gifts - Favors

DULCEY New Blond Chocolate

Exclusive Products

Gift Boxes

Shop by use

Tasting Chocolate Squares

Value Packs

Vintage Single Origin Bars

Browse by Price

New

Dulcey 1.1lb - Baking Size Pack

$25.99

More info

Buy

Home>Professional Courses>Food Service Products>Coeur de Guanaja

Coeur de Guanaja

Cœur de Guanaja

High Chocolate Content with Lower Cocoa Butter

A Revolutionary Chocolate Specifically Created to Intensify

Chocolate Taste and Color in Pastry, Ice Cream and Confectionery Recipes

Founded by a pastry chef in 1922, French chocolate maker Valrhona is an acclaimed innovator and producer of fine and rare origin chocolates. In 1987, Valrhona transformed the way people tasted and regarded chocolate when they introduced Valrhona Grand Cru Guanaja 70%, the world’s first percentage chocolate. After years of research, Valrhona is proud to present Cœur de Guanaja, a new, revolutionary chocolate created for a specific use. With the introduction of this new product, Valrhona continues its mission by delivering products of unparalleled quality, consistency, and versatility. Today, chefs depend on these chocolate innovations when developing their creations.

Inspired by pastry chefs seeking a chocolate to use in recipes in which the fat content restricts the amount of chocolate that can be added, Valrhona’s R&D department and École du Grand Chocolat created Cœur de Guanaja. They were challenged by the fact that most recipes for ice creams, mousses and pastry creams, biscuits, sponges and butter cakes call for heavy cream, whole milk and/or butter. The addition of most chocolate couvertures would add too much fat, resulting in ice creams and mousses that freeze too hard or are too stiff or crunchy. For years, pastry chefs used cocoa powder as a substitute, but unsatisfactory results, such as a grainy texture if the cocoa powder wasn’t incorporated properly, or a pale chocolate color and flavor were frustrating.

The solution has arrived in the form of Cœur de Guanaja — a unique blend of 46% cocoa extract and 34% cocoa butter. Because of its lower cocoa butter content, Cœur de Guanaja can be used in these recipes but the end result is more intense in chocolate flavor and color with no compromise in texture.

Cœur de Guanaja is not for chocolate molding and coatings. It is specifically formulated to enhance the intensity and taste of chocolate in pastry, ice cream and confectionery recipes such as:

· Ice creams and sorbets

· Soufflés

· Molten or lava cakes

· Chocolate fillings

· Mousses

· Pastry Creams and custards

· Biscuits, sponges and butter cakes

Because of its high level of concentration, Cœur de Guanaja must be used in different proportions than regular chocolate couvertures. Two recipe booklets are available in hard copy or PDF format through Valrhona’s sales representatives and distributors, “Essentials Cœur de Guanaja” features recipes developed by the pastry chefs of Valrhona’s École du Grand Chocolat and “Ambassadors Recipe Booklet Cœur de Guanaja” features recipes from 11 renowned pastry chefs.

Cocoa Powder vs. Cœur de Guanaja

Cocoa powder is chocolate with the cocoa butter removed. It is naturally lower in fat, but as a result it doesn’t have the intense chocolate taste and color that is only found in couverture. It also has a larger particle size, 75 microns vs. 18 microns. It is this particle size that can impart a rough and powdery texture to cream-based recipes.

Benefits of Cœur de Guanaja

· Can be used in recipes where the fat content inhibits the amount of chocolate used

· Deepen and intensify chocolate flavor

· Use less and attain equivalent or more intense flavor

· Improved texture

· Darker chocolate color

· Lower cocoa butter means less fat and calories

Product Code: 6360

Packaging: 3kg bags - 9kg master case

Shelf Life: 18 month

*If you like to buy Coeur de Guanaja or get more product information; please go to wholesales contacts.