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.
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
· Molten or lava cakes
· Chocolate fillings
· 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