GUANAJA 70% Baking Bag

Dark Chocolate (70% Cocoa Minimum, Pure Cocoa Butter).

Ingredients:

• Cocoa Beans
• Sugar
• Cocoa Butter
• Emulsifier (Soy Lecithin)
• Natural Vanilla Extract

This Product May Contain Traces Of Nuts, Milk and Gluten.

Bake with GUANAJA 70%:

• Chocolate Molten Lava Cake
• CHOCOLATE COCONUT MACAROONS
• Chocolate Red Fruit Tart
• Derek's Irresistible Cookies
• Valrhona S'Mores
• Truffles
• Caramel And Walnut Chocolate Lollipops
• Bourbon Whiskey Truffles
• Chilled Chocolate, Coffee Drink
• Hot Chocolate
• Hazelnut Chocolate Spread
• Flourless Chocolate Cake
• Chocolate Panna Cotta
• Brownie
• Tiramisu

Wine Pairings

Bordeaux’s left bank (aka Cabernet Sauvignon based, with a good amount of Cabernet France and Merlot) is a perfect pairing here. This strong, nutty and fruity chocolate brings out the cassis and dark cherry of the wine. GUANAJA’s mix of flavors blend well with Bordeaux’s blend of grapes. An Australian Shiraz/Grenache blend brings out a tangy yet creamy side of GUANAJA. For the sweeter side, try a slightly sparkling Moscato d’Asti from the region of Piedmont in Italy. The citrus and peach driven fruit and bubbles pop their way into the fruit and nuttiness of the chocolate.

Beer Pairings

This meaty, dark mocha, dry and tannic chocolate deserves a beer just as bitter and almost as bold as it is. A Double Chocolate Stout is rich, full-bodied and concentrated, yet will nicely balance with the intensity and complexity of the chocolate. To counterbalance the 'sauvage' characteristics of the chocolate, a Dark India Pale Ale with strong floral and citrus notes will sweeten and soften the almost harsh finish of this chocolate.