P 125 Coeur de Guanaja

A Revolutionary Chocolate Concentrate


High Chocolate Content with Lower Cocoa Butter.
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 L’Ecole du Grand Chocolat create Coeur de Guanaja through careful research and groundbreaking technology. Coeur de Guanaja will give you the ability to boost the chocolate intensity of numerous recipes with no compromise in texture.

 

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Composition

80% cocoa
19% sugar
36% fat content

Packaging

cocoa_bean.jpg3 kg bag of feves

Code

6360

Ingredients

Cocoa beans, sugar, soya lecithin, emulsifier, vanilla natural extract

Application

Creams and sorbets, souffles, molten or lava cakes, chocolate fillings, chocolate mousses, pastry creams and custards, biscuits, sponges and butter cakes

 

Shelf Life

18 months

Storage

Keep in a dry, cool place at between 60.8/64.4 °F (16/18 °C)


Kosher logoDownload Kosher Certification

 

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Recipes

  • Ganache Chocolates
  • Coating
  • Molding
  • Ganache Patisserie
  • Mouse
  • Sauce
  • Ice Cream and Sorbets
  • Chocolate Drink
  • Decorations
  • Glaze

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