Guanaja 70%

A Celebration of Bitterness - Dark Chocolate

Guanaja develops extraordinary bitterness in this masterful blend of Criollo and Trinitario beans that reveals a whole aromatic and complex range of fruit, coffee, molasses and floral notes. 



 In 1986, Valrhona introduced GUANAJA 70% Grand Cru Dark Chocolate, the most bitter chocolate in the world at the time. 

As the first chocolate in the world offering such a high cocoa content, professional Pastry Chefs and Chocolatiers had a new opportunity to create recipes with bold chocolate flavor and exceptional balance.  Introduced to consumers that same year, GUANAJA was considered so bitter that it was presented only in tiny squares.  The first in Valrhona’s Mariages de Grand Crus collection, GUANAJA 70% has garnered a reputation as the iconic Valrhona chocolate, reflecting our expertise in flavor and commitment to groundbreaking innovations. 

Today, GUANAJA continues to inspire professionals and gourmets alike, through delicious creations limited only by one’s imagination.

Throughout 2016, Valrhona will be celebrating the 30th anniversary of GUANAJA 70% with special events, contests and promotions. 




   71% cocoa
28.5% sugar
42.2% fat content  

cocoa_bean.jpg3 kg bag of feves & 3 x 1 kg blocks

Guanaja 1kg Bag - Online sales

1Kg Bags available in our Online Retail Store



4653 (3 kg bags)

0106 (3 x 1 kg blocks)

Shelf Life

14 months


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

Tempering Curve

Temperature - Dark Chocolate

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