Dark Chocolate P125 Cœur De Guanaja 80%



The recipe and manufacturing process used to make Cœur de GUANAJA chocolate are the result of original and innovative technology. The process is based on a flavour concentration technique that softens the texture and boosts the chocolaty notes for anyone who loves that chocolate intensity. Its extremely low cocoa butter content opens opportunities for more flavourful applications. Cœur de GUANAJA makes it possible to create chocolate recipes with high flavour potential, chocolaty-rich ice creams, softer textures and unparalleled chocolate intensity. The concentration factor gives preparations an even deeper mahogany chocolate colour.

Valrhona "P125 Coeur De Guanaja" 80%

  • Made from the same fine cocoa as Guanaja, P125 Cœur de Guanaja 80% is less sweet than regular chocolate and has a strong flavour intensified by a higher content of dry cocoa matter

Sugar Academy





Sign up for special offer news from us:


  • Grey Facebook Icon
  • Grey Instagram Icon

Atelier Prague, s.r.o.
Havanská 1087/3a
Prague 7, 170 00

Tel.: +420 774 707 065