% of main ingredient
80% of Cocoa
Cocoa
Concentrated chocolate P125 Coeur de Guanaja
Made from the same fine cocoa as Guanaja, P125 Cœur de Guanaja 80% is less sweet than regular chocolate and has a strong flavor intensified by a higher content of dry cocoa matter.
Flavor Profile Cocoa
P125 Cœur de Guanaja is the first ever dark chocolate concentrate. Having been specially designed for anyone who loves intense flavors, it allows you to create soft textures and give your creations a strong chocolate taste you won’t find anywhere else.
P125 Cœur de Guanaja is a chocolate with a recipe based on unique and innovative technology. It is processed using a technique that concentrates flavors while creating soft textures and an intense chocolate taste. The exceptionally low cocoa butter content opens up the possibility of new, even tastier applications. P125 Cœur de Guanaja allow you to make chocolate products with strong aromatic potential. Its concentration gives preparations an even richer mahogany chocolate color.
Every pastry chef wants to show off ingredients’ flavors at their finest in their pastries or desserts. P125 Cœur de Guanaja has been and will continue to revolutionize our profession’s technical capabilities! Its high cocoa fiber content and low cocoa butter percentage lets us heighten recipes’ chocolatey intensity.
Pastry chefs - L’ÉCOLE VALRHONA
SENSORY PROFILE
Made from the same blend of luxury cocoas as Guanaja, P125 Cœur de Guanaja 80% is less sweet than a traditional couverture chocolate, and its increased dry cocoa and low cocoa butter content heightens its aromatic power.
Features
Optimal Application
Ice creams & sorbets
Recommended Applications
Mousse – Cream mix & Ganache
Best by:
18 months
Composition
cocoa beans, sugar, emulsifier: sunflower lecithin, natural vanilla extract
Packaging Format
3kg bean bag - 6360
12kg box - 8234
Other feature(s)
This product may contain traces of nuts.
Be inspired
Explore our selection of creative recipes that showcase this chocolate.
And for even more inspiration, head over to our recipe gallery.
These products may be of interest to you
Cocoa
Single Origin
Bahibe 46%
Bahibe 46%, Single Origin Dominican Republic*, a Valrhona milk chocolate Grand Cru with a cocoa-rich taste and cereal and ripe fruit notes, made from *cocoa beans from Duarte province (Dominican Republic).
Cocoa
Double Fermentation
Kidavoa 50%
Kidavoa 50% Single Origin Madagascar*: This milk chocolate is made using Valrhona’s double-fermentation process, and reveals fruity banana notes. It is made from *cocoa beans from Ambanja District, Madagascar.