Made from the same fine cocoa as Guanaja, Valrhona 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.
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 Chocolate 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.
Recommended Applications:
- Ganache Patisserie
- Mousse
- Ice Cream & Sorbets (Optimal)
Composition:
- 80% cocoa
- 19% sugar
- 36% fat content
Storage: Keep in a dry, cool place at between 60.8/64.4 °F (16/18 °C)
Product of France
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Summer Shipping:
At above 26°C, cocoa butter in chocolate products may start melting, and recrystallize as white streaks or marks on the chocolate's surface. This phenomenon is called 'fat bloom'. While it may not have the perfect appearance, bloomed chocolates are safe to eat and use in recipes.
During summer months when the temperature is relatively warm, we advise adding cold packaging to your shipment in order to minimize the risk of melting. While we are careful and diligent in maintaining the temperature of your package, we unfortunately cannot guarantee the products in the cold packaging will not be affected by unusually warm weather and irregular transit time.
Click here to choose your cold packaging. (Optional)
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Many products we sell at Gusta Supplies are exactly what we use in class -- authentic ingredients and professional-grade tools used in high end hotels and restaurants. We hope you enjoy using these products as much as our chefs favour them.
Inventory Last Updated: Apr 25, 2024
