Valrhona is celebrating 40 years of Guanaja 70%, an iconic chocolate that transformed the perception of dark chocolate intensity and opened new creative horizons for chefs around the world.
Introduced in 1986, Guanaja was the first chocolate to reach 70% cocoa content at a time when such intensity was considered revolutionary. More than a technical milestone, it marked a turning point in the way chocolate was sourced, blended and experienced in professional kitchens.
A new vision of bitterness in fine chocolate
With significantly reduced sugar levels, Guanaja required an entirely new approach to cocoa selection. Beans could no longer rely on sweetness for balance; instead, their aromatic profiles became central to the blending process.
This shift redefined bitterness as a refined sensory expression rather than a dominant characteristic. As a result, Guanaja quickly became a benchmark for chefs seeking depth, structure and precision in chocolate work.
Its name references the Caribbean island where cocoa beans were first presented to Christopher Columbus in 1502 — a symbolic nod to the origins of chocolate exploration that continues to inspire Valrhona today.
The art of blending at the heart of Guanaja
Unlike single-origin chocolates, Guanaja reflects Valrhona’s signature expertise in blending. It combines carefully selected beans from the Caribbean, South America and Africa, including Trinidad, the Dominican Republic, Jamaica, Ghana, Côte d’Ivoire and Madagascar.
Each origin contributes a distinct aromatic layer, creating a profile defined by balanced bitterness, roasted cocoa notes and remarkable length on the palate. Notably, this sensory identity has remained consistent since its creation — a testament to the precision of Valrhona’s craftsmanship.
A chocolate shaped by chefs’ creativity
Originally developed as a tool for culinary professionals, Guanaja quickly became a reference for pastry chefs and chocolatiers worldwide.
Frédéric Bau, Valrhona’s executive pastry chef, describes its impact as transformative:
“Guanaja shook up conceptions of flavor and technique in the industry. Thanks to this chocolate, Valrhona opened up an entirely new field of possibilities for chefs.”
Over four decades, it has helped redefine how chocolate is used in gastronomy, encouraging professionals to explore intensity with balance and creativity with structure.
Continuing the spirit of exploration
Marking this anniversary, Valrhona commissioned pastry chef David Briand to create a sculptural chocolate tribute inspired by Guanaja’s legacy — a reflection of the dialogue between craftsmanship, innovation and artistic expression that continues to shape the brand’s vision today.
Forty years after its creation, Guanaja 70% remains a symbol of exploration in fine cocoa — inviting chefs and chocolate lovers alike to rediscover one of the most influential couvertures of modern gastronomy.
Valrhona celebrates 40 years of Guanaja 70% and its legacy of chocolate exploration
Valrhona is celebrating 40 years of Guanaja 70%, an iconic chocolate that transformed the perception of dark chocolate intensity and opened new creative horizons for chefs around the world.
Introduced in 1986, Guanaja was the first chocolate to reach 70% cocoa content at a time when such intensity was considered revolutionary. More than a technical milestone, it marked a turning point in the way chocolate was sourced, blended and experienced in professional kitchens.
A new vision of bitterness in fine chocolate
With significantly reduced sugar levels, Guanaja required an entirely new approach to cocoa selection. Beans could no longer rely on sweetness for balance; instead, their aromatic profiles became central to the blending process.
This shift redefined bitterness as a refined sensory expression rather than a dominant characteristic. As a result, Guanaja quickly became a benchmark for chefs seeking depth, structure and precision in chocolate work.
Its name references the Caribbean island where cocoa beans were first presented to Christopher Columbus in 1502 — a symbolic nod to the origins of chocolate exploration that continues to inspire Valrhona today.
The art of blending at the heart of Guanaja
Unlike single-origin chocolates, Guanaja reflects Valrhona’s signature expertise in blending. It combines carefully selected beans from the Caribbean, South America and Africa, including Trinidad, the Dominican Republic, Jamaica, Ghana, Côte d’Ivoire and Madagascar.
Each origin contributes a distinct aromatic layer, creating a profile defined by balanced bitterness, roasted cocoa notes and remarkable length on the palate. Notably, this sensory identity has remained consistent since its creation — a testament to the precision of Valrhona’s craftsmanship.
A chocolate shaped by chefs’ creativity
Originally developed as a tool for culinary professionals, Guanaja quickly became a reference for pastry chefs and chocolatiers worldwide.
Frédéric Bau, Valrhona’s executive pastry chef, describes its impact as transformative:
“Guanaja shook up conceptions of flavor and technique in the industry. Thanks to this chocolate, Valrhona opened up an entirely new field of possibilities for chefs.”
Over four decades, it has helped redefine how chocolate is used in gastronomy, encouraging professionals to explore intensity with balance and creativity with structure.
Continuing the spirit of exploration
Marking this anniversary, Valrhona commissioned pastry chef David Briand to create a sculptural chocolate tribute inspired by Guanaja’s legacy — a reflection of the dialogue between craftsmanship, innovation and artistic expression that continues to shape the brand’s vision today.
Forty years after its creation, Guanaja 70% remains a symbol of exploration in fine cocoa — inviting chefs and chocolate lovers alike to rediscover one of the most influential couvertures of modern gastronomy.
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Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.