Valrhona 4653 Guanaja 70% Dark Bittersweet Chocolate Callets from OliveNation - 1 pound

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Valrhona 4653 Guanaja 70% Dark Bittersweet Features

• Valrhona 4653 Guanaja 70% Dark Chocolate Baking Feves from OliveNation, Intense Bittersweet Cacao Flavor

• Intense Tasting Bitter Chocolate Made from Blend of Caribbean Cacao Beans for Maximum Flavor & Aroma

• PERFECT for Baking, Candy Making, Ganache, Molding, Coating & More

• Deep, Complex Flavor Offers Floral, Fruit and Molasses Notes; Perfect for Creating Full Flavored Truffles, Fillings, Baked Goods

• Packaging Note: For your convenience OliveNation will sometimes re-package products into smaller size containers; Therefore, ingredients we distribute from other brands may not arrive in the original manufacturer packaging.

About Valrhona 4653 Guanaja 70% Dark Bittersweet

For your convenience, Olivenation re-packaged this item from a larger size Valrhona Guanaja chocolate couverture into this 1 lb bag. Therefore, the item does not arrive in the manufacturers original packaging. Due to the nature of this product, the chocolate may melt during shipping. This does not ruin the chocolate and it is perfectly fine. Guanaja means a celebration of bitterness. Guanaja develops extraordinary bitterness in this masterful blend of Crillo and Trintario that reveal a whole aromatic and complex range of fruits, coffee, molasses and floral notes. The chocolate feve (small oval coin shape), a preferred format of culinary professionals, is now available for home baking enthusiasts as a user-friendly way to bake stunning cakes, cookies and a host of other delights for family and friends! The fermented South American beans provide the foundation for a lingering and intense flavor that bursts with complexity and winey overtones. It is perfect for mousse and ganache, where the deepest flavor is required. Dark Chocolate (70% cocoa minimum, pure cocoa butter). Storage: in a dry place between 16-18C / 60-64F Occasionally there may be light-coloured streaks or film on the surface of the chocolate. This occurs naturally and is a characteristic of pure chocolate. It will disappear when the chocolate is re-melted.