Guanaja develops a surprising bitterness, revealing a whole range of warm aromatic notes. In 1986, Valrhona created the world’s bitterest chocolate using 70% cocoa.
It was quite an achievement! This heightened cocoa content required a complete rethink of how things were done. This is when we started to select cocoas with absolute precision, because with such a low proportion of sugar there was nothing to mask imperfections.
This is a placeholder block. Replace with real content.
This is a placeholder block. Replace with real content.
This is a placeholder block. Replace with real content.