Best Chocolate Ever?

 We’ve gotten our hands on the newest chocolate by Valrhona Coeur de Guanaja, and the results of our first tests have been astonishing. This 80% chocolate has higher cocoa mass and less cocoa butter than normal chocolate, which makes it possible to get more chocolate taste in ice creams, pastries, and other applications. It’s not cheap (understatement), but it sure tastes fabulous in ice cream.

In fact, our first test batch amazed everybody here – silky, extra strong chocolate hit, and decadent consistency. I’d have posted a photo of the ice cream, but I’m afraid we gobbled it all down before I could do so…

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5 thoughts on “Best Chocolate Ever?

  1. Congratulations Kieran and mom to be! More Murphy’s! I’m back in the states for a few months, missing Ireland but happy to be “home” for Christmas and for the much anticipated Inauguration. Feliz Navidad, Mary

  2. Hi Keiran, how is this chocolate plain? I’ve tasted some quality chocolate in this % range and found my limit. When diluted in a recipe or used to enrobe something sweet it’s fine, but plain 80%+ chocolate without an accompaniment is a little strong. I’m a huge Valrhona fan and I’ve been using their 72% Araguani for the last couple years and love it plain, too.

  3. Thanks, Mary! Enjoy the US.

    Brian – it’s a terrible chocolate to eat on its own. The reduced fat means it doesn’t melt as well in the mouth, and the high percentage of cocoa makes it far too bitter and makes you feel like you just took a spoonful of pure cocoa powder (and I like dark chocolate!) The things that make it bad for eating on its own, though, make it fantastic for baking or ice cream, since it can deliver a real punch.

  4. Where can I get some? Am I missing something, or does the website not take you anywhere where you can actually get some of this chocolate? Please tell us Kieran, spread the joy!

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