The recipe and manufacturing process used to make Cœur de Guanaja chocolate are the result of original and innovative technology. The process is based on a flavor concentration technique that softens the texture and boosts the chocolaty notes for anyone who loves that chocolate intensity. Its extremely low cocoa butter content opens opportunities for more flavorful applications. Cœur de Guanaja makes it possible to create chocolate recipes with high flavor potential, chocolaty-rich ice creams, softer textures and unparalleled chocolate intensity. The concentration factor gives preparations an even deeper mahogany chocolate color.