Guittard organic 74% cacao chocolate wafers are ideal for making temptingly dark chocolate desserts. Guittard chocolate wafers are certified organic and fair trade, and are used by renowned British chocolatier, Paul A Young.
Use 74% cacao chocolate wafers to make your own homemade chocolates. Even add the wafers to homemade vanilla ice cream to balance out the creamy sweetness. The bittersweet dark chocolate has notes of spice with tannin undertones.
For best results when chocolate making, melt the button-shaped chocolate wafers slowly in a bain-marie and stir regularly. Try to keep the temperature of the chocolate below 31 degrees Celsius – if it rises above that, you may need to temper the chocolate again. If you’re not sure how, follow our ‘How To Temper Chocolate’ guide.
Guittard were established in San Francisco in 1868, by Etienne Guittard. He originally left France for California to make his fortune in the gold rush, and he took some chocolate from his uncle’s factory with him. The miners loved it – so instead of heading to the mines, Etienne started a brisk trade in fine chocolate. 250 years on, Guittard is still in the family. They use vintage equipment to tease out the best flavours from their specially selected cacao, and their chocolates are loved worldwide by professionals and home cooks alike.
Ingredients: cacao beans*, evaporated cane syrup*, cocoa butter*, emulsifier: sunflower lecithin. Minimum 74% cocoa solids. Made on equipment also used to manufacture milk chocolate. Not suitable for individuals with dairy allergies. Products marked * are certified organic and fair trade.
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