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Valrhona P125 Coeur de Guanaja 80%

Valrhona P125 Coeur de Guanaja 80%

Recipe by icecreamcalc










  • Milk 3%
    500 g

  • Cream 40%
    240 g

  • Sucrose
    110 g

  • Dextrose
    100 g

  • P125 Coeur de Guanaja 80%
    100 g

  • Cacao powder (21%) (Valrhona)
    30 g

  • Mono and diglycerides of fatty acids (or lecithin)
    4.5 g

  • Stabilizer
    1.5 g (LBG+Guar+L-Carrageenan 4:2:1 ratio)

  • Salt
    3.5 g


  • Add all dry ingredients to a bowl and mix well
  • Add all other ingredients to a pot
  • Whisk in the dry ingredients
  • Slowly heat the mix to 85C/185F while stirring
  • Transfer to a zip-lock bag and chill in ice water
  • Age in fridge for at least 4 hours
  • Process it in the ice cream machine


  • Use your favorite stabilizer and modify weight as needed. More info on this page
  • If using milk/cream with a different fat % use the software to recalculate or this page

5 thoughts on “Valrhona P125 Coeur de Guanaja 80%”

  1. How do we add chocolate & what is the science behind melting chocolate .? can i also mail me I’m very curious to learn about this . Thanks

  2. This recipe looks amazing, although I’m having a hard time telling if you’d consider this an ice-cream or a gelato. The lower fat makes me guess you’d call this a Gelato?

    Also, as I’m adding 80% chocolate to the app, I’m finding that I’m having a hell of a time figuring out the various necessary fields for Varlhona 80%. I know the sugar & fat percentages (19% & 37%), but, how do you either guess or determine the other factors needed for adding a new ingredient? For the time being, I suppose I’ll just copy the other numbers from the “Chocolate 70%” entry.

    1. The total fat is 14.3% and total solids are 46.7% so I guess it’s more towards an ice cream but there is no official rules of what the actual difference is between ice cream and gelato.
      I will email you a guide how to add dark chocolate.

  3. Looks good. Some questions:
    1. When using the Mono / diglycerides, do you also add Polysorbate-80? Those are often specified as synergies.
    2. How effective do you find mono+diglycerides, as a replacement for yolks, to help slow meltdown?
    3. Most chocolate recipes recommend a higher overall sweetness (up to 24%), to balance the bitterness of chocolate. Do you always use 18% for regular and “bitter” flavors?
    4. It looks like you are using more salt than usual here; is there an added benefit for this recipe?

    1. 1. No never. But that is mostly because I don’t have any PS80. But Mono- and diglycerides works very well on it’s own as well.
      2. I like MDG and thinks it works really well.
      3 and 4. The salt in this case was to offset the bitterness of the chocolate and the sweetness was kept ‘normal’.
      It also depends a lot of the chocolate you use. I think this recipe is one of the best chocolate ice creams I have ever tasted but you need to use the exact chocolates as in the recipe.
      Also, note that the recipes on this site should be looked at as a ‘blog’ of the ice creams I make. So, most of the time it’s the first version of the recipe and not a highly tweaked and optimized recipe with 10 test batches before etc…

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