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Coffe and Guanaja 70% Crémeux

When it comes to memorable desserts, it’s all about balance, depth of flavor, and flawless execution. Today, we’re proud to present a creation by master pastry chef Jordi Bordas, a leading figure in innovation and healthy pastry formulation: Coffee and Guanaja 70% Crémeux

This dessert stands out for its rich and layered character, where the elegant bitterness of Valrhona’s Guanaja chocolate meets the roasted notes of coffee in a perfectly smooth emulsion. To achieve that silky, creamy texture without using egg yolks or traditional dairy ingredients, Jordi turned to Flaxfiber — our functional fiber derived from golden flaxseed. This ingredient naturally emulsifies fats, providing body and stability without affecting the flavor or clean mouthfeel.

The result is a modern, technical, and deeply aromatic crémeux, ideal for plated desserts or high-end pastry applications. A perfect example of how technique and functional ingredients can elevate the gastronomic experience without compromising on flavour.

Coffe and Guanaja 70% Crémeux

We needed an emulsifier to make a light water-based crémeux with a pure dark chocolate and coffee flavour. We chose Flaxfiber for its emulsifying and thickening properties. The result is a light and stable crémeux, which we can dose with a piping bag.

Ingredients

Coffe and Guanaja 70% Crémeux
- 119g -
  Water
- 193g -
  Espresso coffee
- 44g -
  Coconut sugar
- 193g -
  Guanaja Valrhona 70%
- 2g - Flaxfiber

Prepared by

Coffee and Guanja 70% Crémeux
1. Mix the water and coffee and heat to 30 °C. Add the coconut sugar and mix with the blender.
2. Mix the couverture, Flaxfiber and the previous preparation and emulsify thoroughly using the blender for one minute.