“Coeur de Guanaja 80% is best in cooking or for chocolate sauce on ice-cream. For eating out of the bag, it's mouth feel is a bit dry, but it's low sweetness adds great flavor to cakes and cookies without adding sweetness. Melted, is is great on ice-cream - cuts the sweetness but adds great flavor. I love Araguani and Guanaja for snacking and as house gifts.”
P125 is has a lower cocoa butter content, which speaks to the dryer mouth feel. You also discovered its intended purpose, which is ice cream & gelato. The lower cocoa butter, is in consideration of the fact that there will be additional "fat" incurred from the milk/cream used in creating the final product.
Create, Savor, Smile, Repeat:-)
WWC
