PRODUCT

DOUBLE FERMENTATION

ITAKUJA 55%

Double fermentation/Passion fruit and powerful chocolaty taste

ITAKUJA 55%

A bouquet of fruit aromas explodes in ITAKUJA 55% then gives way to the rounded flavors of Brazilian cocoa. The deep aro mas of the terroir are initially developed during the first fermentation, while pulp from locally harvested passion fruit added in the second fermentation marries the cocoa and fruity notes.

ORIGIN AND TERROIR

ITAKUJA 55%

ITAKUJA was created in Brazil as the result of a friendship between Valrhona sourcerBenjamin Figarèdeand M. Libânio, the director of the plantations. Together, they devised an innovative way of employing the fine cocoa produced in these plantations in a chocolate with aromatic notes of passionfruit. This collaboration has continued, with Valrhona supporting M. Libânio’ssocial and environmental efforts by funding solar dryers, renovating employees’ homes, and even building a training center. ITAKUJA is a contraction of the name of a Brazilian town close to the M. Libânioplantations, Itacare, and marakuja, which means “passionfruit” in the Tupilanguage spoken by the indigenous peoples of Brazil.

PRODUCT INFORMATION

Product parameters

Tempering temperature

Country of origin

France

Packaging Format

3kg

Best by

14months

Ingredients

Sugar, Brazil cocoa beans fermented with fruit, cocoa butter, emulsifier (Sunflower lecithin), natural Vanilla extract.

Storage recommendations