A genuine symbiosis between cocoa and banana:Infused banana flavors are fully imbibed in the cocoa aromas. A complex aromatic profile which is like nothing else on the market. After the 2015 launch of Mananka 62%, the first chocolate from its Double Fermentation range, Valrhona again turned to its long-standing partner, the Plantation Millot in Madagascar, as it looked to perfect its KIDAVOA 50%. To develop KIDAVOA, the Plantation Millot and Valrhona’s own experts struck upon the idea of combining fine Madagascan cocoa with locally harvested bananas to create a milk chocolate with unique aromatic notes.KIDAVOA is enriching the Double Fermentation range, opening up the way for new milk chocolates which mixpowerful touches of fruit with deep cocoa flavors.