Valrhona Itakuja 55 %

Ingredients: sugar, Brazil cocoa beans fermented with fruit, cocoa butter, emulsifier (sunflower lecithin), natural vanilla extract

May contain traces of nuts, milk, and gluten.

Recommended Applications: Moulding – Mousse – Cream mix & Ganache – Ice creams & sorbets

Pairings:  Banana – Mango – Pecan – Pistachio – Coconut milk – Dark rum

Itakuja was one of the first chocolates to emerge from Valrhona’s innovative double fermentation technique. Once the traditional cocoa fermentation process is complete, a second fermentation is triggered by adding a locally harvested fresh fruit purée. For Itakuja, passionfruit is used. This procedure demands meticulous skill to obtain exactly the right balance between the flavors already present in the cocoa after the first fermentation and those provided by the fresh fruit.