Valrhona Itakuja Bitter, dark couverture, callets, 55% cocoa

In northeastern Brazil, in the province of Bahia, lies one of the world`s most diverse ecosystems, the Mata Atlantica. This rainforest, weakened by intensive deforestation, has been designated a UNESCO Biosphere Reserve. For over 20 years, Valrhona`s commitment to biodiversity and sustainable development has driven the company to provide economic and social support to producers in this region. Against this backdrop of incredible botanical richness, Itakuja, a double-fermentation product, was created through a collaboration between Valrhona and the M. Libanio plantation. Itakuja 55% is one of the first chocolates developed by Valrhona using double fermentation. The terroir-linked flavor precursors are initially developed during a first fermentation. To trigger a second fermentation, fresh passion fruit pulp from locally harvested fruit is added, which permeates the cocoa and imparts fruity notes.