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

In northeastern Brazil, in the province of Bahia, one of the world`s most diverse ecosystems, the Mata Atlantica, stretches out. This rainforest, weakened by intensive deforestation, has been designated a Biosphere Reserve by UNESCO. For more than 20 years, the commitment to biodiversity and sustainable development has been driving Valrhona to become involved in this area for the economic and social support of producers. Against this backdrop of incredible botanical wealth, Itakuja, a product of double fermentation, was created as a result of collaboration between Valrhona and the plantation of M. Libanio. Itakuja 55% is one of the first chocolates developed by Valrhona, produced by double fermentation. The flavor precursors linked to the terroir are first developed during a first fermentation. To initiate a second fermentation, fresh passion fruit pulp is added to locally harvested fruits, which permeates the cocoa and gives it fruity notes.