Single Origin Illanka 63%

Valrhona has nurtured a long-term relationship with Peruvian planters since 2013. Together, we care for Illanka’s selected
cocoa, the Gran Blanco variety which won the prize for best cocoa at the Lima Cocoa and Chocolate Fair in Peru in 2013. Our
commitment goes even further than this, however, because by supporting our partner cooperative, we enable planters to
find a stable source of income, drawing younger generations back to the area. The name “Illanka” comes from “illa”, meaning
“brightness or light”, and “anka”, meaning “condor” in Quechua, the indigenous language of Peru.

In northern Peru’s Piura region, 303 producers farm 425 hectares of cocoa plots for Valrhona. Our selected area is known for the unique aromatic quality of its white “Gran Blanco” cocoa beans. Cocoa is harvested from April to July. The pods are transported to the community center in the hours immediately after they are picked so that the fermenting and drying processes can be carefully managed. Fermentation begins that evening in traditional wooden crates and lasts only a few days so that the white beans’ delicate aromas are preserved. The beans are then dried in the sun on large drying tables, before being sorted and bagged.

Illanka was the first couverture I developed at Valrhona. I especially love this chocolate because it is intense, complex and indulgent, with notes of jellied fruit and nuts, plus a little hint of acidity that’s really specific to this rare Peruvian cocoa.

Julien Bourgeay - R&D INNOVATION

SENSORY PROFILE

Illanka takes you on a journey through the peaks and valleys of the Peruvian Andes as its unique flavor profile dramatically sways between smooth sweetness and fruity and nutty notes.