% of main ingredient
55% of Cocoa
Itakuja 55% pure origin* Brazil, a chocolate infused with passion fruit pulp, born in the heart of Brazilian plantations, with *cocoa beans from the South of Bahia.
Itakuja was created in Brazil as the result of a friendship between Valrhona sourcer Benjamin Figarède and M. Libânio, the director of the plantations. Together, they devised an innovative way of employing the fine cocoa produced in these plantations in a chocolate with aromatic notes of passionfruit. This collaboration has continued, with Valrhona supporting M. Libânio’s social and environmental efforts by funding solar dryers, renovating employees’ homes, and even building a training center. Itakuja is a contraction of the name of a Brazilian town close to the M. Libânio plantations, Itacare, and mara kuja, which means “passionfruit” in the Tupi language spoken by the indigenous peoples of Brazil.
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.
*Itakuja 55% pure origin* Brazil, a chocolate infused with passion fruit pulp, born in the heart of Brazilian plantations, with cocoa beans from the South of Bahia.
I really love the chocolate produced using the double fermentation technique. It’s a great idea because it releases a new chain of flavor precursors, creating complex aromatic molecules and a chocolate which is incredibly aromatic and inspiring.
Stéphane Pellegrini - LE SCARABÉE D’OR ENGHIEN LES BAINS, FRANCE
Itakuja’s cocoa-rich, passion fruit notes dance a passionate samba to the beat of Bahia’s famous carnival.
A family-run plantation founded in 1922, M Libano grows its cocoa in the heart of the Mata Atlantica, a UNESCO biosphere reserve. Our partner has had Rainforest Alliance certification since 2013 and uses an agroforestry system specific to north-east Brazil known as cabruca.
Bars
Moulding
Banana
55% of Cocoa
14 months
sugar, Brazil cocoa beans fermented with fruit, cocoa butter, emulsifier (sunflower lecithin), natural vanilla extrac
3kg bean bag - 12219
This product may contain traces of nuts.
Made from the same fine cocoa as Guanaja, P125 Cœur de Guanaja 80% is less sweet than regular chocolate and has a strong flavor intensified by a higher content of dry cocoa matter.
Kidavoa 50% Single Origin* Madagascar: This milk chocolate is made using Valrhona’s double-fermentation process, and reveals fruity banana notes. It is made from *cocoa beans from Ambanja District.
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