Double Fermentation Itakuja 55%

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. 

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

SENSORY PROFILE

Itakuja’s cocoa-rich, passion fruit notes dance a passionate samba to the beat of Bahia’s famous carnival.