Single Origin Brazil ITAKUJA 55%

Single Origin Brazil Passion Fruit & Chocolatey Intensity Double Fermentation with Passion Fruit

Flavor Profile Fruity

Secondary Notes Passion Fruit

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.

ITAKUJA excels from the very first bite: A bouquet of fruit aromas explodes, then gives way slowly to the rounded flavors of Brazilian cocoa.

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.

Origin

ITAKUJA 55%'s Origins

Brazil Gandu, Bahia

M. LIBÂNIO AGRÍCOLA S.A

13°44’36.1”S / 39°29’24.8”W

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Optimal Application

Bars

Recommended Applications

Molding – Mousse – Crémeux & Ganaches – Ice Creams & Sorbets – Bars

Pairings

Banana – Mango – Pecan – Pistachio – Coconut milk – Dark rum

% of main ingredient

55% of Cocoa

Best by:

14 months

Composition

Sugar 44.08%, Brazil cocoa beans fermented with fruit (Passion fruit) 40.6%, cocoa butter 14.9%, emulsifier: sunflower lecithin 0.4%, natural vanilla extract 0.02%.