% of main ingredient
55% of Cocoa
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.
M. LIBÂNIO AGRÍCOLA S.A
13°44’36.1”S / 39°29’24.8”W
Molding – Mousse – Crémeux & Ganaches – Ice Creams & Sorbets – Bars
Banana – Mango – Pecan – Pistachio – Coconut milk – Dark rum
55% of Cocoa
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%.
3kg bag - 12219
35.40 x 21.40 x 29.50
Store in a cool a dry place where the temperature is maintained at 14-16°C / 57-60°F.
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