% of main ingredient
55% of Cocoa
Single Origin Brazil ITAKUJA 55%
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.
Flavor Profile Fruity
Secondary Notes Passion Fruit
Itakuja immediately stands out with an explosion of fruity aromas that gradually fade away, giving way to the roundness of Brazilian cocoa.
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 comes from the name of the Brazilian town of Itacare, located in the state of Bahia, near the M. Libanio plantation, and from "mara kuja," which means "passion fruit" in Tupi, the language spoken by the native peoples of Brazil.
Origin
Partner producer
Brazil M. LIBÂNIO AGRÍCOLA S.A
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.
Gandu, Bahia
13°44’36.1”S / 39°29’24.8”W
Features
Optimal Application
Bars
Recommended Applications
Bars – Mousses – Crémeux & Ganaches – Ice Creams & Sorbets
Pairings
Banana – Pistachio – Mango – Coconut milk – Dark rum
Best by:
14 months* *calculated based on the date of manufacture
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%.
Kosher product
Yes
Gluten free
Yes
Packaging Format
3kg bag - 12219
Special order
No
Storage
Store in a cool, dry place between 60-65°F (16-18°C).
