% of main ingredient
55% of Cocoa
Passion fruit and powerful chocolaty taste. : A bouquet of fruit aromas explodes in Itakuja 55% then gives way to the rounded flavors of Brazilian cocoa.
Flavor Profile Fruity
Secondary Notes PassionfruitProduct Information
In northeastern Brazil's Bahia State lies Mata Atlantica, one of the world's richest ecosystems. Threatened by intensive deforestation, UNESCO classified this tropical forest as a Biosphere Reserve. For over 20 years, Valrhona's commitment to biodiversity and sustainable development has been behind its efforts to provide local growers financial and community-based support. Produced by double fermentation, Brésil Passion is the result of Valrhona's partnership with the M. Libanio plantation set amid an unparalleled abundance of plant life. Itakuja 55% is one of the original chocolates that Valrhona developed using double fermentation. The first fermentation phase brings out the initial aromas characteristic of the unique region. Then the pulp of fresh locally grown passion fruit is added to activate the second fermentation, which infuses the cacao with fruity flavor notes.
Molding – Mousse – Cremeux&Ganaches – Ice Cream&Sorbets
Banana – Mango – Pecan – Pistachio – Coconut milk – Dark rum
55% of Cocoa
Sugar 44%, Fat 73%
3kg bean bag - 12219
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Macaé 62% is characterized by powerful chocolate taste with notes of dried apricot, roasted cocoa bean and black tea, en hanced with a delicately bitter finish.
This distinctive chocolate delivers exceptional creaminess with strong tang and complex notes of sun-ripened blackberries, blueberries and black grapes.
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