% of main ingredient
50% of Cocoa
Kidavoa 50% is a rich, complex milk chocolate with a forceful character featuring hints of dried banana thanks to Valrhona's special Double Fermentation technique.
Secondary Notes Fruity
Hint of BananaProduct Information
The infused banana flavors meld perfectly with the cocoa’s aromas. KIDAVOA offers a complex profile that is clearly distinguishable from the existing market offering thanks to its fruity, spicy, malted and cocoa notes. After Valrhona introduced MANANKA 62% in 2015, the first chocolate in the Double Fermentation line, it returned to Millot Plantation in Madagascar and asked its legacy partner to develop KIDAVOA 50%, the first double fermented milk chocolate. Millot Plantation and Valrhona experts engineered it by combining fine Madagascan cocoa with locally grown bananas for an uncommon milk chocolate flavor profile that blends the power of fruit with cocoa flavors.
Molding – Mousse – Cremeux&Ganaches – Ice Cream&Sorbets
Apricot – Passion Fruit – Cinnamon – Ginger – Maple syrup
50% of Cocoa
Milk 14%, Sugar 34%, Fat 39%
3kg bean bag - 13757
Contact your distributor to check the availability in your country.
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.
Made from the same fine cocoa as Guanaja, P125 Cœur de Guanaja 80% is less sweet than regular chocolate and has a strong flavor intensified by a higher content of dry cocoa matter.
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