Itakuja is a contraction of the name of a Brazilian town close to the M. Libânio plantations, Itacare, and mara kuja, which means “passionfruit” in the Tupi language spoken by the indigenous peoples of Brazil. Itakuja was one of the first chocolates to emerge from Valrhona’s innovative double fermentation technique.

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. Itakuja was created in Brazil as the result of a friendship between Valrhona sourcer Benjamin Figarède and M. Libânio, the director of the plantations.

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.

Made with using our innovative Double Fermentation technique, this chocolate is truly unique. It contains all the aromas and flavors which make Brazil special, from the fruity notes to the forceful cocoa intensity. This product is naturally dairy free. 100% natural ingredients. No preservatives, added colors, or artificial flavors.

Explore ITAKUJA 55% Dark Chocolate - 250g - 8.82, with cocoa-rich intensity and aromas of passion fruit. Made with using our innovative Double Fermentation technique, this chocolate is truly unique. It contains all the aromas and flavors which make Brazil special, from the fruity notes to the forceful cocoa intensity.

Heat the coconut milk to 40°C. Add in the salt, pectin and sugar. mixture, stirring constantly. Boil. Take it off the heat and add the coconut oil, chocolate and, lastly, the coconut fat. Emulsify using a hand blender until completely homogenous. Split it into molds of your choice. Store them in the refrigerator for 6 hours so they set correctly.

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.

Itakuja est l’un des premiers chocolats issus d’un procédé Valrhona innovant : la double fermentation. Ce procédé consiste, une fois la fermentation traditionnelle du cacao achevée, à déclencher une seconde fermentation par l’ajout de pulpe de fruits frais, récoltés localement. Pour Itakuja, il s’agit de fruits de la passion.

ITAKUJA CHOCOLATE DROPLETS. Made with ITAKUJA 55%. An original recipe with Double Fermentation ITAKUJA 55% by L'École Valrhona – Makes 200 pieces. 1 step

These cocoa butter pistoles protects from dampness and allows candies to harden. It thins chocolate when used in spray nozzles. Favored by professional pastry chefs, the intense bittersweet character, rich, deep-red color, robust, fudge-like flavor and full chocolate essence is ideal in baked goods such as cakes and pastries.