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Valrhona has paved the way for a new generation of aromatic profiles with its Double Fermentation Process

Our innovative product developers sought to build on that already rich cocoa flavor created through the first stage of cocoa fermentation in the chocolate-making process by initiating a second fermentation, this time bringing in additional outside flavors and aromas.

ITAKUJA 55% delights from the very first bite: A bouquet of  fruit aromas explodes, then gives way to the rounded flavors of Brazilian cocoa.
The deep aromas of the terroir are initially developed during the first fermentation. The pulp from locally harvested passion fruit is added to start a second fermentation, allowing the cocoa and passion fruit notes to marry.


Fermentation is a natural process which creates the delicious aromas and flavors that make different chocolates unique.

The natural yeast and sugars of the fruit pulp work just like the sugars from the natural cocoa pulp in the first fermentation

and kickoff the fermentation once again. The whole process continues to build on the already rich and complex flavors of the cocoa, 

melding with the natural flavors of the terroir to produce a totally unique flavor profile truly representing the region.