Brazil with passion fruit fermentation, a unique exotic profile.
Itakuja 55% is a pure-origin dark couverture from Brazil made using a unique process: the cocoa beans undergo a long fermentation with passion fruit juice, naturally infusing the chocolate with exotic notes. The result is a distinctive aromatic profile halfway between cocoa and fruit, with no added flavoring.
Tasting notes
Patissland rating based on the applications recommended by Valrhona for this product.
The official Valrhona tempering curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror shine, a clean snap, and perfect release from the mold.
50 - 55 °C
28 - 29 °C
31 - 32 °C
Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate's weight), added at 34-35 °C after melting. A quick, reliable method favored by professionals.
Ingredients that naturally enhance this chocolate, according to Valrhona's recommendations.
Valrhona products that perfectly complement this chocolate in your creations.
A creative idea by Patissland to showcase this product's unique profile.
Soft cake, whipped ganache, and candied citrus insert (orange, lemon). The chocolate's fruity notes pair perfectly with the zest.
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Grand Cru Pure Origin |
| Type | Dark |
| Cacao content | Minimum 55% |
| Origin | Brazil |
| Region | Bahia (Brazil) |
| Cacao variety | Trinitario |
| Status | Valrhona Grand Cru |
| Fluidity | 3 drops out of 5 |
| Storage | 18 months at 16–18°C, protected from moisture |
| Allergens | Milk, soy (depending on the product). May contain tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Couverture chocolate is chocolate with a high cocoa butter content (generally more than 31%) intended for professionals. Its fluidity makes it suitable for coating, molding, and all fine chocolate-making techniques. Valrhona has produced exclusively couverture chocolate since 1922.
There is no difference in quality: fèves are drop-shaped, while pistoles are flat discs. Both melt identically. Valrhona has historically produced fèves, but also offers some products in pistoles depending on the market.
Approximately 35 to 40 Valrhona fèves per 100 g (varies by product). A convenient way to measure to the nearest gram without weighing once you are used to it.
For uses where the chocolate remains visible and solid (molding, coating, decorating): yes, tempering is essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simple melting is sufficient.
Ideally at 16–18°C, in a dry place away from light and odors. Avoid the refrigerator (condensation causes blooming). In a resealed bag, it keeps for 18 months. No problem if the chocolate develops slight bloom: it remains suitable for baked pastries.
Explore the Valrhona collection, chocolates and pralines, and polycarbonate chocolate molds on Patissland.
