DOUBLE FERMENTATION FRUIT REVELATIONS

UBL DO E

F E N R IO M ENTAT

A new, exclusive range of naturally ­fruit-flavored and the product of 10 years of partnership with planters Valrhona is again revisiting

the sensory world of … TO MANUFACTURING 30 years after the creation of the most bitter chocolate the world had ever seen, Guanaja 70%, and the emergence of blond chocolate in the form of Dulcey, Valrhona is again redesigning what chocolate can be with an innovative technique that opens the path for a new generation of aromatic profiles. That technique is double fermentation. TEMPERING / MOLDING The chocolate is cooled then successively reheated until it crystallizes. Once it has been tempered, it is molded and cooled again, and the finest of chocolates is born! FROM PLANTATION

HARVESTING / DE-SEEDING Cocoa pods are harvested as soon as they are ripe. With the addition of , conching finalizes the They are then split by hand to get at the beans, which at cocoa aromas and gives the chocolate its creamy, velvety this point are still covered with a white, sugary pulp known texture. This process can go on for up to three days. as mucilage.

FERMENTING GRINDING / REFINING Fermentation is a natural process which must be specially Nibs are ground down between a series of rollers until a cocoa tailored to each cocoa in order to help develop its aromas. liquid is produced. In keeping with the particular recipe, sugar Beans are placed in wood, rattan or cement containers, and milk may be added. The cocoa paste which is formed is covered up and regularly stirred so that they ferment over then ground down into a very fine powder. a four to six day period.

DOUBLE FERMENTATION BLENDING Once the first fermentation is complete and the cocoa’s initial The different cocoa nibs are blended and mixed to suit aromas have been revealed, a further raw ingredient is added the recipe in question. to the container to start the second fermentation phase. OUBLE Valrhona’s experts came up with the idea of adding D fruit pulp. This naturally sugar-rich substance launches F a second fermentation process while bringing a new E N R IO aromatic character to the resulting chocolates. It has M ENTAT taken ten years of research to perfect this unique procedure GRANULATING in association with Valrhona’s partner planters. Once they have been cooled, the beans are ground down and their shells separated out. That is how cocoa nibs are obtained.

DRYING Sun-drying reduces the beans’ moisture content. They are then cleaned and separated out before being ROASTING sent to chocolate making workshops. During roasting, cocoa is grilled batch by batch to develop­ the chocolate flavors and aromas without losing what makes each terroir’s produce unique. An original recipe by David Briand, Pastry Chef at École Valrhona. OBLON KIDAVOA 50% Makes 60 desserts CRÈME ANGLAISE PURE MADAGASCAR 1300g Liquid whipping cream 35% Bring the cream and milk to the boil and pour into 1300g Whole milk the premixed egg yolk-sugar combination (without BANANA & MALT 500g Egg yolks blanching). Thicken the mixture at a temperature Kidavoa is a rich, complex with a forceful 250g Caster sugar of 185°F (85°C), strain through muslin and use character from the very first bite and hints of dried banana. immediately. KIDAVOA CREAM MIX Its milky notes are enhanced by a touch of tartness and slowly reveal fruity aromas. 2210g Crème anglaise Sieve the hot crème anglaise through a chinois, create These are followed in their turn by spicier, malty notes, which finally give way to 985g KIDAVOA 50% COUVERTURE an emulsion by pouring it slowly over the melted cocoa-rich bitterness. CHOCOLATE couverture, to obtain a smooth, shiny, elastic texture. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the fridge.

ÉCLAT D'OR HAZELNUT STREUSEL 255g Whole Piemont hazelnuts Toast the hazelnuts in an oven at 300°F (150°C) for approx. 10 minutes. WHAT MAKES IT SPECIAL MALT 345g Dry butter 84% Roughly crush the cooled hazelnuts. 345g Brown sugar Cut the cold butter into small cubes. Using the flat beater in your mixer, mix with the brown sugar Fruity, spicy, malted, cocoa-rich notes. 130g Strong white bread flour and flour to form a dough. Add the crushed nuts, the Éclat d’Or, salt and the scored vanilla pod. TANGY 255g ÉCLAT D'OR Mix briefly but do not let the dough break up too much. A genuine symbiosis between cocoa and banana: 2g Salt Store in the fridge or freezer until you are ready. Infused banana flavors are fully imbibed in the cocoa aromas. BANANA 1 Vanilla pod Bake at 300°F (150°C) with the oven door slightly ajar to ensure an amber coloration. SPICY KIDAVOA PRESSED SHORTBREAD COOKIE A complex aromatic profile which is like nothing else 1330g Éclat d'Or hazelnut streusel Once the streusel has been cooked and cooled, weigh it and break it up slightly. on the market. 422g KIDAVOA 50% COUVERTURE Mix it with the melted couverture and then press it immediately without crushing it. CHOCOLATE Store in the fridge.

KIDAVOA CHOCOLATE MOUSSE WITH CRÈME ANGLAISE 829g Crème anglaise Make an emulsion by gradually pouring the hot crème anglaise over the melted couverture chocolate. After the 2015 launch of Mananka 62%, the first 1240g Liquid whipping cream 35% Immediately mix using an electric mixer to make a perfect emulsion. 1330g KIDAVOA 50% COUVERTURE Stabilize the emulsion if necessary by adding whipped cream. PACKAGING chocolate from its Double Fermentation range, Valrhona again turned to its long-standing partner, CHOCOLATE Once the mixture is smooth, check the temperature is at 105-115°F (40-45°C) and add the remaining 3kg bags of beans 50g sample the Plantation Millot in Madagascar, as it looked to frothy whipped cream. Code 13757 Code 13834 Pour immediately and freeze. perfect its Kidavoa 50%. COMPOSITION Valrhona and the Plantation Millot are partners of KIDAVOA SPRAY MIX Cocoa 50% minimum Fat 39% more than 20 years, and the two worked 350g KIDAVOA 50% COUVERTURE Melt the ingredients together. Sugar 40% Milk 15% hand in hand to adapt the exclusive Double CHOCOLATE Use a chinois to strain before using the mixture. INGREDIENTS Fermentation process to make a milk chocolate. 150g COCOA BUTTER To give your spray mix a velvety finish, heat the mixture to 105-115°F (40-45°C) and spray it onto your frozen product. Madagascan cocoa beans fermented with fruit, sugar, cocoa butter, dry whole To develop Kidavoa, the Plantation Millot and milk powder, emulsifier (soya lecithin). Valrhona’s own experts struck upon the idea of KIDAVOA ABSOLU SPRAY MIX May contain nuts. combining fine Madagascan cocoa with locally 1540g ABSOLU CRISTAL NEUTRAL GLAZE Bring the Absolu Cristal neutral glaze to the boil with water then make an emulsion with the melted 154g Water couverture chocolate. BEST-BEFORE* harvested bananas to create a milk chocolate with unique aromatic notes. 308g KIDAVOA 50% COUVERTURE Immediately apply using a spray gun at about 175°F (80°C). 12 months CHOCOLATE Kidavoa is enriching the Double Fermentation range, CONSERVATION opening up the way for new milk chocolates which mix ASSEMBLY AND FINISHING Store in a cool, dry place between 60-65°F (16-18°C). powerful touches of fruit with deep cocoa flavors. PREPARATION AND ASSEMBLY Prepare the cream mix. The next day, shape into small quenelles and place them on a tray. Spread out the rest of the cream mix (approx. 2000g) * Calculated based on the date of manufacture. in a 340x340x16mm frame (1 Ref: 3347 + 1 Ref: 3457). Freeze. Make the pressed shortbread then spread out 850g in a 340x340x6mm frame (Ref: 3347). Leave to harden then cut out 48x60mm rectangles. Then cut out cream mix inserts of 30x48mm. Store in the freezer. Make the crème anglaise mousse and immediately pour out 40g into oblong rings (De Buyer 3037.06). Put the insert in place and fill the rings to the top (approx. 15g). Smooth out and freeze. FINISHING APPLICATIONS For the chocolate decoration, finely spread out the tempered couverture chocolate between two sheets of dipping paper. Before it hardens completely, cut out 120x40mm rectangles. Shape into a curve. Cream mix & Ice creams & TECHNIQUE Coating Molding Bar Mousse Sorbets Use a spray gun to apply a layer of spray gun mixture onto the quenelles to give them a velvety finish. Turn out the little cakes then glaze with Absolu Cristal neutral glaze. Then place them on the pressed shortbread (see photo). Position the chocolate decoration and finish by putting a quenelle in place. KIDAVOA 50%

IDEAL APPLICATION RECOMMENDED APPLICATION An original recipe by Nicolas Riveau, Pastry Chef at École Valrhona. SUSPENSION ITAKUJA 55% Makes 48 desserts ITAKUJA NAMELAKA PURE BRAZIL 470g Whole milk Heat the milk with the glucose, then add the rehydrated 25g Glucose gelatin. Slowly pour this mixture over the melted couverture PASSIONFRUIT & INTENSELY COCOA-RICH 12g Gelatin chocolate. Immediately mix using an electric mixer to make Itakuja excels from the very first bite: A bouquet of fruit aromas explodes, 660g ITAKUJA 55% COUVERTURE a perfect emulsion. Add the cold liquid cream. Use the then gives way slowly but surely to the rounded flavors of Brazilian cocoa. CHOCOLATE electric mixer to mix again. Leave to stiffen in the fridge, 940g Liquid whipping cream 35% preferably overnight. The aroma precursors associated with this terroir are initially developed during the first fermentation. ITAKUJA 55% MILK ICE CREAM The pulp from locally harvested passionfruit is added to start a second 1010g Whole milk Heat the milk. Once it is at 75°F (25°C), add the 0% fat powdered milk. Once it is at 85°F (30°C), add 52g 0% fat powdered milk the sugars (sugar, atomized glucose and inverted sugar). Once it is at 105°F (40°C), add the cream. fermentation, allowing the cocoa and fruity notes to infuse. 66g Sugar Once it is at 115°F (45°C), incorporate the stabilizer and emulsifier mixture with a portion of the sugar 96g Atomized glucose you used initially (approx. 10%). 32g Inverted sugar Once it is at 140°F (60°C), pour a small amount of the liquid (two-thirds of the weight of the chocolate) 8g Liquid whipping cream 35% onto the partially melted chocolate. Mix in an electric mixer as soon as possible and gradually add the 6g Combined stabilizer rest. Mix to form a perfect emulsion. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the WHAT MAKES IT SPECIAL 288g ITAKUJA 55% COUVERTURE mixture to 40°F (4°C). Leave to sit for at least 12 hours at 40°F (4°C). Mix in an electric mixer and churn FORCEFUL CHOCOLATE at between 15-20°F (-6°C to -10°C). It contains all the aromas and flavors which make Brazil ITAKUJA CHOCOLATE SAUCE special, from the fruit notes to the forceful cocoa. PASSIONFRUIT 860g Whole milk Bring the milk and the liquid whipping cream to the boil. A genuine symbiosis between cocoa and passionfruit: COMPLEXITY 220g Liquid whipping cream 35% Slowly pour this hot mixture over the melted couverture chocolate. Immediately mix using an electric mixer 770g ITAKUJA 55% COUVERTURE to make a perfect emulsion. Store in the fridge. Infused passionfruit flavors are fully imbibed in the cocoa INTENSE CHOCOLATE aromas. ÉCLAT D’OR CHOCOLATE STREUSEL A complex aromatic profile which is like nothing else on the market. 75g Powdered almonds Sieve the powders together. Add the finely cubed butter and Éclat d’Or crispy wafer flakes. Mix all 55g Brown sugar the ingredients using the flat beater in an electric mixer. First small balls will form, then you will get 55g Flour a streusel mix which is only slightly homogenized. Stop mixing. 20g COCOA POWDER Bake at 300°F (150°C). 1g Salt A STRONG PARTNERSHIP WHICH MAGNIFIES 75g Dry butter 84% PACKAGING ALL THE BEST QUALITIES OF THIS TROPICAL 20g ÉCLAT D'OR LAND OF EXOTIC FRUITS! 3kg bags of beans 50g sample COCOA BISCUIT Code 12219 Code 12226 This couverture chocolate has flavor qualities which are unique worldwide. It is the product of the creativity 115g Egg yolks Beat together the egg yolks, eggs and sugar with a whisk. COMPOSITION 300g Whole eggs At the same time, beat the egg whites with the dark brown sugar. of and teamwork between Valrhona’s experts and Cocoa 55% minimum Fat 37% 225g Sugar Gradually mix together the two mixtures while adding the flour and cocoa powder which you have our partner in Brazil, M. Libanio. Sugar 44% 190g Egg whites sifted together in advance. 85g Dark brown sugar M. Libanio’s commitment to biodiversity and sustainable INGREDIENTS 75g French white pastry flour development encouraged Valrhona to invest in the 70g COCOA POWDER Brazilian cocoa beans fermented with area as part of its strategy to support producers fruits, sugar, cocoa butter and emulsifier: soy lecithin, natural vanilla extract. economically and socially. Valrhona and M. Libanio ITAKUJA SPRAY MIX share a cocoa growing philosophy and have committed 60g COCOA BUTTER Melt all the ingredients together then spray at a temperature of 104-113°F (40-45°C). BEST-BEFORE* to a relationship based on sustainable co-development. 140g ITAKUJA 55% COUVERTURE 14 months This commitment was made official with the signing of CHOCOLATE an exclusive, long-term partnership deal. M. Libanio CONSERVATION and Valrhona’s experts have therefore been able to ASSEMBLY AND FINISHING Store in a cool, dry place between 60-65°F combine Brazil’s best cocoa beans with passionfruit PRESENTATION (16-18°C). pulp for a genuine symbiosis between fruit and cocoa Prepare the namelaka, ice cream and chocolate sauce. Make the cocoa streusel and sieve out 250g. Use the rest to make little clusters. Bake at 300°F (150°C) for approx. 15 minutes. Prepare the biscuit then place 1000g into a 30x40cm tray. Sprinkle on 250g of cooked cocoa streusel. Bake * Calculated based on the date of manufacture. flavors. at 355°F (180°C) for approx. 15 minutes. Once the biscuit has cooled, cut out 4cm diameter disks. For the chocolate decorations: Use the tempered dark spray gun mixture to brush lines onto confectionery dipping paper. Once these have hardened somewhat, use a brush to scatter the sparkling gold powder on evenly. Thinly spread the tempered dark couverture between two sheets of confectionery dipping paper. Before it has completely hardened, cut out 10cm diameter disks and use a cutter to cut an oval shape into the center of the decoration – This will stop the quenelle from slipping away during assembly. Leave to harden. APPLICATIONS ASSEMBLY TECHNIQUE Coating Molding Bar Mousse Cream mix & Ice creams & Put a biscuit in the base of a dish. Use a sultane nozzle to pipe on the namelaka until the biscuit is completely covered (approx. 40g). Place a few Ganache Sorbets fresh halved raspberries in the namelaka’s hollow. Place a chocolate disk on the namelaka. Decorate the top of the disk with halved raspberries, the streusel clusters, and Absolu Cristal jellied passionfruit juice. Heat the sauce and place it in a sauce jug. Complete with an ice cream quenelle. ITAKUJA 55%

IDEAL APPLICATION RECOMMENDED APPLICATION An original recipe by David Briand, Pastry Chef at École Valrhona. MANANKA CHOCOLATE SWEETS MANANKA 62% Recipe for use with 34x34x10cm frame GRAPEFRUIT PASTE PURE MADAGASCAR 200g Grapefruit pulp Boil the grapefruit pulp with the Timut pepper and 2g Timut pepper leave to infuse for approx. 20 minutes. ORANGE & TANGY FRESHNESS 20g Caster sugar Sieve the fruit pulp through a chinois, then weigh it Sweet and fresh, Mananka first reveals its intense citrus notes, then takes on 4g Yellow pectin until you return to its initial weight. Mix the pectin and a distinctive, forceful acidic tang underpinned with a cocoa-rich, roasted body. 180g Caster sugar the smaller portion of sugar. Heat the fruit pulp to 40g Glucose 105°F (40°C) then stir in the pectin and sugar mix. Its bitter quality rounds off this chocolate’s complex character. 3g Citric acid liquid mix Boil, then gradually add the rest of the caster sugar. An initial fermentation phase develops the aroma precursors associated Boil again then add the glucose. with this origin. Cook at 75°Bx or 230°F (105°C). Once cooked, add the citric acid liquid mix and pour Pulp from oranges harvested from the very same terroir is then added, launching out immediately. a second fermentation in which cocoa and citrus notes are infused.

CITRIC ACID LIQUID MIX FOR THE GRAPEFRUIT PASTE WHAT MAKES IT SPECIAL FRESHNESS 1.5g Water Warm the water and incorporate the citric acid. Mix and leave to dissolve. Fresh, well balanced, harmonious notes with CITRUS 1.5g Citric acid only the slightest hint of sugar. MANANKA GANACHE A genuine symbiosis between cocoa and orange: COMPLEXITY 400g Liquid whipping cream 35% Heat the cream and inverted sugar together. 70g Inverted sugar Slowly pour this hot mixture over the melted couverture chocolate. Mix in an electric mixer as soon as Infused orange flavors are fully imbibed in the cocoa aromas. ELEGANCE 550g MANANKA 62% COUVERTURE possible. As soon as the ganache has reached approx. 95-104°F (35-40°C). Mix in the electric mixer CHOCOLATE again. A complex aromatic profile which is like nothing else on the market. 100g Dry butter 84% SPARKLING ORANGE LIQUID MIX 20g Alcohol 70% Mix the ingredients together. 50g Orange sparkling powder Store in a hermetically sealed bottle.

10 YEARS OF EXPLORATION WITH PARTNER MANANKA CHOCOLATE SWEETS PLANTERS TO PERFECT THE FIRST EVER PACKAGING 380g Grapefruit paste Pour the grapefruit paste into a 34x34cm frame with a height of 2mm placed on a silicone baking mat. DOUBLE FERMENTED CHOCOLATE 3kg bags of beans 50g sample 1460g MANANKA 62% ganache Leave to cool. Code 12220 Code 12225 SQ Sparkly orange liquid mix Place two 4mm tall frames on top of the fruit paste and pour in the Mananka 62% ganache. This couverture chocolate with fruity gustatory hues Leave to harden for 24 to 36 hours at 60°F (17°C) with a humidity level of 60%. COMPOSITION found nowhere else in the world has been created thanks to teamwork between experts from Valrhona Once the ganache has crystallized, used the tempered dark couverture chocolate to coat both sides Cocoa 62% minimum Fat 38% and the Millot plantation in Madagascar. of the frame and use a slicing machine to cut out 15x37.5mm rectangles. Sugar 38% Valrhona has had ties with the Millot Plantation INGREDIENTS for more than 20 years. By signing up to an Madagascan cocoa beans fermented with exclusive, long-term partnership to certify their ASSEMBLY AND FINISHING fruit, sugar, cocoa butter, emulsifier: soy lecithin, natural vanilla extract. relationship as co-developers, Valrhona and the For the decoration, dip a fluted edge cutter in sparkly orange liquid mix and apply to the chocolate sweets (see photo). Leave to harden. Millot plantation have been able to make the first ever BEST-BEFORE* doubly fermented chocolate. The Millot plantation 14 months and our experts at Valrhona have therefore been able to combine Madagascar’s best cocoa beans CONSERVATION with orange pulp to make the resulting chocolate a Store in a cool, dry place between 60-65°F (16-18°C). genuine symbiosis of fruit and cocoa flavors.

* Calculated based on the date of manufacture.

APPLICATIONS Cream mix & Ice creams & TECHNIQUE Coating Molding Bar Mousse Ganache Sorbets

MANANKA 62%

IDEAL APPLICATION RECOMMENDED APPLICATION RECIPES PAIRINGS Essentials

A few ideas for flavor combinations… CRÈME ANGLAISE

500g Liquid whipping cream 35% Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar 500g Whole milk combination (without blanching). Heat to 180-185°F (82-84°C) until the mixture coats KIDAVOA 50% 200g Egg yolks the back of a spoon. Strain and use immediately or quickly cool and use later. Passionfruit Apricot Ginger Cinnamon Puffed cereals Maple syrup 100g Caster sugar

CREAM MIX

1000g Crème anglaise If necessary, add rehydrated gelatin to the warm, strained crème anglaise. Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula. MANANKA 62% ITAKUJA 55% KIDAVOA 50% Immediately mix using an electric mixer to make a perfect emulsion. 430g 460g 445g Leave to stiffen in the fridge.

CHOCOLATE MOUSSE WITH CRÈME ANGLAISE

600g Crème anglaise If necessary, add rehydrated gelatin to the warm, strained crème anglaise. Slowly 900g Liquid whipping cream 35% pour the warm mixture over the melted chocolate to make an emulsion using a whisk. Immediately mix using an electric mixer to make a perfect emulsion. MANANKA 62% ITAKUJA 55% KIDAVOA 50% Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse. Once FRUITS SPICES FLAVORS 730g 740g 960g the mixture is smooth, check the temperature — 115-120°F (45-48°C) for Dark, 100-105°F (38-40°C) for Milk, 95-100°F (35-38°C) for White — and add the remaining whipped cream. LIGHT CHOCOLATE MOUSSE

500g Whole milk Bring the milk to the boil and add the gelatin. Pour about 1/3 of the hot liquid over the ITAKUJA 55% 1000g Liquid whipping cream 35% chocolate, whisking all the while to obtain a smooth, shiny, elastic texture - This is a 8-10g Gelatin sign that you are starting to make an emulsion. Add the remaining milk, taking care to Banana Mango Pistachio Pecan nuts Coconut milk Dark rum maintain this texture. Once the chocolate mixture is at 95-105°F (35-40°C), incorporate MANANKA 62% ITAKUJA 55% KIDAVOA 50% the liquid cream which has been whipped until it has the texture of a mousse. Pour out 630g + 8g* 640g + 8g* 610g + 10g* immediately. Freeze. * quantity of gelatin

WHIPPED GANACHE

GANACHE: Gradually pour the mixture of cream, inverted sugar and glucose over the chopped 450g Liquid whipping cream 35% couverture, mixing in the center to obtain a smooth, shiny, elastic texture - This is a sign 50g Glucose that you are starting to make an emulsion. Maintain this texture throughout the mixing 50g Inverted sugar process. Continue, adding the condensed milk mixture little by little. Mix in an electric mixer. Set aside, and mix equal amounts of the ganache and cold liquid whipping MANANKA 62% ITAKUJA 55% KIDAVOA 50% cream. Allow to crystallize in the refrigerator for 2 or 3 hours, or ideally overnight, 410g 430g 530g before whisking until the texture is consistent enough to use in a piping bag or with a WHIPPED GANACHE: spatula. FRUITS NUTS FLAVORS 900g Ganache 900g Liquid whipping cream 35%

GANACHE FOR FILLING MOLDED CHOCOLATE SWEETS

MANANKA 62% 500g Liquid whipping cream 35% To avoid destabilizing the emulsion, frame the ganache as soon as mixing is complete, Inverted sugar* before crystallization, at a temperature above 95°F (35°C), or 100°F (38°C) for dark Citrus fruits Candied zest Christmas spice mix Cinnamon Almond milk Gingerbread Dry butter* chocolate couvertures. Store the framed ganache at 60-65°F (16-18°C) and 60% humidity during the crystallization stage. After 48 hours of crystallization, turn the trays of ganache MANANKA 62% ITAKUJA 55% KIDAVOA 50% and remove the plastic film or confectionery dipping paper. Cut into shape as desired. 750g 775g 850g Finish off the hardening process if necessary. Coat. * For better texture and conservation, calculate the total weight of the ganache, then add 8-10% of said weight in inverted sugar and 10-15% in butter.

CHOCOLATE JELLY

600g Milk Mix the sugar and pectin X58 together. Warm the milk and whisk in the sugar-pectin mixture. 40g Caster sugar Bring to the boil while stirring. Gradually pour the hot milk over the chopped couverture, 3-4g Pectin X58 mixing all the while with a spatula to obtain a smooth, shiny, elastic texture - This is a sign that you are starting to make an emulsion. Continue to gradually add the milk, taking care to MANANKA 62% ITAKUJA 55% KIDAVOA 50% maintain the emulsion until mixing is complete. Refrigerate until ready to use. 195g + 3g* 220g + 3g* 200g + 4g* FRUITS SPICES FLAVORS WARNING: This jelly cannot be frozen. To use at a later date, reheat the jelly to 140°F * quantity of pectin X58 (60°C) and pour out at 85°F (30°C). How should I frame the discussion about Double Fermentation?

A few tips • Use the narrative around this range and its chocolates • Adapt your narrative to suit your client and their curiosity levels

Three example scenarios for Itakuja:

1 Product Flavor qualities description “What makes this “Here’s a chocolate Brazilian chocolate dessert I made using special are its cocoa- • Pressed for time Valrhona Itakuja rich notes and hints • Mainly interested chocolate.” of passionfruit.” in flavor

2 Product Explaining the Flavor qualities description process “This special “This is a chocolate “This chocolate has fermentation technique dessert made using been fermented with gives it fruit notes, • Curious Valrhona Itakuja passionfruit pulp.” which blend elegantly • Understands chocolate.” with Brazilian the chocolate chocolate’s full body.” manufacturing process

3 Product A detailed Emphasis on this Flavor qualities description explanation of the Valrhona innovation “What makes Itakuja process “I’d recommend this “This innovative chocolate special is bar to you, it’s made “Do you know how technique which the symbiosis between • A regular using Valrhona Itakuja chocolate is made?“ Valrhona has created Brazilian cocoa’s • A connoisseur chocolate which was Valrhona has perfected gives Itakuja chocolate tartness and the created through a a second fermentation all its richness and passionfruit notes.” double fermentation stage to follow the usual complexity.” process.” first one.” DESIGN/DEVELOPMENT: INSIGN – 04/2016 – EN 13827 – PHOTO CREDITS: GINKO – S. Brandström - L. Vu - ClayMcLachlan - J. Bryon - Pierre Ollier - Valrhona - Thinkstock © 2016 VALRHONA – REPRODUCTION PROHIBITED, ALL RIGHTS RESERVED. IMAGES ARE NON-CONTRACTUAL. – REPRODUCTION PROHIBITED, ALL RIGHTS RESERVED. - Thinkstock © 2016 VALRHONA Ollier - Valrhona - ClayMcLachlan J. Bryon Pierre INSIGN – 04/2016 EN 13827 PHOTO CREDITS: GINKO S. Brandström - L. Vu DESIGN/DEVELOPMENT:

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