Valrhona Chocolate Double Fermentation: Innovation at source

The  Staff Canteen

After nearly 30 years of its iconic Guanaja 70% which at the time was the bitterest chocolate in the world and after launching Dulcey in 2012, the first "blond" chocolate, Valrhona chocolate breaks the mould once more and invents a unique signature taste through double fermentation. This completely natural process consists of incorporating fruit pulp with the cocoa at the crucial fermentation stage. After several years of trials and research inside the cocoa plantations, the Valrhona teams and their farming partners have been able to perfect this second phase of fermentation. This upstream innovation in the process relies on the farmers' expertise and the ingenuity of Valrhona experts. It opens the way to new chocolate flavours and new applications.

"Double fermentation has been brought about through long term collaboration between our Research and Development teams, those who source our cocoa and our partners' plantations," explains Jean-Luc Grisot, Valrhona's Managing Director. "Once again, we show that a close relationship with farmers, together with rigorous selection and preparation of the best cocoas are fundamental pre-requisites in creating fine chocolates"

In September 2015, Valrhona will be unveiling 2 new products exclusively for its UK Cercle V members: Mananka 62% (made with Madagascan cocoa fermented with orange) and Itakuja 55% (made with Brazilian cocoa fermented with passion fruit). Mananka immediately appeals thanks to the harmony between the orange notes and the aromatic character of Madagascan cocoa whilst Itakuja, with its intense passion fruit flavour brings a freshness and exotic character to this pure Brazilian dark chocolate. For several years, Valrhona has established close links with farmers in Madagascar and Brazil,

relying on trusted partners such as the companies owned by M. Libanio (Brazil) and Millot (Madagascar). For over 25 years, Millot has been providing our chocolate factory with exceptional cocoa. There is no doubt that these innovations will make the relationship that unites us even stronger.

>>> See some of Valrhona's creations and recipes here

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The  Staff Canteen

The Staff Canteen

Editor 7th September 2015

Valrhona Chocolate Double Fermentation: Innovation at source