Caractéristique
Double fermentation
Descriptif court
Milk chocolate 50% cocoa
Pure Origin Madagascar
Pure Origin Madagascar
Descriptif long
Kidavoa, pure Madagascar origin, a milk chocolate made using Valrhona's double fermentation process, with fruity banana notes.
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Informations complémentaires
Valrhona is once again redefining the boundaries of chocolate with an innovative process that is paving the way for a new generation of flavour profiles: double fermentation. This innovative process involves, once the traditional fermentation of the cocoa is complete, triggering a second fermentation by adding fresh, locally harvested fruit pulp. For Kidavoa, this is banana. One of the challenges of the Kidavoa milk couverture was to ensure that the cocoa and banana could bring out their respective aromatic characteristics to produce this complex flavour profile!
Mathias MENEGOZ - VALRHONA R&D PROJECT MANAGER
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For baking or tasting
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