50% Kidavoa Milk Chocolate- Single Origin Madagascar

Kidavoa is a Valrhona milk chocolate made using a technique

that ferments Madagascan cocoa beans with bananas. After launching its first Double Fermentation dark chocolate, Valrhona once again turned to its long-term partner, the Millot

Plantation in Madagascar, to develop Kidavoa 50%.

As partners of more than 20 years’ standing, we worked hand in hand to

adapt our exclusive Double Fermentation process to a milk chocolate recipe. The Millot Plantation and our experts came up with the idea of combining Madagascan fine cocoa with locally harvested bananas to create a milk chocolate with unique aromatic notes. When the cocoa has fermented once as tradition dictates, a second fermentation is triggered by adding pulp from locally sourced fresh fruit.