Valrhona Double Fermented Milk Chocolate Couverture Kidavoa 50% With Banana

Kidavoa is unlike any milk chocolate you've tasted before. Crafted by Valrhona in partnership with Malagasy cacao farmers, it is the world's first milk chocolate made using a double fermentation process with banana — a pioneering technique that infuses the cocoa beans with natural tropical character at the very source.

The result is a milk chocolate of extraordinary complexity: rich and creamy at its core, with unmistakable notes of ripe banana, caramel, and warm spice, and a smooth, lingering finish. At 50% cocoa, Kidavoa sits beautifully between a classic milk and a dark chocolate — bold enough for serious confectionery, approachable enough to eat out of hand.

Tasting Notes

Ripe banana · Caramel · Creamy milk · Warm spice · Smooth finish

Best Used For

• Ganaches and truffles — pairs beautifully with rum, coffee, or passion fruit
• Mousses and bavarois
• Bonbon shells and moulded confectionery
• Tart fillings and entremets
• Eating chocolate for the adventurous palate

Origin: Madagascar  |  Cocoa: 50%  |  Format: 3kg professional block