What is the double fermentation process?

Valrhona chocolate is made according to a very special process where fermentation is a key step before it leaves the plantation.

Fermentation is a natural process that enhances the initial flavor profiles in the cacao beans when the yeasts turn the sugars into alcohol, which bacteria then turn into acetic acid.

It took ten years to create a new flavor signature by working closely with Valrhona partner producers.

Double fermentation occurs after conventional fermentation is complete.

A new raw material is added to start the second fermentation phase.

The experts at Valrhona figured out that adding fruit, which is naturally rich in sugar, activates the second fermentation, a process that gives the chocolate products all their unique flavor character.