This distinctive Valrhona dark chocolate delivers exceptional creaminess with strong tang and complex notes of sun-ripened blackberries, blueberries and black grapes.
Valrhona has nurtured a long-term relationship with Peruvian planters since 2013. Together, we care for Illanka’s selected cocoa, the Gran Blanco variety which won the prize for best cocoa at the Lima Cocoa and Chocolate Fair in Peru in 2013. Our commitment goes even further than this, however, because by supporting our partner cooperative, we enable planters to find a stable source of income, drawing younger generations back to the area. The name “Illanka” comes from “illa”, meaning “brightness or light”, and “anka”, meaning “condor” in Quechua, the indigenous language of Peru.
In northern Peru’s Piura region, 303 producers farm 425 hectares of cocoa plots for Valrhona. Our selected area is known for the unique aromatic quality of its white “Gran Blanco” cocoa beans. Cocoa is harvested from April to July. The pods are transported to the community center in the hours immediately after they are picked so that the fermenting and drying processes can be carefully managed. Fermentation begins that evening in traditional wooden crates and lasts only a few days so that the white beans’ delicate aromas are preserved. The beans are then dried in the sun on large drying tables, before being sorted and bagged.
Illanka takes you on a journey through the peaks and valleys of the Peruvian Andes as its unique flavour profile dramatically sways between smooth sweetness and fruity and nutty notes.
Recommended Applications:
- Ganache Chocolate
- Ganache Patisserie
- Coating
- Moulding
- Mousse
- Tablet Bar
- Ice Cream & Sorbets
Suggested Pairings:
Blueberries / Citrus / Passion Fruit / Peanut / Espelette pepper / Safronette / Almond milk / Caramel / Cheesecake
Composition
- 63% cocoa
- 36% sugar
- 37% fat content
Storage: Keep in a dry, cool place at between 60.8/64.4 °F (16/18 °C)
Product of France
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Summer Shipping:
At above 26°C, cocoa butter in chocolate products may start melting, and recrystallize as white streaks or marks on the chocolate's surface. This phenomenon is called 'fat bloom'. While it may not have the perfect appearance, bloomed chocolates are safe to eat and use in recipes.
During summer months when the temperature is relatively warm, we advise adding cold packaging to your shipment in order to minimize the risk of melting. While we are careful and diligent in maintaining the temperature of your package, we unfortunately cannot guarantee the products in the cold packaging will not be affected by unusually warm weather and irregular transit time.
Click here to choose your cold packaging. (Optional)
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Created in 1922 in France by a pastry chef for pastry chefs, Valrhona has remained a chef driven company that values working in partnership with culinary professionals. Valrhona employs 30 corporate chefs and operates four premier pastry schools ("Ecoles Valrhona") throughout the world for chefs to learn, exchange ideas, and master their craft. Valrhona is committed to the creation of unique artisan quality chocolates with complex and balanced flavors. As an owner of 2 plantations, Valrhona is literally the source of fine chocolate as they plant, discover, select, and blend fine and rare cocoa beans.
Since 2020, Valrhona is certified B CORP. Obtaining this certification is a huge honour but also a philosophy that they wish to implement for the future. The B CORP movement has been promoting strong values of change throughout the world to make companies "a force for good" and distinguish those that balance profit and purpose. Its holistic and demanding vision revolves around 5 impact areas: Governance, Workers, Community, Environment and Customers. B CORP's objective is to certify companies that integrate social, societal and environmental objectives into their business model and operations.
