About This Chocolate
With the birth of Amatika 46%, Valrhona has marked a milestone in the history of decadence by creating the first plant-based Grand Cru, with single Madagascar origin. As the result of passionate teamwork between sourcing teams, cacao producers, innovation and sensory experts and L’École Valrhona’s pastry chefs, Amatika 46% brings a singular sensory profile to contemporary vegan pastry-making, much like one might experience when tasting a milk chocolate and the typicity of the pure Madagascan cocoa that goes into it.
Amatika 46% combines the sweetness and creaminess of almond with the aromatic potency of Madagascan cacao. Unparalleled taste and texture to meet the needs and creativity of pastry chefs and artisans the world over. An outstanding plant-based ingredient, Amatika makes vegan pastry-making easy, delicious, accessible and ethical, offering you a vast range of potential flavours and textures and a great way to unleash your creativity.
The creamy texture of Amatika gives way to notes of cocoa, toasted almonds, and a hint of tanginess, reminiscent of a picnic in the peaceful ambiance of a Malagasy garden.
Amatika 46% has been certified Vegan by the Vegetarian Association of France. This label guarantees that the milk chocolate contains no product of animal origin and does not use any such products across all phases of production.
Recommended Applications:
- Ganache Chocolate (Optimal)
- Ganache Patisserie (Optimal)
- Coating
- Moulding
- Mousse
- Tablet Bar
- Ice Cream & Sorbets
Suggested Pairings:
Banana / Lemon zest / Orange blossom / Almond paste / Peach / Grand Marnier / Jasmine
Composition:
- sugar
- cocoa butter
- cocoa beans from Madagascar 46%
- ground almonds 16.1%
- emulsifier: sunflower lecithin
- natural vanilla extract
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.
