Valrhona gives artisan chefs the opportunity to explore the potential of vegan pastry and reach a wider range of customers with the new Amatika 46% chocolate, the result of a collaboration between origin seekers, cocoa producers, innovation experts, and pastry chefs from l’École Valrhona.

This vegan Grand Cru of single origin from Madagascar reveals notes of cacao, toasted almonds and a hint of acidity, and gives off subtle aromas of orange blossom, Grand Marnier, and jasmine. In addition to the various dried fruits in the ground almonds, there are also nuances of fruits such as banana, peach, and lemon zest. With this combination, Amatika 46% offers the perfect texture for all classic pastry techniques with a vegan touch and is especially suitable for providing a creamy addition to ganache and mousse.

“Amatika 46% is a bold and expert work of art created by our gourmet engineers. With its truly gourmet appearance, it marries all the sweetness, delicacy, creaminess, and warm colors of a milk chocolate … with none of the milk”, states Frédéric Bau, creative director and pastry chef of L’École Valrhona.