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*, with its *cocoa beans sourced from Ambanja District. 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 flavors and textures and a great way to unleash your creativity.
Amatika brings a new plant-based alternative to the world of milk chocolate. The advantage is that it can be used like a non-vegan chocolate as well. Whether for vegan uses or not, the notes of roasted almond will add an extra touch of indulgence to any creation.
Rémi Poisson - PASTRY CHEF INSTRUCTOR ÉCOLE VALRHONA
SENSORY PROFILE
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.
