Valrhona is marking a milestone in chocolate-making with its new AMATIKA 46%, the first vegan Grand Cru chocolate available for both pastry chefs and home gourmets. AMATIKA is sweet and creamy like a milk chocolate couverture, yet powerful like a single origin chocolate.
A vegan Grand Cru of single origin from Madagascar, the unique aromatic profile of AMATIKA 46% sets it apart from other milk chocolate. AMATIKA’s melt-in-the-mouth texture reveals notes of cacao, toasted almonds and a hint of acidity. AMATIKA gives off subtle aromas of orange blossom, Grand Marnier and jasmine. As well as the distinct dry fruits in the ground almonds, there are also tinges of fruits such as banana, peach and lemon zest. The balance between cacao, fat and sugar delivers the perfect texture for all classical pastry making techniques with a vegan twist. It is especially suited to providing an exquisitely creamy addition to ganache and mousse.
AMATIKA is the fruit of Valrhona’s long-term partnership with the Millot Plantation, made from cacao beans especially selected for their aromatic intensity. AMATIKA is vegan-certified by the European Vegetarian Union and by Vegan Action in the United States. These certifications guarantee no animal-based products were used as ingredients or in any stage of its production.
“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,” says Frédéric Bau, creative director and pastry chef, L’École Valrhona.
If the vegan movement maintains the current rate of growth over the next decade, at least one in ten people will have adopted plant-based diets. This presents a real challenge to pastry chefs, who must rethink their traditional techniques and revise their tried-and-tested methods. To support them, the chefs at L’École Valrhona have created a collection of recipes using AMATIKA 46% as well as resource guides and classes to teach chefs the ingredients and techniques they need to create exceptional dairy-free, gluten-free and vegan desserts.
Valrhona is donating $1 for every 1 kg block of AMATIKA 46% and $3 for every 3kg of AMATIKA bag sold in North America with all proceeds going to Restaurant Workers’ Community Foundation (a nationwide advocacy and action nonprofit created by and for restaurant workers)’s COVID-19 Relief Fund.