B the Change - Together, let’s prioritize ethical sourcing
B the Change : after tackling food waste last month, in February we will discuss ethical sourcing with three inspiring examples.
B the Change - The Fight Against Food Waste
B the Change: in January 2021, we are addressing the issue of food waste, a major issue for our modern societies.
Amatika 46% by David Vidal - Scandinavia
"I really enjoyed the taste of the chocolate as besides the notes you get of almond from the almond milk it is a really good milk chocolate like all milk chocolates from Valrhona."
Amatika 46% by Chef Eddie Sheperd - United Kingdom
"Its great, by far and away the best vegan milk chocolate I have ever tasted and once you start to use it in recipes it really shines. To me it has a nice soft caramel & almond flavour, so I chose to accentuate that by using Osmanthus with it, a Chinese flower with a soft peach aroma."
Amatika 46% by Johann Vanier - Australia
"Amatika is a ‘strong’ milk chocolate. At 46%, you can definitely taste the cocoa flavours more than the usual milk chocolate. Combine to the almond/nutty flavour, it is different but it gives it a lot of character. Regarding the textures, I have found it less ‘milky’ but lighter and smoother tha...
Amatika 46% by Paolo Brunelli - Italy
"It has a pleasingly interesting taste: satisfying, similar to traditional products, but fortunately with its own added character, making it unique."
Amatika 46% by Toni Rodriguez - Spain
"Amatika includes almonds and an absolutely delicious chocolate flavor, so it slips down very easily. I think you’d be able to combine it with almost all fruit or nut combinations."
Amatika 46% by Chiharu Kaneko - cheffe at Land&Monkeys Paris
For the launch of our 1st vegan Grand cru #Amatika 46%, we asked several chefs around the world to give us their vision of vegan pastry and to create a recipe. To start our round-the-world trip, discover the interview of Chiharu Kaneko, cheffe at Land&Monkeys in Paris.
Amatika 46% by Chef Sahar Parham Al Awadhi - UAE
Discover the recipe of Sahar Parham Al Awadhi, pastry chef of Burj Al Arab in Dubaï, made with #Amatika 46% vegan chocolate.
"B the Change" week, where we can be the change we want to see in the world
Because commitment must translate into action, because we can all be actors of change, Valrhona is launching the B the Change campaign. Each month, we introduce you to some of our employees' initiatives, as well as those of other people and businesses who are taking action to make the world a bet...