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The AMAZCACAO Project & the Quest for the Next Grand Cru

By studying cocoa’s genetics and biochemistry in depth, the AMAZCACAO project seeks to better understand how certain varieties resist disease and even climate change, as well as the secrets behind the varying aromatics produced by different cacao trees.

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B The Change : Together, let’s move towards zero waste

B the Change : Discover this month our initiatives, along with our customers' actions and other inspiring changes contributors to achieve the zero waste objective.

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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.

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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.

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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."

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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."

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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...

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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."

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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."

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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.

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