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News and Events
Meet the 12 winners of the 2022 calendar edition!
Once again this year, a number of talented chefs have put all their expertise, creativity and passion into rustling up some inspiring desserts. It’s time for us to announce the winners of the 2022 edition!
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Our actions in Ivory Coast
Côte d'Ivoire, located in West Africa, is considered to be a leading cocoa-producing country. Since 2014, Valrhona has been working with ECOOKIM to improve communities’ living conditions, with a particular focus on access to education.
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Gastronomy of the Future research unit
What will the gastronomy of tomorrow look like ? Thierry Marx, multi-Michelin-starred chef, and Raphaël Haumont, a physicochemist, studied how the issue should unfold by 2050.
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The AMAZCACAO Project & the Quest for the Next chocolate
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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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 couverture #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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