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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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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.

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