% of main ingredient
46% of Cocoa
Cocoa
Vegan Couverture Amatika 46%
Amatika 46% is Valrhona’s first vegan couverture. It is made in Madacascan plantations, and its *cocoa beans are sourced from Ambanja District.
Flavor Profile Cocoa
Secondary Notes Cereals
Hint of Roasted Almonds
Vegan
Product Information
With the birth of Amatika 46%, Valrhona has marked a milestone in the history of decadence by creating the first plant-based couverture, with single origin Madagascar cocoa beans. As the result of passionate teamwork between sourcing teams, cacao producers, innovation and sensory experts and L’École Valrhona’s pastry chefs, Amatika 46% brings a singular sensory profile to contemporary plant-based pastry-making, much like one might experience when tasting a milk chocolate and the typicity of the pure Madagascan cocoa beans that goes into it.
Amatika 46% combines the sweetness and creaminess of almond with the aromatic potency of Madagascan cocoa beans. Unparalleled taste and texture to meet the needs and creativity of pastry chefs and artisans the world over. An outstanding plant-based ingredient, Amatika makes vegan pastry-making easy, delicious, accessible and ethical, offering you a vast range of potential flavors and textures and a great way to unleash your creativity.
Amatika brings a new plant-based alternative to the world of milk chocolate. The advantage is that it can be used like a non-vegan chocolate as well. Whether for vegan uses or not, the notes of roasted almond will add an extra touch of indulgence to any creation.
Rémi Poisson - PASTRY CHEF INSTRUCTOR ÉCOLE VALRHONA
SENSORY PROFILE
The creamy texture of Amatika gives way to notes of cocoa, toasted almonds, and a hint of tanginess, reminiscent of a picnic in the peaceful ambiance of a Malagasy garden.
Origin
Partner producer
Madagascar SOCIÉTÉ MILLOT
Valrhona has been working with Millot for over 30 years. This unique 578-hectare organic cocoa plantation is on the Sambirano plain. This low-carbon cocoa (0.57kg of CO2/kg) is produced using agroforestry techniques. Valrhona is supporting Millot with projects such as renovating a village, a new health centre, an agroforestry plan and investment in a Windcoop cargo sailboat to transport cocoa beans.
Andzavibe, Ambanja
13°36’44.4”S / 48°25’27.2”E
Features
Recommended Applications
Moulding – Bars – Ice creams & sorbets – Coating
Pairings
Banana – Lemon zest – Grand Marnier – Jasmine – Orange blossom – Almond paste – Peach
Best by:
15 months
Composition
sugar, cocoa butter, cocoa beans from Madagascar, ground ALMONDS 16.1%, emulsifier: sunflower lecithin, natural vanilla extract
Packaging Format
3kg Block - 28074
Other feature(s)
Amatika 46% has been certified Vegan by the Vegetarian Association of France. This label guarantees that it contains no product of animal origin and does not use any such products across all phases of production.
Be inspired
Explore our selection of creative recipes that showcase this chocolate.
And for even more inspiration, head over to our recipe gallery.
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