% of main ingredient
46% of Cocoa
Amatika is the first plant-based couverture Valrhona from the heart of Madagascar's plantations.
Flavor Profile Cocoa
Secondary Notes Cereals
Hint of Roasted Almonds
With the birth of Amatika 46%, Valrhona has marked a milestone in the history of decadence by creating the first plant-based Grand Cru, with single Madagascar origin. 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 vegan pastry-making, much like one might experience when tasting a milk chocolate and the typicity of the pure Madagascan cocoa that goes into it.
Amatika 46% combines the sweetness and creaminess of almond with the aromatic potency of Madagascan cacao. 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
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.
Cream mix & Ganache
Moulding – Coating – Bars – Mousse – Ice creams & sorbets
Banana – Lemon zest – Orange blossom – Almond paste – Peach – Grand Marnier – Jasmine
46% of Cocoa
sugar, cocoa butter, cocoa beans from Madagascar, ground ALMONDS 16.1%, emulsifier: sunflower lecithin, natural vanilla extract
3kg Block - 28074
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.
Made from the same fine cocoa as Guanaja, P125 Cœur de Guanaja 80% is less sweet than regular chocolate and has a strong flavor intensified by a higher content of dry cocoa matter.
Araguani’s touch of vanilla, woody notes and hint of bitterness take you on an adventure through Venezuela’s patchwork of mountains, forests and salt water lakes
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