% of main ingredient
46% of Cocoa
Valrhona’s curiosity and passion is what guides us on our never-ending journey to explore the infinite possibilities of pleasure that chocolate has to offer. And with the birth of Amatika 46%, we have marked a milestone in the history of decadence by creating the first Vegan Grand cru, with single Madagascar origin.
The result of passionate teamwork between sourcing teams, cacao producers, innovation and sensory experts and L’École Valrhona’s pastry chefs, Amatika 46% represents the premium chocolate that contemporary vegan pastry-making has been longing for. A true showcase of chocolatier expertise.
Powerful yet melt-in-the-mouth... Amatika 46% combines the sweetness and creaminess of almond with the aromatic potency of pure Madagascan cacao. Unparalleled taste and texture to meet the needs and creativity of pastry chefs and artisans the world over.
Amatika 46% marries all the sweetness, delicacy, creaminess and warm colors of a milk chocolate... with none of the milk.
Pastry Explorer Valrhona
13°36’44.4”S / 48°25’27.2”E
Cream mix & Ganache
Moulding – Coating – Bars – Mousse – Ice creams & sorbets
Banana – Lemon zest – Orange blossom – Almond paste – Peach – Grand Marnier – Jasmine
46% of Cocoa
Cocoa 46% min., Fats 43%, Sugar 39%
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.
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
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.
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