Valrhona Launched the first Single-origin Vegan Chocolate AMATIKA
“Amatika 46% marries all the sweetness, delicacy, creaminess and
warm colors of a milk chocolate... with none of the milk.”
—Frédéric Bau, Pastry Explorer Valrhona
A vegan baking recipe does not use eggs, cream, butter, milk or any other ingredients derived from animals
It is simpler, healthier and more natural
Today, vegan baking has become a new lifestyle
and grown more and more popular across ethnicities and regions
Do you want to enjoy a healthier and purer cocoa experience?
To meet the expectations of gourmets
Valrhona gathered a procurement team, cocoa producers, innovators and sensory experts
in the vast and fertile land of Madagascar
and launched the brand’s first single-origin vegan chocolate – Amatika 46%
with a delicate, luscious cocoa aroma
AMATIKA 46% | A One-of-a-kind Flavor
The silky texture and sweet taste of almonds is combined with
the rich flavor of single-origin cocoa from Madagascar in Amatika 46%
It melts on the palate instantly and reveals notes of cocoa and toasted almond
in addition to a hint of acidity that evokes the terroir of Madagascar
and imparts to the product an unparalleled flavor and delicate texture
AMATIKA 46% | Versatility
It is an ideal gradient for cream, ganache
coating, molding, bars,
mousse, ice cream and sorbet
AMATIKA 46% | Pairing
Floral notes – orange blossom, bitter orange, jasmine
Fruity notes - banana, lemon peel, peach
Nutty notes – almond paste
AMATIKA 46% | Tempering Curve
There is a lot more to explore in the flavors of single-origin cocoa
Different terroirs and climates produce different cocoa flavors and textures
Come and join Valrhona in a gastronomic journey around the world
in pursuit of the purest cocoa
Ecuador
Cocoa was first cultivated in the upper Amazon. The indigenous cocoa varieties have grown and thrived in the warm, humid climate of the Andes of Ecuador.
ALPACO 66%
Flavor: Woody, Floral and Fruity Notes
Short-term fermentation heightens the subtle floral notes and faint bitterness of Ecuadorian cocoa beans. The palate is greeted with delicate floral notes of jasmine and orange blossoms which give way to a long, complex finish with bitterness and woody notes.
Dominican Republic
It is a place known for meandering mountain ranges, rugged, winding coastlines and a long cocoa growing tradition. The fertile soil and adequate sunshine there are ideal for growing cocoa beans.
TAÏNORI 64%
Flavor: Rich Fruity Notes
Taïnori 64% is a single-origin Grand Cru chocolate from the Dominican Republic. A unique fermentation and drying process imparts to it a unique character. Fresh yellow fruits evolve on the palate and then give way to an intense toasted aroma and a hint of camphor trees in the finish.
BAHIBE 46%
Flavor: Cocoa and Milk Aroma
In Bahibe 46% the bitter taste and rich flavor of cocoa are paired with the silky texture and sweet taste of milk in perfect harmony. Slight acidity mingled with fruity notes and faint bitterness are revealed slowly on the palate.
Grenada
Known as the Spice Isle, Grenada has a long history of cocoa growing that is on a par with spice growing. The terroirs impart to the cocoa beans unparalleled complexity.
KALINGO 65%
Flavor: Refreshing Spice
Kalingo 65% is a true expression of the volcanic soil of Grenada. A hint of peppermint rounds off the rich, fresh and delicate chocolate aroma.
Venezuela
Based on a thorough understanding of the diverse landforms and climates of Venezuela, Valrhona has been working with cocoa growers there since the 1990s to cultivate high-quality cocoa beans.
ARAGUANI 72%
Flavor: Warm and Spicy
Araguani 72% is made from cocoa beans grown on a vast, narrow strip of land stretching from the north coast of the Caribbean to the foothills of the Andes. The terroir imparts to the cocoa beans a great variety of flavors. A hint of bitterness works seamlessly with a subtle and complex aroma profile that incorporates a warm, mild aroma alongside toasty notes.
Brazil
The State of Bahia in eastern Brazil has a diverse and complex ecosystem - the Atlantic Forest. With the technical support of Valrhona, the local cocoa growers have optimized the long-term fermentation process following harvesting and have heightened the characteristic cocoa bean flavors.
Macaé 62%
Flavor: Notes of Dried Fruit and Black Tea
Macaé 62% is a perfect combo of strong chocolate flavor, complex notes of dried apricots, roasted cocoa beans and black tea and a delicate, bitter finish.
Ghana
It is a place of fertile soil, adequate sunshine and hot and humid climate. Continuous tropical rains have created the soft, fertile land between the beaches of the Gulf of Guinea and Lake Volta.
NYANGBO 68%
Flavor: Bittersweet and Mild
The signature spicy chocolate flavor of Nyangbo 68% is a true expression of the terroir. The subtle tartness works seamlessly with the warm, mild and mellow chocolate flavor alongside soft, sweet and spicy notes while a wonderful twist of bitterness further enriches the taste.
Madagascar
The Tsiriribihina River flows through northern Madagascar, descends from the highlands, forms a vast alluvial plain and eventually flows into the Indian Ocean. For more than 30 years, Valrhona has partnered with Millot in Madagascar and sourced high-quality cocoa beans there exclusively.
MANJARI 64%
Flavor: Tangy and Red Fruit
Manjari 64% offers the unique fruity notes of Madagascar cocoa beans, releases a fresh and slightly tart flavor of red fruits and ends with a light and pleasant toasted nutty note.
AMATIKA 46%
Flavor: Smooth Sweetness of Apricot
AMATIKA 46%, Valrhona’s first single-origin vegan chocolate from Madagascar, brings together the smooth sweetness of almond and the rich flavor of cocoa, which are evocative of the landscapes of Madagascar.
TANARIVA 33%
Flavor: Milk and Caramel Aromas
Tanariva 33% has a well-balanced aroma profile, with acidity softened by the rich milk and caramel aromas.
The debut of Amatika 46%, the first single-origin vegan chocolate of Valrhona,
is a timely response to the growing popularity of plant-based diets
It allows vegetarians to enjoy pure cocoa
and helps dessert masters around the world give full play to their creativity and deliver brand new sensory experiences
Have a taste of Amatika 46%
and join Valrhona in exploring infinite possibilities of single-origin chocolate!