VEGAN COUVERTURES Amatika 46%

VEGAN COUVERTURE

Valrhona has created its first-ever plant-based couverture, born from the unique cocoa of Madagascar. 

Amatika 46% ALL THE INDULGENCE OF MILK CHOCOLATE, NOW PLANT-BASED.

This 46% Vegan-labeled couverture combines the smooth sweetness of almond with the powerful aroma of single-origin cocoa from Madagascar. The flavor and texture are unlike anything else, meeting the demands and creativity of pastry chefs around the world.

AMATIKA 46% follows the vegan movement for plant-based, indulgent food which is accessible and ethical. Savor the unique flavor profile, which highlights the single-origin Madagascan cocoa.

*Amatika 46% is Valrhona’s first vegan couverture. It is made in Madacascan plantations, and its *cocoa beans are sourced from Ambanja District.

VEGAN PASTRY: A WHOLE WORLD OF CREATIVITY TO EXPLORE

PLANT-BASED
Vegan pastry promotes the use of natural, plant-based, and seasonal ingredients. Rather than using ingredients of animal origin such as eggs, cream, butter, and milk, it opts for ingredients with natural origins, and often organic farming.

UNABASHEDLY BOLD
Vegan pastry is audacious, modern, and ready to take on bold flavors and vibrant natural colors.

ETHICAL
The vegan philosophy involves taking care of the planet and everything it provides us with by considering the consequences of our actions.

ACCESSIBLE
Vegan pastries are suitable for various diets, so everyone can rediscover the joy of pastry.

INDULGENT
Vegan pastry does not have to be flavorless, bland, and boring. On the contrary, plant-based baking can be uniquely delicious and inspire a new kind of creativity.

VEGAN PASTRIES AREN’T JUST FOR PEOPLE ON AN ANIMAL-FREE DIET. Vegan pastries are enjoyed by a wide array of audiences, and because consumers’ options are still quite limited, it is a market that can pay dividends for your business. You can also target flexitarians, people who are allergic to eggs or dairy, and foodies who are seeking new sensory experiences.