Matcha Inspiration
Valrhona Matcha Inspiration couverture. Japanese green tea in a chocolate texture.
Matcha Inspiration is a Valrhona vegetal couverture made from matcha tea. Composition: sugar, 35% cocoa butter, 8.1% matcha green tea, sunflower lecithin. No coloring or preservatives, the green color is entirely natural. Vegetal notes and slight bitterness characteristic of quality matcha, in a texture that works like white chocolate.
Features
2Aromatic profile
Tasting notes
3For what use?
Evaluation according to applications recommended by the Valrhona School for this reference.
4Tempering curve
The official Valrhona curve for this reference.
45 - 48 °C
26 - 27 °C
28 - 29 °C
Inspiration Specificity: fruit couvertures tend to have a thicker texture than classic chocolate. When melting, maintain continuous stirring to homogenize. The tempering curve is slightly lower than that of white chocolate.
5Perfect pairings
Ingredients officially recommended by the Valrhona School to enhance this fruit couverture.
6Partners of this fruit couverture
Valrhona products that perfectly complement this reference in your creations.
7Signature recipe
A creative idea to highlight this reference.
Matcha hazelnut entremet
InspirationHazelnut dacquoise biscuit, Matcha Inspiration mousse, almond hazelnut praline insert, green matcha glaze. The vegetal note of matcha balances the richness of the praline.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Inspiration - Fruit couvertures |
| Type | Fruit couverture (cocoa-free) |
| Composition | Cocoa butter + sugar + fruit |
| Natural | No coloring, flavoring, or preservatives |
| Format | 3kg |
| Storage | 16 to 18°C, away from light and humidity |
| Allergens | May contain: nuts, soy, gluten, milk. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently Asked Questions
What is an Inspiration fruit coating?
A fruit coating is a Valrhona innovation that replaces cocoa with fruit powder. Composition: cocoa butter + sugar + fruit. It works exactly like white chocolate (melting, tempering, molding), but with a 100% natural fruit taste and color. No added coloring or flavoring.
How to temper an Inspiration coating?
The curve is slightly lower than classic white chocolate: melting 45-48°C, crystallization 26-27°C, working 28-29°C. Important: during melting, keep stirring continuously because Inspiration coatings have a thicker texture than traditional chocolate.
How long can I keep my Inspiration creations?
Inspiration recipes are made from natural fruits (no coloring or preservatives), so they are more sensitive. Store creations in the back room at a maximum of 18°C, away from light. Sell within 4 weeks maximum. Opaque packaging significantly extends shelf life.
Can you make whipped ganache with Inspiration?
Yes, absolutely. Inspiration coatings are perfect for whipped ganache thanks to their composition (cocoa butter + sugar + fruit). Follow a white chocolate whipped ganache recipe, simply replacing Ivoire with your Inspiration. Rest at least 12 hours in the refrigerator before assembling.
Why is the texture thicker than chocolate?
Fruit powder naturally contains fibers and pectin, which thicken the mixture. That’s why you need to stir continuously while melting and slightly adjust your recipes (for example, add a bit more cream in ganaches).
To go further
Explore the Valrhona collection, chocolates and pralines, natural colorings on Patissland.
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free


