Strawberry Inspiration

A fruit couverture is a Valrhona innovation that replaces cocoa with fruit powder. Composition: cocoa butter + sugar + fruit. It is worked exactly like white chocolate (melting, tempering, molding), but with a 100% natural fruit flavor and color. No added colorings or flavorings.

The curve is slightly lower than that of classic white chocolate: melting 45–48°C, crystallization 26–27°C, working 28–29°C. Important: while melting, stir continuously because Inspiration couvertures have a thicker texture than traditional chocolate.

Because Inspiration recipes are made with natural fruit (with no colorings or preservatives), they are more sensitive. Store creations in the back room at a maximum of 18°C, away from light. Sell within a maximum of 4 weeks. Opaque packaging significantly extends shelf life.

Yes, absolutely. Inspiration couvertures are perfectly suited to whipped ganache thanks to their composition (cocoa butter + sugar + fruit). Follow a white chocolate whipped ganache recipe, simply replacing Ivoire with your Inspiration couverture. Rest for at least 12 hours in the refrigerator before whipping.

Fruit powder naturally contains fiber and pectin, which thicken the mixture. This is why you need to stir continuously while melting and slightly adjust your recipes (for example, by adding a little more cream to ganaches).