Valrhona Amatika 46% Plant-Based Chocolate - Beans 3kg | Plant-Based "Milk" Couverture
The premium plant-based innovation revolutionizing pastry - Pure Madagascar origin
The first 100% plant-based "milk" couverture with roasted almond and intense cocoa notes
Discover Amatika 46% from Valrhona, the revolution in professional plant-based chocolate. This technical innovation combines the sweetness of almonds (16.1%) with the aromatic power of pure-origin Madagascar cocoa beans (Ambanja district) to create a creamy texture and authentic gourmet profile, with no dairy products.
Professional 3kg size ideal for labs, pastry chefs, chocolatiers, and restaurateurs developing a premium plant-based range.
🌱 Highlights and innovation
- 46% Madagascar cocoa: Balanced cocoa intensity from the Ambanja district
- Unique flavor profile: Intense cocoa notes, roasted almonds, creamy "milk" roundness
- 100% plant-based: Perfectly suited for vegan recipes and dietary restrictions
- Professional fluid texture: Ideal for molding, coating, ganaches, crémeux, ice creams
- 1:1 substitution: Directly replaces milk chocolate in your existing recipes
- Economy 3kg size: Resealable bag for intensive lab use
- Valrhona B-Corp: Sustainable commitment and guaranteed traceability since 1922
✅ Optimal professional applications
Chocolate & Confectionery
- Ganaches & Fillings: Chocolate bonbons, pralines, tablet centers, macarons
- Molding & Coating: Artisan bars, gourmet bars, plant-based confections
Fine Pastry
- Crémeux & Namelaka: Creamy texture for plant-based entremets and desserts
- Mousses & Bavarians: Perfect aeration with plant-based foaming agents
- Mirror Glazes: Shine and fluidity for professional finishes
Glacerie Moderne
- Premium Plant-Based Ice Creams: Chocolate base for sorbets and plant-based ice creams
- Frozen desserts: Parfaits, semifreddo, and innovative frozen creations
Expert usage advice
Professional tempering
- Melting : 45-48°C (double boiler or microwave in intervals)
- Crystallization : 27-28°C (seeding or tabling)
- Working temperature : 29-30°C (keep in tempering machine)
Technical tip : The almond content makes this chocolate slightly more sensitive to variations. Maintain a strict 29-30°C for perfect shine and flawless unmolding.
Recommended harmonious pairings
Amatika 46% especially enhances:
- Dried fruits : Roasted hazelnuts, pistachios, pecans (almond synergy)
- Red fruits : Raspberries, strawberries, blackcurrants (tart contrast)
- Sweet spices : Bourbon vanilla, tonka bean, cardamom
- Plant-based caramels : Almond milk, Guérande sea salt
Recipe substitution
Direct replacement for any 40-50% milk chocolate in your recipes. For plant-based ganaches, use oat, almond, or coconut cream following the same ratios as traditional ganache.
Detailed technical specifications
Product specifications
- Brand : Valrhona (B-Corporation certified company)
- Reference : Amatika 46%
- Type : 100% plant-based "milk" couverture chocolate
- Cocoa origin : Madagascar, Ambanja district (single origin)
- Format : 3kg resealable bag of beans/pistoles
- Cocoa content : minimum 46%, pure cocoa butter
Ingredients (in descending order)
Sugar • Cocoa butter • Madagascar cocoa beans • ALMOND powder 16.1% • Emulsifier: sunflower lecithin • Natural vanilla extract
Dairy-free • Non-GMO • Non-ionized • Sunflower lecithin (no soy)
Average nutritional values (per 100g)
- Energy : 594 kcal / 2466 kJ
- Fat : 42.90g (of which saturated fatty acids: 22.70g)
- Carbohydrates : 39.90g (of which sugars: 38.50g)
- Protein : 8.90g
- Dietary fiber : 6.11g
- Salt : 0.00g
Allergens: Contains almonds (tree nuts). May contain traces of: soy, milk, gluten, other tree nuts.
📦 Storage and packaging
Optimal storage: Keep in a dry, cool place between 16-18°C, away from direct light, humidity, and strong odors.
After opening: Seal the bag tightly or transfer to an airtight container.
❓ Frequently asked questions for professionals
Does Amatika 46% really contain milk?
No, absolutely no dairy products. It is a 100% plant-based "milk" couverture where creamy roundness is achieved thanks to almond powder (16.1%), with no animal milk or derivatives.
Can I certify my creations as "vegan" with this chocolate?
Yes, the Amatika recipe is entirely plant-based. Make sure all your other ingredients (plant cream, colorants, binders) also meet vegan criteria.
What is the technical difference from traditional milk chocolate?
No major difference in use. Amatika 46% works exactly like milk chocolate: same tempering temperatures, same fluidity, same ganache ratios. The unique roasted almond flavor adds an extra taste dimension.
Is it suitable for professional tablet molding?
Perfectly. Its optimal fluidity and stable crystallization allow professional molding with clean release, satin shine, and the characteristic snap after tempering at 29-30°C.
Difference from Amatika White 35%?
- Amatika 46%: Plant-based "milk" couverture cocoa-flavored with roasted almond notes (contains cocoa beans)
- Amatika White 35%: Mild plant-based white couverture focused on almond milk notes (no cocoa beans)
How to incorporate it into my existing recipes?
Direct 1:1 substitution possible in most milk chocolate recipes. For ganaches, favor a rich plant-based cream (oat, almond, coconut) while keeping the usual proportions.
Professional format 3kg • 100% plant-based • Pure origin Madagascar • Plant-based "milk" couverture 46% cocoa • Valrhona B-Corp France
