Éclair filled with an Inspiration Raspberry crémeux, topped with whipped Ivoire white chocolate ganache flavored with rose. Naturally bright pink color, with a jammy, tangy raspberry profile.
Complete technical data sheet
Brand
Valrhona (France, Tain-l'Hermitage)
Range
Inspiration - Fruit couvertures
Type
Fruit couverture (no cocoa)
Ingredients
Cocoa butter + sugar + fruit
Natural
No coloring, flavoring, or preservatives
Format
3 kg
Storage
16 to 18 °C, away from light and humidity
Allergens
May contain: tree nuts, soy, gluten, milk.
Made in
France (Tain-l'Hermitage, Drôme)
Frequently asked questions
Your questions, our advice
What is Inspiration fruit couverture?
Fruit couverture is a Valrhona innovation that replaces cocoa with powdered fruit. Ingredients: cocoa butter + sugar + fruit. It is worked exactly like white chocolate (melting, tempering, molding), but with the fruit's 100% natural flavor and color. No added coloring or flavoring.
How do I temper Inspiration couverture?
The curve is slightly lower than that of classic white chocolate: melting 45-48 °C, crystallization 26-27 °C, working 28-29 °C. Important: stir continuously while melting, as Inspiration couvertures have a thicker texture than traditional chocolate.
How long should I store my Inspiration creations?
Because Inspiration recipes are made with natural fruit (with no colorings or preservatives), they are more sensitive. Store creations in the back of the shop at a maximum of 18 °C, away from light. Sell within 4 weeks at most. Opaque packaging significantly extends shelf life.
Can you make whipped ganache with Inspiration?
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. Rest for at least 12 hours in the refrigerator before whipping.
Why is the texture thicker than chocolate?
Fruit powder naturally contains fiber 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 little more cream to ganaches).
