Plant-Based Baking White Chocolate Amatika 35% – 8.8 oz

COMING SOON

Amatika 35% Vegan White Chocolate

Valrhona presents Amatika 35%, the first white plant-based couverture with delicious almond notes. This vegan white couverture is an exceptional alternative to white chocolate and can be used just like any other baking chocolate.

Vegan Pastry: A New Source of Creativity

Plant-based pastry involves replacing animal-derived ingredients (butter, milk, cream, eggs) with plant-based alternatives that offer similar properties. It provides solutions for those who want to create plant-based treats without sacrificing taste or texture.

Contrary to popular belief, plant-based pastry is rich in flavors and textures. It invites you to redefine recipe foundations, reinvent pastry techniques, explore new flavors, and rediscover perfect textures. It celebrates indulgent pleasures with a positive impact on people and the planet, by favoring high-quality, seasonal plant-based ingredients.

Meet This Dairy Free White Chocolate

Amatika 35% boasts a melt-in-the-mouth texture: a soft, fruity innovation with notes of almond and dried fruit. This couverture was designed to expand the possibilities of home baking, without using white chocolate. It’s perfect for making crémeux and ganache, and is just as easy to use for coating, molding, mousses, as well as ice creams and sorbets.

Amatika 35% couverture tempers just like any other chocolate. Be sure to follow its tempering curve, which you’ll also find on the back of the packaging:

• Melting temperature: 104–113°F (40–45°C)
• Crystallization temperature: 78.8–80.6°F (26–27°C)
• Working temperature: 82.4–84.2°F (28–29°C)

What Can You Make with Amatika 35%?

Cake, Mousse, Ganache, Cream, White Hot Chocolate...

Giving up dairy and eggs can be a challenge. To effectively replace a traditional ingredient, it’s essential to understand its composition and function in the recipe. Pastry is a precise science where each ingredient has its own characteristics, and every measurement is crucial to achieve the desired textures and flavors.

Here are three plant-based recipes to try with Amatika 35%:

• Amatika 35% Vegan Brownies: a deliciously moist recipe made with Amatika 35% white couverture. No milk or eggs are used in this recipe.
• Amatika 35% Indulgent Bars: a plant-based recipe for snack bars, featuring a crunchy praline, Amatika 35% ganache, and a hazelnut glaze.
• White Hot Chocolate: Amatika 35% Latte: a gourmet beverage, also available as an iced version.

For more recipe ideas, check out our Plant-Based Recipes section.

What Ingredients Pair Well with Amatika 35%?

Amatika 35% white couverture pairs beautifully with fruits like cherry or rhubarb, spices such as anise or Hojicha tea, and even floral notes like violet. For more original creations, try combining Amatika 35% with black truffle or rosemary!

In the Same Range: Amatika 46%

Amatika 46%, Plant-Based Milk Chocolate Couverture

Amatika 46% is a plant-based milk chocolate couverture that combines the smoothness and creaminess of almond with the aromatic richness of Pure Origin Madagascar cocoa beans. It’s an exceptional plant-based alternative to milk chocolate, easy to work with. To learn more about this couverture, we invite you to check out its product page.

Frequently Asked Questions

What’s the Difference Between Vegan Chocolate and Plant-Based Chocolate?

Valrhona chocolate couvertures are Vegan certified, as indicated on the front of the packaging.

The terms "vegan" and "plant-based" refer to complementary but distinct approaches in the world of chocolate. A plant-based couverture focuses solely on the origin of ingredients, which come exclusively from plants, such as cocoa butter or almond milk.

Vegan certification goes further: beyond plant-based ingredients, it guarantees no animal testing and excludes any animal exploitation during production. This approach also covers additives, flavors, and other components. So, a chocolate couverture can be plant-based without being vegan.

Is White Chocolate Vegan?

Traditional white chocolate isn’t suitable for a vegan lifestyle because its classic recipe includes milk powder. Standard white chocolate also contains cocoa butter and sugar.

To create a vegan version, chocolatiers replace animal milk with plant-based powders such as almond, rice, or soy. This transformation preserves the beloved creamy texture.

Which Chocolate Should You Choose When You’re Vegan?

The first step is to carefully check the ingredient list on the packaging. Dark chocolate with over 70% cocoa is often the safest choice to start with.

Modern dairy alternatives are multiplying, making it possible to enjoy high-quality white or plant-based milk chocolate bars. Look for official certifications that guarantee the complete absence of animal-derived components.

For baking enthusiasts, choose couverture chocolates specifically designed for pastry. These melt perfectly in a double boiler and crystallize beautifully. Store your bars in a cool, dry place, between 60–64°F (16–18°C), to preserve all their aromas.

Where Can You Find Vegan White Chocolate?

On our online store, discover Amatika 35% white couverture, a plant-based and vegan couverture that can be used just like white chocolate! You’ll also find our Amatika 46% plant-based milk chocolate couverture on our website.

Valrhona: A Story of Passion and Expertise

Founded in 1922, Valrhona’s chocolate factory is located in Tain l’Hermitage, on the banks of the Rhône. Since its beginnings, Valrhona has showcased its expertise, precision, and passion to offer professionals and chocolate lovers unforgettable tasting experiences. Valrhona chocolates are prized by renowned chefs and artisans worldwide, thanks to their wide aromatic palette, constantly enriched by innovation.

Valrhona, Member of 1% for the Planet®

1% for the Planet is an international collective of companies committed to environmental protection. As a member, Valrhona pledges to donate 1% of annual sales from certain ranges to environmental organizations dedicated to causes close to our heart: sustainable cocoa farming, agroforestry, reforestation, and improving the living conditions of cocoa producers.