The Valrhona inspiration line is an innovative approach to flavour and texture using 100% natural ingredients. Super finely ground almonds are married to cocoa butter, sugar and a small amount of non-GMO soy lecithin to create a new smooth, sweet and nutty taste experience with no dairy ingredients (though this is produced in a facility that handles milk products). |
Inspiration Amande can be used just like any other chocolate couverture and has the benefits of containing no water content and requiring less product than would a traditional fruit or nut preparation. This makes for vibrant and delicious moulding, coating, ganaches and countless other possibilities.
Note: Due to high temperatures or high humidity, chocolate products may melt during shipment. We only ship chocolate during fall/winter/spring months when the temperature is cooler. However, we cannot guarantee that chocolate will not melt during the shipping process. Chocolate that has encountered melting will appear dull coloured or may have greyish/white streaks and dots. This is known as 'bloom' and indicates that the cocoa butter is separating from the chocolate and is rising to the surface. Although not the prettiest in appearance, chocolates with bloom are fine to eat with little impact to the texture or taste of the chocolate.
- 30.5% cocoa minimum, pure cocoa butter.
- 906 g (2 lb) package option is not in original Valrhona packaging. These have been re-packaged from a larger size bag.
- 3 kg (6.6 lb) package option is in original Valrhona packaging.
- Product of France
The repackaged item was packaged using machines that may have come into contact with nuts, egg proteins, wheat/gluten, dairy or dairy products, soy, tartrazine, corn, poppy seeds, MSG, mustard, sulphites, lupine and sesame.
Will higher-quality chocolate really make a difference in my cakes, muffins and cookies?
You don't really need to use the highest quality chocolates for your cakes, muffins and cookies. There are many fine, reasonably priced chocolates available in supermarkets that are excellent for cake glazes, mousses, fillings, etc. However, as is so often the case in life, there is a reason why certain chocolates are more expensive than others - quality. This is the reason why professional chocolatiers, bakers and pastry chefs rely on professional quality chocolates. You will find that working with a quality chocolate will eliminate waste, make the process easier and the end product more delicious.
Ingredients: Sugar, ground almonds 30.6%, cocoa butter 30.5%, emulsifier (soya lecithin).
The repackaged item was packaged using machines that may have come into contact with nuts, egg proteins, wheat/gluten, dairy or dairy products, soy, tartrazine, corn, poppy seeds, MSG, mustard, sulphites and sesame.