Valrhona is once again reshaping the Pastry Industry with the launch of its new INSPIRATION RANGE, the first ever range of fruit and nut couvertures in ALMOND and PASSION FRUIT.

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Product launch

 

Valrhona is once again reshaping the Pastry Industry with the launch of its new INSPIRATION RANGE, the first ever range of fruit and nut couvertures in ALMOND and PASSION FRUIT.
Valrhona INSPIRATION: Fruit and Nuts as you’ve never seen or tasted before!

Brooklyn, NY – March 1, 2018 – Valrhona, the leading French chocolate manufacturer for the top pastry chefs
throughout the world, today announced the launch of its new INSPIRATION range, offering a world of new possibilities
to Pastry Chefs and Chocolatiers.
The water contained in fruits and nuts used to prevent chefs from achieving satisfying, intense flavors in countless
applications such as mousses, ganaches, crèmeux, molded bonbons and more.
With ALMOND INSPIRATION and PASSION FRUIT INSPIRATION, Valrhona has made fruit and nuts as versatile as
chocolate! Since INSPIRATION, the first ever fruit and nuts couvertures, have the benefit of containing no water content,
now for the first time ever, molding, coating, more vibrant ganaches, and countless other preparations are possible,
offering new tools which chefs can play with!
Chefs can now work with Valrhona ALMOND INSPIRATION and PASSION FRUIT INSPIRATION the same way they
work with any other chocolate couverture. Harnessing nearly a century of its chocolate-making expertise, and after 5
years of research and development, Valrhona developed this advanced technical feat which combines the unique
texture and functionality of chocolate with the intense flavor and color of fruit and nuts.
This advanced technique developed by Valrhona combines the unique texture and functionality of chocolate with the
intense flavor and color of fruit and nuts.
These innovative new couvertures offer chefs intense, natural flavor and color which shines through in all preparations.
Another strong advantage for Chefs is that the range is natural and preservative free in addition to being naturally dairy
and gluten free! Comprised of only cocoa butter, a pinch of lecithin, sugar, and either fruit or nuts, Valrhona
INSPIRATION is truly unique and natural.
ALMOND INSPIRATION
The first of its kind, ALMOND INSPIRATION features the creamy texture of chocolate with the sweet intensity of pure
natural ALMOND. Ground ALMONDs are mixed with cocoa butter, sugar, and lecithin to create a completely unique
product with all the freshness of ALMONDs in the form of a chocolate.
ALMOND INSPIRATION is made the same way as any other couverture, but with the mass being de-fatted ground
ALMONDs instead of cocoa. It has a natural nutty flavor without the sugary, roasted, or caramelized flavors of pralinés or
pastes and allows new applications for nuts: coating, molding and even tablettes and bars (thanks to the presence of
cocoa butter in the formula)!

PASSION FRUIT INSPIRATION
With the development of PASSION FRUIT INSPIRATION, Valrhona’s experts were able to innovatively replace cocoa mass
with powdered PASSION FRUIT juice, making it possible to use PASSION FRUIT like you would a chocolate. PASSION
FRUIT INSPIRATION allows chefs to play with the fruit intensity as much as they want and reach an explosion of flavors
that wasn’t possible before with fruit purées.
ALMOND and PASSION FRUIT INSPIRATION are both available for professional chefs in 3 kgs bags.
500g Baking bags can also be purchased by retail customers at https://www.valrhona-chocolate.com
For more information, please visit: https://us.valrhona.com/
For more pictures, visit this page.

CONTACT:
Marine Leman – Senior Communication Manager
Tel: 718 522 7001 ext 115
marine.leman@valrhona.fr
@ValrhonaUSA #ValrhonaUSA

More about Valrhona
Started in 1922 as a small chocolate manufacturer in the French village of Tain l’Hermitage, Valrhona now oversees
every aspect of their chocolate’s sustainable production, from bean to bar, in more than 30 terroirs and 20 origins.
Today, these expertly cultivated and crafted chocolates are used in over 70 countries.
Valrhona has remained on the cutting edge of chocolate production and innovation by maintaining, in philosophy and
practice, that pastry chefs make the best products for pastry chefs. Their four L'Écoles Valrhona are at the heart of this
idea. Founded in 1989, as a center for innovation and support for Valrhona’s professional clients, L'École
Valrhona employs a team of over 30 pastry professionals around the world who are committed to pushing the
boundaries of chocolate artisanship through the development of new techniques and products. L’Ecole Valrhona in
Brooklyn, DUMBO opened in 2014. Samples of their influence include popularizing bitter dark chocolate in the 1980s
with the introduction of GUANAJA 70%, the bitterest chocolate, and creating the first blond chocolate in 2012, DULCEY
32%.

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Contact 

Marine Leman – Senior Communication Manager
Tel: 718 522 7001 ext 115
marine.leman@valrhona.fr
@ValrhonaUSA #ValrhonaUSA