" With its truly gourmet appearance, it marries all the sweetness, delicacy, creaminess and warm colors of a milk chocolate. " Frédéric Bau, creative director and pastry chef, L'École Valrhona also tinges of fruits such as banana, peach and lemon zest. The balance between cacao, fat and sugar delivers the perfect texture for all classical pastry making techniques with a vegan twist. It is especially suited to providing an exquisitely creamy addition to ganache and mousse. AMATIKA 46% combines the sweetness and creaminess of pure ground almonds with the aromatic potency of pure Madagascan cocoa for unparalleled taste and texture to meet the needs and creativity of pastry chefs and artisans the world over. Born at the heart of Madagascar, AMATIKA is the fruit of Valrhona's long-term partnership with the Millot Plantation, made from cacao beans especially selected for their aromatic intensity. AMATIKA is vegan-certified by the European Vegetarian Union and by Vegan Action in the United States. These certifications guarantee no animal-based products were used as ingredients or in any stage of its production. " AMATIKA 46% is a bold and expert work of art created Premium Cannoli Products Cannoli * Cannoli Chips * Cannoli Creams www.larosaswholesalebakery.com * 732.842.4324 bakemag.com | JUL-AUG 2021 > 27 BARRY CALLEBAUThttp://www.larosaswholesalebakery.com