White Chocolate Passion Fruit, Valrhona Inspiration Passionfruit – 3kg

Valrhona Passionfruit Inspiration

Valrhona Passionfruit Inspiration is a professional couverture chocolate with an intense passion fruit flavor, part of the renowned French brand Valrhona’s Inspiration range. This innovative product combines 32.8% cocoa butter with 17.3% dehydrated passion fruit juice (including approximately 6.9% pure pulp), delivering a bright tropical taste without artificial colorings or flavorings.

The product comes in “feves” form (pastilles / drops), specially designed for easy melting and precise dosing in pastry labs or production processes.

Why the Inspiration Range Is Special

The Valrhona Inspiration range represents a major innovation in the chocolate industry. For the first time, a premium brand succeeded in combining real fruit with cocoa butter. Valrhona’s R&D team spent years perfecting a formula that allows tempering and molding of this groundbreaking product, while preserving the freshness and intensity of passion fruit flavor.

Who It’s Recommended For

• Professional pastry chefs creating premium desserts
• Chocolatiers seeking innovative flavors
• Bakeries and confectioners producing artisanal goods
• Fine dining restaurants for signature desserts
• Advanced pastry enthusiasts working with premium ingredients

Advantages & Benefits

• Authentic, intense, natural flavor – made from real ingredients focused on fruit pulp and juice, delivering vivid tropical notes balanced between sweetness and gentle acidity.
• Professional compatibility – can be used like any other Valrhona couverture: for melting, tempering, glazing, molding, or decorating, offering full creative freedom in the kitchen.
• Vibrant natural color – contains no artificial dyes; the fruit juice imparts a bright, delicate yellow hue, ideal for glazes and aesthetic finishes.
• Selected ingredients & guaranteed quality – meets Valrhona’s strict standards, with full ingredient control and traceability.
• High versatility – suitable for products requiring both exceptional flavor and visual appeal (pralines, mousses, glazes, decorations, etc.).
• Visual & sensory impact – its tropical aroma and professional appearance enhance the perceived value of any dessert.

How to Use (Pastry Lab / Workshop Instructions)

1. Melting – gently heat to 45–55 °C (recommended bain-marie or professional melter with temperature control).
2. Tempering / Crystallization – cool down to 26–28 °C to obtain a stable crystalline structure.
3. Working / Holding – maintain at 30–31 °C during use.
4. Applications
   • Glazing: apply with a spatula or spray to achieve a glossy coating over mousses or cakes.
   • Molding / Sculpting: pour into molds or use for fine decorations.
   • Incorporation into creams / ganache: mix gradually at appropriate temperatures.
5. Storage – keep the package tightly sealed in a cool, dry place at 16–18 °C, away from direct light and humidity.

Ingredients & Allergens

Ingredients: sugar, cocoa butter 32.8%, dehydrated passion fruit juice 17.3% (sugar, passion fruit), emulsifier (soy lecithin).

Allergens: may contain traces of nuts and gluten.

Recommended Uses

• Artisanal chocolate bars and tablets
• Light mousses and creamy desserts
• Premium ganache for chocolates and pralines
• Gloss