Low-moisture fruit couverture enables diverse patisserie applications
20 Nov 2019 | Valrhona
An R&D focus on natural ingredients is crucial at a time when consumers are increasingly seeking clean label and vegan products. This is according to Gaelle Chabaud, who was presenting Valhrona’s line of fruit and nut couverture, dubbed “Inspiration.” The most recent flavor is yuzu, which has become a well-known and trendy flavor despite being relatively new to the Western market. Traditionally an expensive ingredient, yuzu flavor is now accessible to a wider span of price points through the couverture. The low-water content also enables pastry chefs to use intense fruit flavors without interfering with the end-product’s structure.
