Valrhona Passionfuit Inspiration

A dessert game-changer

From the chocolate giant’s first ever range of fruit couvertures comes the Valrhona Passionfruit Inspiration. Made with only natural ingredients, it’s an innovative creation, one that will change the way you make desserts.

What to know
Storage Instructions


This baking chocolate is non-dairy, replacing cocoa beans with passionfruit. Valrhona Passionfruit Inspiration is made with advanced methods, making it not only possible, but easy to use these fruit couvertures exactly like you would any regular baking chocolate. It’s made with natural ingredients, with no preservatives, no additives, and no artificial flavors. It has an intense tangy flavor and a fresh, tropical aroma, exactly as a passionfruit would taste and smell.


The Valrhona Passionfruit Inspiration is a wonderful change of pace from your usual baking chocolate. Use it exactly the same way you would any other chocolate. If you’re a little unsure what to do with it, look for recipes that call for white chocolate—these are the easiest to substitute.

Make some Passionfruit and Tahini Thumbprint Cookies, and add a little pizzaz to your usual cookie repertoire:

  • In a large mixing bowl, cream together butter, melted Valrhona Passionfruit Inspiration, sugar, tahini paste, vanilla extract, and salt for about 2 minutes (until light and fluffy).
  • Sift in flour and baking powder.
  • Beat everything together until just incorporated. Do some final mixes with a spatula to ensure everything has been evenly combined.
  • Wrap your dough in cling wrap, and chill for at least 4 hours (to overnight).
  • Once ready, let dough settle to room temperature scooping it into small balls, and brushing with egg white and simple syrup, and sprinkling with black sesame seeds.
  • Place the dough balls onto a baking sheet lined with parchment paper, and bake in a preheated oven at 325F for 7 minutes, then rotating and baking for another 2 minutes.
  • Remove pan from oven, and press a “thumbprint” indentation into each cookie. Return the pan into the oven and bake for another 5 minutes.
  • While cookies are cooling, make a ganache by melting Valrhona Passionfruit Inspiration and Valrhona White Ivoire 35% Bean together.
  • Add this chocolate mix into a saucepan with simmering milk, mixing continuously to combine. You can finish with an immersion blender for a smoother consistency.
  • Allow the ganache to cool at room temperature, before piping into the cookie indents and allowing to cool completely.
  • Serve.


The passionfruit is one of the many species of passion flower. Missionaries to Brazil gave it this name in 1700, as an educational tool as they tried to convert indigenous populations to Christianity. It was called “flor das cinco chagas,” which meant “flower of the five wounds,” as reference to the crucifixion of Christ.

Store your chocolate feves in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out—and retain its full range of flavors, of course!

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