Crafted in collaboration with L’École Valrhona Tokyo, Valrhona has recently introduced Matcha Inspiration, a new couverture launched globally across all Valrhona markets in 2026 that pairs cutting-edge technology with exceptional harvest matcha sourced directly from Kagoshima, Japan.
Valrhona’s Matcha Inspiration range celebrates authentic flavors and vibrant colors by combining real premium ingredients with silky cocoa butter, creating a refined green hue and rich umami taste.
Matcha Inspiration creates new possibilities for pastry chefs worldwide.
While matcha remains a strong and lasting global trend, it poses technical challenges. Bitterness and colour vary from one batch to another, producing unstable and inconsistent results in pastry applications. Valrhona’s signature production process preserves matcha’s natural color and aromatic complexity, minimizing oxidation and ensuring a smooth, stable texture that performs flawlessly across applications.
Matcha Inspiration help chefs work with matcha more precisely, consistently, and creatively, without technical compromise. It joins Valrhona’s 5 existing Inspiration couvertures range which include Raspberry, Passionfruit, Strawberry, Yuzu and Almond — each known for intense flavour and 100% natural colours.
Made from dehydrated fresh fruits and premium quality matcha green tea sourced directly from a supplier in Kagoshima, Japan, the Inspiration range delivers bold aroma, brilliant natural colour and intense flavour and natural sweetness. Blended with cocoa butter, it achieves the unique texture of a couverture.
According to Valrhona, Matcha Inspiration pairs beautifully with ingredients such as coconut, gianduja, rice pudding, strawberry, black sesame, soy powder (kinako) and red bean paste, making it adaptable across both classic and contemporary applications.
The couverture’s plant- based formula (made without animal milk, unlike white chocolate) adds further versatility, allowing chefs to incorporate matcha into creations that cater to a wide range of tastes and dietary preferences.
