Published on 1/13/21

Amatika 46% by Paolo Brunelli - Italy

 

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1- Why did you decide to make vegetable pastry?
Choosing plant-based patisserie means choosing today’s contemporary taste. A light, healthier patisserie which still brings forth taste and satisfaction for the senses.

2- Since when and how you did the transition from standard chocolate to VEGAN chocolate?
This change has taken place quite recently. Dark chocolate has always been a plant-based product in vogue. It was both necessary and justified to demand similar qualities in a “milk” chocolate.

3- What do you think of Amatika? Taste? Texture ?
It has a pleasingly interesting taste: satisfying, similar to traditional products, but fortunately with its own added character, making it unique. 

4-What does this chocolate inspire you?
For me, this chocolate inspires the idea of creating modern ice creams and sorbets: light, but with a texture that recalls the old days thanks to the qualities of the cocoa butter and almond milk.

5- Is it easy to work with? 
It is extremely easy to use in ice-cream making, just like traditional chocolate.  And it is just as easy to work with when making chocolates or pastries

6-What uses do you recommend?
I would recommend it for use in any type of ice cream, pastries, or chocolates.

7- Tell us about your recipe:

Since almond milk is among the main flavors, combining it with coffee, licorice or cardamom would be my top tip. In the same way, combinations of citrus fruits could also be very interesting, like mandarin, lime, or orange and lemon. You can of course intensify the flavor as well, with almond paste or hazelnut paste. Or for a more unusual combination, try pecan paste or praline.
Sorbet made using Amatika is incredibly velvety, smooth and yielding on the palate.
Its color is natural, tending towards dark hazelnut if used in its pure form. The Leccese sorbet (see recipe) will be a similar color to dark chocolate.

 

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