Professional Recipes

Amatika Coconut & Hazelnut

Made with Amatika 46%

A recipe by Johann Vanier.

6 steps

Recipe Step by Step

01

VEGAN PAVLOVA BASE

300 g Water

10 g Potatowhip

45 g Soywhip

600 g Sugar

65 g Vanilla sugar

Blend water, potatowhip and soy whip together.
Whip up like a meringue and add sugar gradually.
02

CHOCOLATE DIP

1000 g AMATIKA 46%

85 g Grape seed oil

Melt chocolate and oil together.
Use around 31°.
03

AMATIKA 46% GANACHE

500 g Coconut cream

390 g AMATIKA 46%

40 g Glucose

Bring coconut cream and glucose to simmer, pour onto chocolate and blend.
Rest overnight.
04

AMATIKA 46% CREMEUX

500 g Soy milk

125 g AMATIKA 46%

60 g Cornflour

28 g Coconut oil

Cook coconut cream and cornflour like a cream patissiere.
Bring to boil.
Pour onto chocolate and coconut oil, blend.
Rest overnight
05

COCONUT PRALINE

504 g Toasted coconut pieces

285 g Sugar

66 g Glucose

92 g Water

1 Tahitian vanilla bean

3 g Salt

Roast nuts at 165 for 14min (until golden).
Cook Caramel to 175° and add the warm coconut in.
Stir really well and finish cooking together Cool down onto a silpat.
Once cold, blend until paste with vanilla and salt.
06

COCONUT CREMEUX

250 g Coconut puree

250 g Coconut cream

50 g Coconut liquor

1 Tahitian vanilla bean

50 g Sugar

60 g Cornstarch

28 g Coconut oil

Cook coconut cream, vanilla, sugar and cornflour like a cream patissiere.
Bring to boil.
Add coconut liquor and coconut oil, blend.
Rest overnight

Assembly and finishing

Dip the base into chocolate dip and refrigerate a few minute.

Pipe a layer of Amatika ganache, Fill the middle with coconut praline and sprinkle with toasted hazelnuts.

Pipe the Amatika cremeux to cover the praline and form a dome.

Then pipe the coconut cremeux using a turntable.

Garnish with fresh coconut chips, chocolate decor, roasted hazelnut, edible linara and gold leaf.