Amatika 46%

WHEN INDULGENCE BECOMES PLANT-BASED!

 Amatika 46%
Vegan Chocolate
Valrhona has created its first ever vegan Grand Cru, born in the heart of Madagascar’s
plantations. It’s a 46% couverture chocolate that combines the smooth sweetness
of almond with the powerful aroma of single origin Madagascar cacao. The flavor and
texture are unlike anything else, meeting the demands and creativity of pastry chefs
and artisans all around the world.

VEGAN PASTRY: A WHOLE NEW WORLD OF CREATIVITY TO EXPLORE

HEALTHIER
Vegan baking and pastry-making promotes the use of natural, plant-based and seasonal
ingredients. Rather than using ingredients of animal origin such as eggs, cream, butter
and milk, which are often high in fat content, it opts for ingredients with natural origins,
which often come from organic farming as well.

UNABASHEDLY BOLD
Vegan pastry-making is audacious, resolutely modern and ready to take on bold flavors
and natural colors.

MORE ETHICAL
Taking care of the planet and everything it provides us with by considering the consequences
of our actions.

ACCESSIBLE
It is suitable for various diets, so everyone can rediscover the joy of pastry.

INDULGENT
Vegan cooking does not have to be tasteless, bland and flavorless. On the contrary, plant-
based baking and pastry-making can be very delicious and inspire a new kind of creativity.

AMATIKA 46% follows this trend for plant-based, indulgent food that is accessible and ethical. Savor the unique sensory
profile, which reflects the single origin Madagascar milk chocolate and cacao.

VEGAN PASTRIES AREN’T JUST FOR PEOPLE ON AN ANIMAL-FREE DIET.

They have various different target audiences and, because consumers’ options are still quite limited, it is a market that can pay
dividends for your business! You can also target flexitarians, people who are intolerant to eggs or dairy, and foodies who are
seeking new sensory experiences.

ALTERNATIVES ALTERNATIVES TO EGGS ALTERNATIVES TO BUTTER

TO MILK & CREAM
VEGAN 1. SUSTAINABLY SOURCED
1. NUT AND LEGUME WATER
•A
 quafaba (chickpea water)
1. FRUIT & VEGETABLES
• Banana • Carrot • Avocado
ALTERNATIVES VEGAN MILK ALTERNATIVES
Creamy drinks made using:
•W
 ater used to steep chia • Apple • Pear • Quince
seeds and cashews
Redesigning your creations to cut • Coconut • Millet 2. NUT PRODUCTS
out eggs, butter and milk is a real • Soy • Almond 2. REHYDRATED PROTEINS AS • Almond purée
challenge. You have to know each • Oats AN EGG WHITE SUBSTITUTE • Cashew purée
ingredient inside out: Each one • Soy protein • Sesame purée
has its specific characteristics and 2. OTHER ALTERNATIVES • Potato starch
the quantities you use have an • S ilken tofu 3. OILS
• Pea protein
effect on texture and flavor. •R  ice or Soy desserts, either • Coconut oil
Not every ingredient is replaceable, fermented or unfermented. 3. OTHER ALTERNATIVES • Grape seed oil
but here are a few fundamentals •C  oconut-based ingredients • Almond purée • Olive oil
for going vegan. Take care to select • Lupin flour • L inseed oil
ethically sourced ingredients! • Strong white flour • P alm oil
(from an ethical source)

Sources: Allied Market Research https://www.planetoscope.com/Bio/2005-les-ventes-de-produits-vegetariens-ou-végans.html

Xerfi https://www.ouest-france.fr/economie/consommation/le-marche-vegetarien-et-végan-augmente-de-24-en-2018-6162850
 i
SENSORY PACKAGING
3kg slab Code: 28074
PROFILE 50g sample Code: 31968
INGREDIENTS
Cocoa 46% min. Fats 43% Sugar 39%

INGREDIENTS
Madagascar cocoa nibs, sugar, cocoa butter, almond flour
16.1%, emulsifier (sunflower lecithin), natural vanilla extract.

BEST BEFORE*
12 months
MAJOR CHARACTERISTIC: COCOA STORING
MINOR NOTE: CEREAL
Store in a cool, dry place between 60-65°F (16-18°C).
UNIQUE NOTE: ROASTED ALMONDS

*Calculated based on the date of manufacture

The creamy texture of Amatika gives
way to notes of cocoa, toasted almonds,
and a hint of tanginess, reminiscent of TEMPERING TEMPERATURES
a picnic in the peaceful ambiance of a
Malagasy garden. T1 T2 T3
(105/115°F OR 40/45°C) (80/82°F OR 27/28°C) (86/88°F OR 30/31°C)

MELTING SETTING MOLDING

APPLICATIONS AND PAIRINGS

CRÉMEUX & ICE CREAMS &
AMATIKA 46% COATING MOLDING BARS MOUSSE
GANACHE SORBETS

TECHNIQUE

Ideal use Recommended Application

AROMAS AMATIKA 46% HAS BEEN CERTIFIED VEGAN BY

THE VEGETARIAN ASSOCIATION OF FRANCE.
Orange blossom Grand Marnier Jasmine
This label guarantees that it contains no products
of animal origin and does not use any such products
FRUIT across all phases of production.

Banana Lemon zest Peach

NUTS

Almond Paste
 Plant-based
Essentials
AMATIKA VEGAN CRÉMEUX
AMATIKA 46% VEGAN CRÉMEUX
400g Oat drink Mix the sugar, Iota and thickener. Add the oat drink and bring the mixture to a boil.
5g Sugar Gradually pour some of the hot liquid onto the chocolate and coconut oil and mix using an immersion
4g Pro-Pannacotta Iota blender to get the emulsion started.
1.5g Thickener
Pour in the rest of the liquid and continue mixing until you obtain a perfect emulsion with a nice,
250g AMATIKA 46%
30g Coconut oil creamy texture.
Leave to set in the refrigerator.

VEGAN AMATIKA MOUSSE

3% POTATO PROTEIN WHIPPED BASE
7g 80% potato protein Mix the potato protein isolate powder with the cold Gelcrem.
210g Water for the gelatin Add the water and mix until well combined, which may take a while.
12g Cold Gelcrem Leave it to rehydrate overnight.
Whip until firm.
This product can be used to replace egg white.
VEGAN MOUSSE
260g Oat drink Mix the thickener with the oat milk while cold and heat to 170°F (80°C).
2.5g  Thickener Melt the coconut oil and add it to the chocolate.
330g AMATIKA 46% Pour 1/3 of the hot liquid over the chocolate and coconut oil and start to make an emulsion using a spatula.
40g Deodorized
Add the rest of the liquid in two batches and finish mixing using an immersion blender to make a perfect
coconut oil
230g 3% whipped base using emulsion.
80% potato protein Weigh out and add the whipped base. Beat the whole mixture using the whisk attachment on a stand mixer.
30g Cold inulin As soon as the mixture gets a mousse-like texture, gradually add the cold inulin mixed with the sugar to get
30g Sugar a texture similar to stiff egg whites.
Check that the temperature of the ganache is at 108/113°F (42/45°C) and mix in a small amount of
the whipped mixture.
Add the rest and gently finish mixing.
Store in the deep-freezer.

VEGAN AMATIKA AND COCONUT MOUSSE

VEGAN CUSTARD-STYLE SAUCE
880g Oat drink Mix the starch and sugar together. Warm the oat drink and add the starch and sugar.
29g Cornstarch Cook at 200°F (95°C).
68g Sugar Strain, then mix using an immersion blender.
Note: Use 14% oat drink.

VEGAN AMATIKA AND COCONUT MOUSSE

880g Vegan custard-style sauce Gradually combine the hot vegan custard-style sauce (which you have strained) with the melted AMATIKA
1600g  AMATIKA 46% couverture. Whip the coconut cream. Mix the sauce and when it has reached 90-95°F (32-35°C), add the
1300g Coconut cream (17% fat) whipped coconut cream.
Use straight away.

AMATIKA AND COCONUT GLAZE

AMATIKA AND COCONUT GLAZE
750g AMATIKA 46% Heat the coconut cream.
450g Coconut cream (17% fat) Slowly combine with the melted chocolate and cocoa butter.
50g COCOA BUTTER Heat the Absolu Cristal with the water until it comes to a boil.
1200g ABSOLU CRISTAL
When it reaches 105°F (40°C), add it to the base mixture. Mix together.
NEUTRAL GLAZE
50g Water Leave to set in the refrigerator for 24 hours before use.
Reheat the glaze slowly and mix it using an immersion blender to remove as many air bubbles as possible.
Use at 85-95°F (30-35°C).
 AMATIKA JELLY
AMATIKA 46% JELLY
600g Oat drink Mix the sugar and acid-free pectin together.
20g Sugar Warm the oat drink and whisk in the sugar-pectin mixture.
4g Acid-free pectin Boil the mixture, stirring all the while.
250g AMATIKA 46%
Gradually combine with the melted AMATIKA 46%, mixing all the while with a spatula to obtain a smooth,
shiny, elastic texture.
This is a sign that you are starting to make an emulsion.
Continue to gradually add the milk, taking care to maintain the emulsion until mixing is complete.
Leave to cool to 85-95°F (30-35°C) and pour out.
Important: This jelly cannot be frozen.

AMATIKA GANACHE (FOR USE WITH A 34 × 1CM FRAME)

AMATIKA 46% GANACHE FOR FRAMING
475g Oat drink Bring the oat drink, glucose and thickener to a boil.
30g Glucose DE 60 Leave to cool to 140/149°F (60/65°C), then pour half onto the chocolate and coconut oil.
4.5g  Thickener Mix using an immersion blender, add the rest of the liquid and mix until you make a perfect emulsion,
897g AMATIKA 46%
which may take a while.
45g Deodorized coconut oil
At 90-95°F (32-34°C), pour the ganache into a frame, which you have attached to a guitar sheet covered
with a fine layer of couverture.
Leave to set for 24 to 36 hours at 60-65°F (16-18°C) and a 60% relative humidity level.
Turn out the ganache, coat it with a fine layer of couverture and cut it into your chosen shape.
Allow it to set completely if necessary, then coat.

Allergens: Oats, almonds.

If you wish to provide allergen information, don’t forget to mention the allergens given in the ingredient list of the products you use.

Classic
Essentials
With notes of cereals and roasted almond, Amatika 46%
is also a great addition to non-vegan creations. You can find the equivalences
for Namelaka and light chocolate mousse here.
NAMELAKA
AMATIKA 46% NAMELAKA
200g Whole milk Bring the milk to a boil and add the rehydrated gelatin.
400g Heavy cream 36% Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
280g AMATIKA 46% Immediately mix using an immersion blender to make a perfect emulsion.
4g Gelatin
Add the cold cream then mix again.
20g Water for the gelatin
Leave to set in the refrigerator.

LIGHT CHOCOLATE MOUSSE

LIGHT AMATIKA 46% CHOCOLATE MOUSSE
500g Whole milk Heat the milk and add the rehydrated gelatin.
1000g Heavy cream 36% Gradually combine the hot milk with the partially melted chocolate, taking care to form a smooth emulsion.
560g AMATIKA 46% Immediately mix using an immersion blender to make a perfect emulsion.
7g Gelatin
Check the temperature – It should be 80-85°F (31-34°C). Combine with the airy whipped cream.
35g Water for the gelatin
Pour immediately and leave to set.
Freeze.
The ideal serving temperature for this mousse is 40-42°F (4-6°C).

Allergens: Almonds, milk, cream.

If you wish to provide allergen information, don’t forget to mention the allergens given in the ingredient list of the products you use.

+ From the chef +

M ar tin B outr y
PASTRY CHE F

Amatika brings a new plant-based alternative to the world of dark chocolate.

The advantage is that it can be used like a non-vegan chocolate as well.
Whether for vegan uses or not, the notes of roasted almond
will add an extra touch of indulgence to any creation.
 Makes 8 desserts

Xobaco
Rémi Poisson.
PLANT-BASED BANANA SPONGE
1000g Banana Blend the bananas with the grape seed oil, scraped
260g Grape seed oil vanilla pod and almond paste in a food processor.
3g Vanilla pod Add the sifted flour, baking powder and almond flour.
1000g 50% ALMOND PASTE
Beat the mixture for 5 minutes in the food processor.
FROM PROVENCE
220g Pastry flour On silicone mats, spread out 1300g for each frame
13g Baking powder and bake for approx. 25 minutes at 310°F (155°C).
160g  Blanched almond flour

ALMOND STREUSEL
120g Blanched almond flour Mix together the almond flour, brown sugar, rice flour and fleur de sel.
120g Brown sugar Melt the coconut oil at 105°F (40°C). Add the water at 105°F (40°C).
110g Rice flour Mix together.
2g Fleur de sel
Spread out evenly onto a tray covered with a perforated mat.
100g Deodorized coconut oil
30g Water Bake at 300°F (150°C) until a warm blond color is achieved.

PLANT-BASED ALMOND AND COCONUT CRUNCH

450g ALMOND STREUSEL Break the streusel into crumbs, then incorporate the chocolate and praliné.
150g AMATIKA 46%
75g 55% ALMOND & COCONUT
PRALINÉ

RUM BANANA COMPOTE

50g Sugar Caramelize 50g of sugar.
480g Banana Deglaze the caramel with the blended banana and the warmed passion fruit purée.
170g  Passion fruit purée When it reaches 105°F (40°C), add 25g of sugar mixed with pectin NH.
25g Sugar
Add the split vanilla pods, then the cornstarch.
12g Pectin NH
2g  Vanilla pod Bring to a boil and add the rum to finish it off.
50g Cornstarch
25g Rum

VEGAN CUSTARD-STYLE SAUCE

30g Cornstarch Mix the starch and sugar together.
70g Sugar Warm the oat drink and add the starch and sugar.
880g Oat drink Cook at 200°F (95°C). Strain, then mix using an immersion blender.
Note: Use 14% oat drink.

VEGAN AMATIKA AND COCONUT MOUSSE

880g Vegan custard-style sauce Once the vegan custard-style sauce has been warmed and strained, gradually combine with the
1600G  AMATIKA 46% partially melted chocolate.
1300g Coconut cream (17% fat) Immediately mix using an immersion blender to make a perfect emulsion.
Once the mixture is at 90-95°F (32-35°C), incorporate the whipped coconut cream. Use straight away.

AMATIKA AND COCONUT GLAZE

450g Coconut cream (17% fat) Heat the coconut cream.
750g AMATIKA 46% Slowly combine with the melted chocolate and cocoa butter.
50g COCOA BUTTER Heat the Absolu Cristal with the water until it comes to a boil.
1200g ABSOLU CRISTAL
When it reaches 105°F (40°C), add it to the base mixture.
NEUTRAL GLAZE
120g Water Mix together. Leave to set in the refrigerator for 24 hours before use.
Reheat the glaze slowly and mix it using an immersion blender to remove as many air bubbles as possible.
Use at 85-95°F (30-35°C).
ASSEMBLY AND FINISHING
Make the vegan streusel. Weigh out 80g for each 14cm diameter circle, spread it out and leave to set in the refrigerator.
Make the banana sponge and compote. Cut out 16 disks with a diameter of 14cm. Spread 45g of banana compote on each disk.
Place one disk of banana sponge with compote on top of another, to make inserts. Freeze.
Assembly:
Make the vegan mousse and pour 270g into each 16cm diameter ring. Add the insert. Cover with 100g of mousse and finish with crunchy topping. Freeze.
Finishing:
Temper the AMATIKA chocolate and pipe 20g onto a guitar sheet that you have previously sprinkled cocoa powder onto. Place another guitar sheet on top
and gently press to flatten. Leave to set between the two sheets for a few hours. Glaze the desserts and place the chocolate decoration on top.

VALRHONA: AMATIKA 46% (28074), ALMOND PASTE FROM PROVENCE 50% (3211), 55% ALMOND & COCONUT PRALINÉ (19822), ABSOLU CRISTAL NEUTRAL GLAZE
(5010), COCOA BUTTER (160).
Allergens: Almonds, oats. If you wish to provide allergen information, don’t forget to mention the allergens given in the ingredient list of the products you use.
 Uses 24 Debuyer cake molds (ref 1721.60)

Ezana
Baptiste Blanc.

PLANT-BASED CAKE BATTER

1900g Sugar Grind the chia seeds to a powder.
120g Chia seeds Weigh out the sugar, ground chia seeds, water, coconut cream and salt.
1300g Water Whisk to mix.
810g Coconut cream (17% fat)
Add the sifted flour and baking powder.
12g Salt
1400g Bread flour Add the melted coconut oil at 150°F (65°C) and beat lightly.
60g Baking powder Lightly coat the molds with coconut oil and parchment paper trimmed to the size of the molds.
450g Deodorized coconut oil Weigh out 250g of cake mixture into each mold.
Leave in the refrigerator, preferably overnight.
Cook at 310°F (155°C) for 40 minutes.

66% WHIPPED HAZELNUT PRALINÉ

1100g 66% HAZELNUT PRALINÉ Melt the couverture at 115°F (45°C), then mix into the praliné.
380g AMATIKA 46% Temper at 75°F (24°C).
Leave to set on a tray.
Use a stand mixer with a paddle attachment to whip up the mixture, but make sure its temperature does
not rise above 75-80°F (25-26°C).
46% AMATIKA CAKE GLAZE
910g AMATIKA 46% Melt the couverture at 115°F (45°C).
91g Grape seed oil Add the oil and mix.
Use at 85-105°F (30-40°C).

CHOCOLATE & RICE CLUSTERS

250g Wild black rice Pop the wild black rice in a non-stick pan like popcorn.
250g AMATIKA 46% Once cooled, cover the rice in tempered AMATIKA 46% couverture.

LEMON AND DARK BROWN SUGAR SYRUP

360g Water Bring the water, sugar, and split and scraped vanilla bean to a boil.
140g Dark brown sugar Place in the refrigerator.
2g Vanilla pod

ASSEMBLY AND FINISHING

Make the whipped praliné and the chocolate & rice clusters. Set aside on a baking sheet.
Make the syrup.
Make and bake the cake mixture.
As soon as you have taken the cakes out of the oven, pour a little syrup over the top of each one.
Freeze.
Using a piping bag fitted with a plain no. 16 nozzle, pipe approx. 60g of whipped praliné along the middle of each cake.
Place pieces of chocolate & rice clusters on the whipped praliné.
Freeze the cakes, then glaze and place a logo on top.

VALRHONA: AMATIKA 46% (28074), 66% HAZELNUT PRALINÉ (7531), COCOA BUTTER (160).
Allergens: Almonds, oats. If you wish to provide allergen information, don’t forget to mention the allergens given in the ingredient list of the products you use.
 ©Valrhona 2020 - GB 33306– Photo credits : Laurent Ortega - Reproduction prohibited, all rights reserved.

VALRHONA - 26600 Tain l’Hermitage - France - Tel.: +33 (0)4 75 09 26 38 - scvalrhona@valrhona.fr

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