Amatika Coconut & Hazelnut | Valrhona Chocolate
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 toast
Ingredients
- 300 g Water
- 10 g Potatowhip
- 45 g Soywhip
- 600 g Sugar
- 65 g Vanilla sugar
- 1000 g AMATIKA 46%
- 85 g Grape seed oil
- 500 g Coconut cream
- 390 g AMATIKA 46%
- 40 g Glucose
- 500 g Soy milk
- 125 g AMATIKA 46%
- 60 g Cornflour
- 28 g Coconut oil
- 504 g Toasted coconut pieces
- 285 g Sugar
- 66 g Glucose
- 92 g Water
- 1 Tahitian vanilla bean
- 3 g Salt
- 250 g Coconut puree
- 250 g Coconut cream
- 50 g Coconut liquor
- 50 g Sugar
- 60 g Cornstarch
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