IMMACULADA | Valrhona

Name: IMMACULADA | Valrhona
Ingredients: 20g Potato starch; 680g Water; 68g Glucose DE60; 670g AMATIKA 46%; 720g Water; 26g Potato starch; 11g Flaxseed; 570g AMATIKA WHITE 35%; 120g Cocoa butter; 710g Coconut purée; 570g Coconut purée; 270g Sugar; 110g Grated coconut; 9.5g Potato protein isolate 95%; 15g Baking powder; 310g Mix of chickpea, rice and buckwheat flours; 6g Salt; 18g Sugar; 0.6g Carob gum; 0.6g Kappa carrageenan; 260g Water; 110g AMATIKA WHITE 35%; 31g Sugar; 2.45g Pro-Pannacotta Iota; 320g Coconut purée; 18g Cocoa butter; 42g AMATIKA WHITE 35%

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Make the Amatika 46% crémeux and the Amatika White and coconut whipped ganache a day in advance. Make the coconut sponge on the day you make your dessert.

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Ingredients

20g Potato starch
680g Water
68g Glucose DE60
670g AMATIKA 46%
720g Water
26g Potato starch
11g Flaxseed
570g AMATIKA WHITE 35%
120g Cocoa butter
710g Coconut purée
570g Coconut purée
270g Sugar
110g Grated coconut
9.5g Potato protein isolate 95%
15g Baking powder
310g Mix of chickpea, rice and buckwheat flours
6g Salt
18g Sugar
0.6g Carob gum
0.6g Kappa carrageenan
260g Water
110g AMATIKA WHITE 35%
31g Sugar
2.45g Pro-Pannacotta Iota
320g Coconut purée
18g Cocoa butter
42g AMATIKA WHITE 35%

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