Amatika plant-based whipped ganache

Made with Amatika 46%

1 step

Recipe Step by Step



500g Water

15g Potato starch

70g Glucose DE60

350g Amatika 46% or 410g Amatika White 35%

Mix a small amount of water with the starch and set aside.

Heat the water to approximately 185°F (85°C), then add the water and starch mixture and bring to a boil.

Gradually pour the hot mixture onto the partly melted couverture.

Immediately mix to make a perfect emulsion.

Leave to set in the refrigerator, preferably for 12 hours.

Whisk until the texture is firm enough to use in a piping bag or with a spatula.