Plated desserts


Made with Amatika 46%

An original recipe by Meg Galus.

3 steps

Recipe Step by Step


Amatika Pudding (Yield: 2qt)

166g sugar
34g cornstarch
48g cocoa powder
2g salt
758g almond milk
144g coconut puree
10g vanilla extract
450g  Amatika, (melted)

Whisk together the sugar, cornstarch, cocoa powder, and salt.

Warm the almond milk and coconut puree.

Whisk the dry ingredients into the liquids.

Bring to a boil and whisk until thickened, this should take a few minutes.

Whisk into melted chocolate.

Add vanilla extract and hand blend till smooth.

Strain into a shallow container and chill in an ice bath.

Before serving, whisk lightly by hand until smooth.


Matcha Coconut Crunch (Yield: 1.5qt)

200g puffed buckwheat groats*
100g sliced almonds, (lightly roasted)
320g coconut chips, (lightly roasted)
400g  Amatika 46% 
40g matcha powder

Chill puffed buckwheat groats, sliced almonds, and toasted coconut chips.

Whisk matcha powder into the melted chocolate.

Quickly combine the mixture with the chilled dry ingredients.

Should remain very small pieces, with no giant clusters or chunks.

*To make puffed buckwheat groats: cook the buckwheat in boiling water until very soft. Spread out and dry for 1-2 days. Fry in very hot oil for about 10 seconds. Drain and season with salt.


Jasmine Coconut Whip (Yield: 1 Canister)

185g water
9g jasmine green tea
300g jasmine infused water
108g sugar
5.6g agar agar
3g vanilla extract
400g coconut puree**

Cold steep water and Jasmine tea overnight.

Strain out the tea and rescale the water.

Whisk sugar and agar together.

Add to the infused water and coconut puree and bring to a boil.

Boil fully for 1 minute.

Whisk in the vanilla extract.

Let set completely.

Blend in Vitaprep to make a smooth (pudding consistency).

Charge with 3 creams (N2O) chargers in ISI canister.

**To make sure the dessert is vegan, check to make sure your coconut puree does not contain milk proteins.

Assembly and finishing

  • Place some crunch in the bottom of a serving bowl or glass.
  • Pipe or spoon AMATIKA 46% pudding on top.
  • Add another layer of Matcha Coconut Crunch.
  • Discharge the Jasmine Coconut Whip to cover.
  • Dust top with a little matcha powder and grated AMATIKA 46%, and garnish with microgreens or edible flowers