Plated desserts

Vegan Amatika Chocolate, Almond and Haskap berry

Made with Amatika 46%

Original recipe by Patrice Demers, chef & owner Patrice Pâtissier

5 steps

Last year, in collaboration with pastry chef Anaïs Galpin, Patrice Pâtissier released our first vegan petit gâteau at the shop. This new version features the amazing AMATIKA 46% Chocolate. I’ve decided to pair it with almonds and haskap berries. If haskap berries are not available in your region, sour cherries or blackcurrants could be a great substitute

Recipe Step by Step


Almond Cake

85g almond powder
280g all-purpose flour
280g dark brown sugar
20g baking powder
7g baking soda
3g salt
500g soy milk
18g cider vinegar
58g canola oil
35g  almond praliné



On a sheet tray, roast almond powder at 300F until it takes a light brown color

In a bowl, combine almond powder, flour, brown sugar, baking powder, baking soda and salt

In another bowl, whisk together soy milk and cider vinegar. Let sit for a minute

Pour the soy milk preparation on the dry ingredients and mix with a whisk until perfectly smooth

Incorporate oil and praline

Pour on a half sheet tray

Cook at 325F for about 12 minutes

Let cool completely and cut using a 6cm cookie cutter. Take out the center using a 3cm cutter



620g soy milk
260g coconut oil
440g soy milk
45g glucose
45g invert sugar
2g salt
1  vanilla bean
400g AMATIKA 46% (melted)



Bring 620g of soy milk to room temperature and pour in a blender. While the blender is running, slowly pour the coconut oil. Continue to blend for a minute. Reserve in the fridge

Bring 440g of soy milk with glucose, invert sugar, salt and vanilla bean to boil. Take off the heat, cover and let infuse for 5 minutes

Strain through a fine strainer

Gradually pour the hot mixture over the chocolate and, strirring with a whisk from the center to create a shiny elastic core, showing the start of an emulsion

Maintain this texture right to the end of the mixing stage

Continue mixing, gradually adding the liquid. Mix with a handheld mixer to finish

While blending, slowly add the reserve mixture of soy milk and coconut oil

Cover and reserve in the fridge for at least 8 hours to crystallize


Almond Sablé

250g vegan butter
250g dark brown sugar
125g almond powder
325g all-purpose flour
3g salt

In the mixer, combine vegan butter and brown sugar

Add remaining ingredients and mix until it comes together

Roll out and cut at 8cm

Let sit in the fridge for at least 1 hour

Cook at 300°F until golden brown



225g coconut cream
375g AMATIKA 46%
25g cocoa butter
60g water
2g sugar

Heat the coconut cream

Slowly combine the melted chocolate and cocoa butter

Heat the Absolu Cristal with the water and salt until it comes to a boil

When it reaches 105°F (40°C) add it to the base mixture. Mix together

Leave to set in the refrigerator for 24 hours before use

Reheat the glaze slowly and mix using an immersion blender to remove air bubbles. Use at 85-95F (30-35C)


Haskap berry jelly

500g frozen haskap berries
150g water
125g sugar
9g agar

Blend haskap berries with water and sugar

Bring to boil and incorporate agar using a whisk. Cook for a minute

Let set in the fridge, cut in small pieces and blend until completely smooth

Pass through a strainer

Assembly and finishing

  • Slightly whip the Amatika cream until soft peaks
  • Fill ¾ of the way Silikomart SF170 molds with the cream
  • Top with an almond cake and freeze
  • Unmold Amatika cream and spray with hot glaze. Set on a sable
  • Add a touch of almond praliné in the center of the cake
  • Fill the remaining with haskap berry jelly
  • Cover with a disk of Amatika chocolate and a dot of jelly