Chocolate is a dense material. Cocoa, butter, sugar, roast and texture compose a powerful whole in which vanilla takes its full place. All of ours go there. The direction comes from your creation: depth, florality, breadth, relief.
Ganache and praliné
Ganache is the most closely read ground in chocolate work. Each of our varieties finds a place there. Planifolia lays down a woody, cocoa depth that extends the bean. That is what makes it the vanilla of chocolate work par excellence. For example, Andrano, an ANTOKALY Planifolia lot, unfolds highly interesting notes there, intense, woody, a fine roundness and raisin notes, almost vinous, that hold the length. Tahitensis opens a floral, aniseed weave that lightens the mass. Pompona brings a spiced breadth that stays on the palate after the cocoa.
In a praliné, vanilla underlines the hazelnut, the caramel, the butter, the toasted notes. At ANTOKALY, Menaka brings the intensity, the woody note, the butter and cocoa notes. Dosage then decides the height at which it sits.
Dark chocolate
Dark chocolate is forthright. It carries the roast, the bitterness, sometimes the acidity of its origin. All our vanillas hold there, they all have a superb aromatic length. Woody and cocoa notes extend the bean. A floral weave or a spiced note takes the opposite path and signs the palate. Both are practised. Our ANTOKALY Pompona lots find their place there. Rivankiabe extends the cocoa with alcoholic and balsamic notes. Rivanka brings the tropical flower and a touch of black olive.
The infusion reveals what the pod truly expresses in contact with the cocoa.
Even unheard-of pairings
Every recipe has its aromatic signature, and our different terroirs let us guide you even towards unheard-of pairings.
Milk chocolate and crémeux
Milk, cream and sugar soften the cocoa and leave room. Tahitensis brings a floral, aniseed light to a crémeux or a mousse. Planifolia settles a buttery roundness that holds through baking. Pompona lays down a spiced signature that the milk rounds out. Mamoa, an ANTOKALY Tahitensis lot, lays down a floral, aniseed weave, liquorice, prune, apricot, date and candied fruits. V. Mille Tantely brings an enveloping florality and a naturally sweet finish.
Testing in the mass
Chocolate reveals what a vanilla does in fat. The reading is done in the final preparation, after a rest, at the intended serving temperature.
Describe the cocoa worked, its percentage, the texture aimed for and the effect you are looking for on the palate. We guide you to the profile that carries this direction.
Our varieties and terroirs open more than 10 aromatic references, still unknown to the world of gastronomy. Each of them accompanies your chocolate creations differently.
Professional reference
Connect the reference to the actual material: touch, scent, infusion and intended use together form a complete reading.
Frequently asked questions
Which profile to choose with a dark chocolate?
All our vanillas hold there, they all have a superb aromatic length. Woody and cocoa notes extend the bean. A floral weave or a spiced note signs the palate by contrast. The infusion reveals what the pod truly expresses in contact with the cocoa.
Should the vanilla be assessed before or after the ganache is finished?
The reading is done in the finished ganache, after rest, at the intended serving temperature. Chocolate reveals how a vanilla holds within the fat. The raw nose gives a first indication, tasting in the final preparation gives the right setting.