Hazelnut vanilla
Voany
Voany, an ANTOKALY Planifolia lot, was born on volcanic soil, backed by the Marojejy massif. Intense, woody, chocolate, caramelised. Pushed maturation reveals the hazelnut that gives the lot its name.
A hazelnut vanilla.
Voany belongs to the deep and structuring family of ANTOKALY Planifolia, a house of rare vanillas from Madagascar rooted in the SAVA. On this single territory, 3 varieties open the map and 10 lots fill it, each with the signature of its terroir. Voany takes its own from a volcanic soil set against the Marojejy massif.
Characteristics
- Variety
- Vanilla planifolia
- Harvest
- 2025
- Ageing
- Over 9 months
- Pod size
- 14 to 20 cm
- Humidity
- 28 to 33%
- Vanillin level
- Above 1.8%
The terroir
In Malagasy, Voany means hazelnuts. The name speaks of maturation: in the chest, over time, the hazelnut profile settles in and signs the lot. The terroir is volcanic, well drained, rich in phosphorus, potassium and magnesium, with high organic matter.
The plot is backed by the Marojejy massif, whose primary forest rises in altitude while the vine works in the lower plain. A humid tropical climate feeds it continuously, without a true dry season. The vine finds its rhythm under the dense canopy of agroforestry: clove, banana, pepper, pink peppercorn and, depending on the plot, fruit trees and associated crops: mango, lychee, coconut, cacao and pineapple.
The expression
Intense at the opening, woody as a second note, broad on chocolate and caramel. Hazelnut signs the finish, a mark of pushed maturation, with a touch of red fruit.
A hazelnut vanilla.
The maturation craft
Like all the vanillas of the Maison, Voany matures in Malagasy rosewood chests. It stays there over nine months. In that time, chocolate and caramel gain depth and hazelnut settles in.
ANTOKALY holds this balance to offer Voany.
In the kitchen
A vanilla for a precise hazelnut finish in pastry. It supports dairy bases, choux pastry, whipped ganaches and desserts where hazelnut should sign the finish.
References
A vanilla with chocolate notes which, after a more pushed maturation than some Planifolia lots, lets its hazelnut and red-fruit aromas fully express themselves. The magic of terroir combined with the ANTOKALY art of maturation.
Yassine HAMMICHE PATEL, co-founder ANTOKALY