Tonka
(Created by Jean-Pierre Wybauw - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)
| Ingredients | Preparation |
|---|---|
|
350g
cream
30g sorbitol 25g invert sugar |
Bring to the boil. |
| 900g milk chocolate Callebaut Origine Arriba | Melt and mix with the cream mixture. Leave to cool to 30°C. |
| 75 g butter (at room temperature) | Mix in and emulsify in the Robot Coupe. |
| Tonka flavour | Add to taste. |
| Pour on a plate (1 cm thick layer) and leave to harden. Cut the filling into desired shapes and sizes. Dip the fillings into tempered milk chocolate Callebaut Origine Java and decorate. | |
