Tonka (Created by Jean-Pierre Wybauw - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
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.|