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

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