Tonka (Created by Jean-Pierre Wybauw - Technical advisor - Chocolate Academy Belgium)
| Ingredients | Preparation |
|---|---|
| 2,5 Tonka beans | Crush. |
| 350g cream |
Bring to the boil with the beans. Leave to infuse for 15 min. |
| 850g milk chocolate Callebaut Origine Arriba |
Melt and mix with the cream mixture. Leave to cool. |
| 75g butter (at room temperature) |
Mix in and emulsify in the Robot Coupe. Pour on a plate (1cm thick layer) and leave to harden. Cut the filling into desired shapes and sizes. |
| tempered milk chocolate Callebaut Origine Java | Dip the fillings into the chocolate and decorate. |
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