Tonka Love

TONKA GANACHE

Ingredients

  • 280 g.
  • Haya 60%
  • 30 g.
  • Inverted sugar
  • 430 g.
  • Whipped Cream
  • 10 g.
  • Tonka bean

Elaboration

Soak the Tonka beans overnight in the cream. Add the inverted sugar in the cream and boil. Add the Haya 60% chocolate and emulsify.

BUTTER COOKIES

Ingredients

  • 700 g.
  • Flour
  • 400 g.
  • Butter
  • 200 g.
  • Sugar Nevada
  • 120 g.
  • Whole egg
  • q/s
  • Vanilla

Elaboration

Beat the Sugar Nevada with the butter until it forms a cream. Add the egg at room temperature and the vanilla. Add the stifed flour and knead at a slow speed. Stretch the dough cold and cut. Oven 150ºC. Time 12-15'.

Assembly and Finishing

    1.Place the Tonka Bean Ganache on a biscuit base and sprinkle with Cocoa Powder 22/24, cover with another biscuit base and repeat the operation.

    2.Cover again and sprinkle with cocoa.

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