MELLOW
TONKA

Complexity level  

NCECU

Composition

  • Molding
  • Tonka Bean Ganache
  • Vanilla Marshmallow
  • Lemon Crumble

Steps

1 Molding
Ingredients
  • QS
Preparation

Melt the Belcolade Selection Noir Intense Cacao-Trace chocolate to 45°C and temper it at 30°C. Use the molds to make filled chocolates and leave to crystallize. 

2 Tonka Bean Ganache
Ingredients
  • Tonka bean 1/2
  • Fresh cream 35% 180 g
  • Glucose 100 g
  • Sorbitol crystal 15 g
  • 185 g
  • Butter 15 g
Preparation

Warm up the cream with the grated Tonka bean, sorbitol and glucose to 85°C. Pour onto the Belcolade Origins Noir Ecuador 71% chocolate drops. When the ganache reaches 35°C add the cold butter and mix with a hand blender. Use the ganache at 30°C. Pipe the Tonka ganache into pre-molded dark chocolate shells and leave to crystallize for 12 hours with a relative humidity level below 60%. Close the mold with tempered chocolate. Demold.

Mold: CW1867

3 Vanilla Marshmallow
Ingredients
  • Sugar 260 g
  • Invert sugar (1) 140 g
  • Water 100 g
  • Glucose 160 g
  • Vanilla bean 1 p
  • Invert sugar (2) 120 g
  • Gelatin powder 30 g
  • Water 180 g
  • Sugar syrup 50/50 100 g
Preparation

Pre-soak the gelatin powder in cold water. Boil the sugar, the inverted sugar (1), and the water together. Add the glucose and boil to 126°C. Remove the sugar syrup from the heater and put this mixture in a bowl of a kitchen aid, and add the inverted sugar (2), the vanilla, and the pre-soaked gelatin. Whip to obtain a smooth marshmallow with a temperature around 40°C. Add the sugar syrup and mix with a whisk. Using a piping bag, pipe the marshmallow into pre-molded dark chocolate shells and push a Tonka bean filled with chocolate inside. Let it set for 2-3 hours in a fridge at 16°C.

Mold: CW1971

4 Almond Lemon Crumble
Ingredients
  • Flour 110 g
  • PatisFrance Almond Powder 85 g
  • Sugar 85 g
  • Butter 75 g
  • Lemon zest 5 g
  • Sea salt 2 g
  • Belcolade Premium Prime Pressed Cacao Butter Cacao-Trace 50 g
Preparation

Mix all ingredients except the cocoa butter to obtain a homogenous crumbly dough. Put the crumble on a baking tray and bake it for about 14 minutes at 170°C with open dampers. Leave to cool down. Mix the crumble with the melted and tempered cacao butter and push the composition into the designated mold. Leave to cool down in a fridge for 1 hour and demold the cookies. Put marshmallow chocolate on top.

Mold: CW1970

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