Whole tonka beans - Brazil
SHORT DESCRIPTION
For those with a sweet tooth! The tonka bean is used by gourmets and in upscale restaurants to flavor typical vanilla desserts as a trendy alternative to vanilla.
USE
Use tonka beans in your panna cotta, crème brûlée, pudding, soufflé, or vanilla ice cream. Tonka beans are also used very sparingly in poppy seed or coconut-based desserts. They are also used in cookies and cakes, with only tiny amounts added to the dough. Finally, tonka beans are also suitable for chocolate desserts and can even be used as a substitute for bitter almonds. Italian tomato sauce with a hint of tonka bean tastes heavenly. The bean is very hard and is best grated with a nutmeg grater. For cream- or milk-based desserts, the beans are boiled for about ten minutes; they can be reused up to ten times. They can also be preserved in rum.
GOOD TO KNOW
Just a few tonka beans are enough per liter of dessert, but they are indispensable in dessert cooking!
TASTE
The tonka bean tastes of vanilla and marzipan and has a subtly bitter, hay-like note. Its aroma is inviting and almost hypnotic. The tonka bean pairs best with other sweet spices such as cinnamon, saffron, or vanilla.
PRODUCTION
The tonka bean tree (Dipteryx odorata) is a plant species belonging to the subfamily Fabaceae (legumes). Tonka beans are the almond-shaped seeds of the ripe fruit. The flavor-determining coumarin is bound in fresh tonka beans. To release it, the beans are soaked in rum for 24 hours and then dried, which initiates a fermentation process. Afterward, the coumarin content can reach up to 10%.
Whole tonka beans - Brazil
Use and application
Use tonka beans in your panna cotta, crème brûlée, pudding, soufflé, or vanilla ice cream. Tonka beans are also used very sparingly in poppy seed or coconut-based desserts. They are also used in cookies and cakes, with only tiny amounts added to the dough. Finally, tonka beans are also suitable for chocolate desserts and can even be used as a substitute for bitter almonds. Italian tomato sauce with a hint of tonka bean tastes heavenly. The bean is very hard and is best grated with a nutmeg grater. For cream- or milk-based desserts, the beans are boiled for about ten minutes; they can be reused up to ten times. They can also be preserved in rum.
Details
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