Caramelized pistachios and tonka bean bonbons


Created by
  • Ludovic Fresse - Chef Chocolatier - Chocolat Boréal

Caramelized Pistachios and Tonka Bean Bonbons

ingredients preparation
  • 600g
    35% cream
  • 1200g
  • 1g
    grated Tonka
  • Q.S.
    whole caramelized pistachios
  • Q.S.
  • 140g
    Maple Whisky

Cook the cream with the grated tonka bean.
Pour over the chocolate and emulsify.
Add the alcohol and let cool until pipeable. (Round tip: 6 mm).
Make Ocoa™ 70 % dark chocolate couverture wafers (25/30 mm using a chablon).
Place a drop of chocolate in the center to glue the whole caramelized pistachio. Pipe the ganache in a spiral over the pistachio.
Dip in Alunga™ milk chocolate couverture and place small pistachio piece on top to garnish.

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