Tonka beans whole
Do not use instead of but with vanilla - magically exotic.
Nice for desserts, sauces (dark gravies) and dressings as well as with chocolate, poppy seeds, nuts (especially walnuts), coconut and vanilla.
Tonka beans whole
Do not use instead of but with vanilla - magically exotic.
Nice for desserts, sauces (dark gravies) and dressings as well as with chocolate, poppy seeds, nuts (especially walnuts), coconut and vanilla.
Do not use instead of but with vanilla - magically exotic.
Nice for desserts, sauces (dark gravies) and dressings as well as with chocolate, poppy seeds, nuts (especially walnuts), coconut and vanilla.
Can be combined well with: cocoa and vanilla.
Tips: pour over the finished food with a grater. You can also cook the tonka beans whole and remove them before eating. So they can be used up to ten times. Dose carefully.
The tonka bean is not a bean but the seeds of the fruit of the South American tonka tree. They are placed in rum for a day, which starts fermentation.
