Ingredients
Chocolate and tonka coin
50g milk
160g whipping cream
1.5g tonka bean
40gr butter
90g 72% chocolate
Fondant base
4 eggs
65g demerara sugar
50g caster sugar
115g butter, melted
125g 80% chocolate
60g flour
8g cocoa powder
Pinch of salt
Chocolate and tonka coin
Boil the milk with thewhipping cream and the grated tonka bean. When it reaches boiling, turn it down andmix it with the butter and chocolate. Take off the heat and make sure it’s well combines, before putting into amold and freezingit.
Fondant base
Mix the eggs with the demerara and caster sugar. When combined add themelted butter and thechocolate.Finish the mixture off by adding theflour, cocoa powder and a pinch of salt.Pipe in to the ring, add the tonka coin in the center and cook 20mins at180c.Serve with vanilla and tonka ice cream.