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First time using tonka questions

tralfaz

By tralfaz
in Pastry & Baking

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tralfaz

tralfaz

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I'm going to play around with tonka beans to make a dark chocolate ganache bonbon.  I've looked on the internet and see a wide range of flavor strengths.  Everything from 1/3 to 2 beans for 250 gm chocolate.  Some people say go sparingly, other seem to think more is better.  What's your experience with tonka? 

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JeanneCake

JeanneCake

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Sorry, I don't  have much to offer in terms of help.  But, are you in the US?  I've been under the impression that tonka beans aren't allowed in the US but are ok elsewhere in the world.  

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AAQuesada

AAQuesada

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They are illegal in the US & still I can buy them on Amazon. I've seen them on fine dining menus around town, whatever laws there are don't seem to be strictly enforced. It doesn't seem to be dangerous in the amounts used in pastry/ desserts. 

 

@tralfaz I don't have an answer for you but I would be inclined to use enough that you really know it's there and stands up to the chocolate you are using. If you are going to use a special ingredient use enough so it pops. That would be my inclination anyway. 

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