{"product_id":"tonkabohnen","title":"Tonka Beans","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTonka beans, soaked in rum and fermented for patisserie and desserts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTonka beans are the secret of many star patissiers – an aroma that is addictive and found in no other bean, pod or fruit. We prepare our tonka beans gently: soaked in rum for 24 hours, then fermented. This develops the deep bouquet of bitter almond, woodruff, vanilla and caramel that makes tonka beans so unmistakable. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for panna cotta, crème brûlée, mousse au chocolat, plum compote, patisserie and vanilla ice cream. It refines Baumkuchen, Christmas stollen, chocolate desserts, caramel sauces and rice pudding. Also in coffee, chocolate and in fine cuisine with game, foie gras and cooked beetroot. Grate fresh over the dish or let coarsely broken pieces infuse in cream.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e tonka beans are extremely concentrated. A quarter of a bean per litre of cream is usually enough. More is not better – too much tonka tastes medicinal and perfumed. Remove all pieces before serving.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: tonka bean panna cotta\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Italian classic in which the tonka bean is allowed to shine like no other spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 portions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 ml cream\u003c\/li\u003e\n\u003cli\u003e50 g \u003ca href=\"\/en\/products\/gewurzzucker-bourbon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBourbon vanilla sugar\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1\/4 tonka bean, freshly grated or coarsely broken\u003c\/li\u003e\n\u003cli\u003e3 sheets of gelatine\u003c\/li\u003e\n\u003cli\u003eOptional: fresh berries, a little \u003ca href=\"\/en\/products\/gewurzzucker-zimtblutenzucker\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon flower sugar\u003c\/strong\u003e\u003c\/a\u003e to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e soak the gelatine in cold water. Let the cream infuse with vanilla sugar and tonka bean in a pot over low heat for five minutes without bringing it to the boil. Take off the heat and pass through a fine sieve. Stir in the squeezed gelatine until dissolved. Fill into moulds or glasses and let set in the fridge for at least four hours. Serve with fresh berries and a pinch of cinnamon flower sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our tonka beans?\u003c\/strong\u003e Industrially processed tonka beans are often dry and pale in aroma. Our rum soak and fermentation open the essential oils and bring out the typical caramel-vanilla depth. A quarter of a bean is enough for four portions of panna cotta – that makes them economical and sustainable.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eTonka beans, soaked in rum for 24 hours and fermented\u003c\/li\u003e\n\u003cli\u003eDeep bouquet of bitter almond, woodruff, vanilla and caramel\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTonka beans combine wonderfully with vanilla – reach for our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia from Madagascar\u003c\/strong\u003e\u003c\/a\u003e or the ready \u003ca href=\"\/en\/products\/gewurzzucker-bourbon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBourbon vanilla sugar\u003c\/strong\u003e\u003c\/a\u003e. For patisserie, the fine \u003ca href=\"\/en\/products\/gewurzzucker-vanillezucker-mit-tonkabohne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evanilla sugar with tonka bean\u003c\/strong\u003e\u003c\/a\u003e from the patissier edition with Christian Hümbs works well as a ready blend. Classic dessert companions are \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon flowers\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/sternanis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003estar anise\u003c\/strong\u003e\u003c\/a\u003e. For game and foie gras, our \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörsters Schmortopf\u003c\/strong\u003e\u003c\/a\u003e blend with a tonka component also fits. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use tonka beans for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for panna cotta, crème brûlée, mousse au chocolat, vanilla ice cream, plum compote, Christmas stollen, caramel sauces and rice pudding. Also in coffee, chocolate and in fine cuisine with game, foie gras and beetroot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I grate tonka beans?\u003c\/strong\u003e\u003cbr\u003e\nWith a fine grater like the \u003ca href=\"\/en\/products\/microplane-premium-zester-reibe\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMicroplane zester\u003c\/strong\u003e\u003c\/a\u003e. Grate directly over the dish, dose very sparingly. Alternatively break a quarter of a bean coarsely and let it infuse in cream, then remove.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow much tonka bean do I need?\u003c\/strong\u003e\u003cbr\u003e\nVery little. A quarter of a bean per 500 ml cream or four portions of dessert is enough. With chocolate and ice cream even less. Tonka beans are highly concentrated – too much makes the aroma medicinal.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAre tonka beans safe?\u003c\/strong\u003e\u003cbr\u003e\nIn usual amounts yes. Tonka beans contain coumarin, which in very high doses can strain the liver. At the amounts usual in cooking (fractions of a bean) there are no concerns. Pregnant women should nevertheless dose carefully.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use tonka beans for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Classically for panna cotta, crème brûlée, mousse au chocolat, vanilla ice cream, plum compote, Christmas stollen, caramel sauces and rice pudding. Also in coffee, chocolate and in fine cuisine with game, foie gras and beetroot.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I grate tonka beans?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"With a fine grater like the Microplane zester. Grate directly over the dish, dose very sparingly. Alternatively break a quarter of a bean coarsely and let it infuse in cream, then remove.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much tonka bean do I need?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Very little. A quarter of a bean per 500 ml cream or four portions of dessert is enough. With chocolate and ice cream even less. Tonka beans are highly concentrated, too much makes the aroma medicinal.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are tonka beans safe?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"In usual amounts yes. Tonka beans contain coumarin, which in very high doses can strain the liver. At the amounts usual in cooking (fractions of a bean) there are no concerns. Pregnant women should nevertheless dose carefully.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564704993546,"sku":"30288","price":11.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tonkabohnen-557303.jpg?v=1736522979","url":"https:\/\/altesgewuerzamt.live\/en\/products\/tonkabohnen","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}