Tonka Beans

Tonka beans, soaked in rum and fermented for patisserie and desserts

Tonka 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.

How to use

A 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.

Important: 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.

Recipe: tonka bean panna cotta

The Italian classic in which the tonka bean is allowed to shine like no other spice.

Ingredients for 4 portions:

• 500 ml cream
• 50 g Bourbon vanilla sugar
• 1/4 tonka bean, freshly grated or coarsely broken
• 3 sheets of gelatine
• Optional: fresh berries, a little cinnamon flower sugar to serve

Preparation: 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.

Why our tonka beans? 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.

At a glance

• Tonka beans, soaked in rum for 24 hours and fermented
• Deep bouquet of bitter almond, woodruff, vanilla and caramel
• Workshop quality from Klingenberg am Main
• Without flavour enhancers, anti-caking agents and additives

Goes well with

Tonka beans combine wonderfully with vanilla – reach for our Vanille Planifolia from Madagascar or the ready Bourbon vanilla sugar. For patisserie, the fine vanilla sugar with tonka bean from the patissier edition with Christian Hümbs works well as a ready blend. Classic dessert companions are cinnamon flowers and star anise. For game and foie gras, our Försters Schmortopf blend with a tonka component also fits. You'll find more for baking in our spices and blends for baking collection.

Frequently Asked Questions

What can I use tonka beans for?
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.

How do I grate tonka beans?
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.

How much tonka bean do I need?
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.

Are tonka beans safe?
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.