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. 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 steep 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 may 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

Method: Soak the gelatine in cold water. Let the cream with vanilla sugar and tonka bean steep in a pot over low heat for five minutes, without bringing to the boil. Take off the heat and pass through a fine sieve. Stir in the squeezed gelatine until it has dissolved. Pour into moulds or glasses, 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
• A deep bouquet of bitter almond, woodruff, vanilla and caramel
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

Tonka beans combine wonderfully with vanilla – reach for our Vanilla Planifolia from Madagascar or the ready-made Bourbon vanilla sugar. For patisserie, the fine vanilla sugar with tonka bean from the patissier edition with Christian Hümbs is a ready-made blend. Classic companions in desserts are cinnamon flowers and star anise. For game dishes and foie gras, our Forster's braising pot also fits as a blend with a tonka component.

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, coarsely break a quarter of a bean and let it steep in cream, then remove.

How much tonka bean do I need?
Very little. A quarter of a bean per 500 ml of 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 cause liver strain. At the consumption amounts usual in cooking (fractions of a bean) there are no concerns. Pregnant women should nonetheless dose carefully.