This Dark Chocolate Tonka Bean spread is a bit like the basic from L'Épicurien. It's the one that's in every closet. The one we use for breakfast, on pancakes, in marbled dishes, dessert creams, and even drinks! In fact, everywhere, all the time. A supple texture, the excellent dark chocolate from Valrhona, no palm oil, no phase shift and this hint of vanilla and tonka bean on the finish... It ticks all the boxes!
On a toast, as a profiterole topping, to cover the “ears” of a flaky palm tree, in a dessert cream…
Cane sugar, Valrhona dark couverture chocolate 23% (cocoa mass (non-EU origin), sugar, cocoa butter (non-EU origin), emulsifier: lecithin, natural vanilla flavor), water, HAZELNUT paste, sunflower oil, skimmed MILK powder, emulsifier: SOY lecithin, Tonka bean 0.5%. The absence of additives may lead to an increase in fat but this in no way alters the quality of the product. Just mix to enjoy.
Energy: 1487kJ / 356kcal; Fat: 19g, of which fatty acids: 5.3g; Carbohydrates: 39g, including sugars: 36g; Protein: 5.6g; Salt: 0.05g
Click here to see the recipe for marbled cake with spread