Dark Chocolate and Tonka Beans

This Dark Chocolate Tonka Bean spread is a bit like L'Épicurien's basic. It's the one that's in every closet. The one we use for breakfast, on pancakes, in marbles, dessert creams, and even drinks! In fact, everywhere, all the time. A supple texture, excellent dark chocolate from Valrhona, no palm oil, no phase shift and that touch of vanilla and tangy tonka bean on the finish... It ticks all the boxes!

On a slice of bread, as a topping of profiteroles, to cover the "ears" of a flaky palm, in a dessert cream...

200g

• Ingredients
• Nutritional values
• Receipts

• Cane sugar, Valrhona 23% dark chocolate couverture (cocoa paste (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%.
• Energy: 1487kJ / 356kcal; Fat: 19g, of which fatty acids: 5.3g; Carbohydrates: 39g, of which sugars: 36g; Protein: 5.6g; Salt: 0.05g
• Click here to see the recipe for marbled cake with spread