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Filled chocolates: Caramel ganache with tonka

Filled chocolates: Caramel ganache with tonka

Heat cream together with invert sugar and whole tonka bean to boiling point.
Caramelise the glucose and sugar and then add the hot cream a little at a time.
Pour caramel over chocolate and salt and mix with a stick blender.
Blend in the cold butter a little at a time.
Fill the ganache in chocolate shells at 35°C

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