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Filled Chocolates: Caramel Ganache With Tonka
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- 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.
