{"id":1455,"date":"2020-06-08T16:12:32","date_gmt":"2020-06-08T14:12:32","guid":{"rendered":"http:\/\/wp.hartkorn-gewuerze.de\/wp2\/tonka-bean-the-exotic-unknown\/"},"modified":"2020-11-11T15:45:23","modified_gmt":"2020-11-11T14:45:23","slug":"tonka-bean-the-exotic-unknown","status":"publish","type":"post","link":"https:\/\/hartkorn-gewuerze.de\/blog\/en\/tonka-bean-the-exotic-unknown\/","title":{"rendered":"Tonka Bean – the exotic unknown"},"content":{"rendered":"

Although the Tonka Bean has been on many cooking shows for some time (e.g. for desserts such as cr\u00e9me br\u0171l\u00e9e), it is still one of the exotic unknowns and, in our opinion, is used far too rarely. It is native to the tropical rainforest in northern South America. The Tonka Bean is the core of the Tonka fruit. After harvesting, it looks like an almond and has no aroma or taste. It only develops its bewitchingly sweet scent and dark color through a fermentation process that requires the core to be placed in rum for a few days. Their aroma is difficult to define. It is reminiscent of vanilla, marzipan and woodruff. But especially because of its similarity to the vanilla aroma, it is often used as a vanilla substitute. And especially in view of the poor availability of vanilla, we would like to bring you to the taste of this special bean. For use in cakes, the Tonka bean is simply rubbed into the dough with a nutmeg grater. The beans are boiled for approx. 10 minutes in desserts based on cream or milk (e.g. milk rice, cr\u00e9me br\u0171l\u00e9e) and then rinsed under running water and dried. Because you can use them several times because of their intense aroma. Get inspired and try the exotic bean!<\/p>\n

Recipe for American cheesecake with tonka beans<\/h3>\n

For the ground:<\/strong><\/p>\n