Gastronomixs

Chocolate, tonka

Atsushi Tanaka was born in Japan. He was only seventeen years old when he trained and worked with famous French chef Pierre Gagnaire. After that he worked at Quique Dacosta (Spain), Pastorale (Belgium), Geranium (Denmark), Frantzén (Sweden), Oaxen (Sweden), and Oud Sluis (The Netherlands). His travels defined his culinary identity. In 2014, Atsushi opened his restaurant A.T. He wanted to create something that was different to the classic French bistros: he wanted to specialize in gastronomy. His cooking style is a mixture of Japanese, Nordic, and classic French cuisine, and molecular gastronomy.

Atsushi wants to create dishes that are original and have a good balance in flavours. He especially wants to highlight the fifth flavour ‘umami’. He creates dishes inspired by colours and textures. His dishes are a translation of his own culinary journey: each dish tells a story and takes you on a unique journey. Atsushi’s creations are a mix of art, colour, and taste.

Creation by Atsushi Tanaka, A.T Restaurant, Paris, France. 

Chocolate, tonka

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Ingredients

210

g

cream

25

g

glucose

25

g

trimoline

100

g

milk chocolate

12.5

g

hazelnut oil

20

g

praline

190

g

butter

30

g

flour

8

g

baking powder

250

g

powdered sugar

200

g

butter

100

g

almond powder

40

g

cocoa powder

200

g

eggs

250

g

butter

250

g

powdered sugar

100

g

cocoa powder

200

g

flour

8

g

baking powder

1

l

milk

100

g

cream

150

g

sugar

2

 

tonka beans

1

g

charcoal powder

100

g

glucose powder

1

l

milk

100

g

cream

150

g

sugar

2

 

tonka beans

1

g

charcoal powder

1

l

milk

150

g

sugar

100

g

cream

7

g

iota

1

g

charcoal powder

2

 

tonka beans

360

g

butter

240

g

flour

240

g

sugar

10

g

baking powder

80

g

cocoa powder

400

g

eggs

Preparation method: chocolate ganache
  • Combine the cream, glucose, and trimoline with a thermomix set at 70°C until the temperature reaches 45°C.
  • Add the milk chocolate, hazelnut oil, and the praline.
  • Gently fold in the butter and combine into a smooth ganache.
Preparation method: chocolate crumble
  • Melt the butter in a casserole.
  • Combine the sugar, cocoa powder, flour, and baking powder.
  • Add the butter into the mixture and mix into a crumble with your hands.
  • Pour into a silpat and bake at 170°C for 20 minutes.
  • Use a stick to break the crumble into smaller pieces.
Preparation method: tonka ice cream
  • Grate the tonka beans.
  • Bring the milk and tonka beans to a soft boil and infuse for 40 minutes.
  • Press the mixture through a chinois.
  • Add the cream, sugar, glucose powder, and charcoal powder.
  • Pour into a pacojet canister and freeze to -18°C.
  • Churn to order.
Preparation method: tonka puzzle
  • Grate the tonka beans.
  • Bring the milk and grated tonka beans to a soft boil and infuse for 40 minutes.
  • Press the mixture through a chinois.
  • Add the cream, sugar, iota, and charcoal powder.
  • Boil for one minute.
  • Pour into a 3cm-high frame and place in the refrigerator until hardened.
  • Then cut into the shape of puzzle pieces.
Preparation method: tonka granita
  • Grate the tonka beans.
  • Bring the milk and grated tonka beans to a soft boil and infuse for 40 minutes.
  • Press the mixture through a chinois.
  • Add the cream, sugar, and charcoal powder.
  • Cool the liquid down to 35-40°C.
  • Make a granita using nitrogen while whisking constantly. You can also use the classical method by pouring the mixture into a container and placing it in the freezer until frozen. Then use a fork to make the granita.
Preparation method: financier
  • Melt the butter in a saucepan at low heat. The butter should be melted, but not hot!
  • Grind the sugar into a powder in a blender.
  • Sieve the flour, cocoa powder, and baking powder twice and add the sugar.
  • Stir in the unbeaten eggs.
  • Add the melted butter and stir into a smooth mixture.
  • Bake at 180°C for six to eight minutes until golden brown.
Preparation method: chocolate brownie
  • Melt the butter in a casserole.
  • Combine the flour, baking powder, powdered sugar, almond powder, and cocoa powder.
  • Pour the mixture into the butter and whisk in the eggs.
  • Whisk to combine into a smooth batter.
  • Pour into a sheet cake pan and bake in the oven at 170°C for approximately eleven minutes.
Finishing & presentation
  • Arrange all the components on a plate as you wish or as shown on the picture.

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