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Filled chocolates: Caramel ganache with tonka
![Filled chocolates: Caramel ganache with tonka](https://cdn-rdb.arla.com/foodservice-sea/filled-chocolates-caramel-ganache-with-tonka/3652112818.jpg?crop=(0,94,0,-184)&w=768&h=434&mode=crop&ak=f2a0e251&hm=e6f33309)
- 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