TNT - Sugar [Tonka Bean & Tahitian Vanilla]

Good to know

Everything that is supposed to taste seductively sweet becomes even finer and more exotic in taste and aroma with this spiced sugar: desserts with chocolate, fruit salad, ice cream, Bavarian cream, panna cotta, parfaits, soufflés, curd desserts, crème brûlée, mascarpone cream, pudding and pudding sauces, whipped cream, rhubarb dishes, fruit cakes and dry cakes.

use

Strudel, biscuits, sweet rice, quark and yoghurt dishes, compotes and jams, cake fillings, homemade ice cream, fresh fruit with milk and sugar, sweet dumplings, foam dishes, doughnuts and of course milkshakes, cocoa or other chocolate drinks. TNT spiced sugar also gives steaks and ribs a special taste. This high-quality spiced sugar is very intense and economical. It is better to add more seasoning than too much of a good thing.

The taste

The range of exquisite flavor nuances extends from the creamy and subtle caramel note of the golden brown Demerara sugar to the dark brown tonka bean, which tastes of vanilla and a little bitter almond, to the Tahitian vanilla, which contributes a noble vanilla scent with an unusual, flower-like component. The interplay of the exotic smells and the intense flavors delights top chefs and gourmets.

production

The golden brown Demerara sugar from Mauritius is a high-quality natural product that is obtained by crystallization from sugar cane juice. It consists of large crystals and has a molasses content of approx. 2 to 3%.
The tonka beans are the almond-shaped seeds of the ripe fruit of the tonka tree (Dipteryx odorata), which grows in Brazil. In order to release the flavor-determining coumarin in the fresh tonka beans, they are soaked in rum for 24 hours and dried, which causes a fermentation process.
The Tahitian vanilla of the orchid Vanilla Tahitiensis comes from the Tahitian island of Bora Bora or from Indonesia. The vanilla extract is obtained from the capsule of the ripe fruit. The vanilla flavor is concentrated in the seeds. The processing of the vanilla is very complex: the natural vanillin must be released through an enzymatic reaction. The necessary artificial pollination also makes Tahitian vanilla one of the most expensive spices.