Organic Whole Milk Chocolate Tonka Bean Filled

Organic Whole Milk Chocolate with tonka bean ganache from Berger Confiserie

Berger Confiserie's Organic Whole Milk Chocolate Tonka Bean is a filled milk chocolate bar with a creamy ganache made with real tonka bean, certified organic. A mild, milky melt outside, a warm aroma of vanilla, almond and freshly mown hay inside, spicy rather than sugary.

Organic Whole Milk Chocolate Tonka Bean Filled is a bar from Berger Confiserie in Lofer, in Salzburg's Saalach Valley, whose soft center is made of cream and tonka bean. The shell brings 37 percent cocoa, the center an aroma somewhere between vanilla and marzipan: creamy, spicy, velvety. A confection in bar form, then, that tastes of spice rather than fruit.

Milky melt and the warm scent of tonka bean

When you break off a piece, a warm, sweetish scent rises that recalls vanilla pod, bitter almond and a trace of cinnamon all at once.

First the mild milk chocolate shell melts on the tongue, then comes the center, soft and pale, with the round aroma of tonka bean behind it. The spice draws the milk toward warmth without covering it, while keeping the sweetness in check.

Where vanilla alone would stay tame, the tonka bean adds a spicy depth underneath that lingers long after the piece has melted. Creamy, spicy, velvety – this is how a filling tastes that sounds more like the spice rack than the sugar bowl.

Cream, tonka bean and little else

For the center, Berger stirs cream with sugar and tonka bean into a ganache and then encases it in tender organic milk chocolate.

Raw cane sugar, cocoa butter, whole milk powder and cocoa mass form the shell, with cream, a little glucose syrup, tonka bean and vanilla in the center, all ingredients from organic farming. The aroma comes from the bean itself rather than a little bottle, and that is exactly what you taste in the soft, round spiciness.

The filling is bound with lecithin from sunflowers. If you want to get to know the bean on its own, you'll find whole tonka beans among our spices.

A spice that needs to be spread evenly

The tonka bean is the dried seed of a South American tree and so intensely aromatic that pastry chefs grate it finely and use it only in tiny amounts.

A bar like this accordingly contains very little of it, which is why it has to be distributed evenly in the warm cream. Too much, and the ganache tips into the perfumed; too little, and nothing of the spice remains in the end.

The bean slowly releases its fine aroma into the fat of the cream, which is why the filling needs to rest before it goes into the mold and the milk chocolate shell is drawn over it. It is stirred in Lofer with organic cream, which is more effort than a ready-made flavoring but actually tastes of something.

With espresso and on warm Kaiserschmarrn

The bar holds 100 g of filled chocolate, for breaking into pieces and sharing. Stored cool and dry, away from strongly scented neighbors in the cupboard, the shell and ganache keep their shape, while the center turns especially soft at room temperature.

A strong espresso picks up the warm spice, and a glass of rum sits nicely beside it with its own sweetness. Over warm Kaiserschmarrn, the Austrian shredded pancake, or on a scoop of vanilla ice cream, a piece melts in seconds and spreads its aroma across the whole plate. More filled varieties can be found in the Berger range and among the chocolate bars.

Organic control number AT-BIO-301 – EU/non-EU agriculture