2 Williams pears
50g / 1 ¾ oz. Bordier Chocolate Butter with Venezuela cacao bean chips
50g / 1 ¾ oz. flour
50g / 1 ¾ oz. ground almonds
50g / 1 ¾ oz. sugar
1 tonka bean
Preheat the oven to 190°C / 375°F.
Peal and slice the pears into large strips and place them in oven-proof ramequins.
Grate a bit of the tonka bean over the pears.
In a bowl mix the flour, ground almonds and sugar, then add the butter cut into small pieces at room temperature until the mixture forms a rather crumbly dough.
Cover the pears with this crumble and bake for 20 minutes until golden brown.