Serves 4


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.