ChefSecret #9—Page 238 - Vanilla Bean Paste
Welcome to the Chocolate Studio. I’m Ed Engoron, the ChocolateDoctor, author of Choclatique and the co-founder of the chocolate company of the same name.
We only use pure vanilla products in all our confections and for the recipes in this book.
Not all vanilla is created equal. There are many different sources of origin, styles and flavors. There are vanilla sugars—flavorful blends of gourmet baker's sugar and pure vanilla extract. Use it in any recipe where a hint of vanilla and the sweetness of sugar are desired. Vanilla sugar is ideal for bakery products such as cookies, cakes, pies and pastries. You can make your own vanilla sugar by placing a split vanilla bean in a closed canister of sugar.
There are many pure vanilla extracts including creamy, sweet, velvety Madagascar Bourbon. This has nothing to do with the American whisky liquor classic. Its name is derived from the Bourbon Islands off the coast of Africa.
There’s classic, full-flavored Mexican vanilla, exceptionally high in quality and flavor; musky, aromatic Tahitian vanilla with a fruity, cherry, anisic-like flavor profile and pungent Indonesian vanillas. There are organic vanilla extracts and compounds. There are also pure vanilla pastes made with natural vanilla bean seeds in a unique mixture which comes in convenient paste form that adds a gourmet appearance to any recipe.
At Choclatique we have chosen to use Nielsen-Massey's Pure Vanilla products in all our chocolate, confections and the recipes in this book as we prefer the quality and reliability of vanillas that taste the same year after year.
On our Choclatique website you’ll be able to source all of our fine chocolate and baking ingredients for making any of the recipes in Choclatique.
I hope you will become a regular visitor for chocolate information, great Choclatique recipes and products and sharing your chocolaty adventures and experiences with us. Thanks for scanning in.