Vanilla has a mixed reputation when it comes to chocolate. Native records suggest that vanilla was added as a flavour in chocolate in Mesoamerica. Today, it is most often added to lower quality chocolate. The reason is that vanilla has an interesting effect on chocolate. It smooths over some (often undesirable) flavours but it can also intensify other more desirable ones too. This is why you will find vanilla added in as an ingredient in most chocolate you buy at the supermarket but hardly ever in fine chocolate.
Issue 28: Vanilla Farming in the Daintree
Issue 28: Vanilla Farming in the Daintree
Issue 28: Vanilla Farming in the Daintree
Vanilla has a mixed reputation when it comes to chocolate. Native records suggest that vanilla was added as a flavour in chocolate in Mesoamerica. Today, it is most often added to lower quality chocolate. The reason is that vanilla has an interesting effect on chocolate. It smooths over some (often undesirable) flavours but it can also intensify other more desirable ones too. This is why you will find vanilla added in as an ingredient in most chocolate you buy at the supermarket but hardly ever in fine chocolate.