Bourbon vanilla pods from the Comoros, hand-selected for their size, suppleness and moisture. Plump, glossy and rich in seeds, they suit pastry chefs, chocolatiers and cooks looking for a vanilla with character.

ORIGIN AND CHARACTERISTICS

• Origin: Comoro Islands
• Species: Vanilla planifolia
• Curing: minimum 9 months
• Composition: 100% natural, no additives or preservatives
• Pods: thick, plump, supple and glossy
• Dominant notes: dark chocolate, caramel, candied fruit
• Vanillin content: 1.8% to 2.4%
• Moisture content: 30 to 35%
• Sizes: 10 or 20 pods

USES

• Pastry (creams, flans, biscuits, ice creams)
• Artisan chocolate making (ganaches, pralines)
• Drinks and infusions (flavoured milks, coffees, teas)

HOW TO USE

Split the pod lengthwise, scrape out the seeds and let them infuse in a fat or sweetened base. Pods that have already been infused can be used to make vanilla sugar.

STORAGE

Keep away from light and humidity, in an airtight container.

PROFESSIONAL USE

Suited to pastry chefs, chocolatiers and restaurateurs.

How should I store this product?
Keep in a cool, dry place, away from light.