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ANDAPA, MADAGASCAR
Vine Ripened & Slow Cured
The vanilla beans are late harvested only when fully ripened on the vine. The intricate & laborious process of hand pollinating each and every blossom of the ‘Vanilla Planifolia’ plant has kept the Randriamihaja family on their toes for 4 generations.
After the green beans are harvested, it takes up to 4 months to complete the traditional, slow-fermentation process - from sorting the green beans, washing, blanching, sweating, sun-drying, slow-drying under shade to finally conditioning the beans by experienced hands.
De goedheid van rauwe cacao in een decadente dubbele chocolade fondant, overgoten met een knapperig laagje rauwe cacao nibs tuile. Pure gelukzaligheid. Chef Kobi Brown is super enthousiast om zijn recept te...
What sets Mexican Torrejas apart is the taste & composition of the crispy bolillo slices fried in fluffy eggs and then drenched in an indulgent piloncillo syrup infused with spices ~...
Crème Brûlée loyalists already have their heart on the luscious custard hidden under a delicate crust of burnt sugar. To those whose palate has long been influenced by imitation vanilla, this is the perfect...
Make vanilla extract at home
Al het goede heeft tijd nodig. Is het niet? Met een paar Andapa-vanillebonen in de hand, zo'n 80 alcoholvrije alcohol en met voldoende geduld, wordt u enorm beloond met de...