Double Cacao Fondant With Raw Cacao Nibs Tuile
The goodness of raw cacao in a decadent double chocolate fondant, topped with a crunchy layer of raw cacao nibs tuile. Pure bliss. Chef Kobi Brown is super excited to share his...
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- Harvest Year
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Our Andapa Vanilla beans are a result of over 75 years of heritage, knowledge & expertise. We carefully source fully ripened vanilla beans that are late harvested, which means they are left to mature on the vine for an extra two weeks before being hand-picked. This adds an extra layer of complexity & aroma to our pliable beans that will delight patisseries to home cooks to lovers of all things vanilla.
Cut the bean open lengthwise & scrape the seeds using a pairing knife. Add the seeds or vanilla caviar directly to poached fruits or compôtes, cake & cookie batters, puddings, ice creams, sauces and marinades for savoury dishes. The scraped-out bean can then be used to flavour a jar of sugar or infuse in Vodka or Rum to make vanilla extract that no kitchen should be without. We love a tablespoon of extract on our cocktails.
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ORIGIN: MADAGASCAR
ANDAPA
The Randriamihaja family have been practising zero-touch agriculture since 1930. Weeds are left undisturbed, medicinal herbs like paracress dot the ground with its golden inflorescences & the vanilla orchids have litchis, bananas, jackfruits, chameleons & tree frogs for company. A jungle-like patch of farm sits on the far stretches of their picturesque paddy fields, scattered with zebu cattle and surrounded by the rugged mountains of Marojejy National Park that is home to the critically endangered Silky Sifaka.
Ancestral, Vine Ripened, Slow Cured Vanilla Beans
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.
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