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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丰富和奶油味，正如波旁香草豆闻名。来自马达加斯加的美味香草豆饱满，带有高香草醛含量的种子。将豆子切开并使用配对刀刮去种子。将种子直接添加到沙漠、蛋糕糊和饼干面团中。刮下来的豆子可以用来给一罐糖调味，或者注入伏特加或朗姆酒，在家制作香草精。
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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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