Double Cacao Fondant With Raw Cacao Nibs Tuile
The goodness of raw cacao in 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 recipe. ...
ANDAPA, MADAGASCAR
Andapa“有机”香草豆
£15.00
- Description
- Harvest Year
- Storage
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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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.
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