Hello, this is my first post on this superb forum.
I am replacing powdered vanillin for the real thing - natural vanilla extract - in my chocolates. This is natural vanilla in liquid form (extracted in water, preserved with 35% alcohol).
Does anyone have experience using this kind of extract, and the correct ratio (compared to powdered vanillin) to provide the proper notes?
Suggestions on this subject are very welcome.
May 29, 2005
I use vanilla beans in my recipes. For every 250 mL of cream (ganache) I infuse 3-4 vanilla beans and let it steep in the cream. I then scrape out all the black little seeds and add in back to the cream and discard the rest of the bean. I don't know if this is what you are referring to. Welcome to the website!
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