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Post by run222 on Dec 9, 2011 16:01:48 GMT -5
All,
I usually add 1 vanilla bean (chopped up), about 2-4 grams per 1000 grams of milk or dark chocolate, but when I added the same amount to a batch of white chocolate, it did not seem to lend much flavor. I also like the visual aspect of actually seeing the little black specks of vanilla in the white chocolate.
My question is: how much vanilla bean(s) (weight or beans?) do you add to your white chocolate? And how much vanilla would be too much? It's expensive so I don't want to use too much.
Thanks, Adam
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Post by tocoti on Jan 3, 2012 12:25:22 GMT -5
I only use the scrapings of 1 bean in the white and only at the end of the grind so the specs are visible. I don't use vanilla in the dark but my guess is the chocolate flavor of what you are making is overpowering the vanilla. I would also guess if you had more sugar/milk powder/cocoa butter it would be more prominent/dominate.
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