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Post by chocblock on Apr 30, 2019 12:08:18 GMT -5
Hi Guys,
I've been using vanilla pods in my chocolate; usually around 1.5/2 pods for a 500g batch. I throw in the whole pod as opposed to just the pod beans. Now there is definitely a very nice aroma that develops, but the vanilla doesn't really impart any flavour.
I have tried chocolate that uses vanillin instead and the scent is distinct from the real vanilla, but the vanillin also imparts a distinct flavour which you don't get with vanilla; the flavour being very pleasant and compliments the chocolate feel very well. Has anyone else noticed this ?
I am somewhat disappointed that the synthetic form tastes better, and dare I say, smells better too. Does anyone know why this is the case ? And does anyone know of any "workarounds" to bring out the vanilla flavouring without having to resort to vanillin ?
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Post by Sebastian on May 2, 2019 18:26:31 GMT -5
Real vanilla is mostly vanillin - the actual amount varies - but it's about 85% vanillin, with various other aromatics rounding out the last 15%. This may sound counterintuitive - but the *vast* majority of people prefer chocolate flaved with vanillin instead of vanilla (but if you ask them, they *think* they prefer vanilla flavored chocolates). You might consider adding a very, very small amount of salt to your formula (0.0x% or less) - not to make it salty, but to modulate the flavor of the vanilla.
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Post by chocblock on Jun 17, 2019 18:23:20 GMT -5
Thanks. I just got my hands on some vanillin and am somewhat disappointed.
Does it taste bitter/salty if you use too much ? I used 1% and that was too much. Reducing it to 0.06% did give a reasonable scent, but I was also hoping it would impart a distinct flavour - it affected the chocolate taste but for the worse. Could it be that I have a bad batch ? Don't really have anything to go off.
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Post by Sebastian on Jun 18, 2019 11:24:11 GMT -5
First, you need to understand if you have ethyl vanillin, or methyl vanillin - one is way, way stronger than the other. But both will be used at 0.0x% levels or less. It should never taste salty.
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