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Post by Brad on Apr 26, 2006 1:11:13 GMT -5
Hello all... This question has been eating at me for a while, and I'm hoping someone can answer it. Why should we be adding vanilla to the chocolate at all? If everyone is so concerned with the nuances in taste between varying types of high percentage cocoa content, why would one adulterate it (and mask the subtle flavour) with spice as strong as Vanilla? I could see using vanilla in various blends of chocolates from a large scale manufacturing standpoint to mask subtle differences in flavour from bean batch to bean batch, but not in fine, or home made eating chocolate - and especially not when comparing it to others. Personally, I can't think of any other "fine tasting" industries where the product is adulterated with anything. Wine, beer, Scotch are all ones that come to mind right away. Can someone help me out here? Thanks.
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Post by Samantha Madell on Apr 26, 2006 3:54:50 GMT -5
A quick survey of the chocolate bars sitting on my desk reveal that two (Dolfin and Plantations) don't include any vanilla or derivative flavours.
While it is definitely conventional to add vanilla, it's certainly not essential.
Sam
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Post by Alan on Apr 26, 2006 7:05:36 GMT -5
A quick survey of the chocolate bars sitting on my desk reveal that two (Dolfin and Plantations) don't include any vanilla or derivative flavours. While it is definitely conventional to add vanilla, it's certainly not essential. Sam I second that. And, in the high-end bar market, it is moving in that direction (i.e., not using any vanilla at all). Alan
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