If you didn’t love me before, these ‘things’, will win you over. I don’t really know what to call them because they aren’t really chocolate. What they are really is amazing. Really amazing. They have all my fave things including vanilla bean and the ever so decadent cocoa butter. So let’s call them vanilla cacao bliss bites.
See, what’s confusing here is that the vanilla bean is what gave them that brown on top (not cacao powder), but in traditional confectionery vanilla is always shown as a ‘white’ flavour. Why is that when the bean is so clearly black as night?
The outer layer is tough, like a bark and inside is where the goodness lies. So if vanilla beans are black – why is vanilla ice cream white?
I searched and searched and couldn’t determine how vanilla came to be known as a flavour that was white in colour. Really makes no sense at all. White chocolate, on the other hand, does make some sense. I used to think white chocolate was just regular vanilla chocolate – not really thinking that each were their own distinct foods with their own distinct textures, colours and tastes. Are you following me here?
Interesting factoid alert: vanilla is the second most expensive spice, second only to saffron. Also interesting – the bean grows really fast but takes a full ten months to be mature enough to harvest for use. Each bean ripens at its own time, which requires a daily harvest. To ensure the finest flavour from every bean, each individual pod must be picked by hand just as it begins to split on the end.
And vanilla is an aphrodisiac. Show me the love!
Aaaaand one more thing – you can get fresh beans right here in St. Lucia. See! You totally should have come away with me.
Now that we’ve sorted all of that out, here is the recipe for vanilla cacao bliss bites.
Question of the Day: Which do you prefer – chocolate or vanilla?