This high-quality black vanilla bursts with floral and sweet aromas with powerful cocoa notes. Its shiny and oily appearance makes it easy to work with.
The vanilla flower of Madagascar, the Vanilla Planifolia orchid, is still hand-pollinated using techniques passed down through the ages. These green vanilla beans from eastern Madagascar’s Maroantsetra and Mananara regions are cultivated by an organic planters association.
After being harvested and selected, the beans are then processed and refined using traditional techniques. It takes over six months for these black non-split vanilla beans to attain all their excellent quality, and they are monitored with the utmost care through every step in the process. Traditional skills are used to sort beans into similarly sized bunches and bind them with raffia.
Norohy sources its organic vanilla directly from committed planters and is involved throughout the processing in order to guarantee fair and sustainable practices and the highest quality beans.
ON PREORDER: 2 days
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PRALINÉ spread made with roasted and caramelized hazelnuts and almonds
Valrhona is renowned for sourcing the world’s best cocoa beans, and that same care is taken in selecting and inspecting the nuts used to make our PRALINÉ.
Valrhona prioritizes excellence in flavor along with absolute consistency in the quality of the nuts. Slightly sweet and sugary caramel notes preserve the flavor of Valencia Almonds and Roman Hazelnuts. In the beginning, raw nuts and sugar cook together. This process, the ‘Chouchou’ cooking method, enhances the flavors of the nuts.
The roasted nuts are then added to caramel. This process has been Valrhona’s signature and produces an intense caramelized PRALINÉ flavor.
PRALINÉ spread can be used in a variety of recipes including fillings for cookies, donuts and muffins, cake frostings, decadent sauces for desserts or pancakes, and also makes a great topping for ice-cream. PRALINÉ also makes a delicious snack.