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I DID use the dehydrator. I keep the instructions inside.

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PNG beans are some of my absolute favorite vanilla beans. MUCH better than Madagascar.

I store them at room temp on sheet pans with covers.

@@aromachocolates good idea! It’s just hard getting my family to stay out of them long enough to liquify 😂 my 4 year old scaled my cabinets to grab some…

Vodka. You can also use plain water. Either doesn’t matter, as long as you’re rinsing the to remove any physical contaminants.

I’m planning on making a definitive guide to making vanilla extract at home. Keep an eye out for it in the coming months. Thanks for watching!

Shells are about 2mm thick. For my fondant, I’m just heating it up and piping it while it’s around 85°F. There is a little added syrup or liqueur added to make it even more pipable. But not much. You want the invertase or alcohol to do the liquifying of the fondant.

@@aromachocolates one of these days I’ll try again 😅 I did try making shells again and I finally got it! My first time I tapped the mold way too much so they were really thin. Oops. At least my family didn’t really care about presentation, only me 🤷‍♀️

@@aromachocolates thanks for putting this out there and helping! Even with all my mistakes they still taste better than that Queen Anne junk I used to eat 🤢

Glad you liked it! Thanks for watching!

Thank you for the kind words! 😊 You MIGHT be able to dry the beans in the sun. However, if you’re in the tropics, it may be too humid outside to dry the beans in the sun. If you do try it, I would use a mosquito netting over them to keep the insects and other pests off.

The seeds inside the pod have no flavor and contain no vanillin. It's the placental tissue (the "goo") surrounding the seeds that has the vanillin. Some of it makes its way into the flesh of the pod. So, dehydrating the seeds would do nothing. Besides, it would be an incredibly time consuming process to just get the seeds out.

Some recipes call for vanilla powder because they need dry ingredients. If you put an extract or even a paste into a dry recipe, you could ruin it. There's A LOT of great uses for vanilla powder too, not just for cooking. It can be used in soaps, teas, and scrubs.

@@aromachocolates Thank you for the explanation. It makes sense now. Another jar will be added to my stash of vanilla bean: extract, paste, sugar, and salt 🥰

1) leaving the vanilla in the mixture helps to strengthen the vanilla flavor in the caramel. So leave the vanilla pods in as long as possible. 2) tempered. 3) Sorry, but we don't share our recipes. We worked hard to develop our own.

I only clean it when I’m changing chocolate or not using it for a while. Also, in the video I used a stick to wrench out the stirring paddle out of the bowl. DO NOT DO THIS. Use a small rubber mallet and gently tap it so it comes loose. Much easier.

Glad it was helpful!

You're welcome!

No more than 235°F

My pleasure!

Slo Food Group

Yes you can. But rinsing them in alcohol isn’t going to hurt anything. Especially if you’re going to be putting them in vodka to make vanilla extract.

You’ll have to contact TCF Sales about that.

Yes. Splitting the beans would help them dry faster.

Don’t have it published yet.

I’ll be doing a video on that some time in the near future.

Reducing the butter and replacing it with cocoa butter will reduce the greasiness of the caramels, while also giving them a better texture. They tend to stay in shape better with cocoa butter because cocoa butter is solid at room temp and butter is not.

We enrobe them sometimes, and put them in our sampler box up in our home kitchen for guests.

Glad you enjoyed it!

You can get them from chocolateworld.be

You can get the at Chocolateworld.be

For the Vanilla Bean Kings it's by number, but not Slo Food Group. Either way, it doesn't matter. You should weigh them when making your extract.

@@aromachocolates when I clicked through, I saw other options, such as buying by the ounce, for VBK. Meant to come back and correct my comment. Thanks for all the terrific information you share. Awaiting my first order from VBK directly-three varieties and saffron-and am eager to start. And I do all my baking by weight when possible, so I understand how important it is to have a scale.

Thanks!

The one we use doesn't have a temperature setting. If you have one that does, 150-160F should be just fine.

You need to make note of the fluidity of the chocolate. Most couvertures have a fluidity rating using drops. If it’s two drops or less, it’s formulated for fillings and not necessarily for dipping, shelling, or enrobing. Best to use a 3-4 drop couverture for dipping/enrobing. The more drops, the more cocoa butter and the higher the fluidity. Also, make sure you’re actually using couverture.

@@aromachocolates Yes, it's real couverture. I have been using the Callebaut 811. I understand adding cocoa butter may help, but I wouldn't think that would be necessary.

You’re welcome. Glad you enjoyed it.

Thanks!!

You’re welcome! Glad you enjoyed it.

You can get them from ChefRubber.com

You’re welcome! Let me know how you do!

At least a year. But like all spices, it will lose its potency over time.

Store it in an air tight container in a cool dry place like your cupboard. Store vanilla sugar the same as you would regular sugar.

Thanks.

Glad to help.

YES. In fact, vanilla powder is what vanilla sugar is SUPPOSED to be made with. Not by sticking used beans (or fresh, either) in your sugar and hoping the little bit of flavor comes out in your sugar.

@@aromachocolates John, what is your recommended ratio of vanilla powder to sugar in order to make it potent enough, but not wasting too much powder that could be used for something else?