Making Chocolate, Adding Vanilla

[Marmalade]

I'm wondering if anyone out there knows in what form vanilla is added to chocolate during processing. I understand it's added during the conching process. Powdered? Fat soluble solution? Paste? Ground? Anyone who can shed light on this, please advise. Thanks!

[Kerry Beal]

I'm wondering if anyone out there knows in what form vanilla is added to chocolate during processing. I understand it's added during the conching process. Powdered? Fat soluble solution? Paste? Ground? Anyone who can shed light on this, please advise. Thanks!

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I suspect it's either the vanilla in crystalline form or a powdered form of the beans so it doesn't cause seizing of the chocolate.

When I made my couple of experiments into bean to bar I used the crystalline form.

[alanamoana]

according to the Scharffenberger people, they use whole beans and throw them in during the conching process.

[Sebastian]

lots of options, from crystallized to blended with sugar to liquid extract to entire bean

[Nawtees]

Sebastian, good to see you on this board.

Hey, Marmalade....go to www.thechocolatelife.com or www.chocolatealchemy.com. Both have forums and are dedicated to just what you are asking about. As a matter-of-fact, some of the people here at www.egullet.org, also, are members there.

What is your interest in making chocolate? Do you want to manufacture your own, too? I do, and love it!!!