{"title":"Vanilla for ice cream","description":"\u003cp\u003eIn a vanilla ice cream, the bean provides almost all the flavor, and the cold dulls its aromas: it must be chosen carefully and dosed generously. Here are the ones that Paul Galand, founder of Galand Vanille and vanilla sourcer, recommends for your homemade ice creams, and how to use them.\u003c\/p\u003e\n\u003ch2\u003eWhich vanilla for homemade ice cream?\u003c\/h2\u003e\n\u003cp\u003eThe four chosen by Paul:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/vanille-planifolia-tanzanie\"\u003eThe planifolia from Tanzania\u003c\/a\u003e: ample and deep, with leather, red berries and caramel. An ice cream with character.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/vanille-givree-tanzanie\"\u003eThe frosted vanilla from Tanzania\u003c\/a\u003e: dense, rich in vanillin, with notes of marshmallow, mild spices and red berries. Its long curing, carried out by Paul with the growers, gives length to an ice cream.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/vanille-tahitensis-raiatea\"\u003eThe tahitensis from Raiatea\u003c\/a\u003e: floral, with almond, morello cherry and sweet anise, for a more original ice cream or a red berry dessert.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/vanille-givree-nouvelle-caledonie\"\u003eThe frosted vanilla from New Caledonia\u003c\/a\u003e: a vanillin content of around 4%, vanilla caramel, mild coffee, cherry. Very powerful: dose with restraint.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/vanille-bourbon-madagascar\"\u003eBourbon from Madagascar\u003c\/a\u003e, buttery, chocolatey and caramelized, gives a classic, indulgent ice cream. For more intensity, choose the \u003ca href=\"\/en\/products\/vanille-givree-madagascar\"\u003efrosted vanilla from Madagascar\u003c\/a\u003e, harvested later and cured longer: less plump, but more concentrated.\u003c\/p\u003e\n\u003ch2\u003eHow many vanilla beans for a liter of ice cream?\u003c\/h2\u003e\n\u003cp\u003eAllow \u003cstrong\u003e2 beans per liter of base\u003c\/strong\u003e, for ice cream as for sorbet: under-dosing remains the most common mistake. With a frosted vanilla, use a lighter hand: half a bean often replaces a whole one. Never brush off the frost: these are crystals of pure vanillin, to be added to the preparation.\u003c\/p\u003e\n\u003ch2\u003eHow to infuse vanilla for ice cream?\u003c\/h2\u003e\n\u003cp\u003eA vanilla ice cream is a churned crème anglaise, enriched with whole cream: our \u003ca href=\"\/en\/blogs\/news\/creme-anglaise-vanille-recette-producteur\"\u003ecrème anglaise recipe\u003c\/a\u003e gives you the base. Split the bean lengthwise, scrape out the caviar with the back of the blade, then infuse the caviar and bean in simmering milk, off the heat and covered, for 30 minutes. Cook until the mixture coats the spoon without exceeding 84 °C, then leave the bean in the base overnight in the refrigerator before straining and churning. With tahitensis, whose aromas are more volatile, infuse cold first: one night in the milk, then gentle heating.\u003c\/p\u003e\n\u003ch2\u003eWhat to do with the vanilla bean after infusion?\u003c\/h2\u003e\n\u003cp\u003eDon’t throw it away: rinsed and then air-dried for 24 to 48 hours, it will flavor a jar of sugar in two weeks. Keep your new beans in an airtight glass tube, away from light, never in the refrigerator.\u003c\/p\u003e\n\u003cp\u003eTo go further: our \u003ca href=\"\/en\/collections\/vanille-givree\"\u003efrosted vanillas\u003c\/a\u003e, our selection of \u003ca href=\"\/en\/collections\/vanille-pour-cremes-et-flans\"\u003evanilla for creams and flans\u003c\/a\u003e and our \u003ca href=\"\/en\/collections\/vanille-pour-debuter\"\u003evanilla for beginners\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"vanille-givree-madagascar","title":"Vanilla planifolia split frosted from Madagascar","description":"\u003ch3\u003eThe Holy Grail of vanilla: natural crystallization\u003c\/h3\u003e\n\u003cp\u003eThis vanilla differs from Madagascar Bourbon in its later harvest. The fine white crystals that sparkle on the surface of the beans, like frost, are in fact pure vanillin that has crystallized naturally over time. This vanilla has a lower moisture content than Madagascar Bourbon, which explains why it is less plump. However, this in no way affects its qualities. It is an extraordinary and very intense vanilla.\u003c\/p\u003e\n\u003cp\u003eOn the nose, this vanilla offers an explosion of aromas: a woody base, underlined by herbaceous and floral notes and a coppery hint.\u003c\/p\u003e\n\u003cp\u003eUse this frosted vanilla for your desserts: a vanilla ice cream, a whipped ganache for a signature entremets, or simply to infuse a crème anglaise. Every milligram of these crystals is a concentrate of pure olfactory pleasure.\u003c\/p\u003e\n\u003ch3\u003eA jewel from the Antalaha region\u003c\/h3\u003e\n\u003cp\u003eFrom the Antalaha region, this Planifolia vanilla benefits from a terroir unique in the world. The richness of the soil and the ancestral know-how of Malagasy growers produce beans of perfect ripeness. Only a tiny percentage of the annual harvest shows this aptitude for natural frosting, which makes it a collector’s product for gourmets and pastry chefs.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“What I love about split frosted vanilla is this Bourbon curing taken to the extreme, carried out on beans harvested very ripe. Split, then slowly cured, they develop an aromatic profile different from classic Bourbon: more powerful, more concentrated, of remarkable intensity.\u003c\/p\u003e\n\u003cp\u003eIt is long, precise, demanding work. Real technical skill to reach this level of depth.\u003c\/p\u003e\n\u003cp\u003eIt may be less attractive visually, but in preparation, it offers rare strength and complexity.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":51148353437960,"sku":"0001","price":7.0,"currency_code":"EUR","in_stock":true},{"title":"5 beans","offer_id":51148353470728,"sku":"0001","price":35.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans","offer_id":51148353503496,"sku":"0001","price":60.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans","offer_id":51148353569032,"sku":"0001","price":90.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-madagascar-fendue-givree-bourbon-planifolia..jpg?v=1775079908"},{"product_id":"vanille-bourbon-madagascar","title":"Vanilla planifolia Bourbon from Madagascar","description":"\u003ch3\u003eA vanilla in the service of flavor\u003c\/h3\u003e\n\u003cp\u003eIntense and generous, Planifolia Bourbon vanilla from Madagascar develops a rich aromatic profile: indulgent, buttery notes, chocolatey and caramelized nuances, with a hint of ripe fruit reminiscent of plum.\u003c\/p\u003e\n\u003cp\u003eIt naturally finds its place in pastry creams, ganaches, ice creams and pastries, but also shows its full worth in cooking: in a vanilla butter to accompany fish or shellfish, with roasted fruit, or to bring roundness to a sauce or jus.\u003c\/p\u003e\n\u003cp\u003eOne well-infused bean is enough to flavor a preparation, without dominating the other ingredients.\u003c\/p\u003e\n\u003ch3\u003eA gourmet selection, for a clean aromatic profile\u003c\/h3\u003e\n\u003cp\u003eThe beans are chosen for their suppleness, their abundance of seeds and their balanced moisture. This gourmet quality corresponds to the finest harvests, those that offer the best aromatic release and great consistency in use, whether you cook occasionally or every day.\u003c\/p\u003e\n\u003ch3\u003eMadagascar, Sava region\u003c\/h3\u003e\n\u003cp\u003eThe vanilla comes from north-eastern Madagascar, in the Sava region, where the hot and humid climate, the soils and the preparation methods shape the character of the beans.\u003c\/p\u003e\n\u003cp\u003eAfter harvest, the vanilla is slowly cured according to traditional know-how. This time is essential: it is what allows the aromas to take structure and gain depth.\u003c\/p\u003e\n\u003ch3\u003eThe Bourbon appellation\u003c\/h3\u003e\n\u003cp\u003eThe “Bourbon” appellation designates Indian Ocean vanillas from the Vanilla planifolia species. It refers to a style of vanilla known for its roundness, its aromatic richness and its great versatility in cooking.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“What I look for in a Madagascar vanilla is that traditional Malagasy curing, which gives the bean aromas of chocolate, plum, butter and caramel.\u003c\/p\u003e\n\u003cp\u003eTo me, a true symbol of indulgence, Bourbon vanilla awakens in each of us the tender, comforting memory of childhood flavors.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean 17\/19cm","offer_id":51148357009672,"sku":"0006","price":4.5,"currency_code":"EUR","in_stock":true},{"title":"5 beans 17\/19cm","offer_id":51148357042440,"sku":"0006","price":20.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans 17\/19cm","offer_id":51148357075208,"sku":"0006","price":35.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans 17\/19cm","offer_id":51148357140744,"sku":"0006","price":50.0,"currency_code":"EUR","in_stock":true},{"title":"250g 17\/19cm","offer_id":51148357173512,"sku":"0006","price":93.5,"currency_code":"EUR","in_stock":true},{"title":"500g 17\/19cm","offer_id":51148357206280,"sku":"0006","price":128.0,"currency_code":"EUR","in_stock":true},{"title":"1kg 17\/19cm","offer_id":51148357239048,"sku":"0006","price":230.0,"currency_code":"EUR","in_stock":true},{"title":"1 bean 13\/15cm","offer_id":51148357271816,"sku":"0006","price":3.5,"currency_code":"EUR","in_stock":true},{"title":"5 beans 13\/15cm","offer_id":51148357304584,"sku":"0006","price":15.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans 13\/15cm","offer_id":51148357337352,"sku":"0006","price":25.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans 13\/15cm","offer_id":51148357402888,"sku":"0006","price":40.0,"currency_code":"EUR","in_stock":true},{"title":"250g 13\/15cm","offer_id":53089590771976,"sku":null,"price":55.0,"currency_code":"EUR","in_stock":true},{"title":"500g 13\/15cm","offer_id":53089597718792,"sku":null,"price":96.0,"currency_code":"EUR","in_stock":true},{"title":"1kg 13\/15cm","offer_id":53089603092744,"sku":null,"price":185.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-madagascar-bourbon-planifolia-gousses-noires.jpg?v=1775146959"},{"product_id":"vanille-tahitensis-raiatea","title":"Vanilla tahitensis haapape from Tahiti Raiatea","description":"\u003ch3\u003eA floral caress from the Leeward Islands\u003c\/h3\u003e\n\u003cp\u003eIn the heart of the Leeward Islands, on Raiatea, this Tahitensis Haapape unfolds a singular score, broad and enveloping.\u003c\/p\u003e\n\u003cp\u003eHere, vanilla does not seek head-on power; it prefers depth, nuance, a slow conversation with the senses.\u003c\/p\u003e\n\u003cp\u003eIts fragrance opens on delicate floral notes, then come sweet anise, fresh almond and morello cherry, with underlying hints of ripe prune. Less focused on vanilla strength than planifolia, it wins you over with its complexity and natural suavity.\u003c\/p\u003e\n\u003cp\u003eIt finds its truest expression in milk-based desserts, creams, rice puddings, entremets or cold infusions. Its floral freshness blossoms without being rushed by heat, letting its aniseed and fruity nuances come through.\u003c\/p\u003e\n\u003ch3\u003eA mixed botanical origin\u003c\/h3\u003e\n\u003cp\u003eTahitensis is a living hybrid, born of a natural cross between Vanilla sotoarenasis and Vanilla odorata, two wild vines that once grew side by side in tropical forests. Introduced to French Polynesia, they found a new cradle there.\u003c\/p\u003e\n\u003cp\u003eThe Haapape variety, a subspecies of Tahitensis, gives longer, denser, particularly plump beans. On the island of Raiatea, the marine terroir leaves a deep mark on the plant: rich soils mixed with the remains of coral and fish bones, proximity to the ocean, constant humid heat. From this alliance comes a broad, supple, intensely aromatic vanilla, carrying an island signature within it.\u003c\/p\u003e\n\u003ch3\u003eExtreme ripeness, patient preparation\u003c\/h3\u003e\n\u003cp\u003eUnlike other origins, Tahitensis does not split open at full ripeness. The beans are therefore left on the vine for nine months, until they reach extreme ripeness. They are harvested black, fully mature, gorged with their essential oils.\u003c\/p\u003e\n\u003cp\u003eHere, there is no scalding as in Madagascar. Polynesian preparation follows a different rhythm: drying alternately in the shade and in the sun, then daily massaging by hand for two to three months. This patient gesture concentrates and evenly distributes the essential oils at the heart of the bean. This slow process gives rise to an aroma that is both deep and fresh, of great purity.\u003c\/p\u003e\n\u003cp\u003eIn Tahiti, strict specifications govern this production: the moisture content must remain high, between 38 and 50%, guaranteeing suppleness, gloss and intensity. Neither below, nor above.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“I absolutely love this vanilla. It reveals notes of cherry, almond, prune and anise, very different from the Tahiti vanilla I have always known and smelled. It is like discovering two Polynesias that are nothing alike. Between Tahaa and Raiatea, there are similarities, but also distinct personalities. It moves you as much as it perfumes. It is a vanilla of memory and emotion, a vanilla that tells the story of its island.” \u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean 14\/16cm","offer_id":51148357828872,"sku":"0008","price":13.5,"currency_code":"EUR","in_stock":false},{"title":"5 beans 14\/16cm","offer_id":51148357861640,"sku":"0008","price":60.0,"currency_code":"EUR","in_stock":false},{"title":"10 beans 14\/16cm","offer_id":51148357894408,"sku":"0008","price":115.0,"currency_code":"EUR","in_stock":false},{"title":"20 beans 14\/16cm","offer_id":51148357959944,"sku":"0008","price":210.0,"currency_code":"EUR","in_stock":false},{"title":"1 bean 18\/20cm","offer_id":51148357992712,"sku":"0008","price":25.0,"currency_code":"EUR","in_stock":true},{"title":"5 beans 18\/20cm","offer_id":51148358025480,"sku":"0008","price":110.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans 18\/20cm","offer_id":51148358058248,"sku":"0008","price":200.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans 18\/20cm","offer_id":51148358123784,"sku":"0008","price":300.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/caviar-vanille-tahiti-grains-noirs-brillants.jpg?v=1772565851"},{"product_id":"vanille-givree-nouvelle-caledonie","title":"Vanilla planifolia frosted from New Caledonia","description":"\u003ch3\u003ePure power\u003c\/h3\u003e\n\u003cp\u003eThis vanilla’s profile is clean, precise and bright. A record vanillin content of around 4%, rare at this level. This gives it remarkable aromatic power without ever upsetting the balance.\u003c\/p\u003e\n\u003cp\u003eOn opening, aromas of vanilla caramel, mild coffee, ripe cherry, black tea and raisin. Then come delicate floral notes that lengthen the finish and bring freshness and depth.\u003c\/p\u003e\n\u003cp\u003eThe beans show crystallization in flakes and fine filaments; they catch the light and almost shine. Highly fragrant and superb on the palate, they are equally at home in fine pastry and in savory dishes. Creams, ganaches, flan mixtures, ice creams, but also white fish or roast poultry: their floral character and structure allow them to accompany without dominating.\u003c\/p\u003e\n\u003ch3\u003eAn exceptional volcanic terroir\u003c\/h3\u003e\n\u003cp\u003eOn Grande Terre and the neighboring islands, the vines grow on rich volcanic soils, bordered by turquoise waters. This striking contrast between the red soils and the dazzling sea shapes a terroir of rare density.\u003c\/p\u003e\n\u003cp\u003eCuring is now perfectly mastered there. Production remains limited, known to only a few, which adds to the value of these exceptional beans.\u003c\/p\u003e\n\u003cp\u003eIt’s a little gem. A sector I wholeheartedly support: despite a complex political context, New Caledonia has one of the greatest terroirs in the world for vanilla. The richness of its soils, the technical mastery and this extraordinary natural intensity make it a major origin, set to grow.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“New Caledonia is one of my favorite terroirs. What strikes me is the balance. Despite this concentration, the vanilla remains complex, elegant, bright. The beans are magnificent, sometimes crystallized in flakes or filaments, they shine in the light. It’s a terroir of extraordinary richness. A sector I support, because this is clearly one of the greatest potentials in the world for vanilla.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":51148361400584,"sku":"0015","price":14.0,"currency_code":"EUR","in_stock":true},{"title":"5 beans","offer_id":51148361433352,"sku":"0015","price":60.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans","offer_id":51148361466120,"sku":"0015","price":115.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans","offer_id":51148361531656,"sku":"0015","price":200.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-planifolia-givree-nouvelle-caledonie.jpg?v=1774892255"},{"product_id":"vanille-planifolia-tanzanie","title":"Vanilla planifolia from Tanzania","description":"\u003ch3\u003eA vanilla with character\u003c\/h3\u003e\n\u003cp\u003eVery vanilla-rich, broad and deep, this vanilla develops notes of leather, red berries and caramel with a lovely roundness on the palate.\u003c\/p\u003e\n\u003cp\u003eIt naturally accompanies crème anglaise, pastry cream, ganaches and ice cream, but also has its place in savory cooking, bringing depth to a jus or a sauce.\u003c\/p\u003e\n\u003ch3\u003eA traditional curing process\u003c\/h3\u003e\n\u003cp\u003eAfter harvest, the beans are scalded, then naturally sun-dried for several weeks. They are then cured at length, for as long as it takes for the aromas to take shape and gain depth.\u003c\/p\u003e\n\u003cp\u003eThis maturation reveals a dense, expressive vanilla, harvested at just the right moment, shortly before the beans split naturally.\u003c\/p\u003e\n\u003ch3\u003eA living volcanic land\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eThe vanilla is grown on the fertile lands surrounding Kilimanjaro, a territory shaped by volcanic activity and high mountains. The soils, particularly rich in organic matter and minerals, nourish abundant vegetation: coffee plants, sugar cane, mango trees and many vegetables grow there with remarkable vitality.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn this region, springs flowing from the mountain pass through rich volcanic layers, naturally taking on minerals. The purity and richness of the soil are such that the water is renowned for its exceptional quality. For vanilla, this environment is ideal ground: the plant grows slowly, feeds deeply and concentrates its aromatic compounds all the more.\u003c\/p\u003e\n\u003ch3\u003eAn aromatic signature\u003c\/h3\u003e\n\u003cp\u003eVanillas grown near volcanic land are known for their intensity and high vanillin content. Here, this high concentration translates into a deep, dense and lasting aromatic profile. A vanilla with character, shaped as much by the soil as by time.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“The first time I went to Tanzania, I was struck by the strength of this land. Around Kilimanjaro, the volcanic soils are incredibly rich, and you can taste it in the vanilla: it has depth, structure, a real presence. But beyond the taste, there are the women and men who grow it, with whom we are moving forward step by step to develop this supply chain. It is a vanilla I am attached to, for what it is and for where it comes from.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean 16\/18cm","offer_id":51148370739464,"sku":"","price":4.5,"currency_code":"EUR","in_stock":true},{"title":"5 beans 16\/18cm","offer_id":51148370772232,"sku":"","price":20.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans 16\/18cm","offer_id":51148370805000,"sku":"","price":35.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans 16\/18cm","offer_id":51148370870536,"sku":"","price":50.0,"currency_code":"EUR","in_stock":true},{"title":"1 bean 10\/12cm","offer_id":52971711365384,"sku":null,"price":3.5,"currency_code":"EUR","in_stock":true},{"title":"5 beans 10\/12cm","offer_id":52971711398152,"sku":null,"price":15.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans 10\/12cm","offer_id":52971711430920,"sku":null,"price":25.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans 10\/12cm","offer_id":52971716641032,"sku":null,"price":30.0,"currency_code":"EUR","in_stock":true},{"title":"250g 16\/18cm","offer_id":55707220246792,"sku":null,"price":77.0,"currency_code":"EUR","in_stock":true},{"title":"500g 16\/18cm","offer_id":55707220279560,"sku":null,"price":148.0,"currency_code":"EUR","in_stock":true},{"title":"1kg 16\/18cm","offer_id":55707220312328,"sku":null,"price":290.0,"currency_code":"EUR","in_stock":true},{"title":"250g 10\/12cm","offer_id":52971711496456,"sku":null,"price":51.5,"currency_code":"EUR","in_stock":true},{"title":"500g 10\/12cm","offer_id":52971711529224,"sku":null,"price":95.0,"currency_code":"EUR","in_stock":true},{"title":"1kg 10\/12cm","offer_id":52971711561992,"sku":null,"price":175.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-tanzanie-planifolia-gousse-gourmet.jpg?v=1775238670"},{"product_id":"vanille-givree-tanzanie","title":"Vanilla planifolia split frosted from Tanzania","description":"\u003ch3\u003eControlled intensity, in the service of taste\u003c\/h3\u003e\n\u003cp\u003eDense and concentrated, the frosted Vanilla Planifolia from Tanzania develops a powerful aromatic profile: clear notes of marshmallow, sweet spices and red berries (strawberries, blackberries).\u003c\/p\u003e\n\u003cp\u003eRich in essential oils, naturally oily, it has a particularly high vanillin content. Over time, the bean continues to crystallize: a fine white film forms on the surface, a sign of full concentration.\u003c\/p\u003e\n\u003cp\u003eIn pastry, it gives structure to a ganache, intensifies a cream, adds length to an ice cream or a flan.\u003c\/p\u003e\n\u003cp\u003eIn cooking, it stands up to reduced jus, accompanies poultry, supports a beurre monté or a robust sauce.\u003c\/p\u003e\n\u003ch3\u003eA living volcanic land\u003c\/h3\u003e\n\u003cp\u003eThe vines grow on the fertile lands surrounding Kilimanjaro, shaped by volcanic activity and high altitude.\u003c\/p\u003e\n\u003cp\u003eSoils rich in organic matter and minerals; coffee trees, sugar cane, mango trees and food crops thrive there vigorously. Water coming from the mountain flows through deep volcanic layers, becoming naturally charged with minerals.\u003c\/p\u003e\n\u003ch3\u003eA long curing, a house signature\u003c\/h3\u003e\n\u003cp\u003eThe beans are harvested very ripe, sometimes naturally split, then cured at length according to a precise protocol.\u003c\/p\u003e\n\u003cp\u003eThis deliberately extended curing develops aromatic complexity and promotes natural crystallization. It is patient, technical work that requires time and constant monitoring.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“This Frosted Planifolia from Tanzania, for me, is at the peak of its potential. I developed it the way I would develop a cake: with precision, rigor and a great deal of patience. 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