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FROSTED
Madagascar
Madagascar
Vanilla planifolia split frosted from Madagascar
V. planifolia — Vintage 2023/2024 ★★★★★ 4.7 9 verified reviews- 1 bean: 7,00€
- 5 beans: 35,00€ (7,00€ per bean)
- 10 beans: 60,00€ (6,00€ per bean)
- 20 beans: 90,00€ (4,50€ per bean)
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Paul’s selection · −15%
Until Sunday night, on all sizes.
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Vintage2023/2024
TerroirAntalaha
Curing16 months / scalded > sun-dried > frosted
Moisture20-25%
Notesvanilla, woody, herbaceous, caramel, leather, floral
Ideal forVanilla ice cream, whipped ganache, entremets, exceptional pastry
Madagascar
Vanilla planifolia split frosted from Madagascar
V. planifolia — Vintage 2023/2024
The Holy Grail of vanilla: natural crystallization
This 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.
On the nose, this vanilla offers an explosion of aromas: a woody base, underlined by herbaceous and floral notes and a coppery hint.
Use 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.
A jewel from the Antalaha region
From 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.
A word from Paul Galand
“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.
It is long, precise, demanding work. Real technical skill to reach this level of depth.
It may be less attractive visually, but in preparation, it offers rare strength and complexity.”
Characteristics
VarietyV. planifolia
Harvest2023 - 2024
TerroirAntalaha
Curing16 months / scalded > sun-dried > frosted
Moisture20-25%
Weight+3 g
PackagingGlass tube
Aromatic notesvanilla, woody, herbaceous, caramel, leather, floral
A word from Paul“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. It is long, precise, demanding work. Real technical skill to reach this level of depth. It may be less attractive visually, but in preparation, it offers rare strength and complexity.”
Paul Galand
Verified reviews
4.7
9 reviews of this vanilla
Across the whole shop: excellent 4.9 from more than 4,500 orders.
A selection of the most detailed 4- and 5-star reviews.Reviews of this vanilla, supplemented by 4- and 5-star reviews of vanillas from the same family.A selection of the most detailed 4- and 5-star reviews of vanillas from the same family.
They talk about us
The guide to this vanilla
Frosted vanilla from Madagascar: the frost, or crystallized vanillin
These fine white crystals that sparkle on the surface, like frost, are in fact pure vanillin that has crystallized naturally. It is the signature of the great frosted vanillas: a concentrate of olfactory pleasure, even more intense than a classic Bourbon.
01
Why a later harvest
This vanilla differs from Madagascar Bourbon in its later harvest. The beans, picked very ripe, are split and then slowly cured: Bourbon curing taken to the extreme.
02
Antalaha, a jewel of vanilla
From the Antalaha region, this planifolia benefits from a unique terroir. Only a tiny percentage of the annual harvest shows this aptitude for natural frosting, which makes it a collector’s product.
03
A woody, herbaceous and coppery nose
On the nose: a woody base, underlined by herbaceous and floral notes and a coppery hint. A frank, straightforward profile, with no detours.
How to use it
- 1Split, scrape: the bean is drier but very concentrated.
- 2Infuse: hot for ice creams and whipped ganaches, or cold for 24 to 48 h for a franker taste.
- 3Use a little less than a classic Bourbon: it is more powerful.
Storage
Being drier, it keeps easily in an airtight glass tube, away from light. The frost may continue to appear.
The frosted vanilla is harvested later and cured longer: less plump, but more concentrated.
Yes, they are pure crystallized vanillin, a sign of richness, never mold.
Ice creams, whipped ganaches, entremets: wherever you want a very present vanilla.
Would you like a custom quote? Email us: paul@galand-vanille.com
Rare vanillas grown with passion and expertise
The Galand Vanille commitment
01Selection and curing
At Galand Vanille, there is no such thing as a “lesser vintage”. Every vanilla bean is the result of the passionate work of growers from around the world. We keep only the most remarkable beans, rich in flavor. Paul Galand then tastes every batch to guarantee exceptional vanilla.
02Direct from Growers & Ethics
We cut out the middlemen to guarantee two things: full traceability for you, and fair pay for the grower. Our partners grow vanilla in harmony with natural cycles, without chemicals, for absolute aromatic purity.
03Grand Cru Vanilla
Every Grand Cru Vanilla bean is selected for its organoleptic quality — unique shape, color, moisture and aromatic profile. Vintage-dated so they can evolve as they keep, our beans can crystallize naturally and develop new aromas after years. Ideal for fine pastry and perfumery, they guarantee pure, natural and exceptional vanilla.
More to discover
Other stops
MadagascarSambavaVanilla planifolia Bourbon from MadagascarThe classic version from the same origin.★ 5.0 (101 reviews)
From 4,50€ /bean
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Bourbon
RéunionSainte-Rose (Bois-Blanc)Vanilla planifolia frosted from RéunionAnother frosted vanilla from the Indian Ocean.★ 4.5 (6 reviews)
From 25,00€ /bean
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New CaledoniaPaïtaVanilla planifolia frosted from New CaledoniaA frosted vanilla with record concentration.★ 5.0 (5 reviews)
From 14,00€ /bean
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FREE DELIVERYPickup point 4 € · Free from 45 €
Home delivery 6,90 € · Free from 80 €
SECURE PAYMENTSeveral secure payment methods
QUALITY GUARANTEEWe guarantee optimal quality for every vanilla
CUSTOMER SERVICEA question?
contact@galand-vanille.com
