Vanilla & spices

Real vanilla for chocolates and warming winter spices turn a simple ganache into a filling with character. In this section of our praline fillings you will find vanilla pods, extracts, powder and seeds, plus gingerbread and speculoos spice for Christmas chocolates and truffles.

Which vanilla and spices do we stock?

• Vanilla pods: Bourbon vanilla pods (2 pieces), organic vanilla pods from Madagascar (2 pieces) and a Tahiti vanilla pod (1 piece).
• Vanilla extract: 20 ml and 50 ml, vanilla extract with seeds 50 ml and LorAnn vanilla extract 118 ml.
• Powder, seeds and pastes: vanilla powder from Madagascar 20 g, Bourbon vanilla seeds 5 g, vanilla flavour paste 100 g and vanilla flavouring 60 g.
• Spices: gingerbread spice 60 g, speculoos spice 45 g and 50 g, Ceylon cinnamon powder 50 g.

Tips from our kitchen: using vanilla well

For a classic vanilla ganache, split the pod lengthways and scrape out the seeds with the back of a knife. Add seeds and pod to the cream, bring it briefly to the boil and leave it to infuse, covered. Then remove the pod, warm the cream again and pour it over the chopped couverture chocolate.

If you are short of time or want precise dosing, use extract: stir it into the finished ganache drop by drop and taste as you go. Extract with seeds, vanilla powder or Bourbon vanilla seeds give the typical black specks in a pale filling. Vanilla pairs particularly well with white chocolate and with caramel and ganache.

For Christmas chocolates, stir gingerbread or speculoos spice sparingly into the ganache, or let it infuse in the warm cream. Ceylon cinnamon works well for cinnamon chocolates and for dusting truffles. Then pipe the filling into chocolate shells with a piping bag.

Frequently asked questions

Pod, extract or flavouring: which should I use?

The pod gives the fullest flavour but needs time to infuse. Extract is the easiest to dose. More flavour pastes for chocolates are under flavourings and flavour pastes, flavourings for cakes and bakes under flavourings.

Is there a recipe with vanilla ganache?

Yes, our pumpkin praline recipe with vanilla ganache is a lovely autumn project.

Where can I make chocolates with the professionals?

In our praline courses in Adliswil, you work in our kitchen with couverture chocolate and fillings. Dates are shown on the course page.