New trend: smoked vanilla vs. toasted vanilla
Smoked vanilla, toasted vanilla… This new trend has been taking the web by storm lately! These two techniques offer unprecedented aromatic profiles. They appeal to artisans in search of something new. Let’s discover the secrets of these new vanillas.
Toasted vanilla: definition, methods and benefits
Roasted vanilla is a vanilla pod heated to a high temperature. This is usually done in an oven or frying pan. The aim is to reveal roasted and caramelized notes. Unlike classic vanilla, toasted vanilla offers a more intense aromatic palette.
To toast vanilla, you need to choose plump pods. Then split them in half. Place them on a baking sheet, then bake at 180°C for a few minutes. Some prefer the frying pan, as it allows precise control of cooking. Others use a blowtorch for an extra smoky touch combined with a natural heart of the pod.
Toasted vanilla develops notes of cocoa, caramel and dried fruit. There’s also a slight bitterness, much appreciated in ganaches and creams. This technique enhances chocolate desserts. It adds relief to ice creams and sauces. Restaurateurs use it in sauces for fish or white meats.
Smoked vanilla: definition, methods and benefits
Smoked vanilla is a vanilla pod that undergoes treatment in a smokehouse. There are two opposing methods: cold smoking and hot smoking.
Cold-smoking vanilla takes a long time (12 hours at a temperature of between 15 and 20°C). Hot smoking requires a much higher temperature (40 to 50°c), but is much shorter (30 to 60 minutes).
Professionals use a classic smoker or a gastro pan. Various ingredients are available: sawdust, spent vanilla, pine needles… Beech, oak or coconut wood are often preferred.
The smoke penetrates the pod slowly. It modifies its texture and enriches its aromatic bouquet. The duration of smoking varies according to the intensity required. Some artisans prefer light smoking, to preserve the vanilla’s sweetness. Others opt for longer smoking, to obtain more pronounced notes.
Smoked vanilla offers a complex aromatic profile. It reveals woody, spicy and sometimes animal notes. Hints of blond tobacco and leather are also present.
This vanilla goes wonderfully well with dark chocolate. It brings a richer aromatic palette to ganaches, mousses and ice creams.
Some restaurateurs use it in sauces for game or roasted vegetables.
Smoked vanilla also adds a surprising dimension to cocktails. It flavors syrups and infusions.
Tips for bringing out the full aroma of the pod
Here are a few tips on how to smoke or roast a pod properly! First of all, it’s essential to split the pods before smoking them. This allows the smoke aromas to be better absorbed by the pod.
In addition, keep the wood of the pod during infusion: this is the part that releases the most aroma.
Smoked vanilla is used like a traditional vanilla bean, but adds a new smoky dimension to recipes.
To intensify the aromas, we recommend blending the preparation after infusion. In this way, you burst the wood of the pod and release even more smoky notes.
Toasted vanilla and smoked vanilla share the same desire: to reinvent the vanilla aroma. However, their profiles remain distinct. Toasted vanilla seduces with its roasted and caramelized notes. It goes well with classic desserts and chocolate creations. Smoked vanilla, on the other hand, offers a more… smoky, empyreumatic palette!
Both techniques require extensive testing to achieve the desired effect. Temperature and exposure time must be controlled. Excessive cooking or smoking can mask natural aromas. So it’s essential to test and adjust according to your preferences.
Toasted vanilla and smoked vanilla open up new horizons. They allow artisans to stand out and innovate. Want to try? Order our organic vanilla beans from Madagascar, our Mexican vanilla beans or our Tahitian vanilla. Finally, try our recipe for toasted vanilla entremets imagined for NOROHY by Florence LESAGE.