Coeur De Vanille
For Tahitian vanilla preparation is completely different from the Bourbon vanilla,
because it must be harvested immature because of dehiscence of the fruit (pod splits into two at 7 months of growth). In contrast Tahitian vanilla is indehiscent (do not split) It is the only in the world to have this feature so it is harvested at full maturity in 10 months. Hence the pod which remained 3 months more on its vine, a clove of bourbon vanilla, is full of aromas.Coeur de vanille is exclusive "Vanille® Tahiti" product. It was developed in collaboration with Olivier Bajard, Meilleur Ouvrier de France Pastry World Champion trades dessert, International School of Pastry. This product is amazing in aroma and taste: it restores 100% all the aromas of freshly prepared fat Tahiti vanilla and it allows the use of making a saving of 30 to 40% from beyond fresh sun-cured fat Tahiti vanilla beans. The record presents itself as a very smooth dough to perfect and fine smell of freshly prepared Tahiti vanilla beans. Flavors are exceptional, both very powerful and exquisite delicate finesse.
Coeur de vanille is used in replacement of the pods or extracts, for all ice cream, English cream, hot milk, custard, whipped cream, panna cotta, pasta with pancakes , vanilla fillings, etc
All food items are limited to delivery in Singapore only.