Many chocolates, including those from artisan chocolatiers, contain vanilla. As a natural ingredient, this doesn't seem to pose a problem. But what's the reality? Is adding vanilla to chocolate good, bad, or inconsequential? And most importantly, why add it? Without realizing it, thanks to this spice, you can assess the quality of a chocolate before buying it. I'll show you how.
Vanilla in chocolate, an Aztec tradition
Historically, the addition of vanilla dates back long before the invention of the chocolate bar. Pre-Columbian peoples added vanilla to their cocoa-based drinks. Europeans discovered this pod with the arrival of Cortés in Mexico in 1519. Accounts from that era describe the Aztec emperor Moctezuma drinking his vanilla-flavored cocoa.
Influenced by this practice, Europeans also associated vanilla with chocolate. This vanilla tradition persisted in the salons of the Old Continent that served drinking chocolate. Similarly, vanilla remained when cocoa was transformed into chocolate bars. Indeed, vanilla softens chocolate. Today, many chocolatiers still perpetuate this heritage, even if few of them know its origin and, more importantly, its gustatory benefit.
Hide this vanilla from my sight
Often, in chocolate, vanilla acts as a flavor enhancer. Like most spices used in this way, it should reveal the "goodness" of a chocolate. This is why it is generally not tasted. However, just as adding a large amount of sugar serves to hide a lower quality chocolate, the presence of vanilla often brings sweetness and nuanced flavors to poorly roasted beans.
List of ingredients of a Lindt chocolate containing vanilla. Screenshot from the Lindt website.
Thus, a chocolate bar that lists vanilla in its composition is not a good sign. A quick check of the ingredient list will tell you if it's present or not. The worst quality products will explicitly announce the presence of vanilla flavoring or vanillin. Some artisans will try to justify this addition by specifying the origin of the vanilla. On the one hand, whether it comes from Madagascar or Tahiti, vanilla can be of very variable quality. On the other hand, quality cocoa, expertly crafted, is self-sufficient. There's no need to add anything other than sugar to transform beans into exceptional chocolate.
Vanilla chocolate
So, should vanilla in chocolate be avoided? No. Just as there is chili chocolate, hazelnut chocolate, or milk chocolate, making vanilla chocolate is possible. Unfortunately, few chocolatiers create and highlight on the packaging that the chocolate is vanilla-flavored. The only notable exception comes from manufacturers who, most often for poor quality white chocolate, conspicuously feature the presence of vanilla…
Yet, the potential of vanilla is considerable. The different varieties of vanilla are impressive in terms of flavors. However, succeeding in offering a creation that showcases both cocoa and the spice equally is a challenge. Finding the gustatory balance without one overpowering the other is particularly delicate given the intense yet subtle character of exceptional vanilla. The exercise seems easier with milk chocolate. However, a dark chocolate with a high percentage of cocoa could work wonders.
The sommelier's note (Nicolas): Initially not a big fan of vanilla, I truly discovered the potential of this spice during a trip. A simple ice cream made with "real" vanilla from the adjacent plantation was a culinary revelation for me. Since then, I gladly use it when I cook. Unfortunately, I haven't yet had the opportunity to taste a true dark vanilla chocolate, advertised as such, that would amaze my taste buds. Yet the potential is there. Many regions that grow cocoa also produce vanilla. Calling all producers!
Find the original article on Nicolas' delicious blog.
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