Vanilla Food CompanyCompany in Markham, Ontario
I am always blown away by th...eir speed and the quality of the supplies that I get from Vanilla Food Company, I always recommend it to anyone I meet who has a passion for making dessert (And a few people buying those 3 vanilla pods for $8 tubes at the supermarke
Being able to have such a great experience
I can't wait to make my next order!
And I'm so thankful I get to order from a Canadia...n company! �
I have been a customer since mid 2013. They carry the best chocolate,
We are offering FREE STANDARD SHIPPING to Canada on orders over $100! Please remember to select the free shipping option during checkout. Offer ends Tuesday, April 24, 2018. Order must be placed through website. Prior and pending orders do not qualify. So order now!
How to give a surprising twist to your classic nougat? All you need are Salted Caramel Crispearls, roasted pistachios and a touch of ginger!
Try it yourself on: http://bit.ly/2DpDE2u
We all have this smelly problem at some point....
CONTEST WINNERS – Tour the World of Chocolate with Cacao Barry Contest
The two lucky winners of a 1 kg Cacao Barry product of their choice are Candace Y. Montreal, QC and Jeanette V. Surrey, BC!
9 Times When You Should Use Ground Vanilla Powder Instead of Vanilla Extract
When you want to avoid alcohol - ground vanilla powder is an excellent vanilla product for those who want to avoid alcohol. The FDA stipulates that vanilla extract must contain 35% alcohol. So if you don't want to consume alcohol, substitute vanilla extract for ground vanilla powder just by using half the quantity of required vanilla extract.
When you choose to live a Paleo lifestyle - ground vanilla... is also a big hit with Paleo, raw food and vegan communities as it is simply ground vanilla beans – and nothing else. No sugar, corn starch, gums, fillers or synthetic ingredients
When you're cooking something at a high heat or for a long time - since extract contains alcohol, when cooking at high heat or for long time duration extract loses its potency due to evaporation so if you're wanting a great vanilla flavour in that rice pudding or tapioca, give the ground vanilla a try.
When you have a colour sensitive recipe – there are a number of colour free vanilla products on the market, but if you have a look at what's in it, there is no real vanilla at all. It's a synthetic colourless concoction which tastes a bit like vanilla. Real vanilla extract, which of course is always brown, can taint the colour of food however. This is a problem if you're aiming for wedding-white vanilla icing. A better alternative to imitation colourless vanilla, however, is ground vanilla which, since it isn't a liquid, won't colour icing the same way extract or paste might.
When your mix is temperamental – For those of you who are talented enough to whip up a batch of macaroons or something equally temperamental, you'll know that a small amount of added liquid can make all the difference between success and spectacular failure, in these cases ground vanilla powder is an excellent choice.
When you want to flavour your coffee naturally – most flavoured coffees use artificial synthetic flavours. For the best vanilla coffee add a teaspoon of dried vanilla powder to your ground coffee before brewing.
When you're making vanilla infused goodies - such as making your own vanilla sugar or vanilla salt. Use about a quarter of a teaspoon of ground vanilla powder per cup of salt or sugar and mix thoroughly. Store in glass jars with the lid on tight.
When you're making dry mixes - to make your own dried oatmeal packets, pancake mixes or protein shakes to be made up later ground powder is an absolute must. Add it in to the dry mix and you've got all the vanilla flavour you want without any liquid.
When something just needs a sprinkle of vanilla on top –Ground vanilla powder is a perfect consistency for sprinkling, just as you might dust ground cinnamon, nutmeg or ginger to finish off a dish, try a sprinkle of ground vanilla powder on waffles, yogurt, fruit, protein shakes or smoothies.
BACK IN STOCK - Pure Ground Vanilla Beans - Madagascar
Many of our customers are aware of the world wide vanilla bean shortage - it is currently very challenging to obtain any quality vanilla beans or ground vanilla beans. But due to our strong relationship with our suppliers, we were able to obtain a shipment of the popular Madagascar ground vanilla bean powder. This is the optimal time to purchase for your upcoming holiday season since we do not anticipate in receiving mor...e in the near future. Prices may continue to climb in the near future due to the worsen shortage.
A bottle of quality vanilla extract is a pantry staple of all good home bakers - but a lesser known gem that can be a great alternative, is ground vanilla bean powder.
Vanilla bean powder is simply vanilla beans, dried to zero percent humidity and ground into a fine powder. There are some powders on the market that have been sweetened with powdered sugar or filled out with synthetic fillers, but true vanilla powder we carry is made from vanilla beans and nothing more.
Vanilla powder gives a really concentrated flavour, so if you're substituting powder for beans, extract or paste in recipes, use ½ teaspoon of ground powder for 1 bean, or ½ teaspoon of ground powder for every teaspoon of extract or paste.
Since vanilla powder is drier than extract and void of alcohol, there are some situations where vanilla powder can be an excellent choice for vanilla flavour.
To sweeten your weekend, we are offering FREE STANDARD SHIPPING to Canada on orders over $100! Please remember to select the free shipping option during checkout. Offer ends Tuesday, April 24, 2018. Order must be placed through website. Prior and pending orders do not qualify. So order now!
NEW CONTEST – Tour the World of Chocolate with Cacao Barry Contest
Orders containing any Cacao Barry product will be automatically entered into our contest. The prize is a 1 kg box of your choice. Contest will end April 20 2018 - so order now. There will be 2 lucky winners! Good Luck! Thank you to Cacao Barry for their sponsorship.
Cacao Barry - Origins Chocolate- Cultivated in limited quantities, Harvested exclusively in one country, the rare beans that make up the exceptional chocolate couvertures of the Origins collection are one of Cacao Barry’s best kept secrets.
- MEXIQUE DARK 66% - after a slightly sourish initial taste, it releases spicy and woody notes, with a hint of liquorice.
- ST DOMINGUE DARK 70%- has a strong cocoa character marked by an appealing bitterness with a long floral and fruit...y lasting.
- VENEZUELA DARK 72% - offers the perfect balance of a powerful cocoa taste and intense woody notes.
- TANZANIE DARK 75% - is the perfect balance of acidity and intense cocoa bitterness, lifted by floral notes.
- GHANA MILK 40.5% - reveals great red fruit and chestnut savours enveloped in powerful cocoa and biscuits notes.
- EQUATEUR DARK 76% - an intense long-lasting fruity taste with aromatic woody notes.
Cacao Barry - Purity from Nature Chocolate - Each chocolate in the ‘Toute la pureté de la nature’ (Purity from Nature) range has been created with the pure cocoa beans using the Q-Fermentation method. Through mild roasting and patient conching, Cacao Barry’s master chocolate makers created three chocolates that shed a new light on chocolate. With ALUNGA, OCOA and INAYA, you will achieve a pure and more intense taste in your creations.
- ALUNGA 41% is the most intense milk ...chocolate ever created and promises perfection in mousses and ganaches.
- INAYA 65% yields perfect results in mousses, ganaches and moelleux.
- OCOA 70% has been created for enrobing and fine moulding.
Lactée Supérieure (Milk Chocolate)
Milk 22.9% Dark colored cocoa for a sweet and strong milk chocolate. A dark-colored milk chocolate, Cacao Barry Lactée Supérieure finds itself at home most readily in confectionery, pastry and ice cream. That includes ganache praline centres, fine mouldings and coatings for sweets; such as pastry ganache, mousse or decorations in all manner of pastry; and providing exciting additional flavour to sorbets, ice cream and a wide variety of sauces.
Fleur de Cao (Dark Chocolate)
70% Min Cocoa, Fluidity 4/5, Fat 41.5% - With an intense cocoa flavor, this chocolate asserts its beautiful fullness with bitterness and a moderate acidity. Notes of red fruits are in a harmonious balance with notes of wood, licorice and banana.
Cacao Barry La Esmeralda (Organic) Dark 74% Chocolate
The beans for 'Hacienda La Esmeralda' were honoured by the International Cocoa Awards organization by receiving the "Cocoa of Excellence" Award in 2013. Bold cocoa taste, combined with a balanced bitterness and a sublimed by the freshness and acidity of citrus dazzling notes. Applications: Ideal product for fillings, fine moulding, coatings, biscuits, mousses, decorations, sauces, ice-creams.
Cacao Barry Zephyr Caramel White 35% Chocolate
Zephyr Caramel 35% has all the characteristics of Zephyr 34% but with a real milk caramel flavour and mesmerising salty notes. Containing 34% cocoa blended with rich creamy milk. Its principal applications are varied and include confectionery (ganache praline centres, mouldings and coatings), in pastry (such as ganache, mousse or decorations), and in ice cream, sorbets and sauces. Applications: Special recipe for fine moldings, c...oatings, pastry ganaches, mousses, pralines interior ganaches, sauces, decorations, ice-creams and sorbets.