Both chocolate and vanilla are grown near the equator, enduring temperamental weather, and requiring constant care and attention, these versatile ingredients transform from their raw state into the most familiar and favorite flavors worldwide.
While often playing center stage, chocolate and vanilla require extra finesse when used in formulations, as each is a complex ingredient composed of dozens of different volatile chemicals and subjected to multiple stages of processing. From the outset, each requires careful curing and fermenting processes. Also, the land in which both grow shows itself in aroma and distinct flavor profiles.