Some recipes cannot take a drop more liquid: a tempered chocolate, a shortbread dough, a spiced sugar. Norohy's Madagascan Vanilla Bean Powder is whole Bourbon vanilla beans, finely ground and nothing more, so it brings intense vanilla with a woody edge to all of them.

It is a light to dark brown powder, mostly finer than half a millimetre, and it measures out as easily as a spice.

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Why Choose a Dry Vanilla?

Chocolate seizes if water gets into it, and in a ganache or a biscuit, extra moisture shortens shelf life. A powder brings vanilla flavour, aroma and visible flecks while leaving the water content of your recipe exactly where it was. Norohy select whole Madagascan beans for their woody notes and grind them with nothing added, to a vanillin content of at least 1.1%.

How to Use Vanilla Bean Powder 

Norohy recommend 3 to 6g per kilo of mix. Sift it with the flour for sablé biscuits and tart bases, stir it into melted white chocolate or cocoa butter before you temper, or whisk it into the sugar for a crème pâtissière. Our Ivoire Vanilla Snack recipe adds 2g to its white chocolate shortbread crisp. Keep the jar tightly sealed and store it somewhere dry, cool and dark.

Pairings and Ideas 

Dry vanilla is lovely with white chocolate, brown butter, hazelnuts, cinnamon and apple.

• Ivoire and vanilla shortbread crisp
• Vanilla white chocolate bars
• Vanilla sablé biscuits
• Brown butter and vanilla cookies
• Spiced apple and vanilla crumble
• Vanilla hot chocolate blend

B-Corp Certified

Norohy is a sister company of Valrhona and is B-Corp certified alongside them. Which means  they’re part of a group of companies committed to upholding the highest standards on ethics and social and environmental impact. In purchasing Norohy, you’re choosing a product that focuses on a responsible product and supply chain and transparency.