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Since vanilla bean powder has virtually no water in it, it's best to be stored in a cool dry place in a sealed container. You don't want it getting cold in the fridge and then attracting moist air to it when you remove it from the fridge. It could potentially mold that way. So, a cool dry place it is.

@@aromachocolates ty for the info

No, sorry. Wish I did.

The dehydrator we used doesn’t have a temperature setting. But, if yours does, I would suggest using the lowest setting and watching to see how it’s doing. If it seems to not be drying out the vanilla very quickly, then try a slightly higher setting. The key is to dry them, not bake them.

100% agree.

Glad it was helpful!

Yes.

You can rinse them with water. A low temperature will be fine if your dehydrator has the ability to set a temp. No need to store in a food saver bag, as there isn't anything that will mold or go bad. Just store in an air-tight container. It will last a couple years or until you run out.

@@aromachocolates Thank you! I have an Excalibur that starts at 105 degrees. Anything under 115 is considered raw. So should these be "raw" or higher heat? What temperature do you use? Thank you!

No

Regardless of the method, they will shrink some. ALL food that is dehydrated will shrink.

Yes it will.

You will NOT have anything stuck to your dehydrator. Additionally, growing vanilla beans is extremely hard and a practice in futility. They require very specialized care and cannot be grown successfully in a home. Go to slofoodgroup.com to buy vanilla beans. Thank me later.

Not using the broiler. If you notice, I said I'm turning the oven on at the lowest setting, about 170F, and then shutting it off and turning on the light. This will dry out the beans just fine.

Glad it was helpful!

I DID use the dehydrator. I keep the instructions inside.

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PNG beans are some of my absolute favorite vanilla beans. MUCH better than Madagascar.

I store them at room temp on sheet pans with covers.

@@aromachocolates good idea! It’s just hard getting my family to stay out of them long enough to liquify 😂 my 4 year old scaled my cabinets to grab some…

Vodka. You can also use plain water. Either doesn’t matter, as long as you’re rinsing the to remove any physical contaminants.

I’m planning on making a definitive guide to making vanilla extract at home. Keep an eye out for it in the coming months. Thanks for watching!

Shells are about 2mm thick. For my fondant, I’m just heating it up and piping it while it’s around 85°F. There is a little added syrup or liqueur added to make it even more pipable. But not much. You want the invertase or alcohol to do the liquifying of the fondant.

@@aromachocolates one of these days I’ll try again 😅 I did try making shells again and I finally got it! My first time I tapped the mold way too much so they were really thin. Oops. At least my family didn’t really care about presentation, only me 🤷‍♀️

@@aromachocolates thanks for putting this out there and helping! Even with all my mistakes they still taste better than that Queen Anne junk I used to eat 🤢

Glad you liked it! Thanks for watching!

Thank you for the kind words! 😊 You MIGHT be able to dry the beans in the sun. However, if you’re in the tropics, it may be too humid outside to dry the beans in the sun. If you do try it, I would use a mosquito netting over them to keep the insects and other pests off.

The seeds inside the pod have no flavor and contain no vanillin. It's the placental tissue (the "goo") surrounding the seeds that has the vanillin. Some of it makes its way into the flesh of the pod. So, dehydrating the seeds would do nothing. Besides, it would be an incredibly time consuming process to just get the seeds out.

Some recipes call for vanilla powder because they need dry ingredients. If you put an extract or even a paste into a dry recipe, you could ruin it. There's A LOT of great uses for vanilla powder too, not just for cooking. It can be used in soaps, teas, and scrubs.

@@aromachocolates Thank you for the explanation. It makes sense now. Another jar will be added to my stash of vanilla bean: extract, paste, sugar, and salt 🥰

I make a shelf-stable coffee creamer powder that I put vanilla powder in.

1) leaving the vanilla in the mixture helps to strengthen the vanilla flavor in the caramel. So leave the vanilla pods in as long as possible. 2) tempered. 3) Sorry, but we don't share our recipes. We worked hard to develop our own.

I only clean it when I’m changing chocolate or not using it for a while. Also, in the video I used a stick to wrench out the stirring paddle out of the bowl. DO NOT DO THIS. Use a small rubber mallet and gently tap it so it comes loose. Much easier.

Glad it was helpful!

You're welcome!

No more than 235°F

My pleasure!

Slo Food Group

Yes you can. But rinsing them in alcohol isn’t going to hurt anything. Especially if you’re going to be putting them in vodka to make vanilla extract.

You’ll have to contact TCF Sales about that.

Yes. Splitting the beans would help them dry faster.

Don’t have it published yet.

I’ll be doing a video on that some time in the near future.

Reducing the butter and replacing it with cocoa butter will reduce the greasiness of the caramels, while also giving them a better texture. They tend to stay in shape better with cocoa butter because cocoa butter is solid at room temp and butter is not.

We enrobe them sometimes, and put them in our sampler box up in our home kitchen for guests.

Glad you enjoyed it!

You can get them from chocolateworld.be