Dosing a vanilla pod begins with the pod itself. A dense, oily, long-matured pod carries a different presence than a floral or fruity lot. The recipe sets the frame, the lot gives the measure.
Starting with the base
A cream, milk, ganache, syrup or maceration carries vanilla at a distinct rhythm. A base rich in fat carries the aroma in depth. A water-based base gives a more direct expression. A cold base tightens the aromas and calls for a more generous dosage.
Dosage therefore takes shape with the texture of the preparation, the contact time and the role vanilla should play in the final recipe.
A working reference
Depending on the use, one to three pods per litre are often counted. The final adjustment is made in the actual recipe.
The whole pod
The whole pod gives a complete infusion. The seeds bring an immediate visual and aromatic presence, the casing releases notes over time. Opening the pod, scraping the seeds and infusing the casing gives the full expression of the vanilla.
In cream or milk, this technique captures the roundness of the pod and the depth of its oils.
Adjusting by signature
An intense, woody and cocoa Planifolia can carry a ganache or a cream with a measured quantity. A floral Tahitensis calls for attentive dosing to preserve its elegance. A Pompona is worked in touches, with a clear intention.
Dosage follows the aromatic direction: structure, floral notes, fruit, spice, length, roundness.
Tasting after infusion
The pod is judged in the preparation. The raw nose gives a first indication, the infusion reveals diffusion, length and persistence. Tasting after a rest lets you sense how the vanilla settles in.
For a precise selection, share your base, your infusion time and the effect sought. We orient the lot in contact with your use.
Starting from the use before choosing the lot is the principle behind our savoir-faire.
Professional reference
Connect the reference to the actual material: touch, scent, infusion and intended use together form a complete reading.
Frequently asked questions
How many pods should be used per litre?
Depending on the use, one to three pods per litre of preparation is a common starting point. This reference gives a starting frame, which the base, the intensity of the lot and the infusion time then adjust. The final setting is made by taste, in the actual recipe.
Does dosage change with the lot?
Yes. An intense, woody and cocoa Planifolia carries a ganache with a measured quantity. A floral Tahitensis calls for attentive dosing to preserve its elegance. A Pompona is worked in touches. A rich, oily or very long lot therefore calls for a different measure than a more delicate one.