Vanilla
vanilla bean, custard, soft cream
Vanilla is one of the most recognizable and beloved flavors in chocolate: warm, sweet, and aromatic. In fine chocolate it usually appears as a subtle, natural note from the cacao itself rather than added extract, giving the chocolate a rounded, comforting quality.
What Causes It
Vanillin forms naturally during fermentation and roasting of cacao. It is the same compound found in vanilla beans. Many chocolates also have vanilla added as an ingredient, which can amplify or mask the naturally occurring character. Fine-flavor cacao from Venezuela and Ecuador is particularly noted for natural vanilla character.
Where to Find It
Venezuelan Criollo and Ecuadorian Nacional regularly show natural vanilla. Many high-end single-origins from these regions use no added vanilla, relying on what the bean provides.