Cocoa and vanilla are almost inseparably connected to each other. The Aztecs also used vanilla to flavour their chocolate drink. Its home is found in southeast Mexico and Guatemala. It is a variety of orchid (Vanilla planifolia), which originally grew as a vine at edge of forests.

A vanilla seedling

In November, when the rainy season begins, its small, inconspicuous yellowish-white blooms open for only a few hours. They are fertilised by hand with the help of a cactus spine. Vanilla capsules, often incorrectly called, pods, are approximately 30cm long. They are picked between June and August, when they are not quite yet ripe and are still green. They are then pre-sorted according to how ripe they are.

Their flavour develops over the course of a long fermentation and drying process. Firstly, the vanilla capsules are blanched in hot water at 55-60°C for 2-5 minutes. The capsules and possible surface germs die in this process. Then the fermentation process begins. The capsules are wrapped in covers while they are still hot. Then they are packed in wooden boxes to sweat for 24-48 hours.

Next follows a work and time intensive sun-drying process. At the beginning of this process, the capsules spend only a few hours in the sun. Later on, they spend up to 6 hours. They are frequently turned until the sunning phase is over for each day. Then they are packed in crates again and kept in the shade until the next day.

This phase of sun-drying lasts approximately 3 to 4 weeks. During this time, the capsules lose the majority of their water content. Afterwards, they are spread out on racks in the shade and left to dry for a further 3-4 months, until the exact level of dehydration has been achieved. This is essential for the optimal development of their flavour and colour. It also prevents them from decaying from mould.

After all this, the green, unripe capsules at the beginning of the process have now become the familiar, typically black-brown vanilla pods that we know. The vanilla flavouring lies inside them, in the form of small, brown seeds. However, vanilla flavouring also permeates the whole capsule. After the drying process has finished, the capsules are sorted and packed, according to size and colour.

Vanilla, with its uniquely sweet, aromatic taste, is the second most expensive spice, after saffron. Especially high-quality vanilla is recognised by white, thin needles that cover the capsules. This is crystalline vanillin, also called, “hoarfrost”.

Today, vanilla is cultivated in different countries. The finest variety, Bourbon vanilla, originates from Madagascar and La Réunion. It has an intense, deep, balanced taste. Its name, Bourbon vanilla, comes from La Réunion’s previous name: Ile Bourbon. However, only a few vanilla cultivating countries are allowed to use this name for their vanilla. These are, besides Madagascar and La Réunion: Mexico, Guadeloupe, and Martinique.

Vanilla from Mexico is, in terms of smell and taste, somewhat more reserved and softer in comparison to Bourbon vanilla. Tahiti vanilla is not to be forgotten. This comes from another kind of vanilla (Vanilla tahitensis) and is distinctive for its unusual flower-like, vanilla smell. It is primarily used in perfume production. Fermented vanilla capsules contain, depending on their origin, approximately 2% vanillin (Mexico 1.75%, Sri Lanka 1.5%, Indonesia 2.75%).

RITTER SPORT Fine Extra Dark Chocolate 71% Cocoa is our finest square, not only because of its high content of fine cocoa beans, but because of the genuine vanilla we add to it. A truly fine composition.