Robert Shea's Blog – February 2009 Archive (2)

Whole Foods Market, the Academy of Chocolate, and other superficially quality focused organizations have all picked an unlikely whipping boy to highlight poor quality and artificiality... vanillin.



What is vanillin? It is the chemical responsible for the dominate flavor note in vanilla and it's what makes many barrel-aged spirits, wines, and vinegars "smoother" with time. In fact, a fun trick is to turn rotgut scotch into fancy scotch by the addition of a drop or so of vanillin (a… Continue

For full disclosure sake, we did enter this year and we did not win anything. However, we did not expect to win anything and my only desire was non-American feedback from people who don’t know me. (I only sent them my aesthetically imperfects as we don’t need feedback on looks and saw no reason to waste good product)



Devil in an Apron is a nonprofit organization, yes we do offer a few products, for cost, that demonstrate new concepts in chocolate and confection: fat based… Continue