White chocolate infused with #Mexican #vanilla beans coated in black cocoa powder. The vanilla beans I used to infuse the chocolate are from a place called Papantla in the state of Veracruz. They were fat and bursting with seeds, with a deep and complex aroma. The infusion consisted of simply combining melted white chocolate with the split and scraped vanilla pods and seeds and holding them at 42C for 24 hours. After that time I strained the pods out. I used an interesting technique to pipe the chocolate which is that I intentionally seized it with a few drops of water. When you add a little water to warm chocolate it thickens like ganache which makes it pipeable (otherwise piping chocolate as is doesn't have that much volume) like toothpaste. I piped it directly onto a thin layer of black cocoa powder and then coated them with more of the cocoa powder before the chocolate crystallized. It is important that the chocolate be warm and not tempered when you work with it as tempered chocolate will crystallize very quickly. Warm chocolate gives you a lot more time to work.