Hi there guys,
Im wondering if anybody has any experience with vanilla interacting adversly with the acids in a batch of chocolate bringing out a strong sour flavor? When adding the same vanilla to a batch made with a less acidic bean it did just fine. Mind you were talking half a teaspoon of seed scrapings to 30lbs of chocolate, not very much, but a very distinct diffrence before and after addition of the vanilla. To the point of, in my opinion, ruining the chocolate.