❄️ Why decrystallize Frosted Nectar?
In their natural state, Nectar Pur and Nectar Givré express their aromas and flavors in different ways:
✔Pure Nectar → powerful, concentrated aroma, but “narrower” in its aromatic palette
✔Crystallized Nectar → more subtle aroma, broader in its nuances, but of lesser intensity. In terms of taste, it is generally perceived as more pleasant.
👉 Used as is, only the most discerning palates fully appreciate the elegance of Frosted Nectar. Most naturally opt for the strength of Pure Nectar.
This is where the decrystallization is useful :
✔ This process allows the crystallized Nectar to release a exceptional aromatic amplitude, while strengthening its intensity.
✔ In the kitchen, it doesn't just add a flavor → it fully participates in the recipe, enhancing existing flavors.
In a word, decrystallization gives Crystallized Nectar all its nobility, revealing vanilla in its richest expression, both aromatic and gustatory.
🌿 Essential tip: reveal the vanilla before the recipe
In most recipes, vanilla is added as just another ingredient. As a result, its flavor is lost and remains discreet.
👉 To fully release its aromas, simply pre-infuse the vanilla or Nectar into a liquid ingredient in the recipe : a little milk, oil or water.
✔Heat gently (without boiling).
✔Let it infuse then cool.
✔Then continue the recipe using this flavored liquid.
Concrete example: for a vanilla vinaigrette, instead of adding the Nectar directly, infuse it in a few spoonfuls of oil, let it cool, then add this fragrant oil to the recipe. The vanilla taste then becomes clear, persistent and harmonious.
👉 In summary: Do not add “raw” vanilla to a recipe, but reveal it in a conductive ingredient (milk, oil, water), before continuing the preparation.
