Flavoring

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
Vanilla is the standard flavor adjunct used in manufacturing chocolate. It adds floral, creamy flavor notes that complement the bitterness of cacao and round out the flavor of the chocolate. Manufacturers may use vanilla beans or vanillin, a manufactured flavor compound found in vanilla beans. Vanilla and vanillin are the flavors most commonly added to chocolate, but FDA regulations allow the addition of many other flavors, including spices, nuts, salt, and natural or artificial flavors, provided that they do not imitate the flavor of chocolate and that their presence is indicated on the label.