Dark Lotus, Indonesian Vanilla Beans 
Discover the deep, captivating flavor of Dark Lotus, our Grade A Indonesian Planifolia Vanilla Beans. Grown in the tropical heart of Indonesia, these premium beans exude a bold, slightly smoky aroma with layers of creamy sweetness and hints of spice and caramel. The smooth, rich texture and high moisture content of Dark Lotus make them perfect for creating full-bodied, flavorful extracts, indulgent desserts, or unique infusions. Let the complex, mysterious character of Dark Lotus elevate your creations with its signature depth and exotic allure.
 
Deviant Notes:
Dark Lotus reveals a bold, smoky sweetness with underlying notes of caramel, spice, and a velvety creaminess that wraps around your palate. These beans carry an exotic complexity, offering a deep, rich flavor with an earthy finish. The full-bodied profile of Dark Lotus makes it ideal for creating intense, luxurious extracts, decadent desserts, or infusions that need a touch of the mysterious. Let its dark, seductive character bring a unique intensity to your culinary creations.
 
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Vanilla Extract Recipe
1. Slice and Dice 1 oz of vanilla beans lengthwise to expose the seeds and pod.
2. Place beans in a clean 16 oz bottle (at least 9 oz).
3. Fill the bottle with 1 cup (8 oz) of vodka, rum, or bourbon that is at least 70 proof, ensuring the beans are fully submerged.
4. Seal the bottle and store in a cool, dark place, shake often. We recommend using as a stress relief. 😃
5. Allow to steep for 12 to 24 months for best flavor; longer for a richer extract.
 
 
Double and Triple Fold Explained
“Fold” refers to the strength of vanilla extract based on the bean-to-alcohol ratio:
• Single-fold: Standard strength, 1 oz of vanilla beans per 8 oz of alcohol.
• Double-fold: Twice as strong, 2 oz of vanilla beans per 8 oz of alcohol, delivering a more intense flavor.
• Triple-fold: Three times the strength, 3 oz of vanilla beans per 8 oz of alcohol, for an even deeper, richer vanilla taste.
 
For home use, single-fold extract is common, while double or triple fold is preferred by bakers and chefs for recipes needing bold vanilla flavor without using extra liquid