Chocolate with Vanilla

Whenever possible, use fresh vanilla beans. There are two types of vanilla beans on the market: Bourbon and Tahitian. If you can find both types, try each one to determine which you like best. I prefer using a combination of two parts Bourbon to one part Tahitian. If you must use vanilla extract, make sure it is all-natural, not imitation. Keep in mind that by using an extract you are adding water to the recipe, which increases your chances of bacterial growth.

To remove the seeds from a vanilla bean, first slice the bean in half lengthwise. The simply run the blade of a paring knife from one end of the split bean to the other, while applying firm pressure to the blade. The seeds will mond up on the blade of the knife.