VANILA
C H O C O L AT E
Place sugar in large bowl.
Split half vanilla bean
lengthwise, scrape seeds
into sugar, and add pod.
Work seeds in with your
fingers. Cover snugly with
plastic wrap and let stand
overnight at room tempera-
ture. In food processor fitted with metal blade, process
semisweet chocolate and milk chocolate until finely
ground, using 4-second pulses. (Process in two batch-
es if necessary.) Remove pod from sugar. Add ground
chocolate and cocoa powder to sugar and whisk to blend.
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