Vosges Chocolate

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chef pascal

Kirsch + dried Michigan cherry + dark chocolate

Named after the famous pastry chef at Le Cordon Bleu in Paris who loved to use un peu plus de Kirsch, just a little bit more Kirsch. There is no such thing as too much of a good thing!

naga

sweet Indian curry + coconut + milk chocolate

Named and inspired by the tribes of Northeast India, this truffle strikes a beautiful balance between spiciness, sweetness and color. A must try for the adventurous sort.

budapest

sweet Hungarian paprika + dark chocolate

Influences from Hungary bring about this sweet paprika and dark chocolate truffle. The perfect complement to a spicy Cuban cigar.

wink of the rabbit

soft caramel + Georgian pecan + milk chocolate

Inspired by the timeless tale of the tortoise and the hare, Vosges celebrates the triumphant victory of the turtle who won the race ‘in a wink’. Never underestimate the turtle.

black pearl

ginger + wasabi + sesame seeds + dark chocolate

A taste of Japan! Ginger and wasabi infuse fresh cream and premium dark chocolate, sprinkled with black sesame seeds.

 

ambrosia

macadamia nut + Cointreau + white chocolate

Food for the gods! Our cocoa butter white chocolate is accented with a splash of Cointreau and topped with roasted Australian macadamia nuts. Athena would be jealous.

woolloomooloo

Australian macadamia nut + coconut + milk chocolate

A roosting area in Sydney inspires this Aussie claim. Macadamia nuts, native to Australia, were the first Australian trees to be developed as a food crop. In honor of Australia's claim to the macadamia nut, we have named this truffle Woolloomooloo.

 
 

absinthe

Chinese star anise + fennel + Pastis + dark chocolate

Reminiscent of the Parisian French aperitif of the late 1800’s this truffle is based on the flavors of aniseed. The finest dark chocolate is infused with fennel, a splash of Pastis (an anisette liqueur from the Southof France) and a sprinkle of Chinese star anise.

viola

candied violet flowers + milk chocolate

Sparkling purple violets are used by the French to decorate their special ‘gateaux’. With a French inspiration our creamy, milk chocolate truffle is topped simply with a purple violet and “Voilá!”

gianduia

crunchy praline + milk chocolate

Italy's invention of a 'dolcevita'. A mixture of velvety milk chocolate, crunchy praline (caramelized hazelnuts and almond paste), dipped in chocolate and sprinkled with roasted praline pieces. Buon Appétito!

 

oaxaca

guajillo and pasilla chillies + dark 75% Tanzanie chocolate + organic pumpkin seeds

This dark chocolate truffle, inspired by the southern state of Oaxaca, Mexico, envelops the sweet heat of the guajillo chili pepper, pasilla chili and single origin Tanzania cacao.


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