An haut-chocolat flight that is sure to delight!
This 32 piece truffle box includes 2 full truffle collections: 16 pieces of our Exotic Truffle Collection + 16 pieces of our Aztec Collection

The 32 piece box parfums include:

(1) Oaxaca- guajillo & pasilla chilies + dark 75% Tanzanian chocolate + organic pumpkin seeds
(1) Chef Pascal- kirsch + 65% dark chocolate + dried Traverse City Michigan cherry
(2) Gianduia- crunchy hazelnut praline + 41% deep milk chocolate + praline bits
(1) Ambrosia- Australian macadamia nuts + Cointreau + 36% cocoa butter white chocolate
(1) Viola- 41% deep milk chocolate + candied violet flower
(1) Absinthe- Chinese star anise + fennel + pastis + 65% dark chocolate + cocoa powder
(2) Naga- sweet Indian curry + coconut +41% deep milk chocolate
(1) Wink of the Rabbit- soft caramel + 41% deep milk chocolate + organic New Mexican pecan
(2) Black Pearl- ginger + wasabi + 65% dark chocolate + black sesame seeds
(2) Budapest- sweet Hungarian paprika + 65% dark chocolate
(1) Woolloomooloo- Australian macadamia nut + coconut + 41% deep milk chocolate Macadamia nuts
(2) Red Fire- Mexican ancho chilies + Ceylon cinnamon + Venezuelan 65% dark chocolate
(2) Tlan Nacu- Mexican vanilla bean + Venezuelan 65% dark chocolate
(2) Dulce de Leche- Argentinean dulce de leche + 41% deep milk chocolate + Costa Rican cashews
(2) Xocatyl- Mexican vanilla bean + 41% deep milk chocolate
(1) Rap- horseradish - lemon zest + praline+ cocoa nibs + 65 % cacao dark chocolate
(1) Soul & Motown – sweet churned cultured butter ganache + Fleur de Sel sea salt + 44% cacao deep milk chocolate
(1) Funk & Disco – banana pudding + vanilla powder + 44% cacao deep milk chocolate
(1) Rural Blues – Anson Mills grits + burnt brown sugar caramel + dried corn kernel + white chocolate
(1) Blues – Hickory smoked bacon + bacon morsels + 44% cacao deep milk chocolate
(1) Gospel – caramelized pecan praline + pecan pieces + 44% cacao deep milk chocolate
(1) Sale del Mare – Sicilian sea salt caramel + 44% cacao deep milk chocolate + pine nuts
(2) Olio d'oliva – first press extra virgin olive oil + 36% cacao butter + white chocolate + dried Kalamata olives

Consume within 10 days

SKU: TC-EXO-032

"My first truffle collection, the birth of Vosges, and the origin of Travel the World through Chocolate lies within the Exotic Truffle Collections. After returning from Le Cordon Bleu in Paris and a trip around the world, I began to use chocolate as my medium to recount the adventures of my travels. After you unravel the purple bow, the wanderlust begins…where do you want to go? Nagaland is vibrant with curry, macadamia nuts beckon to Australia. Relish in Chinese star anise, reminiscent of the forbidden green absinthe of days long past. Open your senses and experience the culture, take a bite and imagine what it is like to stand on the streets of Shanghai. Milk, white or dark chocolate first? I suggest starting with white, but break the rules and follow your instincts. Be a rolling stone…."

peace, love + chocolate

Katrina

PARIS

Key to the Culture: Still the ultimate culinary destination; a place where pastries are presented like fashion collections, where the celebration of eating is ingrained in even the youngest citizens, where markets are open every day and the smallest hole-in-the-wall may surprise with superb cuisine.

Indulge...in a meal at one of the city's newest Michelin-crowned venues: Auguste and Le Pur' Grill.

Learn...about vin with renowned winemaker Bernard Magrez, who owns thirty-five vineyards around the world, at his two-year old shop (advance sign-up required).

Taste...daily changing dishes at Spring, the restaurant of American ex-pat Daniel Rose that has garnered rave reviews from French and foreign critics. Reserve months in advance for the tiny 16-seater in the ninth arrondissement.

Explore...Paris on a Vélib, the city-wide bike rental service, which offers ultra-low rates and do-it-yourself pick-up stands in every arrondissement.

Understand...that here waiting tables is not a job for out-of-work actors but for trained professionals. They will not introduce themselves or chit-chat with you, but will have an exhaustive knowledge of the menu, anything from the origins of ingredients to the manner in which they are prepared.


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