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The Sensory Collection / November 1, 2007
Chocolate and the Nose
The Sensory Collection
Pause, engage your senses and prepare for your journey. Your travel kit includes: 40 single origin chocolate bars; 42 aromas with essences of dried banana, cocoa butter, tobacco, earth, cocoa powder, leather, charcoal, orange blossom, jasmine, asparagus, burnt sugar...
Chic Chocolatier, Katrina Markoff was enamored by the kitchen as a child and spent countless hours standing beside the blazing heat of the oven with her grandmother, her "Bapchi," who first taught her the connection between food and love. How food can bring people together, how stories are shared over mounds of linguine and chocolate layer cake, how opinions are raised and arguments settled (sometimes). Even at the tender age of 6 she fell in love with the contrast of sweet and savory ingredients, like chocolate chip pancakes drenched in syrup with salty bacon. Although intrigued, it would take her years to find the medium to explicate the magic of salt + sweet.
But the lure of the kitchen remained, and just three days following her college graduation she set off to Paris to study the culinary arts at Le Cordon Blue, where she earned Le Grand Diplome in Cuisine and Pastry as well as degrees in Basic and Advanced Oenology. Expectant with wanderlust, she embarked on an 8 month tour around the world studying food. She explored the open-air spice markets, enveloped herself in the indigenous cuisines and cultures and apprenticed in kitchens along the way— beginning in Spain under the direction of Ferran & Alberto Adria and then continuing on to Italy, Thailand, Korea, Vietnam, Singapore, China, Australia and Hawaii.
Upon her return an idea was born and with it the first Vosges Haut-Chocolat truffle. Late one night, nestled in the peaceful quiet of my Chicago apartment, she stood in her kitchen wearing a necklace of tiger's teeth that was made by the Nagaland tribes of northeast India. She was riveted by the story of these unique people, their music, tradition and colorful dress, rich in adventure and sprit. And then she was blending curry with coconut and chocolate, the taste just as eclectic and unexpected as the presence of Nagaland, one of the smallest states in the Indian Union, amongst the rest of India. Befittingly she named the truffle "Naga" and decided to build her company around the message of Travel the World through Chocolate.
To this day, the purple house of Vosges Haut-Chocolat seeks to continue her quest to bring peace to the world through chocolate, an idea simple in its roots but complex in its implications. Katrina Markoff says, "I want to create for each and every one of you a luxury chocolate experience rooted in a sensory journey; to bring about awareness of indigenous cultures through the exploration of spices, herbs, roots, flowers, fruits, nuts, chocolate and the obscure. I want you to take pause from your daily grind to enjoy the rich sensuality of chocolate, share it with friends and spread the message."
This Holiday Season, you will have the opportunity to taste the Sensory Collection, a series of chocolates that will guide you through her love of the 5 senses and her drive towards creating more organic and single origin chocolates. Leave your inhibitions behind and trust your instincts. Prepare your palate to feel the cacao, listen to the space between thought, taste the chocolate, smell the spices, herbs and roots of the earth. You have entered a place where chocolate mingles with flavors inherent to the land, elucidating the origin of cacao.
The Sensory Collection includes single origin chocolate, sensory vials, a complete tasting guide to chocolate, a color wheel, and last but not least, a blindfold. Broaden your chocolate horizons, and become a chocolate connoisseur. Imagine possessing the ability to taste a chocolate bar, and identify where the cocoa beans were produced. It will be hard to imagine your life before the Sensory Collection.
This Collection guides you through chocolate tasting, engaging your body and mind. See, snap, touch, smell, and taste your way through single origin chocolate bars. Each of the mini chocolate bars inside was made from cacao beans that were harvested in a specific country, a single origin chocolate. Origin chocolates take on a complexity of flavor directly related to their growing environment. The soil, temperature, humidity, sun exposure and tree type, among other factors, will effect how the chocolate tastes.
The new Sensory Collection places special focus on scent as a medium to enrich your tasting experience. As sense of taste is 75 percent smell. The Vosges Haut-Chocolat Sensory collection trains your sense of smell thereby enriching your experience of the world. Vials of aromas are used to awaken and identify tastes on your palate. Inhale the vial contents deeply, learn to detect the subtle flavor nuances in single origin chocolate. Each tasting note is imparted by a unique growing environment, whisking you away to far off corners of the globe.
The Sensory Collection includes a book that explores the rich history of chocolate, and serves as a guide for your tasting experience. Inside the Chocolate Sensory Handbook you will learn about chocolate: its origins, history, medicinal qualities, the science behind tasting…and more. But what brings you to this collection is your love of chocolate, so use this information in any manner that suits your fancy. This is your personal chocolate journey, a must have for an individual with a penchant for the fine things in life.
Bring the box to a party and compare notes with friends. Use the blindfold - the sensory box will make for fond memories.
The Sensory Collection $375 includes:
- 14dark, 3 milk, and 3 white single origin chocolate bars from Ecuador, Papa New Guinea, Trinidad, Java, Ghana, Madagascar, Venezuela, Grenada, Bolivia, Tanzania, Peru, Costa Rica, and Santo Domingo
- 42 mystery scent vials with the essences of cocoa butter, tobacco, earth, cocoa powder, leather, charcoal, orange blossom, jasmine, asparagus, burnt sugar...
- A comprehensive chocolate guidebook that chronicles the history of chocolate, the making of chocolate from bean to bar, the science of taste, and more...
- Mystery vial flash cards
- A blindfold for party fun (and no cheating!)
- A color wheel to compare chocolate color
The Sensory Collection
Pause, engage your senses and prepare for your journey. Your travel kit includes: 40 single origin chocolate bars; 42 aromas with essences of dried banana, cocoa butter, tobacco, earth, cocoa powder, leather, charcoal, orange blossom, jasmine, asparagus, burnt sugar...
Chic Chocolatier, Katrina Markoff was enamored by the kitchen as a child and spent countless hours standing beside the blazing heat of the oven with her grandmother, her "Bapchi," who first taught her the connection between food and love. How food can bring people together, how stories are shared over mounds of linguine and chocolate layer cake, how opinions are raised and arguments settled (sometimes). Even at the tender age of 6 she fell in love with the contrast of sweet and savory ingredients, like chocolate chip pancakes drenched in syrup with salty bacon. Although intrigued, it would take her years to find the medium to explicate the magic of salt + sweet.
But the lure of the kitchen remained, and just three days following her college graduation she set off to Paris to study the culinary arts at Le Cordon Blue, where she earned Le Grand Diplome in Cuisine and Pastry as well as degrees in Basic and Advanced Oenology. Expectant with wanderlust, she embarked on an 8 month tour around the world studying food. She explored the open-air spice markets, enveloped herself in the indigenous cuisines and cultures and apprenticed in kitchens along the way— beginning in Spain under the direction of Ferran & Alberto Adria and then continuing on to Italy, Thailand, Korea, Vietnam, Singapore, China, Australia and Hawaii.
Upon her return an idea was born and with it the first Vosges Haut-Chocolat truffle. Late one night, nestled in the peaceful quiet of my Chicago apartment, she stood in her kitchen wearing a necklace of tiger's teeth that was made by the Nagaland tribes of northeast India. She was riveted by the story of these unique people, their music, tradition and colorful dress, rich in adventure and sprit. And then she was blending curry with coconut and chocolate, the taste just as eclectic and unexpected as the presence of Nagaland, one of the smallest states in the Indian Union, amongst the rest of India. Befittingly she named the truffle "Naga" and decided to build her company around the message of Travel the World through Chocolate.
To this day, the purple house of Vosges Haut-Chocolat seeks to continue her quest to bring peace to the world through chocolate, an idea simple in its roots but complex in its implications. Katrina Markoff says, "I want to create for each and every one of you a luxury chocolate experience rooted in a sensory journey; to bring about awareness of indigenous cultures through the exploration of spices, herbs, roots, flowers, fruits, nuts, chocolate and the obscure. I want you to take pause from your daily grind to enjoy the rich sensuality of chocolate, share it with friends and spread the message."
This Holiday Season, you will have the opportunity to taste the Sensory Collection, a series of chocolates that will guide you through her love of the 5 senses and her drive towards creating more organic and single origin chocolates. Leave your inhibitions behind and trust your instincts. Prepare your palate to feel the cacao, listen to the space between thought, taste the chocolate, smell the spices, herbs and roots of the earth. You have entered a place where chocolate mingles with flavors inherent to the land, elucidating the origin of cacao.
The Sensory Collection includes single origin chocolate, sensory vials, a complete tasting guide to chocolate, a color wheel, and last but not least, a blindfold. Broaden your chocolate horizons, and become a chocolate connoisseur. Imagine possessing the ability to taste a chocolate bar, and identify where the cocoa beans were produced. It will be hard to imagine your life before the Sensory Collection.
This Collection guides you through chocolate tasting, engaging your body and mind. See, snap, touch, smell, and taste your way through single origin chocolate bars. Each of the mini chocolate bars inside was made from cacao beans that were harvested in a specific country, a single origin chocolate. Origin chocolates take on a complexity of flavor directly related to their growing environment. The soil, temperature, humidity, sun exposure and tree type, among other factors, will effect how the chocolate tastes.
The new Sensory Collection places special focus on scent as a medium to enrich your tasting experience. As sense of taste is 75 percent smell. The Vosges Haut-Chocolat Sensory collection trains your sense of smell thereby enriching your experience of the world. Vials of aromas are used to awaken and identify tastes on your palate. Inhale the vial contents deeply, learn to detect the subtle flavor nuances in single origin chocolate. Each tasting note is imparted by a unique growing environment, whisking you away to far off corners of the globe.
The Sensory Collection includes a book that explores the rich history of chocolate, and serves as a guide for your tasting experience. Inside the Chocolate Sensory Handbook you will learn about chocolate: its origins, history, medicinal qualities, the science behind tasting…and more. But what brings you to this collection is your love of chocolate, so use this information in any manner that suits your fancy. This is your personal chocolate journey, a must have for an individual with a penchant for the fine things in life.
Bring the box to a party and compare notes with friends. Use the blindfold - the sensory box will make for fond memories.
The Sensory Collection $375 includes:
- 14dark, 3 milk, and 3 white single origin chocolate bars from Ecuador, Papa New Guinea, Trinidad, Java, Ghana, Madagascar, Venezuela, Grenada, Bolivia, Tanzania, Peru, Costa Rica, and Santo Domingo
- 42 mystery scent vials with the essences of cocoa butter, tobacco, earth, cocoa powder, leather, charcoal, orange blossom, jasmine, asparagus, burnt sugar...
- A comprehensive chocolate guidebook that chronicles the history of chocolate, the making of chocolate from bean to bar, the science of taste, and more...
- Mystery vial flash cards
- A blindfold for party fun (and no cheating!)
- A color wheel to compare chocolate color
