Day 5: Kokuto Black Sugar Caramel
Japanese black sugar caramel enrobed in 62% cacao dark chocolate sprinkled with cocoa nibs.
At the heart of Vosges are our superior source ingredients. The act (and art) of sourcing ingredients with meticulous care allows us to tell a story through chocolate, taste, and texture. Kokuto Black Sugar, originating from the sun-kissed islands of Okinawa, Japan, is no exception.
This extraordinary sugar, with its distinct deep flavor and molasses undertones, adds a unique touch to our creations. But how does this exquisite ingredient transform into luscious caramel?
Harvesting Bliss
Our journey begins with the careful cultivation of sugarcane in Okinawa—the sun-drenched fields and nutrient-rich soil contribute to the exceptional quality of Kokuto Black Sugar. Harvested by skilled hands, the sugarcane undergoes a meticulous selection process to ensure only the finest specimens are chosen.
Time-Honored Tradition
The magic truly happens during the traditional Okinawan process of making Kokuto Black Sugar. The extracted cane juice is simmered in large iron cauldrons, transforming into a velvety, caramelized elixir. This slow and deliberate process imparts a rich depth of flavor and a heavenly aroma to the sugar, reminiscent of the islands from which it hails.
Chocolate Alchemy
Once this precious, superior source arrives at our Chocolate Lab, we work to infuse it into our beloved confections. The Kokuto Black Sugar becomes the heart and soul of our caramel, blending harmoniously with creamy butter and a hint of sea salt to create a symphony of flavors that dance on the palate.
The Result: Caramel Elegance
The result is nothing short of pure indulgence – a silky caramel with a complexity that mirrors the journey of the Kokuto Black Sugar itself. As you savor Day 5's caramel treasure, close your eyes and let the decadent notes of molasses, toffee, and a whisper of salt transport you to far-off, enchanting shores.
