How to Experience
A Guided Tasting of an Exotic Truffle:
Our truffles are infused with a healing sound frequency to raise your vibe.
Breathe
Close your eyes. Take three deep, ujjayi breaths. Listen to the space between thought and prepare your palate to experience chocolate.
See
Describe what you see. What is the shape, color, sheen and texture?
Touch
Run your finger against the chocolate, noticing its texture and releasing the aromatics.
Smell
Bring the chocolate to your nose. Close your eyes, cup your hand around the chocolate and inhale deeply.
Taste
Enjoy your truffle in two bites. In the first bite, you are just getting to know the truffle, and in the second, you delve deeper, searching out the aromas and nuances. You become immersed in the experience of the chocolate and the sensations. After you’ve eaten the truffle, take a breath and taste the air. The aroma should have a long, lingering finish that is layered with perfumed notes.
How to Care for your Collection:
Living in Paris, Katrina learned the Parisian ritual of purchasing chocolate and pastry daily. We use exotic and ephemeral ingredients for all our products.
Care:
This collection is FRESH and PERISHABLE. Keep this box of haut-chocolat refrigerated until two hours before serving. Consume by listed expiration date, 14 days from shipment.
Details:
Contains: Milk, Soy, Wheat, Almond, Coconuts, Hazelnuts, Macadamia nuts, Pecans, Pistachios.
Processed on equipment that also processes Milk, Soy, Wheat, Peanuts, and Tree Nuts.
SKU: TC-ENCHANTED
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Superior Sourcing
Curry Powder
India
Curry was first introduced to the British in the 18th century when the Indian merchants sold a blend to their sailors. The sailors could conveniently carry them back home. Once these curries made their way back to England, the rest of the Western world wasn’t far behind in its enchantment with these exotic flavors. We make this parfum with hand-toasted whole spices of turmeric root, coriander seed, ginger, nutmeg, fennel seed, Ceylon cinnamon bark, fenugreek, white pepper, cardamom, cloves, black pepper and blend with the finest Sri Lankan coconut. The curry ingredients are mixed up individually for each dish, then roasted and ground.
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Inspiration
"The end of the year is always a time for reflection and this year I have gone back through more than twenty years of Vosges history to create a transportive map of some of my most favorite parfums. From our most celebrated collections, I have culled chocolates that were inspired by the sounds of my loves, the treasures of teachings, moments, global travels and adventures.This collection catalogs my culinary experimentations, my never-ending quest to revive and discover unusual ingredients and to translate them into stories through the medium of chocolate. By bringing them into being, these truffles chart the travels of my inner world and my work as an alchemist, who believes that my higher purpose is to connect our senses to our intuition.
Consider this collection a collage of all these elements. They are tear sheets from the pages of the Vosges archive, which is filled with my dreams and the activation of them. As time has passed, these recipes have gathered the beautiful patina of transformation. From the Naga truffle that began it all until now, I am always perfecting and trying to get each truffle just right, so that it can fully express the ingredients and energy that make them just so.
This is a collection that celebrates what can happen when the hands, head and heart work in perfect tandem. The synchronicity is magic."
Peace, Love & Chocolate,
Katrina
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