Anniversary Gifts

(1) Nagaland: housemade & toasted curry masala + coconut purée + 45% cacao dark milk chocolate + candied ginger

(1) Kumamoto: Plymouth Champagne oyster infused cream + Louis Barthélémy Brut Améthyste Champagne + 36% cocoa butter white chocolate + edible 23-karat gold leaf
(1) Gaudi: saffron + 36% cocoa butter white chocolate + a mosaic of sugar crystals
(1) Volcano Island Honey: unfiltered Organic White Kiawe Flower Honey +77% cacao dark chocolate
(1) Minoan Lemonee: tart lemon curd + white chocolate ganache + 62% cacao dark chocolate + white poppy seeds
(1) Buddha's Leaf: pandan leaf + 62% cacao dark chocolate + Ghana cocoa powder
(1) Makedonia: wild flower honey caramel + pistachio ganache + 62% dark milk chocolate rolled in phyllo + pistachios
(1) Rosemary Cardamom: rosemary + Indian cardamom + 72% cacao dark chocolate +Japanese grade A matcha
(1) Le Petit Enchanted Mushroom: Italian I.G.P. Piemonte hazelnut ganache + Reishi mushroom + 62% cacao dark chocolate + 36% cocoa butter white chocolate
(1) Le Truffle Paprika: 85% cacao dark chocolate ganache + sweet Hungarian paprika
(1) Kaffir Lime: kaffir lime + fresh coconut + 62% cacao dark chocolate
(1) Twombl: frais de mara strawberries + coconut + 62% cacao dark chocolate +popping candy + chia seeds
(1) Casati: black sea salt caramel + 72% cacao bitter dark chocolate + black salt
(1) Mash Bill: Four Rose's Single Barrel Bourbon® +45% cacao dark milk chocolate + roasted pecans
(1) Wild Blueberry + Holy Basil: wild blueberry gelée +Thai holy basil + 62% cacao dark chocolate + macqui powder
(1) Kemper: coconut + galangal + turmeric + banana + muira puama bark + 72% cacao dark chocolate + purple floret
(1) Kaya: 45% cacao dark milk chocolate + hemp seeds
(1) Les Trois Filles: Swanson Vineyards Les Trois Filles Muscat + orange flower water + 62% cacao dark chocolate + bee pollen
(1) Toucan: Irish stout beer + 62% cacao dark chocolate + red flower
(1) Ruby Cerise: mexican vanilla + white chocolate ganache + cherry gelée + ruby cacao + freeze-dried cherry and pink peppercorn

Insert booklet with tasting notes and truffle stories
5 postcards featuring original artwork
80-page Journey Journal to ignite your creativity and launch your own journey

The most delicious, curious, and heart-led journey around the world is what inspired the first exotic truffle and the concept of Travel the World through Chocolate. Three days after graduation from Vanderbilt University, I moved to Paris to pursue my dream to study culinary arts at Le Cordon Bleu. Using my palate and intuition as my guides, I embarked on a world tour that began with an apprenticeship in Spain under the direction of Ferran and Albert Adrià and continued east through Southeast Asia and Australia. I didn't have a clear idea of where I would go on my trip eastbound from Europe. The trip was truly intuition led. Everything I saw was a sign guiding me where I should go next. I trusted my gut more than ever and believed so firmly that the journey would culminate in the path of my destiny. My experiences and an epiphany with a necklace made by the Nagaland tribe led to a life of storytelling through the medium of chocolate, which I use to provoke minds to open up to new ideas and possibilities – not just about food, but about people and experiences. 
My journey has been surprising, challenging, fulfilling, inspiring, and humbling… but let me not get ahead of myself. I invite you to taste your way through some highlights of the past 20 years. It all started with the Naga...
Peace, love and chocolate®,
Katrina Markoff

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, 10 days from shipment.

Details: 

Processed on equipment that also processes Milk, Soy, Wheat, Peanuts, and Tree Nuts.

SKU: TC-VAULT-020

(4) Caramel Marshmallows 
- Madagascar bourbon vanilla bean + fluffy marshmallows + burnt sugar caramel + 62% cacao dark chocolate + pecans and walnuts

(9) Exotic Truffles
-(1) Absinthe: Chinese star anise + fennel + absinthe + 62% cacao dark chocolate + cocoa powder
-(1) Ambrosia: Australian macadamia nuts + Cointreau™ + 36% cocoa butter white chocolate + gold flake
-(1) Black Pearl: ginger + wasabi + 62% cacao dark chocolate + Matcha green tea
-(1) Chef Pascal: kirsch + 62% cacao dark chocolate + dried Michigan cherry
-(1) Gianduia: crunchy hazelnut praline + 45% cacao dark milk chocolate
-(1) Naga: coconut + 45% cacao dark milk chocolate + sweet Indian curry
-(1) Oaxaca: guajillo y pasilla chillies + 62% cacao Tanzanian dark chocolate + pumpkin seeds
-(1) Wink of the Rabbit: soft caramel + 45% cacao milk chocolate + organic New Mexican pecan
-(1) Woolloomooloo: Australian macadamia nuts + 45% cacao dark milk chocolate + coconut

(4) Peanut Butter Bonbons
- peanut butter + pink Himalayan salt + Maldon salt + 44% cacao milk chocolate

Bapchi's Caramel Toffee, Quarter Pound
- sweet butter toffee + pink Himalayan sea salt + roasted pecans and walnuts + 45% cacao deep milk chocolate

(8) Exotic Caramels
- (2) Blood Orange Hibiscus Caramel: blood orange + bitter orange liqueur + 62% cacao dark chocolate + crushed hibiscus
- (2) New Mexican Pecan Caramels: pecan + vanilla extract + 45% cacao deep milk chocolate topped with Maldon salt
- (2) Red Hawaiian Salt Caramel: red Hawaiian sea salt + 45% cacao deep milk chocolate
- (2) Maple Sugar & Walnut Caramel: maple sugar + walnuts + 62% cacao dark chocolate + Vermont maple syrup

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: 

Processed on equipment that also processes Milk, Soy, Wheat, Peanuts, and Tree Nuts.

SKU: GS-BOX-ENS-PET

(6) Red Hawaiian Salt Caramels: red Hawaiian sea salt + 45% cacao deep milk chocolate 
(4) Maple Sugar + Walnut Caramels: maple sugar + walnuts + 62% cacao dark chocolate + Vermont maple syrup
(4) Blood Orange Hibiscus Caramels: blood orange + bitter orange liqueur + 62% cacao dark chocolate + crushed hibiscus
(4) New Mexican Pecan Caramels: pecan + vanilla extract + 45% cacao deep milk chocolate topped with Maldon salt 

"After hearing my Uncle John talk of our Exotic Caramels being passed around the table at dinner parties, I decided to acclimatize the packaging to serve as an instant swivel display for a migniardise tasting. This collection includes my favorite, unique pairings from Meyer lemon spritzers to Scotch and plums. Thanks JG!"
–Katrina

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: 

Keep this box of haut-chocolat in a cool, dry place until serving. 

Consume by listed expiration date, 12 weeks from shipment. 

Details:

Processed on equipment that also processes Milk, Soy, Wheat, Peanuts and Tree Nuts. 

SKU: CF-CAR-GIF

(2) Blue Majik ™: A proprietary blend of spirulina, a freshwater algae + early-harvest, first-press extra virgin olive oil in 72% cacao dark chocolate 

(2) Green Tea Matcha: Matcha powder + early-harvest, first-press extra virgin olive oil in 72% cacao dark chocolate.

(2) Pomegranate Rose: A blend of pomegranate powder and rose bud tea + early-harvest, first-press extra virgin olive oil in 72% cacao dark chocolate. 

(2) Red Miso: Red Miso powder + early-harvest, first-press extra virgin olive oil in 72% cacao dark chocolate.

(1) Chia Seed: Chia Seeds + early-harvest, first-press extra virgin olive oil in 72% cacao dark chocolate.

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: 

Keep this box of haut-chocolat in a cool, dry place until serving. 

Consume by listed expiration date, 6 months from shipment. 

Details:

Processed on equipment that also processes Milk, Soy, Wheat, Peanuts and Tree Nuts. 

SKU: TC-OO-009

(3) THE DALMORE 12: Dalmore 12 + raw honey + 62% cacao dark chocolate + candied orange peel

(3) THE DALMORE 15: Dalmore 15 + early-harvest, first press Mediterranean olive oil + 72% cacao dark chocolate + spiced ginger crumb

(3) THE DALMORE 18: Dalmore 18 + vanilla bean coffee burnt sugar caramel + 62% cacao dark chocolate ganache + 36% white chocolate shell + edible 23-carat gold leaf

We are best known for handcrafting uncommon and peculiar chocolate experiences. It is our mission and an everlasting quest to uncover ingredients at the pinnacle of their taste profile. Our chocolates are designed to promote the unique characteristics of our proprietary chocolate — every root, flower, spice, and obscurity. This meticulous process of sourcing best-in-class ingredients is a labor of love, which provides an unrivaled taste experience as you Travel the World Through Chocolate®. 

The Dalmore has always set the highest standards in whisky craftsmanship. Personally curated casks and multi-stage maturation result in a sumptuous and layered whisky of legendary finesse. This luxurious malt experience can be classified as One of Life's Privileges. 

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, 6 months from shipment.

Details: 

Contains: Milk, Soy, Wheat  

Processed on equipment that also processes Milk, Soy, Wheat, Peanuts, and Tree Nuts.

SKU: TC-DAL-009