Aries Gift Guide

(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

(1) Absinthe: Chinese star anise + fennel + absinthe + 62% cacao dark chocolate + cocoa powder
(1) Black Pearl®: ginger + wasabi + 72% cacao dark chocolate + Matcha green tea
(2) Budapest: sweet Hungarian paprika + 62% cacao dark chocolate
(1) Chef Pascal: kirsch + 62% cacao dark chocolate + dried Michigan cherry
(1) Funk & Disco: banana pudding + 45% cacao dark milk chocolate + vanilla powder
(1) Gianduia: crunchy hazelnut praline + 45% cacao dark milk chocolate
(2) Naga®: coconut + 45% cacao dark milk chocolate + sweet Indian curry
(1) Olio D'Oliva: first press Tuscan olive oil + 36% cocoa butter white chocolate + green olives
(1) Oaxaca: guajillo y pasilla chillies + 62% cacao Tanzanian dark chocolate + pumpkin seeds
(1) Rap: horseradish + lemon zest + I.G.P. Piemonte hazelnuts + 62% cacao dark chocolate + Ghana cocoa
(1) Wink of the Rabbit®: soft caramel + 45% cacao milk chocolate + organic New Mexican pecan
(1) Woolloomooloo: Australian macadamia nuts + coconut + 45% cacao deep milk chocolate
(1) Viola: 45% cacao deep milk chocolate + candied violet flower
(1) Soul & Motown: sweet churned butter ganache + Fleur de Sel sea salt

"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

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: TC-EXO-016

(1) Raw Honey Cacao Chocolate Bar, 3 ounces: Raw honey wildflower nectar + 100% cacao

HONEY BAR CHOCOLATE SAUCE

Ingredients:

• 7 oz chopped Raw Honey Cacao Chocolate Bar (approx 2 1/2 3oz chocolate bars) 
• 1/4 cup corn syrup 
• 3/4 cup heavy cream

Prepare by chopping up Raw Honey Cacao Chocolate Bar into small pieces (2 1/2 Bars).

Place chopped chocolate in a bowl.

Mix together corn syrup and heavy cream in a small saucepan over medium-high heat. Bring to a simmer.

Pour hot cream mixture over the chocolate.

Let stand for 1 minute.

Stir chocolate/cream until smooth and glossy.

Use immediately or refrigerate, rewarming before use.

Pair with your favorite ice cream and toppings for a decadent sundae! We recommend Jeni's Pistachio & Honey ice cream and Stroopwaffle!

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. 

Details:

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

SKU: CB-EXO-HON

NEW!  You can now receive your favorite chocolate bars and comfort foods automatically shipped monthly. Select the Subscribe & Auto-Ship option, choose your quantity and receive 10% off. All subscription items purchased on the same initial order will ship together each month so you can customize a monthly box of your favorites!