Exotic Chocolate Bars

(1) Plantain Habana Chocolate Bar, 3 ounces: South American plantain chips + Maldon sea salt + 45% cacao dark milk 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. 

Details:

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

A Golden Milk of Coconut, Turmeric, Ginger and Black Pepper in 45% cacao Dark Milk Chocolate

Taste…Inspired by my sister-in-law, Stephanie, to drink before bed as an Indian, evening elixir. She calls it Golden Milk, and I, so enchanted by the relaxing dusk potion, created a sweet 45% cacao dark milk chocolate with the warm, musky, and slightly bitter aromas of turmeric, fenugreek, cardamom, ginger and nutmeg. A bite of black pepper is added, increasing the bioavailability of the turmeric potency, curcumin. The experience is completed with a crunch of Sri Lankan coconut. Be well.

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. 

Fruitwood smoked uncured bacon + 62% cacao dark chocolate + Alderwood smoked salt

"I began experimenting with bacon + chocolate at the tender age of 6, while eating chocolate chip pancakes drenched in Aunt Jemima® syrup, as children often do. Beside my chocolate-laden cakes laid three strips of sizzlin' bacon, just barely touching a sweet pool of maple syrup. And then, the magic—just a bite of the bacon was too salty and I yearned for the sweet kiss of chocolate and syrup, so I combined the two. In retrospect, perhaps this was a turning point; for on that plate something magical happened, the beginnings of a combination so ethereal and delicious that it would haunt my thoughts until I found the medium to express it—chocolate. 

From there, it was just a matter of time…and what began as a love of salt and sweet quickly unraveled into an obsession. No sooner could I wait to unveil the royal coupling in solid bar form, a deep milk chocolate with bits and pieces of hickory smoked uncured bacon and just a sprinkling of Alderwood smoked salt. Really, what doesn't taste better with bacon?" 
–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.

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

Cooked Whole Milk Caramel infused with Celtic Sea Salt in 45% Dark Milk Chocolate

Taste…The careful conching of our 45% cacao dark milk chocolate results in a deep caramelization of the milk powder and more intense cacao notes, yielding a darker milk chocolate taste. This taste profile complements the "sweet milk" aroma of the bar's dulce de leche-style caramel filling. The cooked whole milk caramel components are juxtaposed against the salinity of Celtic sea salt, harvested from evaporated, briny salt ponds off the Atlantic Ocean

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.

(1) hickory smoked almonds + Fleur de Sel grey sea salt + 45% cacao deep milk chocolate

"The truth is, I wanted to use Marcona almonds, but the best Marcona almonds are fried and slabbed in oil. Oil and chocolate do NOT mix. So I found an alternate smoked almond and added sea salt. The smoky note sort of emulates the fried taste. Little did I know I would develop the cult following…chocolate + salt." 

–Katrina 

STAY: Gran Hotel La Florida—Set atop Mt. Tibidabo, with super views from the stainless steel pool. The city's most glamorous hotel is a twenty-minute commute from town center. 

LIVE: The third floor—The perfect combination of hotel suite and private residence. Beloved by insiders like fashion photographer Mario Testino. 

TASTE: Espaisucre—Chocoholics take note: this sweet stop pioneered the concept of the dessert restaurant. Try the three–dish sampler. 

SAVOR: Mercat de la Boqueria—Chefs head straight to Pinotxo for a café con leche and a custard pastry. Be nice to the bow–tie wearing gentleman behind the bar; he is famed proprietor Juanito Bayen. 

TRY: Ca L'Isidre—Llorenç Petràs, Spain's most important mushroom and truffle expert, tipped us off to this little known gem. Its ever-changing menu highlights fresh and seasonal market fare. 

SHOP: La Manual Alpargatera—The ultimate espadrille shop. Each pair is handmade in hot colors and cool styles. A favorite of Penelope Cruz. 

SEE: Mercat Santa Caterina—Inside it's a gourmet market with 60 vendors. Outside, it's a design dazzler with an undulating mosaic roof of vivid tiles. 

Concierge Tips Brought to you by www.Indagare.com

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, Peanuts and Tree Nuts. 

South African Rooibos Tea and Tart Cherries in 45% Dark Milk Chocolate

Taste…Our 45% cacao dark milk chocolate brings forth caramel aromas that are the foundation totaste the earthy perfume of vanilla scented African Rooibos tea, rose hip and festooned with chewy Montmorency cherries, which I source from Michigan where over 75% of the United States finest tart cherries are found.

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. 

Grade A Matcha and Mint in 45% Dark Milk Chocolate

Taste…Dulcet notes yield from high temperature conching of the milk chocolate providing the caramelized base for a crisp mint top note with an accent of matcha. As each square melts, it reveals the lingering grassy, vegetal aromas of ceremonial tea leaving your mind and body with an energeticcharge. I sourced our bright green Matcha tea from the towns of Nishio and Uji in Japan, where it is stone ground. Its amino acids bring a rich, umami flavor to boost memory and concentration, detoxify the body, and fortify the immune system.

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.