Gifts for Her

(2) Giza: Yuzu + marzipan + coconut + golden-hued white chocolate

(2) Gianduia: Crunchy hazelnut praline + 45% cacao dark milk chocolate + 23kt gold leaf

(2) Kemet: Coconut charcoal + absinthe + anise + fennel + 62% dark chocolate

(2) Red Fire: Ancho chillies + Sri Lanka Ceylon cinnamon + 62% cacao dark chocolate

(1) Eye of Horus ii: Peanut butter + 62% cacao dark chocolate + golden pumpkin seed + blue spirulina

(2) Aphrodisiac: Cinnamon stick + ginger + ginseng root + nutmeg + Tellicherry peppercorns + cloves + saffron

(2) Naga: Coconut + 45% cacao dark milk chocolate + sweet Indian curry

(2) Cleopatra: Fig + chestnut + Ceylon cinnamon + wildflower honey + 62% cacao dark chocolate + white poppy seeds + blue spirulina

(1) Bastet: Fraise de Bois Strawberry + Egyptian pomegranate + 36% pink-hued chocolate + raspberry dusting

(1) Ra: Mediterranean olive oil + Apologue saffron liqueur + 72% chocolate + gold sparkles

As I’ve continued to explore the cosmos and its relationship to the earth and its inhabitants, I have been led to Ancient Egypt. This was the birthplace of extraordinary ritual. A place where spirituality and the body were intertwined, and one’s body was the temple.

The alchemists of Ancient Egypt harnessed vibrations and included the mystical into their everyday affairs. As such, astrology was viewed as the gateway to contemplation of the soul’s future, their own afterlife. The night time sky represented that the afterlife would be a mirror of their present life on earth.

Our craft is alchemical, as well. Alchemical chocolate is a magical process that transforms foodstuff into a bodily, mental and spiritual collection of chocolates that serendipitously aligns to you, our beloved guest, at your core intrinsic nature.

I am guided by the forces of my intuition. One day my curiosity brought me to a cat of stunning aesthetics, and as I learned more and more, she was a goddess cat of Egypt, and her name was Bastet. She is a protector of children, women, as well as a celebrant of the sensual. During this time my young son was asking for a cat. This was my sign to dig deeper. So I did, I dug into the landscape of ancient Egypt to find, despite the fact it was surrounded desert, the Nile river’s edge was rich and robust with plants, minerals, spices and rituals that held powerful secrets for medicinal and aphrodisiacal purposes. I was led by this curiosity of Bastet as a story, palette and intuition to explore more about the other goddesses and queens of Ancient Egypt, through chocolate. This collection is infused with a special, love sound vibration that will noticeably make life seem much sweeter.

Peace, Love & Chocolate,

Katrina

Rosewater Facial Tonic

From ancient times the Rose has been known to be a symbol of balance.

There were two types of roses most prevalent in ancient Egypt. One known as Rosa Ricardii has long been extinct. It was the rose most used in funerary wreaths and to adorn burial chambers. The other type of rose, the Rosa Gallica, still survives to this day and is cultivated throughout Europe. Roses have long been utilized for their anti-bacterial and anti-inflammatory properties.

To tone, smooth and brighten your skin, you can make the following recipe.

• In a small bowl, mix the following:
• 4 tablespoons of rosewater
• 2 tablespoons of witch hazel
• 1 teaspoon of apple cider vinegar (for breakouts if you have them)
• 5 drops of tea tree oil
• 5 drops of your favorite essential oil for scent (lavender, lemon, geranium are all beautiful scents with additional properties beneficial to the skin.
• Transfer the mixture to a small spray bottle.
• The facial toner can be sprayed directly on the skin or applied using a cotton pad.

Dead Sea Salt Scrub for the Shower or Bath

Dead Sea salt was utilized in bath soaks, skin creams, and soaps in Ancient Egypt. The Dead Sea's mineral composition varied with season, rainfall, depth of deposit, and ambient temperature. Its high concentration of magnesium is helpful in improving skin hydration and reducing inflammation.

To detoxify and gently exfoliate the skin, prepare the following recipe.

• In a small bowl mix 1 cup of fine grain Dead Sea Salts with 1/2 cup Almond oil.
• To this mixture add 5-10 drops of your favorite essential oil.
• Use this mixture as a scrub to polish the skin or dissolve in warm bath water.

Lavender, peppermint, cedar and rose oils were all used by the Ancient Egyptians.

Milk and Honey Face Mask

Cleopatra took many baths to keep her skin beautiful. Her flawless visage was part of the spell that captivated all who were mesmerized by her.

For glowing skin of your own, make the following recipe.

• In a blender or a small mortar for grinding spices, powder one tablespoon of Lavender buds for soothing skin and 1/8 cup of raw almonds to polish and brighten the skin with its natural oils.
• Gently heat 3/4 cup of organic whole milk. The lactic acid in the milk contains alpha-hydroxy acid what will naturally assist with exfoliation.
• To the warmed milk add 1/4 cup of your favorite honey. Honey opens the pores to clear away dirt and toxins. Because it is also a humectant, it will moisturize the skin while drawing moisture to it.
• Off of the flame, mix the milk and honey together until they merge.
• Add the powdered lavender and almonds to the warm milk and honey.
• When the mixture is cool to the touch, use a small brush or your fingertips to apply it to your cleansed face.
• Remove with a damp, warm, cloth after 10-20 minutes.

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, Coconut, Hazelnuts, Peanuts, Chestnuts, Almonds, Wheat

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

SKU: GS-HEA-CLEO-017

(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

(4) Sale del Mare: Tuscan pine nut caramel + 45% cacao deep milk chocolate + Sicilian sea salt 
(2) Polline di Finocchio: wild Tuscan fennel pollen + 62% cacao dark chocolate 
(2) Balsamico: 12-year cask aged balsamic vinegar from Modena + 62% cacao dark chocolate + Piemonte hazelnuts 
(4) Rooster: Taleggio cheese + walnuts + Madagascar vanilla bean + 62% cacao bittersweet chocolate 
(4) Olio d'Oliva: first press Tuscan olive oil + 36% cacao butter white chocolate + green olives

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-ITA-016

(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
(1) Budapest: sweet Hungarian paprika + 62% cacao dark chocolate
(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) 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
(1) Olio d'oliva: first press Tuscan olive oil + 36% cacao butter white chocolate + green olives

"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-009

(1) Absinthe: Chinese star anise + fennel + absinthe + 62% cacao dark chocolate + cocoa powder
(1) Balsamico: 12-year cask aged balsamic vinegar from Modena + 62% cacao dark chocolate + Piemonte hazelnuts
(1) Black Pearl: ginger + wasabi + 72% cacao dark chocolate + Matcha green tea
(1) Budapest: sweet Hungarian paprika + 62% cacao dark chocolate
(1) Chef Pascal: kirsch + 62% cacao dark chocolate + dried Michigan cherry
(1) Oaxaca: guajillo y pasilla chillies + 62% cacao Tanzanian dark chocolate + pumpkin seeds
(1) Polline Di Finocchio: wild Tuscan fennel pollen + 62% cacao dark chocolate
(1) Red Fire: Ceylon cinnamon + 62% cacao Venezuelan dark chocolate + ancho chili
(1) Tlan Nacu: Mexican vanilla bean + 62% cacao Venezuelan dark chocolate

"I have found many people to be very passionate about their chocolate, dark lovers most especially! This dark collection merges truffles from our Exotic, Italian, Groove and Aztec Collections through a deep dark chocolate tasting experience, ranging from 65% to 75% cacao. Delve into how the flowers, roots, herbs and spices play with dark chocolate from around the world."

-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-DAR-009

(8) Caramel Marshmallows:

Madagascar bourbon vanilla bean + fluffy marshmallows + burnt sugar caramel + 62% cacao dark chocolate + pecans and walnuts 

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

(16) Exotic Truffles:
- (1) Absinthe: Chinese star anise + fennel + absinthe + 62% cacao dark chocolate + cocoa powder
- (2) Ambrosia: Australian macadamia nuts + Cointreau™ + 36% cocoa butter white chocolate
- (2) Black Pearl^®: ginger + wasabi + 62% cacao dark chocolate + black sesame seeds
- (2) Budapest: sweet Hungarian paprika + 62% cacao dark chocolate
- (1) Chef Pascal: kirsch + 62% cacao dark chocolate + dried Michigan cherry
- (2) Gianduia: crunchy hazelnut praline + 45% cacao deep milk chocolate
- (2) Naga^®: sweet Indian curry + coconut + 45% cacao deep milk chocolate
- (1) Oaxaca: guajillo y pasilla chillies + 62% cacao Tanzanian dark chocolate + pumpkin seeds
- (1) Viola: 45% cacao deep milk chocolate + candied violet flower
- (1) Wink of the Rabbit^®: soft caramel + 45% cacao milk chocolate + organic New Mexican pecan
- (1) Woolloomooloo: Australian macadamia nuts + coconut + 45% cocao deep milk chocolate 

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

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

For this collection, I began with the box—and the presentation. I played around with a number of round boxes (making the box larger…and larger…) before settling on the final 17" diameter. The effect is immediate and even stronger when the lid is opened and the chocolates consumed!
-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: GS-BOX-ENS

Exotic Truffle Collection & Piper Heidsieck Rosé Sauvage Champagne

Exotic Truffle Collection includes:
- (1) Absinthe: Chinese star anise + fennel + absinthe + dark chocolate + cocoa powder
- (1) Black Pearl®: ginger + wasabi + dark chocolate + black sesame seeds
- (1) Budapest: sweet Hungarian paprika + 62% dark chocolate
- (1) Chef Pascal: Kirsch + 62% dark chocolate + dried Michigan cherry
- (1) Gianduia: crunchy hazelnut praline + milk chocolate + praline bits
- (1) Naga®: Sweet Indian curry powder + coconut + milk chocolate
- (1) Wink of the Rabbit: soft caramel + deep milk chocolate + pecan
- (1) Woolloomooloo: macadamia nuts + coconut + 45% deep milk chocolate
- (1) Olio d'Oliva: first press Tuscan extra virgin olive oil + 35% cocoa butter white chocolate + green olives

"Commence your tasting with the white chocolate, macadamia nut and Cointreau Ambrosia truffle; with your second sip give our milk chocolate Wink of the Rabbit truffle a whirl. Rosé Champagnes are a tad fuller bodied than their golden counterparts and in general, tend to stand up better to darker chocolates. Cheers to an eternal life of wine + 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: GS-BOX-EXO-CHA

Due to the delicate nature of this collection, please allow a 2-3 day lead time from the date of order until shipment. This item will arrive separately from other Vosges Haut-Chocolat items in your cart. 

Delivery requires signature from recipient age 21 or over. We cannot ship wine internationally or to the following states: AR, HI, KY, MS, PA, and UT.

Note this collection must be consumed within 14 days of shipment, please select your ship date accordingly.

(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!

1 Banana Coconut Super Dark Chocolate Bar, 3 ounces: Sri Lankan coconut + banana + 72% cacao dark chocolate

BANANA RUM COCKTAIL

Banana Skin Simple Syrup:

• 2-3 whole Banana Skins, ripe 
• 1 cup Simple Syrup 

Instructions:

Prepare by preheating oven to 350° F and slicing banana skins into small rectangles (discarding the stem and bottom)

Place skins into a saucepan and cover with simple syrup.

Bring to a boil.

Once boiling, remove from heat and place an oven-safe saucepan into the oven to roast.

Roast for 8-10 minutes to create banana skin simple syrup infusion.

Cocktail: 

• 2oz Appleton Estate Dark Rum 
• 4oz Banana Skin Simple Syrup 
• 2-3 dashes Angostura Bitters 
• 1 slice of banana round

Instructions:

Pour rum, banana skin simple syrup, and bitters over ice. Stir quickly.

Skewer and garnish with a banana round.

Serve alongside our Banana Coconut Exotic Chocolate Bar.

Living in Paris, Katrina learned the Parisian ritual of purchasing chocolate and pastry daily. All Vosges Haut-Chocolat collections are FRESH and PERISHABLE.

Care:
We use exotic and ephemeral ingredients, so please 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-SPD-BAN

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!

Each collection includes 6 elixirs and can be ordered as an assortment (one of each parfum) or as a single parfum (six of the same parfum). 

Assorted: One of each parfum listed below.

Reishi Mushroom and Walnut: 100% Cacao + Walnut + Adaptogenic Reishi Mushroom

Golden Milk: Cocoa Butter + Turmeric + Telicherry Black Pepper + Ceylon Cinnamon + Cardamom and Chili

Ceremonial Matcha: Cocoa Butter + Adaptogenic Ceremonial Matcha + Coconut

Ceremonial Cacao: 100% Cacao + Ceylon Cinnamon + Chili + Raw Honey + Mexican Vanilla

Lavender, Lemon and Maqui Berry: Cocoa Butter + Lavender + Maqui + Coconut

Forest Berry: Cocoa Butter + Raspberry + Strawberry + Cherry + Hibiscus

How to prepare your Elixir:

1. Heat 10oz of your preferred non-dairy milk, our preference is Oatly! Oat Milk. See booklet inside collection box for specifics instructions by Elixir parfum.

2. Add your Elixir Bombe to the warmed milk.

3. Whisk vigorously to aerate your elixir. 

Discovered in approximately 1500 BC, cacao was the godly food that granted energy and power to the ancient Indian elite. Utilized by the Olmecs, Aztecs and Mayans, the frothy drink made with cacao paste, a variety of spices, flowers, cornmeal, chilis, or honey was a part of rituals for centuries. In early medical books, cacao can be found in hundreds of entries, and in modern times, cacao has been deemed a superfood. With the highest concentration of flavanols of any food on earth, cacao is a natural energy enhancer, aphrodisiac, and can help aid digestion, circulation, focus, and ones sense of well-being. Cacao is truly a miracle of nature, and these collections have been created to bring some of its many benefits into your own rituals of wellness.

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. Consume by listed expiration date, 12 months from shipment.

Details: 

Contains:  Coconuts, Walnuts

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

SKU: 

CO-ELI-MIX-006

CO-ELI-COC-006

CO-ELI-MAT-006

CO-ELI-GOLD-006

CO-ELI-LAV-006

CO-ELI-REI-006

CO-ELI-BER-006

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

DULCE DE LECHE ICE CREAM SANDWICH

Ingredients:

• 2 sticks butter, softened
• 1 cup packed dark brown sugar 
• 1 tsp vanilla · 2 eggs, beaten 
• 1 tsp baking soda 
• 1/2 tsp salt 
• 1 1/2 c. flour 
• 9 oz chopped Dulce de Leche Chocolate Bar (3 chocolate bars)

Preheat oven to 350º.

Beat butter and brown sugar together until well-combined and fluffy.

Add vanilla, eggs, baking soda, salt, and flour. Mix until combined. Add chocolate and combine until distributed evenly in the dough.

Scoop dough into 1-inch balls onto a parchment-lined baking sheet.

Bake for 12 minutes for gooey cookies, 15-17 for crispy cookies. Let cookies completely cool. Scoop your favorite ice cream and sandwich in-between two cookies.

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-DUL

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!

6 Champagne Bonbons: 62% dark chocolate + champagne

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:

Contains less than 0.5% alcohol.

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

SKU: CN-BON-CHA-006

1 Matcha Green Tea & Spirulina Super Dark Chocolate Bar, 3 ounces: matcha green tea + spirulina + cocoa nibs + 72% cacao dark chocolate

MATCHA MELON MARTINI

Musk Melon Infused Vodka 

3 slices of cucumber 
1 wedge of honeydew (musk melon) melon
4 cups of top-shelf vodka 
Instructions:

For this dandy, you will need to prepare a few days in advance.

Place sliced cucumber and melon in a jar. Add in Holy Basil.

Add the 4 cups of vodka and secure the lid.

Give the mixture a good shake a few times a day.

In 4-5 days, you’ll have musk melon infused vodka, strain and reserve in your favorite decanter.

Cocktail:

½ tsp. of Matcha green tea powder 
½ oz. Mandarine Napoléon or Grand Marnier 
2 oz. Musk Melon infused Vodka
Instructions:

Rim martini glass with a light dusting of matcha green tea & crystal sugar mixture.

Combine all ingredients in a shaker with ice and shake until chilled.

Pour into a martini glass.

Serve with alongside our Matcha Green Tea & Spirulina Super Dark™ Chocolate Bar or grate some of the chocolate bar on top of the martini.

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-SPD-GRE-DC

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!

(4) Mississippi Mountain

(4) Ramblin’ Rose

(4) The Meadows 06.23.03

(4) Dark Stellar Star

(2) China Cat Yuzu Sunshine

(1) Cosmic Chocolate Love

(1) Yeah Dave

(1) Moon Mountain Mama

(1) California Ray

(1) Tennessee Jam

(1) Brown Eyed Woman

(1) Scarlett Violets

In my mind’s eye my Mama is calling me to her bedroom in Indiana. It is filled with the cakes I’ve baked for her in my Easy Bake Oven. Even at an early age, food was an expression of my love. It allowed me to show gratitude to others and was the language I used when I was too shy to use words to reveal my heart.

When I wasn’t baking, I was in nature, picking up stones and rocks as I went. Between the dawn and when she called me in at night, I marveled at the terrain. Everything I found there seemed to have meaning. It was filled with magical signs that only I could interpret.

But home was a place that moved slowly, and I sought somewhere that was a little bit quicker. The rhythms of the Universe called me to Vanderbilt. There I gravitated towards those that saw beauty clearly. My friend David was such a soul. Random (because I didn’t know to call that spiritual in the 90’s,) laid back and Californian. I wanted to understand what and who I was, and he exposed me to experiences that would shape the course of that education. He led me to a community that was bigger than the day to day, to a place where the music was magic and feeling it connected me to a universal source where I could see glimpses of the self I was on a quest for.

A Grateful Dead show held a space for feeling, open-heartedness, flow, and freedom. In a word it was DIVINE. The music was healing and while I knew that the path ahead of me was for my steps alone, those nights under skies of diamonds, filled with the lulling jams of space, were illuminating, transcendent and gave me a sense of belonging. It was a profound gathering, a collective. It was love. It was human.

At these shows my years long fascination with collecting pebbles and stones began to take on new meaning. Crystals found their way into the hands of many people in this otherworld. They were of the earth, each holding a vibration passed from caretaker to caretaker. Just like the music, they held mystical powers of healing. I’ve kept that knowledge close. As I have traveled the world bringing stories to life through the medium of chocolate, I have continued to study their therapeutic nature. I have released crystals to others when they would serve them better than me and allowed new ones to come me while my belief in their power has grown.

The epic trips of my life are filled with soundtracks of my own making and many of the songs and lessons come from the iconic storytelling of the Grateful Dead. For their generosity, I dedicate this collection to them.

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:

Contains: Milk, Soy, Pecans, Walnuts, Pine Nuts, Hazelnuts, Coconut, Pistachios, Chestnuts, Almonds 

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

SKU: GS-BOX-GRATEFUL

pink Himalayan salt + burnt sugar caramel +70% cacao dark chocolate

I have always had a love affair with salt and sweet. I have continued to experiment with different salts from Alder wood smoked salt to black salt and one of my favorites, pink Himalayan salt, to lend the perfect yin to the sweet chocolate's yang. 

The Himalayan Mountains protect the finest sea salt in the world with layers of lava from ancient volcanoes. This safeguard from pollution allowed the 200 million year old pink crystallized salt to be especially pure. Using the excavated blocks of crystal to heat their homes, the people of Himalayas balanced their meridian points of the body by using the 84 minerals it contains parallel to that of the human body's. 

The flavor benefit of the salt in chocolate is obvious and though less easy to detect, the more nutritive properties offer an added boost.

NEGRONI SLUSHY

Ingredients:

• 1/2 lb fresh strawberries, hulled, halved, quartered if large
• 4 rhubarb stalks, chopped 
• 1/3 cup of sugar 
• 1oz KOVAL Dry Gin 
• 1oz Cocchi Vermouth di Torino
• 1oz Campari 
• 2 dashes orange bitters

Combine rhubarb, strawberries, and sugar in a heavy-bottom pan. Let sit for about 15 minutes. This will help release the flavors of the fruit.

Bring fruit to a strong simmer over medium heat until thickened, about 20 minutes.

Pour jam into a small dish and freeze until slushy.

In a shaker, add a spoonful of jam, KOVAL Dry Gin, Campari, Vermouth, and a couple of dashes of orange bitters. Shake generously and pour into a rocks glass. 

Serve alongside the Pink Himalayan Crystal Salt Caramel Chocolate Bar.

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 before listed expiration date.

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

SKU: CB-EXO-PHC

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!

Dark Chocolate Truffle Collection, 9pc: 

(1) Absinthe: Chinese star anise + fennel + absinthe + 62% cacao dark chocolate + cocoa powder
(1) Balsamico: 12-year cask aged balsamic vinegar from Modena + 62% cacao dark chocolate + Piemonte hazelnuts
(1) Black Pearl: ginger + wasabi + 62% cacao dark chocolate + Matcha green tea
(1) Budapest: sweet Hungarian paprika + 62% cacao dark chocolate
(1) Chef Pascal: kirsch + 62% cacao dark chocolate + dried Michigan cherry
(1) Oaxaca: guajillo y pasilla chillies + 62% cacao Tanzanian dark chocolate + pumpkin seeds
(1) Polline Di Finocchio: wild Tuscan fennel pollen + 62% cacao dark chocolate
(1) Red Fire: Ceylon cinnamon + 62% cacao Venezuelan dark chocolate + ancho chili
(1) Tlan Nacu: Mexican vanilla bean + 62% cacao Venezuelan dark chocolate

Olio d’Oliva Cacao Collection, 9pc: 

(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.

4 Chocolate Bars:

(1) Turmeric Ginger Chocolate Bar, 3oz: A Golden Milk of Coconut, Turmeric, Ginger and Black Pepper in 45% cacao Dark Milk Chocolate 

(1) Matcha Chocolate Bar, 3oz: Matcha green tea + spirulina + cocoa nibs + 72% cacao dark chocolate 

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

(1) Banana Coconut Chocolate Bar, 3oz: Sri Lankan coconut + banana + 72% cacao dark chocolate

(1) Matcha Petites: matcha green tea + spirulina + cocoa nibs + 72% cacao dark chocolate (approx. 8-10 pieces) 

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. Dark Chocolate Truffle Collection should be consumed within 14 days from shipment. 

Details:

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

SKU: GS-BOX-PAR-WELL

(2) Matcha Green Tea Chocolate Bar: Matcha green tea + spirulina + cocoa nibs + 72% cacao dark chocolate 

(2) Turmeric Ginger Chocolate Bar: A Golden Milk of Coconut, Turmeric, Ginger and Black Pepper in 45% cacao Dark Milk Chocolate  

(1) Raw Honey Cacao Bar Raw honey wildflower nectar + 100% cacao 

(1) Coconut Banana Chocolate Bar: Sri Lankan coconut + Hawaiian banana + 72% cacao dark chocolate

Living in Paris, Katrina learned the Parisian ritual of purchasing chocolate and pastry daily. All Vosges Haut-Chocolat collections are FRESH and PERISHABLE. 

Care:
We use exotic and ephemeral ingredients, so please 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-BOX-H