Graduation Gifts

(1) Absinthe: Chinese star anise + fennel + absinthe + 62% cacao dark chocolate + cocoa powder
(1) Black Pearl®: ginger + wasabi + 62% 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.

4 Ruby Lemon Raspberry Cakes: raspberries + ruby cacao + edible micro flowers, matcha tea, pink peppercorns, maqui berries and freeze-dried strawberries

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, 7 days from shipment. 

Details: 

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

(2) Ruby Cerise: vanilla + cherry gelée + hibiscus + ruby + freeze-dried cherry and pink peppercorn
(2) Sour Mango Ruby: passion fruit + mango + salted caramel + ruby + edible purple flower petal
Insert booklet with tasting notes and truffle stories

Ruby has a natural pink color, a luscious creaminess, and an intense fresh berry-fruitiness which I married to the tartness of the fruit ganache. -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, 10 days from shipment.

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

(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. 

(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. 

(1) Caramel Marshmallows, 9 pieces: Madagascar vanilla bean + fluffy marshmallow + burnt sugar caramel + 62% cacao dark chocolate + pecans and walnuts

These addictive morsels were born a bit by accident... After breaking our Bapchi's Caramel Toffee into bite size chunks, we are left with a pile of toffee crumble which consists of walnut and pecan pieces, bits of sugary toffee and milk chocolate. Too good to waste, we began mixing it into other yummy sweets like marshmallows and caramel which we snacked on around the office. Realizing we were onto something bigger than office snacks, I fine–tuned the recipe and covered the sweet treats in bitter, dark chocolate. Crowned with a sprinkle of the toffee bits, the Vosges Caramel Marshmallows entered the world where it immediately became a sought after hit and the perfect answer to the call for comfort foods.

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, 14 days from shipment. 

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

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. 

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

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

(1) Pomegranate Rose: A blend of pomegranate powder and rose bud tea + 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. 

(1) Olio d’Oliva Cacao Truffle Collection, 2 pc: 1 Blue Majik ™ + 1 Green Tea Matcha

(1) Champagne Bonbons, 6pc: 6 Champagne filled 62% cacao dark chocolate bonbons

(1) Pate de Fruits, 8 pc: 2 Cherry Tarragon, 2 Apricot Lemon Verbena, 2 Peach Orange Blossom, 2 Raspberry Rose

(1) Yuzu + Brut Rose Truffle Collection, 12 pc: 6 Yuzu: yuzu + marzipan + white chocolate + bee pollen + 6 Brut Rosé: rose water + brut Piper Heidsieck Champagne + 45% milk chocolate + candied roses

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, walnut, almond, hazelnuts.

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

(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.

(1) Hazelnut Reishi La Bombe: I.G.P. Piemonte hazelnuts +reishi mushroom + dulce de leche + cocoa nibs + 45% milk chocolate

(2) Champagne Bonbons: Brut Champagne + burnt sugar caramel + freeze dried raspberries + 62% dark chocolate

(1) Black Pearl Truffle: ginger + wasabi + 62% cacao dark chocolate + Matcha green tea

(1) Naga Truffle: coconut + 45% cacao dark milk chocolate + sweet Indian curry

(1) Red Hawaiian Salt Caramel: red Hawaiian sea salt + 45% cacao deep milk chocolate

(1) Maple Sugar + Walnut Caramel: maple sugar + walnuts + 62% cacao dark chocolate + Vermont maple syrup

(1) Blood Orange Hibiscus Caramel: blood orange + bitter orange liqueur + 62% cacao dark chocolate + crushed hibiscus

(1) New Mexican Pecan Caramel: pecan + vanilla extract + 45% cacao deep milk chocolate topped with Maldon salt

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.

(1) Ruby Lemon Raspberry Petits Gateaux, 4 piece: lemon cake + raspberries + ruby cacao + edible micro flowers, matcha tea, pink peppercorns, maqui berries and freeze-dried strawberries

(1) Ruby Truffle Collection, 4 piece: 2 Ruby Cerise: vanilla + cherry gelée + hibiscus + ruby + freeze-dried cherry and pink peppercorn and 2 Sour Mango Ruby: passion fruit + mango + salted caramel + ruby + edible purple flower petal

(1) Champagne Bonbons, 6 piece: 62% dark chocolate + champagne

(1) Pâte de Fruits: 1 Cherry Terragon, 1 Apricot Lemon Verbena, 1 Peach Orange Blossom, 1 Raspberry Rose

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: Contains: Bee Pollen, Milk, Soy, Wheat, Egg. Processed on equipment that also processes Milk, Soy, Wheat, Peanuts, and Tree Nuts.

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

Caramel Marshmallows, 9 pieces

Peanut Butter Bonbons, 9 pieces

Caramel Marshmallow parfums include:
Madagascar bourbon vanilla bean + fluffy marshmallows + burnt sugar caramel + 62% cacao dark chocolate + pecans and walnuts

Bapchi's Caramel Toffee parfums include:
sweet butter toffee + pink Himalayan sea salt + roasted pecans and walnuts + 45% cacao deep milk chocolate

(1) Peanut Butter Bonbon parfums include:
peanut butter + pink Himalayan salt + Maldon salt + 44% cacao milk chocolate

"This was inspired by one of my best friends, Carrie, who had a single request: yummy, straightforward comfort foods with less packaging fuss. She got it, all stacked together and simply tied with a bow." 
–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 all collections by listed expiration date

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

(7) Black Salt Caramel Petites: black Hawaiian sea salt + burnt sugar caramel + 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.

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

(1) Peanut Butter Bonbon, 9 pieces:
peanut butter + pink Himalayan salt + Maldon salt + 44% cacao milk chocolate

(1) Ruby Truffle Collection:
- (2) Ruby Cerise: vanilla + cherry gelée + hibiscus + ruby + freeze-dried cherry and pink peppercorn
- (2) Sour Mango Ruby: passion fruit + mango + salted caramel + ruby + edible purple flower petal

(1) Mini Exotic Chocolate Bar Library: A library of nine half-ounce Mini Exotic Chocolate Bars

(1) Petits Chocolats, 12 pieces: 4 Black Salt Caramel, 4 Pink Himalayan Crystal Salt Caramel, 4 Dulce de Leche

(1) Exotic Truffles, 16 pieces:
- (1) Oaxaca: guajillo y pasilla chillies +75% cacao Tanzanian dark chocolate + pumpkin seeds
- (1) Chef Pascal: kirsch + 62% cacao dark chocolate + dried Michigan cherry
- (1) Gianduia:crunchy hazelnut praline + 45% cacao deep milk chocolate
- (1) Woolloomooloo: Australian macadamia nuts + coconut + 45% cocao deep milk chocolate
- (1) Olio d'Oliva: first press Tuscan olive oil + 36% cocoa butter white chocolate + green olives
- (1) Viola: 45% cacao deep milk chocolate + candied violet flower
- (1) Absinthe: Chinese star anise + fennel + absinthe + 62% cacao dark chocolate + cocoa powder
- (2) Naga®:sweet Indian curry + coconut + 45% cacao deep milk chocolate
- (1) Wink of the Rabbit®:soft caramel + 45% cacao milk chocolate + organic New Mexican pecan
- (1) Black Pearl®: ginger + wasabi + 62% cacao dark chocolate + black sesame seeds
- (2) Budapest: sweet Hungarian paprika + 62% cacao dark chocolate
- (1) Soul & Motown: sweet churned cultured butter ganache + Fleur de Sel sea salt + 45% cacao deep milk chocolate
- (1) Funk & Disco: banana pudding + vanilla powder + 45% cacao deep milk chocolate
- (1) Rap: horseradish + lemon zest + I.G.P. Piemonte hazelnuts + Ghana cocoa nibs + 62% cacao dark chocolate

Make it a party! Serve with a wide array of wines have guests sample chocolate with each one to find their favorite pairings.

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

Care: 
We use fresh cream and other ephemeral ingredients, so please 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. 

1 Bapchi's Caramel Toffee, 8.5 ounces: sweet butter toffee + pink Himalayan sea salt + 45% dark milk chocolate + roasted pecans and walnuts

1 Exotic Truffle Collection, 16 pieces:
-(1) Absinthe: Chinese star anise + fennel + absinthe + 62% cacao dark chocolate + cocoa powder
-(1) Black Pearl: ginger + wasabi + 62% 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) Oaxaca: guajillo y pasilla chillies + 62% cacao Tanzanian dark chocolate + pumpkin seeds
-(1) Olio D'Oliva: first press Tuscan olive oil + 36% cacao butter white chocolate + green olives
-(1) Rap: horseradish + lemon zest + praline + 65% cacao dark chocolate + cacao nibs
-(1) Soul + Motown: sweet, cultured butter ganache + 45% cacao dark milk chocolate + smoked Fleur de Sel sea salt
-(1) Viola: 45% cacao dark 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 + 45% cacao dark milk chocolate + coconut

(1) Blood Orange Caramels, 6 Pieces: blood orange + bitter orange liqueur + 62% cacao dark chocolate + crushed hibiscus

(1) Red Hawaiian Caramels, 6 pieces: Madagascar vanilla + 45% cacao dark milk chocolate + red Hawaiian sea salt

"Even more chocolate and less packaging paper, this is a great 'green' gift option. Did you know that all of our truffle boxes are made out of recycled board?" 
–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.

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.

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) Goji & Pomegranate Super Dark™ Chocolate Bar: pomegranate + goji berries + pink Himalayan salt + 72% cacao dark chocolate
(1) Pink Himalayan Crystal Salt Caramel Bar: Burnt Sugar Caramel infused with Pink Himalayan Salt in 72% Dark Chocolate
(1) Matcha Green Tea & Spirulina Super Dark™ Chocolate Bar: matcha green tea + spirulina + cocoa nibs + 72% cacao dark chocolate
(1) Black Salt Bar: Burnt Caramel infused with Black Hawaiian Sea Salt in 72% Dark Chocolate
(1) Barcelona Bar: Hickory Smoked Almonds and Spanish Cadiz Sea Salt in 45% Dark Milk Chocolate
(1) Guajillo & Chipotle Bar: Guajillo and Chipotle Chilies in 72% 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. 

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

Up to 3 collections delivered monthly including Truffles, Caramel Marshmallows, Peanut Butter Bonbons, seasonal and Limited Edition Collections.

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 your shipments of haut-chocolat in a cool, dry place until serving. Please note that our truffle collections are FRESH and PERISHABLE, keep those refrigerated until two hours before serving.

Consume all collections by listed expiration date.

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

(1) 9 piece Exotic Truffle Collection:
- Absinthe: Chinese star anise + fennel + absinthe + dark chocolate + cocoa powder
- Black Pearl®: ginger + wasabi + dark chocolate + black sesame seeds
- Budapest: sweet Hungarian paprika + 62% dark chocolate
- Chef Pascal: Kirsch + 62% dark chocolate + dried Michigan cherry
- Gianduia: crunchy hazelnut praline + milk chocolate + praline bits
- Naga®: Sweet Indian curry powder + coconut + milk chocolate
- Wink of the Rabbit: soft caramel + deep milk chocolate + pecan
- Woolloomooloo: macadamia nuts + coconut + 45% deep milk chocolate
- Olio d'Oliva: first press Tuscan extra virgin olive oil + 35% cocoa butter white chocolate + green olives

The house of Krug has upheld a strong tradition of making exceptional Champagne since 1843. Krug was founded by Johann-Joseph Krug, an entrepreneur who devoted his talent and vision to the company; six generations later the Krug family continues to produce Champagne unlike any other on the market. 

Krug is a product of bespoke craftsmanship, from the hand-selection of the perfect grapes to the cellar aging to the bottling. Typically, Krug Grande Cuvée is a custom blend of close to 50 different wines spanning six to ten years. The color sparkles a gleaming gold as it is poured; the bouquet is laden with notes of biscuit, citrus and honey. But the wine shows its true prowess on the palate, with a fine body dotted with effervescence, toast, mineral and candied fruit. 

-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.

Monthly delivery includes an enclosure card that details the significance of each lunar cycle, a chocolate ritual, and one of the following Haut-Chocolat Collections. 
Dark Chocolate Truffle Collection, 16 pieces
Caramel Marshmallows, 9 pieces
Library of Exotic Chocolate Bars, 6 bars 
I.G.P Piemonte Hazelnut Praline Bonbons, 9 pieces
Bapchi's Caramel Toffee, Half Pound
Peanut Butter Bonbons, 9 pieces
Milk Chocolate Truffle Collection, 16 pieces
Exotic Truffle Collection, 16 pieces
Mini Exotic Chocolate Bar Library, 9 bars
Exotic Caramel Library, 2 Tier Hatbox
Petits Chocolats, 12 pieces
Library of Exotic Chocolate Bars, 6 bars
Limited Edition Holiday Truffle Collection

"Growing up in Fort Wayne, Indiana, I spent many nights outside under the moon, mesmerized by its energy and many forms. Today, wineries and farmers are returning to biodynamic farming which times key planting and harvesting activities to the phases of the moon and cosmological cycles. Makes you think about when your tomatoes really want to be plucked."
– 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 your shipments of haut-chocolat in a cool, dry place until serving. Please note that our truffle collections are FRESH and PERISHABLE, keep those refrigerated until two hours before serving.

Consume all collections by listed expiration date. 

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