Exotic Truffle Collection, 16 pieces

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  • Open box of chocolate tied with a purple ribbon.  Vosges Haut-Chocolat Exotic Truffles 16 pieces Truffle Collection on white background.

  • Vosges Exotic Budapest Chocolate Truffle cut in half sprinkled with Kalocsan Paprika.

  • Purple Vosges Haut-Chocolat chocolate box tied with ribbon surrounded by fresh ingredients and exotic truffles on a marble slab.

  • Open box of Vosges Haut-Chocolat Exotic Chocolate Truffles dusted with colorful toppings.

  • Open box of Vosges Haut-Chocolat surrounded by chocolate truffles and exotic ingredients on white background.

  • Vosges Haut-Chocolat Exotic wasabi wakaya ginger Black Pearl Chocolate Truffle dusted in green matcha.

Exotic Truffle Collection, 16 pieces

Embark on a trip around the world with exotic chocolate.

Our signature 16-piece exotic truffles collection is inspired by Katrina’s travels around the world just after culinary school at Le Cordon Bleu in Paris. Our proprietary blend of chocolate, exotic spices, herbs, roots, and botanicals are sourced for their superior qualities from her travels worldwide. Each exotic chocolate truffle collection includes an enclosed book with guided tasting notes, ingredient sourcing details, and experiential truffle stories and pairings. These unique chocolate truffles are some of our best-selling chocolates and make an amazing gift for any occasion.

Regular price $50.00
Regular price Sale price $50.00
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Exotic Truffle Collection, 16 pieces:

Naga®, 2pcs
Housemade and toasted curry masala + coconut purée + 45% cacao deep milk chocolate

Absinthe, 1pc
Kübler absinthe + Chinese star anise + fennel + 62% cacao dark chocolate + coconut ash

Ambrosia, 1pc
Australian macadamia nuts + Cointreau™ + 36% cacao white chocolate + 23-karat gold leaf 

Black Pearl®, 1pc
Organic Wakaya ginger + freshly grated wasabi + 72% cacao dark chocolate + ceremonial matcha

Budapest, 1pc
Kalocsan paprika + 62% cacao dark chocolate

Chef Pascal, 1pc
Schwarzwälder kirschwasser + 62% cacao dark chocolate + tart Michigan cherry 

Dulce de Leche, 1pc
Dulce de leche + 45% cacao deep milk chocolate + dried strawberry

Gianduia, 1pc
I.G.P. Piemonte hazelnuts + 45% cacao deep milk chocolate 

Oaxaca, 1pc
Guajillo y pasilla chillies + 75% cacao Tanzanian dark chocolate + pumpkin seeds

Olio D'Oliva, 1pc
First press Tuscan olive oil + 36% cacao white chocolate + green olives

Rap, 1pc
Horseradish + lemon zest + I.G.P. Piemonte hazelnuts + Ghanaian cocoa nibs + 62% cacao dark chocolate

Soul & Motown, 1pc
Sweet churned cultured butter ganache + 45% cacao deep milk chocolate + Fleur de Sel sea salt

Viola, 1pc
45% cacao deep milk chocolate + candied violet flowers + mini purple floret

Wink of the Rabbit®, 1pc
Soft burnt caramel + 45% cacao deep milk chocolate + New Mexican pecan

Woolloomooloo, 1pc
Australian macadamia nut + Sri Lankan coconut + 45% cacao deep milk chocolate


Each Vosges Haut-Chocolat collection is packed fresh on your day of shipment. Truffle collections are shipped from frozen, then thaw while in transit, and are perfectly safe to refreeze upon arrival. A How to Care Card and enjoy your haut-chocolat at peak perfection is included in each shipment with details on your collection. Please rest assured that once thawed, chocolates will be fresh for up to 7 days before needing to be placed in the freezer.

Consume within 14 days from shipment. Please reference the expiration date card that arrives with your package.

Contains: Coconuts, Hazelnuts, Macadamia Nuts, Pecans, Milk, Soy, *Wheat
*The wheat in this collection has been processed to allow this food to meet the FDA requirements for gluten-free foods.

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



A Guided Tasting of Chocolate
Our truffles are infused with a healing sound frequency to raise your vibe.

Close your eyes. Take three deep, ujjayi breaths. Listen to the space between thought and prepare your palate to experience chocolate.

Describe what you see. What is the shape, color, sheen and texture?

Run your finger against the chocolate, noticing its texture and releasing the aromatics.

Bring the chocolate to your nose. Close your eyes, cup your hand around the chocolate and inhale deeply.

Enjoy your truffle in two bites. In the first bite, you are just getting to know the truffle, and in the second, you delve deeper, searching out the aromas and nuances. You become immersed in the experience of the chocolate and the sensations. After you’ve eaten the truffle, take a breath and taste the air. The aroma should have a long, lingering finish that is layered with perfumed notes.


"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,



    Curry Powder

    Curry was first introduced to the British in the 18th century when the Indian merchants sold a blend to their sailors. The sailors could conveniently carry them back home. Once these curries made their way back to England, the rest of the Western world wasn’t far behind in its enchantment with these exotic flavors. We make this parfum with hand-toasted whole spices of turmeric root, coriander seed, ginger, nutmeg, fennel seed, Ceylon cinnamon bark, fenugreek, white pepper, cardamom, cloves, black pepper and blend with the finest Sri Lankan coconut. The curry ingredients are mixed up individually for each dish, then roasted and ground.


Don’t just take our word for it...