Sweetest Day

(1) Nagaland: housemade & toasted curry masala + coconut purée + 45% cacao dark milk chocolate + candied ginger

(1) Kumamoto: Plymouth Champagne oyster infused cream + Louis Barthélémy Brut Améthyste Champagne + 36% cocoa butter white chocolate + edible 23-karat gold leaf
(1) Gaudi: saffron + 36% cocoa butter white chocolate + a mosaic of sugar crystals
(1) Volcano Island Honey: unfiltered Organic White Kiawe Flower Honey +77% cacao dark chocolate
(1) Minoan Lemonee: tart lemon curd + white chocolate ganache + 62% cacao dark chocolate + white poppy seeds
(1) Buddha's Leaf: pandan leaf + 62% cacao dark chocolate + Ghana cocoa powder
(1) Makedonia: wild flower honey caramel + pistachio ganache + 62% dark milk chocolate rolled in phyllo + pistachios
(1) Rosemary Cardamom: rosemary + Indian cardamom + 72% cacao dark chocolate +Japanese grade A matcha
(1) Le Petit Enchanted Mushroom: Italian I.G.P. Piemonte hazelnut ganache + Reishi mushroom + 62% cacao dark chocolate + 36% cocoa butter white chocolate
(1) Le Truffle Paprika: 85% cacao dark chocolate ganache + sweet Hungarian paprika
(1) Kaffir Lime: kaffir lime + fresh coconut + 62% cacao dark chocolate
(1) Twombl: frais de mara strawberries + coconut + 62% cacao dark chocolate +popping candy + chia seeds
(1) Casati: black sea salt caramel + 72% cacao bitter dark chocolate + black salt
(1) Mash Bill: Four Rose's Single Barrel Bourbon® +45% cacao dark milk chocolate + roasted pecans
(1) Wild Blueberry + Holy Basil: wild blueberry gelée +Thai holy basil + 62% cacao dark chocolate + macqui powder
(1) Kemper: coconut + galangal + turmeric + banana + muira puama bark + 72% cacao dark chocolate + purple floret
(1) Kaya: 45% cacao dark milk chocolate + hemp seeds
(1) Les Trois Filles: Swanson Vineyards Les Trois Filles Muscat + orange flower water + 62% cacao dark chocolate + bee pollen
(1) Toucan: Irish stout beer + 62% cacao dark chocolate + red flower
(1) Ruby Cerise: mexican vanilla + white chocolate ganache + cherry gelée + ruby cacao + freeze-dried cherry and pink peppercorn

Insert booklet with tasting notes and truffle stories
5 postcards featuring original artwork
80-page Journey Journal to ignite your creativity and launch your own journey

The most delicious, curious, and heart-led journey around the world is what inspired the first exotic truffle and the concept of Travel the World through Chocolate. Three days after graduation from Vanderbilt University, I moved to Paris to pursue my dream to study culinary arts at Le Cordon Bleu. Using my palate and intuition as my guides, I embarked on a world tour that began with an apprenticeship in Spain under the direction of Ferran and Albert Adrià and continued east through Southeast Asia and Australia. I didn't have a clear idea of where I would go on my trip eastbound from Europe. The trip was truly intuition led. Everything I saw was a sign guiding me where I should go next. I trusted my gut more than ever and believed so firmly that the journey would culminate in the path of my destiny. My experiences and an epiphany with a necklace made by the Nagaland tribe led to a life of storytelling through the medium of chocolate, which I use to provoke minds to open up to new ideas and possibilities – not just about food, but about people and experiences. 
My journey has been surprising, challenging, fulfilling, inspiring, and humbling… but let me not get ahead of myself. I invite you to taste your way through some highlights of the past 20 years. It all started with the Naga...
Peace, love and chocolate®,
Katrina Markoff

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-VAULT-020

(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

Caramel Marshmallow, 9 pieces: Madagascar bourbon vanilla bean + fluffy marshmallows + burnt sugar caramel + 62% cacao dark chocolate + pecans and walnuts

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

Peanut Butter Bonbon, 9 pieces: 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

TOFFEE BROWNIES

Ingredients:

• 2 Eggs, large 
• 3/4 cup All-purpose flour 
• 1/4 cup Cocoa powder, unsweetened 
• 1 1/2 cup Milk chocolate chips 
• 1 cup Granulated sugar 
• 1/2 tsp Salt 
• 2 tsp Vanilla extract
• 1/2 cup + 2 tbsp, salted butter (melted) 
• Bapchi’s Caramel Toffee, Half pound

Preheat oven to 350° F.

Crumble toffee squares into smaller pieces with a rolling pin.

Line a metal 9x9 pan with parchment paper.

Melt butter and pour into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.

Add in eggs and vanilla extract. Whisk 1 minute.

Add melted chocolate and stir until combined and smooth.

Use a rubber spatula to mix in flour, cocoa powder, and salt until just combined. Fold in Bapchi’s Caramel Toffee.

Pour into prepared pan and smooth out.

Bake in the oven for 30 minutes.

Let cool. Slice. Plate. Savor.

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. 

SKU: GS-TOW-COM

(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

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

(2) Mo's® Dark Chocolate Bacon Mini Bar: fruitwood smoked uncured bacon + 62% cacao dark chocolate + Alderwood smoked salt

(1) Matcha Green Tea & Spirulina Super Dark™ Mini Chocolate Bar: matcha green tea + spirulina + cocoa nibs + 72% cacao dark chocolate

(1) Barcelona Exotic Mini Chocolate Bar: hickory smoked almonds + Fleur de Sel grey sea salt + 45% cacao deep milk chocolate

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

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

(1) Reishi Walnut Chocolate Bar: Reishi mushroom + Roasted Californian walnuts + 72% cacao dark chocolate 

Inspired by old travel journals, we developed the Exotic Chocolate Bar Gift Flights.

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-MIN-BOX

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

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.

SKU: CF-CAR-6-SEA-W