Truffles

(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

(2) Oaxaca: guajillo y pasilla chillies + 75% cacao Tanzanian dark chocolate + pumpkin seeds
(2) Chef Pascal: Schwarzälder kirschwasser + 62% cacao dark chocolate + tart Michigan cherry 
(1) Gianduia: I.G.P. Piemonte hazelnuts + 45% cacao dark milk chocolate 
(1) Ambrosia: macadamia nuts + Cointreau^™ + 36% cocoa butter white chocolate + gold leaf 
(1) Viola: 45% cacao dark milk chocolate + candied violet flower + mini purple floret
(1) Absinthe: Kübler absinthe + Chinese star anise + fennel + 62% cacao dark chocolate + Sri Lankan coconut ash
(2) Naga^®: housemade and toasted curry masala + coconut puree + 45% cacao dark milk chocolate
(1) Wink of the Rabbit^®:soft burnt caramel + 45% cacao dark milk chocolate + New Mexican pecan
(2) Black Pearl^®: pink Fijian ginger + freshly grated wasabi + 72% cacao dark chocolate + ceremonial Matcha
(2) Budapest: Kalocsa Hungarian paprika + 62% cacao dark chocolate
(1) Woolloomooloo: macadamia nut + Sri Lankan coconut + 45% cacao dark milk chocolate
(1) Red Fire: Ancho chillies + Sri Lankan Ceylon cinnamon + 62% cacao dark chocolate
(1) Tlan Nacu: Papantla Mexican vanilla bean + 62% cacao dark chocolate + white chia seeds
(1) Dulce de Leche: dulce de leche + 45% cacao dark milk chocolate + dried strawberry powder
(1) Xocatyl: Papantla Mexican vanilla bean + 45% cacao dark milk chocolate + black chia seeds
(2) Rap: horseradish + lemon zest + I.G.P. Piemonte hazelnuts + Ghana cocoa nibs + 62% cacao dark chocolate
(1) Soul & Motown: sweet churned cultured butter ganache + 45% cacao dark milk chocolate + smoked Fleur de Sel sea salt
(1) Funk & Disco: banana pudding ganache + vanilla powder + 45% cacao dark milk chocolate
(1) Sale del Mare: salted Tuscan pine nut caramel + 45% cacao dark milk chocolate + Sicilian sea salt
(1) Olio d'Oliva: first press Tuscan olive oil + 36% cocoa butter white chocolate + green olives
(2) Sveta Sofia: Bulgarian rose water + pistachio paste + 45% cacao dark milk chocolate + dried rose bud tea + Bronte pistachio
(2) Brown Butter: Vermont Creamery cultured butter ganache + Cadiz sea salt + 72% cacao dark chocolate ganache
(1) Balsamico: 12-year cask aged balsamic vinegar from Modena + 62% cacao dark chocolate + I.G.P. Piemonte hazelnuts
(1) Piemonte Praline: I.G.P. Piemonte hazelnuts + feuilletine +45% cacao dark milk chocolate + crispy orange carrot threads

"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-032

(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
(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.

SKU: TC-EXO-016

(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

(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) Balsamico: 12 year cask-aged Modena balsamic vinegar + 62% cacao dark chocolate + Piemonte hazelnuts
(2) Black Pearl: ginger + wasabi + 72% cacao dark chocolate + black sesame seeds
(1) Brown Butter: Vermont creamery cultured butter ganache + 72% cacao dark chocolate + Cadiz sea salt
(2) Budapest: sweet Hungarian paprika + 62% cacao dark chocolate
(1) Chef Pascal: kirsch + 62% cacao dark chocolate + dried Michigan cherry
(2) Rap: horseradish + lemon zest + praline + 65% cacao dark chocolate + cacao nibs
(1) Red Fire: Ceylon cinnamon + 62% cacao Venezuelan dark chocolate + ancho chili
(1) Polline di Finocchio: wild Tuscan fennel pollen + 62% cacao dark chocolate
(2) Tlan Nacu: Mexican vanilla bean + 62% cacao Venezuelan dark chocolate
(1) Oaxaca: guajillo y pasilla chillies + 62% cacao Tanzanian dark chocolate + pumpkin seeds
(1) Jazz: Café du Monde® chicory coffee + 62% cacao 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-016

(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

(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

(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

(2) Gianduia: crunchy hazelnut praline + 45% cacao deep milk chocolate
(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) Woolloomooloo: Australian macadamia nuts + coconut + 45% cacao deep milk chocolate 
(2) Viola: 45% cacao deep milk chocolate + candied violet flower 
(1) Xocatyl: Mexican vanilla bean + 45% cacao milk chocolate 
(2) Dulce de Leche: Argentinean dulce de leche + 45% cacao milk chocolate + dried strawberry powder
(1) Sale del Mare: Tuscan pine nut caramel + 45% cacao deep milk chocolate + Sicilian sea salt 
(1) Funk & Disco: banana pudding + vanilla powder + 45% cacao deep milk chocolate
(1) Soul & Motown: sweet churned butter ganache + Fleur de Sel sea salt
(1) Piemonte Praline: I.G.P. Piemonte hazelnuts + feuilletine + 45% cacao dark milk chocolate + crispy orange carrot threads
(1) Sveta Sofia: Bulgarian rose water + pistachio paste + 45% cacao dark milk chocolate + dried rose bud tea + Bronte pistachio

"I have found many people to be very passionate about their chocolate, dark and milk lovers alike! This collection merges truffles from our Exotic, Italian, Aztec and Groove Collections for a rare milk chocolate tasting experience. 
Delve into how the herbs and spices play with deep milk 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-MIL-016

(3) Candied Violets: Milk Chocolate Pralines adorned with violets from Saint-Geniès in the southwestern region of Dordogne, France.

(2) Gold Leaf: Milk Chocolate Pralines adorned with 23 karat gold leaf.

(2) Crispy Orange Carrot Threads: Milk Chocolate Pralines adorned with fine-shredded carrots cooked with fresh pressed orange juice until they absorb the bright citrus aroma.

(2) Cocoa Nibs: Milk Chocolate Pralines adorned with roasted Ghanaian trinitario cocoa nibs are coarsely chopped and extremely high in antioxidants and flavonoids. 

Close your eyes, inhale, take a bite and travel to Piemonte, Italy - home of the world's finest hazelnuts. I.G.P. Piemonte Hazelnuts are the highest quality and most premium caliber hazelnuts that are grown in the Piemonte region in northern Italy. The blending of these prized hazelnuts and chocolate is an age-old Italian tradition.

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, 5 months from shipment.

Details: 

Contains: Milk, Soy, Hazelnut, Wheat. 

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

SKU: TC-PRA-009

Exotic Collection:
(1) Naga^®: sweet Indian curry + coconut + 45% cacao deep milk chocolate

(1) Black Pearl^®: ginger + wasabi + 72% cacao dark chocolate + ceremonial Matcha

(1) Viola: 45% cacao deep milk chocolate + candied violet flower

(1) Budapest: sweet Hungarian paprika + 62% cacao dark chocolate

Traditional Collection:
(1) Wink of the Rabbit^®: soft caramel + 45% cacao milk chocolate + organic New Mexican pecan

(1) Absinthe: Chinese star anise + fennel + absinthe + 62% cacao dark chocolate + cocoa powder

(1) Woolloomooloo: Australian macadamia nuts + coconut + 45% cocao deep milk chocolate

(1) Chef Pascal: kirsch + 62% cacao dark chocolate + dried Michigan cherry

Olio d’Oliva Cacao:

(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. 

"Think of the event as a reflection of you; really take the time to ruminate over how you want to construct the experience. Decompress for a moment and let yourself be inspired, keep your mind open to the unexpected. When I was planning my wedding I got really into the idea of feathers—they added an ethereal, whimsical air to the ceremony and reception. I hung chocolate from trees with feather shaped place cards, showered my guests with white feathers upon exiting the ceremony and even wore a long feather veil."
- 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: Exotic TC-UNIV-004-A / Traditional TC-UNIV-004-C

Traditional

(1) Ambrosia: macadamia nuts + Cointreau + 36% cocoa butter white chocolate + gold leaf
(1) Wink of the Rabbit: soft burnt caramel + 45% cacao dark milk chocolate + New Mexican pecan

Exotic

(1) Naga: housemade and toasted curry masala + coconut puree + 45% cacao dark milk chocolate
(1) Black Pearl: pink Fijian ginger + freshly grated wasabi + 72% cacao dark chocolate + ceremonial Matcha

Praline

(1) crispy crepe + 45% cacao deep milk chocolate + crushed candied violet
(1) crispy crepe + 45% cacao deep milk chocolate + cocoa nibs

Olio d’Oliva Cacao

(1) 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.

"Party Planning was the foremost on my mind years ago as I planned a gypsy Macedonian celebration of a lifetime, my wedding. Creativity, personalization, symbolism and the creation of a memorable, shared experience for my guests have driven me to hang chocolate in trees, adorn tables with truffles, drink geranium and white chocolate Kir Royales, and serve cocoa hors d'oevres. Find the essence of the energy you want to create with your event and let us help you to make it an especially memorable chocolate experience." 
- 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: Exotic PF-UNIV-002-A / Traditional PF-UNIV-002-B / Praline TC-UNIV-PRA-002

Please contact a Chocolate Concierge at 888.301.9866 regarding additional parfum options available

Ordering more than 50 favors? 
Please allow additional 2-5 business days for custom assembly of the freshest product available. Contact one of our Chocolate Concierges to confirm exact lead time. We are available at 888.301.YUMM (9866) or vosges@vosgeschocolate.com.