Vosges Haut Chocolat Chocolate Bar, Black Pearl
Ginger, wasabi, black sesame seeds, dark chocolate. 55% cacao. 55% dark chocolate. How to enjoy an exotic candy bar: Breathe: Engage your senses. Take three deep ujjayi breaths, quiet the chattering mind and be in the present moment. See: Notice the color of the chocolate. There should be a dark glossy shine to the bar indicating a good temper. Smell: Rub your thumb on the chocolate and release the aromas. Inhale warming ginger as menthol-nuanced wasabi cools. Snap: Break the bar in two pieces. Black, marquise-shaped sesame seeds reveal their white interiors as a crisp snap rings. Taste: Take a bite. Break the chocolate into small pieces that spread across your tongue, pause. Press the chocolate to the roof of your mouth and let it begin to melt. Breathe. It is through the nose that you begin to detect the subtle flavors. Based on your sensory history, you may experience nuances of leather, dairy, vegetables, flowers, fruit, roasted tobacco, coffee, caramel, nuttiness, spiciness or - ? Sense: The texture of the chocolate on the palate and the evolution of flavors in the mouth. In what order do they reveal themselves to you? Start with ginger, followed by earthy cacao notes, mellow wasabi reminiscent of coriander and black sesame seeds, rich in nutty texture. Peace, love and chocolate, Katrina. After graduating from Vanderbilt University, Katrina attended Le Cordon Bleu in Paris then furthered her food studies through extensive world travel. Beginning in Spain and working with the great Adria brothers of El Bulli, she continued traveling eastbound studying the indigenous cuisines of Vietnam, Korea, Japan, Thailand, China and Australia. Upon her return, Katrina founded Vosges Haut-Chocolat with the concept of travel the world through chocolate in a mission to create a sustainable luxury chocolate experience, to bring about awareness of indigenous cultures through the exploration of spices, herbs, roots, flowers, fruits, nuts and the obscure. Made with renewable energy. 100% recycled paperboard. Certified WBEN women's business enterprise. Chocolate bar contains: 53% cocoa solids minimum. Vegan. Gluten-free.