(woo-luh-mull-loo bar). Roasted & salted macadamia nuts, Indonesian coconut, hemp seeds, deep milk chocolate. 45% cacao. 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: Don't be deceived by the looks of this bar - it's milk chocolate of a new variety, blended with a bit of dark chocolate to deepen the flavor and the color. Smell: Rub your thumb on the chocolate to help release the aromas. Inhale deeply. Snap: Break the bar in two pieces. Heat a crisp, ringing pop, which indicates a well-tempered bar of chocolate. You will hear the loudest snap with dark chocolate, a soft break with milk and a faint whisper with white. Taste: Place a small piece of chocolate on your tongue and press it to the roof of your mouth. Within thirty seconds you feel the immediate melting of hemp seeds as the tongue warms the chocolate and unveils the tropical texture of fresh organic coconut with roasted and salted macadamia nuttiness. Feel: Help seeds are the true secret weapon in this scrumptious bar, adding a subtle crunch and energizing you. Shine inside and out. 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: 36% cocoa solids minimum, 15% milk solids minimum. Gluten-free.