Tibetan Goji berries. Pink Himalayan salt. Deep milk chocolate. 45% cacao. How to Enjoy an Exotic Chocolate Bar: Breathe - Engage your senses. Take three deep ujjayi breaths, quiet the chattering mind and be in the present moment. See - A darker milk chocolate speckled with hues of pink. Smell - Rub your thumb on the chocolate to help release the mineral aromas. Inhale deeply. Snap - Break the bar in two pieces. Hear 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 the flavors of Goji berry's raspberry, plum and currant undertones exude from chewy bites with a hint a salt fueling the craving for more sweet. The mystique of these little pink gems is so cherished in their native Tibet and Mongolia that festivals are held each year to celebrate their renowned body-beautiful attributes. Peace, love, and chocolate. Made with renewable energy. 100% recycled paperboard. Certified WBENC Women's Business Enterprise. Gluten-free. Chocolate Bar Contains: 44% cocoa solids minimum; 14.5% milk solids minimum. www.vosgeschocolate.com. After graduating from Vanderbilt University, Katrina attended Le Cordon Bleu in Paris and 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 east studying the indigenous cuisines of Vietnam, Korea, Japan, Thailand, China, and Australia. Upon her return, Katrina founded Vosges Haut-Chocolate with the concept of Travel the World though Chocolate. Her mission is to create experience while bringing about awareness of indigenous cultures through the exploration of spices, herbs, roots, flowers, fruits, nuts and the obscure. Chocolate bar contains 44% cocoa solids minimum; 14.5% milk solids minimum.