Vosges Vosges Red Fire

Mexican ancho y chipotle chillies. Ceylon cinnamon. Fair Trade certified ingredients. GMO free. Gluten free. 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 - Notice the color of the chocolate. There should be a dark glossy shine to the bar, indicating a good temper. Do you see red flecks of chili embedded in the chocolate? Smell - Rub your thumb on the bar to help warm the chocolate and release the aromas. Inhale earthy and spicy notes rising from the bar's surface. Snap - Break the bar into two pieces. 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 - ? Notice how the chili warms and the chocolate cools after you have swallowed. Taste the sweet cacao, fruity and acidic, with warm cinnamon rounding out the finish. Peace, love, and chocolate - Katrina. Made with renewable energy. 100% recycled paperboard. Certified WBENC: women's business enterprise. www.vosgeschocolate.com. 1.888.301.yumm (9866). 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-Chocolat with the concept of Travel the World through Chocolate. Her mission is to create a sustainable, luxury chocolate experience while brining about awareness of indigenous cultures through the exploration of spices, herbs, roots, flowers, fruits, nuts and the obscure.