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Vosges Haut Chocolat
|2 servings per container|
|Serving Size: 4 squares (43 g)|
|Calories from Fat||110|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||12 g (19%)|
|Saturated Fat||8 g (38%)|
|Trans Fat||0 g|
|Cholesterol||15 mg (5%)|
|Sodium||65 mg (3%)|
|Total Carbohydrate||23 g (8%)|
|Dietary Fiber||3 g (13%)|
Black Hawaiian sea salt; burnt sugar caramel; dark chocolate. 70% 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 - There should be a glossy shine to the chocolate bar indicating a tight bond between the cocoa butter and the cocoa mass. Smell - Rub your thumb on the chocolate bar's surface to help release the fruity, cacao laden aromas. Inhale deeply. Snap - Break the bar in two pieces. Listen to the soft break, exposing the chocolate bar's molten caramel interior. Taste - Place a small piece of chocolate on your tongue and press it to the roof of your mouth. Within thirty seconds the chocolate square will melt, releasing a bouquet of rich burnt caramel notes with the essence of black Hawaiian salt. Black Hawaiian salt or hiwa kai is a blend of sea salt and volcanic charcoal. The salt is harvested naturally in ocean pools that have formed from past volcanic eruptions. The salt's striking obsidian hue is matched only by its flavor on your palate - slightly nutty and smoky - the perfect combination with caramel and dark chocolate. 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. Her mission is to create a sustainable, luxury chocolate experience while bringing about awareness of indigenous cultures through the exploration of spices, herbs, roots, flowers, fruits, nuts and the obscure. 100% recycled paperboard. Made with renewable energy. Certified WBEN - Women's Business Enterprise. Gluten-free. Chocolate Bar Contains: 70% cacao solids minimum. www.vosgeschocolate.com.
Dark Chocolate (Cocoa Mass, Sugar, Cocoa Butter, Soy Lecithin - an Emulsifier, Vanilla), Caramel (Organic Cream, Rice Syrup, Evaporated Organic Cane Juice, Water, Hawaiian Black Sea Salt, Organic Soy Lecithin).
Contains Allergens: milk, soy. Manufactured in a facility that handles tree nuts, peanuts, sesame seeds, milk, wheat and soy.
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