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Vosges Haut Chocolat
|2.5 servings per container|
|Serving Size: 3 squares (32 g)|
|Calories from Fat||100|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||12 g (18%)|
|Saturated Fat||7 g (35%)|
|Sodium||170 mg (7%)|
|Total Carbohydrate||14 g (5%)|
|Dietary Fiber||2 g (9%)|
62% Dark Chocolate With: hickory smoked uncured bacon; Alderwood smoked salt. US inspected and passed by Department of Agriculture. Bacon + Chocolate? I began experimenting with bacon + chocolate at the tender age of 6, while eating chocolate chip pancakes drenched in Aunt Jemima syrup, as children often do. Beside my chocolate-laden cakes lay 3 strips of sizzlin' bacon, just barely touching a sweet pool of maple syrup. And then, the magic - just a bite of the bacon was too salty and I yearned for the sweet kiss of chocolate and syrup, so I combined the two. This was a turning point: on that plate something magical happened, the beginnings of a combination so ethereal and delicious that it would haunt my thoughts until I found the medium to express it - chocolate. From there it was just a matter of time and what began as a love of salt and sweet quickly unraveled into an obsession. First, the unveiling of the royal coupling in solid bar form, blending bits and pieces of hickory smoked uncured bacon with a sprinkling of Alderwood smoked salt and milk chocolate. And now, at long last, a dose of bacon for the dark chocolate enthusiasts: same seductive recipes, but in a dark chocolate hue. Really, what doesn't taste better with bacon? Peace, love, and chocolate - Katrina. Breathe engage your 5 senses, close your eyes and inhale deeply. Be in the present moment, notice the color of the chocolate, the glossy shine. Rub your thumb over the chocolate bar to release the aromas of hickory smoked uncured bacon flirting with dark chocolate. Snap off just a tiny piece and place it in your mouth, let the lust of salt and sweet coat your tongue. 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, Kora, 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. 100% recycled paperboard. Made from renewable energy, Certified WBENC - Women's Business Enterprise. Chocolate Bar Contains: 48% cocoa solids minimum. www.vosgeschocolate.com.
Dark Chocolate (Cocoa Mass Sugar, Cocoa Butter, Soy Lecithin - an Emulsifier, Vanilla), Uncured Fully Cooked Bacon (6.6%) (Uncured Bacon [No Nitrates or Nitrates Added]) (Pork, Contains One or More of the Following: Water, Brown Sugar, Raw Sugar, Sea Salt, Salt, Sodium Lactate, Celery Powder, Celery Juice Powder, Lactic Acid Starter Culture, Spices), Salt.
Contains: soy. Manufactured in a facility that handles tree nuts, peanuts, sesame seeds, milk, wheat and soy.
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