Chocolate Bars -- Prose list

Chocolate Maker=Vosges

WEB SITE www.vosgeschocolate.com

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Owner/Chocolatier, Katrina Markoff, personally chooses every spice, flower and chocolate that is flown into our Chicago kitchen. Markoff utilizes the original methods of French confectionery artistry which she learned during her training at Le Cordon Bleu in Paris. Having graduated with the Grand Diplôme from Le Cordon Bleu and having worked extensively in France, Spain, Italy, Southeast Asia and Australia her collections of haut-chocolats have great, worldly inspirations.

USA (Chicago, Illinois)

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WEB SITE www.vosgeschocolate.com

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Vosges

WEB SITE www.vosgeschocolate.com

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Calindia Bar (comments) 65% cacao: Select origin dark chocolate (cocoa mass, sugar, cocoa butter, soy lecithin, vanilla), dried plums, cardamom, walnuts.
Soy, tree nuts. May contain traces of peanuts and dairy. Produced in a facility that uses pearl dust (allergen: shellfish).
85g (3oz.), 80x173mm (3.1x6.8")
Vic's rating = 7
Deb's rating = 7

How to enjoy an exotic candy bar:
See: There should be a glossy shine to the chocolate bar demonstrating good temper, a tight bond between the cocoa butter and the cocoa mass.
Smell: Take 3 deep breaths. Rub your thumb on the chocolate to help release the eucalyptus 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 chocolate square will melt in your mouth releasing aromas of cardamom: effusive eucalyptus and citrus amongst the fruity, robust finish of Venezuelan dark chocolate.
Feel: Plums arrive fresh and filled with vitamin C, walnuts reduce cholesterol and keep your heart healthy and cardamom aids digestion. Dark chocolate totes along even more antioxidants and a legend of love at first sight. We will leave you to discover the aphrodisiac powers within.
origin = Venezuela

2007

Dominica Noir 74% cacao: Cocoa mass, sugar, cocoa butter.
May contain traces of peanuts and tree nuts. Gluten-free, Vegan friendly.
85g (3oz.), 80x195mm (3.1x7.7")
Vic's rating = 7
Deb's rating = 6
variety = Criollo and Trinitario origin = Dominican Republic

2009

Naga Bar 41% cacao: Milk and dark chocolate (cocoa mass, sugar, cocoa butter, milk powder, milk fat, soy lecithin, vanilla), coconut, curry.
May contain traces of peanuts and tree nuts. Produced in a facility that uses pearl dust (allergen: shellfish).
85g (3oz.), 80x173mm (3.1x6.8")
Vic's rating = 4
Deb's rating = 6

2008