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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3 records

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
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