Vosges Haut Chocolat Milk Chocolate, Barcelona Bar
Hickory smoked almonds. Sea Salt. Deep milk chocolate. 45% cacao. 45% deep milk chocolate. 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 - Don't be deceived by the looks of this bar - it's a milk chocolate of a new variety, blended with a bit of dark chocolate to deepen the flavor and the color. Smell - Rub your thumb on the chocolate bar's surface to help release the aromas. Inhale deeply. Snap - Break the bar into 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 30 seconds the chocolate square will slowly begin to melt around your tongue. Dark milk chocolate melts into the mineral and sumptuous taste of sea salt and roasted almonds, reminiscent of Marcona, Spain. Feel the texture of milk chocolate on your palate and the evolution of the flavors in your mouth. Can you distinguish between the crunch of sea salt and the umami-laden smoked almonds? Peace, love, and chocolate - Katrina. Made with renewable energy. 100% recycled paperboard. Certified WBENC: women's business enterprise. Gluten-free. 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.