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Details
Ceylon cinnamon dark chocolate. Vegan. Gluten-free. 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. Conjure up the idea of tasting chillies, cinnamon and dark chocolate. See - notice the color of the chocolate. There should be a dark, glossy shine to the bar, indicating it is tempered properly. Do you see red flecks of chili embedded in the chocolate? Smell - rub your thumb on the bar to help warm the chocolate and release the aromas. Inhale earthy and spicy notes rising from the surface. Snap - break the bar into two pieces. Taste - take a bite, break the chocolate into small pieces that spread across your tongue, pause. Press the chocolate to the roof of your mouth and let it begin to melt. Breath. It is through the nose that you begin to detect the subtle flavors. Based on your sensory history: you may experience nuances of: leather, dairy, vegetables, flowers, fruit, roasted tobacco, coffee, caramel, nuttiness, spiciness, or - ? Sense - the texture of the chocolate on your palate. In what order do the flavors reveal themselves to you? There is sweet cacao, fruity and acidic, with warm cinnamon rounding out the finish. Notice how the chili warms and the chocolate cools after you have swallowed. Peace, love, and chocolate, Katrina. After graduating form Vanderbilt University Katrina attended Le Cordon Bleu in Paris then furthered her food studied 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 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. Made with renewable energy. Certified WBENC - Women's Business Enterprise.
Ingredients
Dark Chocolate [Cocoa Mass, Sweetener-Maltitol, Cocoa Butter, Vanilla, Sunflower Lecithin - an Emulsifier], Ancho and Chipotle Chili Peppers, Cinnamon, Chocolate Bar Contains: 60% Cocoa Solids Minimum.
Warnings
Manufactured in a facility that handles tree nuts, peanuts, sesame seeds, milk, eggs, wheat, shellfish, and soy
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 210
- Total Fat 18g23%
- Saturated Fat 11g55%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 15g5%
- Dietary Fiber 4g14%
- Sugars 0g
- Protein 2g
Details
Ceylon cinnamon dark chocolate. Vegan. Gluten-free. 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. Conjure up the idea of tasting chillies, cinnamon and dark chocolate. See - notice the color of the chocolate. There should be a dark, glossy shine to the bar, indicating it is tempered properly. Do you see red flecks of chili embedded in the chocolate? Smell - rub your thumb on the bar to help warm the chocolate and release the aromas. Inhale earthy and spicy notes rising from the surface. Snap - break the bar into two pieces. Taste - take a bite, break the chocolate into small pieces that spread across your tongue, pause. Press the chocolate to the roof of your mouth and let it begin to melt. Breath. It is through the nose that you begin to detect the subtle flavors. Based on your sensory history: you may experience nuances of: leather, dairy, vegetables, flowers, fruit, roasted tobacco, coffee, caramel, nuttiness, spiciness, or - ? Sense - the texture of the chocolate on your palate. In what order do the flavors reveal themselves to you? There is sweet cacao, fruity and acidic, with warm cinnamon rounding out the finish. Notice how the chili warms and the chocolate cools after you have swallowed. Peace, love, and chocolate, Katrina. After graduating form Vanderbilt University Katrina attended Le Cordon Bleu in Paris then furthered her food studied 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 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. Made with renewable energy. Certified WBENC - Women's Business Enterprise.
Ingredients
Dark Chocolate [Cocoa Mass, Sweetener-Maltitol, Cocoa Butter, Vanilla, Sunflower Lecithin - an Emulsifier], Ancho and Chipotle Chili Peppers, Cinnamon, Chocolate Bar Contains: 60% Cocoa Solids Minimum.
Warnings
Manufactured in a facility that handles tree nuts, peanuts, sesame seeds, milk, eggs, wheat, shellfish, and soy
Common questions
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