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Details
Mexican ancho y chipotle chillies. Ceylon cinnamon. Fair Trade certified ingredients. GMO free. Gluten free. 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 - Notice the color of the chocolate. There should be a dark glossy shine to the bar, indicating a good temper. 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 bar's 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. Breathe. 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 - ? Notice how the chili warms and the chocolate cools after you have swallowed. Taste the sweet cacao, fruity and acidic, with warm cinnamon rounding out the finish. Peace, love, and chocolate - Katrina. Made with renewable energy. 100% recycled paperboard. Certified WBENC: women's business enterprise. 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.
Ingredients
Dark Chocolate (cocoa Mass, Sugar, Cocoa Butter, Soy Lecithin-an Emulsifier, Vanilla), Ancho And Chipotle Chili Peppers, Cinnamon.
Directions
How to Enjoy an Exotic Candy Bar: First breathe - Engage your senses. Take 3 deep breaths, quiet the chattering mind and be in the present moment. See - Notice the color of the chocolate. There should be a dark glossy shine to the bar, indicating a good temper. 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 form the bar's surface. Snap - Break the bar into two pieces. Bite - 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. Breathe; 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 the palate, the evolution of flavors in the mouth. In what order do they reveal themselves to you? Sweet cacao, fruity and acidic with spice rounding out the finish. Watch how the chili warms you after you have swallowed.
Warnings
Contains: soy. Manufactured ina facility that handles tree nuts, peanuts, sesame seeds, milk, wheat and soy.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 230
- Total Fat 15g19%
- Saturated Fat 9g45%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 60mg3%
- Total Carbohydrate 20g7%
- Dietary Fiber 3g11%
- Sugars 18g
- Protein 2g
Details
Mexican ancho y chipotle chillies. Ceylon cinnamon. Fair Trade certified ingredients. GMO free. Gluten free. 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 - Notice the color of the chocolate. There should be a dark glossy shine to the bar, indicating a good temper. 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 bar's 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. Breathe. 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 - ? Notice how the chili warms and the chocolate cools after you have swallowed. Taste the sweet cacao, fruity and acidic, with warm cinnamon rounding out the finish. Peace, love, and chocolate - Katrina. Made with renewable energy. 100% recycled paperboard. Certified WBENC: women's business enterprise. 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.
Ingredients
Dark Chocolate (cocoa Mass, Sugar, Cocoa Butter, Soy Lecithin-an Emulsifier, Vanilla), Ancho And Chipotle Chili Peppers, Cinnamon.
Directions
How to Enjoy an Exotic Candy Bar: First breathe - Engage your senses. Take 3 deep breaths, quiet the chattering mind and be in the present moment. See - Notice the color of the chocolate. There should be a dark glossy shine to the bar, indicating a good temper. 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 form the bar's surface. Snap - Break the bar into two pieces. Bite - 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. Breathe; 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 the palate, the evolution of flavors in the mouth. In what order do they reveal themselves to you? Sweet cacao, fruity and acidic with spice rounding out the finish. Watch how the chili warms you after you have swallowed.
Warnings
Contains: soy. Manufactured ina facility that handles tree nuts, peanuts, sesame seeds, milk, wheat and soy.
Common questions
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