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Vosges Chocolate
HOW TO EAT AN EXOTIC CHOCOLATE BAR
See. . . First, there should
be a glossy shine to the chocolate bar, which
shows a good temper; rather, a tight bond between
the cocoa butter and the cocoa mass.
Smell. . . Rub your thumb
on the chocolate to help release the aromas. Smell
the exotic spices, florals, caramel notes and
the tropical fruits as they dance in the bouquet.
Snap. . . Quality chocolate
should always be dry to the touch. Break
the bar into two pieces. You should hear
a crisp, ringing snap, which indicates a well-tempered
bar of chocolate.
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Naga Bar
Sweet Indian curry powder, coconut flakes
and milk chocolate.
40% cocao, 85g/3oz
$9.95
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Barcelona Bar
Hickory smoked almonds, fleur de sel gray
sea salt and milk chocolate.
40% cocoa, 85g/3oz.
$9.95
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Woolloomooloo
Bar
Roasted and salted macadamia nuts, Indonesian
coconut, hemp seed and milk chocolate.
40% cocoa, 85g/3oz.
$9.95
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Black Pearl Bar
Japanese ginger, wasabi, black sesame seeds
and semisweet chocolate.
55% cacao, 85g/3oz.
$9.95
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Red Fire Bar
Mexican ancho and chipotle chili pepper,
Ceylon cinnamon and semisweet chocolate.
55% cocoa, 85g/3oz.
$9.95
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Creole Bar
Espresso, cocoa nibs, New Orleans style
chicory, and Sao Thome bittersweet chocolate.
70% cacao, 85g/3oz.
$9.95
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Oaxaca Bar
Oaxaca guajilloy pasilla chilies and Tanzanie
bittersweet chocolate.
77% cacao, 85g/3oz.
$9.95
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Black Pearl Bar_55% cacao
Creole Bar_70% cacao
Red Fire Bar_55% cacao
Oaxaca Bar_77% cacao
Barcelona Bar_40% cacao
Naga Bar_40% cacao
Woolloomooloo Bar_40% cacao
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