Following up on tasting chocolate, I want to make a recommendation. If you haven't been introduced to Vosges Chocolate- you are missing out. For beginners, try the Barcelona Bar with hickory almonds, sea salt in creamy milk chocolate. When you're ready, try the d'Oliva Bar with dried, briny olives and white chocolate or the Absinthe truffle with Chinese star anise and fennel. There are hundreds of shockingly wonderful combos to choose!
Wednesday, February 20, 2008
A quick chocolate recomendation...
Following up on tasting chocolate, I want to make a recommendation. If you haven't been introduced to Vosges Chocolate- you are missing out. For beginners, try the Barcelona Bar with hickory almonds, sea salt in creamy milk chocolate. When you're ready, try the d'Oliva Bar with dried, briny olives and white chocolate or the Absinthe truffle with Chinese star anise and fennel. There are hundreds of shockingly wonderful combos to choose!
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2 comments:
Ellie, what a great idea. Ever since I tried your carmels with sea salt I have been a sweets and sea salt convert. Any ideas on Sea salt. Can you really buy the original stuff in the regular stores now or is it all lableing? Fun stuff we will keep reading and eating. Love Mar
I've been told multiple times that Vosges _is_ the chocolate of Chicago, and I fully agree. I'd recommend the Pearl bar and the Bacon bar (surprisingly rich!) myself.
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