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Ricotta & Chocolate
Fresh Ricotta Cheese with Olive oil and Dark Chocolate I first experimented with cheese and chocolate while developing the Rooster truffle. The dark chocolate truffle combines taleggio cheese with...
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Tea + Chocolate
Pairings of Tea and Chocolate I have been submerged in tea of late though my wont of combining tea + chocolate is not entirely new. I first infused jasmine tea in white chocolate when I started...
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Earl Grey Hot Toddy
A Hot Toddy – don’t you just love the sound of that? This time of year is a hustle and bustle in the Vosges Haut-Chocolat atelier as we keep our chocolate-making hands busy around the clock sending...
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Le Chocolat en Rose
Artisan Truffles Infused with Champagne and Coated with Rose Buds Last year, I created the Le Chocolat en Rose pink champagne and crushed rose petal truffles while in a cloud of romantic stupor with...
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Bianca Paired with Hot Donuts
Bianca Paired with Hot Donuts It is always such an inspiration to see what others create with Vosges Haut-Chocolat products. It is like sending your children into the world and enjoying the wonderment...
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Curating a Cheese Platter
The best cheese platter is a result of careful curation. It doesn’t take much culinary skill to pull together a thoughtfully delicious spread. Over the years, I have kept track of my favorite...
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