When you think about ingredients in chocolate bars, what do think about? Caramel? Nuts? What about wasabi, curry, and chili peppers?Those are just some of the adventurous flavours founds in Vosges Haut Chocolat bars.
The set of nine ($25) contains, from our most favourite to our least favourite:
1. Creole Bar: espresso, New Orleans style chicory, 70% Sao Thome bittersweet chocolate, cocoa nibs: We loved the slightly bitter taste of the chicory with the espresso taste.
2. Red Fire Bar: Mexican ancho y chipotle chillies, Ceylon cinnamon, 55% dark chocolate: We tend to prefer dark chocolate. The chillies lent a nice sharp, spicy kick to the bar. We liked that though the chillies were hot, the finish did not linger too much and was not too harsh.
3. Naga Bar: sweet Indian curry powder, coconut flakes, 45% deep milk chocolate: With each bite, we enjoyed this bar more and more. The coconut provided a nice, fun texture to the chocolate bar while the subtle curry lent a flavourful, not hot, taste.
4. Black Pearl Bar: ginger, wasabi, black sesame seeds, 55% dark chocolate: We were surprised that the wasabi was very subtle. This chocolate was not hot, but the black sesame seeds provided a light crunchy texture and the ginger provided more of the flavour.
5. Woolloomooloo Bar: roasted & salted macadamia nuts, Indonesian coconut, hemp seeds, 45% deep milk chocolate: There was great texture from the coconut, seeds, and crushed macadamia nuts. The sweet milk chocolate mixed with the salt from the nuts was very addictive.
6. Barcelona Bar: Hickory smoked almonds, sea salt, 45% deep milk chocolate: sweet with a slight salty crunch coming from the sea salt and almonds. Similar to the Woolloomooloo bar, the mix of sweet and salty made us crave more. We did find biting into larger grains of sea salts a little too much salt for us.
7. Oaxaca Bar: Oaxacan guajillo y pasilla chillies, 75% Tanzanian bittersweet chocolate: This had a bitter taste, with the hot, spicy heat felt throughout from start to finish (and still lasted long after the chocolate had melted in our mouths).
8. Gianduja Bar: almonds, caramelized hazelnuts, deep milk chocolate: This was too sweet for us. We did like the crunchy texture and taste of the nuts, but not the deep milk chocolate.
9. Matcha Bar: Japanese matcha green tea, 45% deep milk chocolate: If you like green tea, you will definitely love this chocolate bar. This was not too sweet as the grassy tea taste offset the milk chocolate. Without any other ingredients, however, this bar lacked the texture, crunch, and progression of flavours found in the other bars.
Sample some of these flavours or many others at one of their stores. For locations or to online, check out their website: http://www.vosgeschocolate.com/
2. Red Fire Bar: Mexican ancho y chipotle chillies, Ceylon cinnamon, 55% dark chocolate: We tend to prefer dark chocolate. The chillies lent a nice sharp, spicy kick to the bar. We liked that though the chillies were hot, the finish did not linger too much and was not too harsh.
3. Naga Bar: sweet Indian curry powder, coconut flakes, 45% deep milk chocolate: With each bite, we enjoyed this bar more and more. The coconut provided a nice, fun texture to the chocolate bar while the subtle curry lent a flavourful, not hot, taste.
4. Black Pearl Bar: ginger, wasabi, black sesame seeds, 55% dark chocolate: We were surprised that the wasabi was very subtle. This chocolate was not hot, but the black sesame seeds provided a light crunchy texture and the ginger provided more of the flavour.
5. Woolloomooloo Bar: roasted & salted macadamia nuts, Indonesian coconut, hemp seeds, 45% deep milk chocolate: There was great texture from the coconut, seeds, and crushed macadamia nuts. The sweet milk chocolate mixed with the salt from the nuts was very addictive.
6. Barcelona Bar: Hickory smoked almonds, sea salt, 45% deep milk chocolate: sweet with a slight salty crunch coming from the sea salt and almonds. Similar to the Woolloomooloo bar, the mix of sweet and salty made us crave more. We did find biting into larger grains of sea salts a little too much salt for us.
7. Oaxaca Bar: Oaxacan guajillo y pasilla chillies, 75% Tanzanian bittersweet chocolate: This had a bitter taste, with the hot, spicy heat felt throughout from start to finish (and still lasted long after the chocolate had melted in our mouths).
8. Gianduja Bar: almonds, caramelized hazelnuts, deep milk chocolate: This was too sweet for us. We did like the crunchy texture and taste of the nuts, but not the deep milk chocolate.
9. Matcha Bar: Japanese matcha green tea, 45% deep milk chocolate: If you like green tea, you will definitely love this chocolate bar. This was not too sweet as the grassy tea taste offset the milk chocolate. Without any other ingredients, however, this bar lacked the texture, crunch, and progression of flavours found in the other bars.
Sample some of these flavours or many others at one of their stores. For locations or to online, check out their website: http://www.vosgeschocolate.com/
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