An Enchanting Culinary Adventure: Vosges Haut-Chocolat and Wine

Chocolate and wine are two of the most seductive combinations of them all, according to many. Now that I’ve tasted chocolates from the Vosges Haut-Chocolat Truffle Collection, both Exotic and Dark Chocolate, (sent as samples) and paired each elegant, creamy confection with an array of wines, I’m going “all in” on my adoration, too.

As a plus, the goal at Vosges Haut-Chocolat is to create “luxury chocolate collections with a responsibility to the environment that sustains our Earth.” They’ve been sourcing Fair Trade or Rainforest Alliance certified cacao for over 15 years. They’re “powered by 100% renewable energy and abide by a green purchasing of procuring only post consumer recycled board and biodegradable materials.” The kitchen “exclusively uses organic cream from midwestern farms.” The results? I could see and taste the difference.

But first. I’ve learned that tasting chocolate is much more than just popping a sweet and sometimes savory nugget of deliciousness in your mouth, stating “wow!” and sipping a bit of wine. According to Vosges Haut-Chocolat, the truffles are “infused with a healing sound frequency to raise your vibe.” Interesting! To put this idea to the test, my friends and I followed the instructions and ultimately achieved an elevated sensory experience (paired with a few giggles, as you may expect).

Breathe. Close your eyes. Take three deep ujjayi breaths. Listen to the space between thought and prepare your palate to experience chocolate.

See. Describe what you see. What is the shape, color, sheen and texture?

Touch. Run your finger against the chocolate, noticing its texture and releasing the aromatics.

Smell. Bring the chocolate to your nose. Close your eyes, cup your hand around the chocolate and inhale deeply.

Taste. Enjoy your truffle in two bites. In the first bite, you are getting to know the truffle, and in the second, you delve deeper, searching out the aromas and nuances. You become immersed in the experience of the chocolate and the sensations. After you’ve eaten the truffle, take a breath and taste the air. The aroma should have a long, lingering finish that is layered with perfumed notes. Vosges Haut-Chocolat

Vosges Haut-Chocolat Truffle Collections

The brand’s signature 16 piece Exotic Truffle Collection ($50) is a blend of chocolate, exotic spices, herbs, roots and botanicals – absolutely fresh and delicious. Think Absinthe (62% cacao dark chocolate with fennel, a splash of Kubler Absinthe Superieure and an infusion of Chinese star anise), Brown Butter (an intense beurre noisette swirled into 72% ccaao dark chocolate and scattered with sea salt from the Bay of Cadiz in southwestern Spain), Piemonte Praline (45% cacao deep milk chocolate with hazelnuts topped with candied violets, cocoa nibs or gold leaf), Wink of the Rabbit (burnt sugar caramel with fleur de sel from the Ile de Re in France encased in 45% cacao deep milk chocolate then hand topped with an organically farmed pecan from Las Cruces, New Mexico) and so much more.

The 16 piece Dark Chocolate Truffle Collection ($50) blends truffles from four other collections – the Exotic, Italian, Groove and Aztec. Ranging from 62% to 75% cacao, we experienced how flowers, roots, herbs and spice play with dark chocolate from around the world. Included are Balsamico (house vinegar infused into 62% cacao dark chocolate and IGP Piemonte hazelnuts), Rooster (Taleggio cheese from Lombardi combined with organic walnuts and Tahitian vanilla beans draped in 66% cacao dark chocolate), Polline di Finocchio (wild Tuscan fennel combined with 62% cacao dark chocolate), and Chef Pascal (62% cacao dark chocolate truffle crowned with a dried tart cherry from the Traverse Bay region in northern Michigan), among others.

Included in both boxes are guided tasting notes, ingredient sourcing details and experiential truffle stories and pairings plus a handy map of the chocolates in the box. Pairing suggestions include a Belgian sour beer for the Balsamico, a glass of Champagne for Ambrosia, a Moscato d’Asti with Polline di Finocchio, an extra dry Sherry with Woolloomooloo and a Malbec for the Red Fire Truffle. Just wow!

Wines for Pairing

With such extensive descriptions and mouthwatering pairings, our group didn’t want to veer from the suggestions. Some of our favorites follow.

 

Coppo Moncalvina Moscato d’Asti 2019 “Canelli” with Polline di Finocchio (wild Tuscan fennel combined with 62% cacao dark chocolate) and Naga (hand toasted whole spices of turmeric root, coriander seed, ginger, nutmet, fennel seed, Ceylon cinnamon bark, fenugreek, white pepper, cardamom, cloves and black pepper and blending it with the finest Sri Lankan coconut). The wine is of Moscato Bianco grapes cultivated in Canelli, a prestigious sub-zone of Moscato d’Asti DOCG. Bright florals, peaches and pears were lovely aromas that led to fresh, sweet notes of stone fruit, flowers and minerality. Fresh and luscious, this was an elegant complement to the chocolates.

Domaine Bousquet Reserve Certified Organic Malbec 2021 from Argentina with Red Fire (combines ancho and chipotle chilies, ground Sri Lankan Ceylon cinnamon bark and 62% dark chocolate). A lively blend of mostly Malbec with Merlot, Syrah and Cabernet Sauvignon, this wine burst with notes of dark blums, herbs, cinnamon, vanilla, black fruit, hint of oak and a double dose of French joie de vie, an homage to the Domaine’s French roots.

Tio Pepe Fino Muy Seco Palomino Fino with Woolloomooloo (macadamia nuts with coconut from Sri Lanka and 45% cacao deep milk chocolate) Made with palomino grapes, I found notes of yeast and toasted almonds on the nose with white fruit flavors, lemon and salinity on the palate. Dry with bright acidity, this fruit forward, rich Sherry was a beauty with the nuts, coconut and milk chocolate.

 Chapoutier Banyuls 2016 and Budapest (paprika from southern Hungary combined with 72% cacao dark chocolate). Often termed the “French cousin of Port”, this fortified wine is from old vines in the French region of Languedoc-Roussillon. From mostly Grenache grapes, intense aromas of blackberries, chocolate, and fruit compote were enticing; on the palate, gentle tannins and rich fruit notes were absolutely magnificent with the Budapest truffle chocolate. (from super bowl article 2/19)

When harmony, creativity and inspiration are on the menu, choose Vosges Haut-Chocolat Exotic and Dark Chocolate Truffle Collections.

Cheers! ~ Cindy

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