Vosges Haut Chocolat Chocolate Bar Review

Dear readers,

I first discovered Vosges Haut Chocolat when I came across Mo's Dark Bacon Bar in a local supermarket in Davis, California. At work, I have been co-writing an article about innovative new confectionery products for Kennedy's Confection Magazine each month. During my searches I came across Vosges again and I have fallen in love! Some of their bars sounded really interesting and unusual and nothing like I had tried before.

I decided that I had to try some of them. I checked the cost of international shipping and was quite shocked to find that it was $75! When I used to live in California and posted things to friends at home it cost around $20. I have a friend who lives in Los Angeles so I asked him if he could do me a huge favour by going to a Vosges Haut Chocolat store in Beverly Hills, buying me some of these incredible bars and posting them to me and reimburse him. He happily accepted this assignment and, through the power of today's technology, he included me in the shopping experience by sending various images of the inside the store. We also exchanged a few phone calls through Viber.

There was an offer of 6 bars for the price of 5, so he bought the Effie and Katniss bars from their "Hunger Games Catching Fire" collection and the Matcha Green Tea, Reishi Mushroom & Walnut, Açai & Goldenberry, and Coconut Ash & Banana bars from their "Super Dark" collection. This came to a total of $37.50 which was expensive but I felt that it was worth it. He posted them and told me that it cost a whopping $52.50! I was shocked but it was too late to go back by then. I transferred the money - $90 for six 85g chocolate bars! This was painful, but I managed to justify it to myself because I have been lucky enough to receive many free chocolate samples throughout my career.

 The Effie Bar

Of course, the Effie Trinket bar had to contain pink and purple! I was a little unsure about combining dark chocolate with the subtle flavours of strawberry and violet but it works surprisingly well and the dark chocolate does not overpower the other flavours. There are subtle hints of both as one chews through the delicious dark chocolate. Effie would be proud! I would say, however, that the packaging could be a little more exciting and include a photo or, even better, an illustration of the character.

 

The Katniss Bar

This is the one that I was most excited about and I was not disappointed! The creaminess of the milk chocolate was a perfect match for the salty and smoky chunks of bacon. It was great to have something to chew on rather than just have the flavour running through the chocolate. I love the idea of putting pork and apple in a chocolate bar – I’m sure that wild turkey, squirrel or rabbit wouldn’t have gone down as well (for those of you who haven't read the Hunger Games, Katniss frequently hunted these animals)! Like every form of dried apple which I have tried in my experience, it softened and got a little stuck in the teeth on consumption. I assume that this is unavoidable, however, I would prefer more apple flavour in the bar as it was minimal. Again, I think that the packaging could be more exciting with an illustration of Katniss on the front rather than one block of colour.

 The Super Dark Matcha Green Tea, Spirulina and Cocoa Nib Bar

Although I’m not the greatest fan of green tea, Vosges have really hit the nail on the head with this bar. The balance of green tea flavour with the dark chocolate works really well and the bar is enhanced by a crunchy texture from the cacao nibs. Spirulina isn’t particularly tasty, so it’s great that I can’t detect this flavour in the bar (I think that the main reason for its presence is for the “super food” properties). I think the packaging is stunning!

The Super Dark Reishi Mushroom and Walnut Bar 

I was really excited to try this one, too. I love the idea of mixing savoury with sweet. I tried a cocktail with truffle flavour recently and adored it! I was really looking forward to tasting mushroom with chocolate but, to my disappointment, I couldn’t detect any mushroom flavour at all. I admit that I wasn’t entirely sure what to look for with the Reishi mushroom flavour. I could sense a subtle savoury note, but, ultimately, all I could taste was the dark chocolate with some walnut notes. Nonetheless, the bar was delicious. The dark chocolate was very smooth and flavoursome and the walnuts gave a wonderful nutty and earthy flavour and texture. If it were just a “walnut and dark chocolate bar”, I’d give it 10 out of 10, but it isn’t. I would deduct 3 for the total lack of mushroom flavour. I do like the packaging but I would prefer some walnuts on there, too.

The Super Dark Coconut Ash and Banana Bar 

Since the packaging states "Sri Lankan coconut" as well as "charcoal coconut ash" and has images of coconut pieces as well as ash, one would assume that this bar contained coconut. Upon trying the bar, banana was all I could taste with the dark chocolate. I checked the ingredients list and it read coconut ash and no other form of coconut. I think that, although I find the packaging very artistic and eye-catching, it is also a little deceiving. Like the spirulina, I think that the coconut ash is there purely for the "super food" properties. I did enjoy the subtle, natural banana flavour in this bar, but I would have preferred a little coconut flavour and texture.

The Super Dark Açai and Goldenberry Bar

I admit that I’m not familiar with the flavour of açai but I expected it to be quite tart, like the physalis. I was pleasantly surprised how much I enjoyed the acidity of the fruits with the bitter dark chocolate. The flavours work really well together and give the bar a refreshing zing, different from that of citrus. I think that the packaging is very attractive along with the rest of the collection.

 I'm fascinated by many of the products from Vosges and wish that I could try them all. I hope that they expand their business to the UK at some point. I have added these bars to my mini "Chocolate Library" which I keep in a shoebox. I look forward to expanding my collection as I discover more exciting chocolate bars!

The Last Brunch of San Francisco

Firstly, I would like to apologise to my readers for neglecting my blog during the past few weeks! I have now completed my Study Abroad Year in California and have returned to England. I spent my last 30 days in California travelling around the West Coast and barely found time to sleep, let alone blog! So, please forgive me.

San Francisco is famous for its brunches and after having eaten brunch in various locations around San Francisco, I can conclude that my favourite place to have brunch in San Francisco is - yes, you've guessed it - Butterfly!

Every waiter/waitress must hate me. My love of all types of food gives me terrible difficulty in deciding which dish to order. Butterfly is, possibly, the worst victim of mine due to the fact that I find everything on their menu incredibly delicious.

Poached Eggs with Kalua Pig

I finally settled for a brunch dish that included the English Muffin and poached eggs. I ordered the Poached Eggs with Kalua Pig instead of the Poached Eggs with Smoked Salmon that I have ordered numerous times in the past. In a hurry to decide, I asked the waiter what Kalua Pig actually was. I had thought that it may have been similar to Canadian Bacon, but when the waiter replied "No, Miss, it's actually a type of slow-cooked shredded pork" I said "I'll have that then, please!"

Half-way through eating the Poached Eggs with Kalua Pig

What a fantastic decision that turned out to be. It was an absolutely stunning Benedict, my favourite so far! The tender and salty pork was drenched in hollandaise and the poached eggs were, as always, cooked with a runny yolk that oozed over the pork and added yet more richness to the creamy hollandaise. I was dreaming throughout the entire time that I was devouring this dish. The chunky chips (sorry, fries, in America) were crisp on the outside and perfect for mopping up those delicious salty and meaty residues. I then enjoyed refreshing my mouth with the mixed fruit bowl.

Kumquat Margarita

I accompanied my meal with a kumquat margarita (I have been obsessed with tequila ever since I visited Mexico last March) which complemented the richness and slight stodginess of the Poached Eggs with Kalua Pig. If only I could repeat the experience of this absolute dream of a meal every weekend!

Afternoon Tea in San Francisco, Japanese Style!

My favourite photo of the Japanese Tea Garden

Among many food adventures with my father, we included a trip to the Japanese Tea Garden in Golden Gate Park. It was rumoured that they offered tea tasting, but to our disappointment, the menu only offered some tea sets, sweets and a small selection of entrées. We decided to stay for a spot of "afternoon tea" despite the limited menu and this is what we ate...

We ordered a Jasmine Tea Set each, one with mochi cakes and one with salty rice crackers.

Jasmine tea with mochi cakes and salty rice crackers

Mochi cakes split in half to share

The bottom of my Jasmine tea cup

We still felt peckish after these bites and it was almost lunchtime so we decided to order a couple of larger dishes to share. We were very intrigued by the sound of the Green tea soup (Nori Ochazuke) and we also ordered the Japanese noodle soup (Udon).

Nori Ochazuke, Green tea seaweed rice soup

Pouring the tea into the rice

The dish is ready to eat!

The Nori Ochazuke arrived in two pieces: the tea in a teapot and the rice, puffed rice kernals and seaweed in an accompanying bowl. We absolutely loved the variety of textures in this dish; crunchy rice kernals, chewy seaweed strips, bouncy boiled rice and a delicately flavoured watery broth.

Udon, Japanese wide noodles in a fish broth

The Udon was served with a fishcake and some sliced spring onions on top. We enjoyed the bouncy texture of the wide noodles but did not find it as exciting as the Nori Ochazuke.

The Tea House inside the Japanese Tea Garden

Iris in the Japanese Tea Garden

Although the menu is limited, the gardens are stunning. It was a great place to play with my camera! I highly recommend a visit here if ever one is in the area.

The Glamorous Life Of An Intern: Part Two

Concannon wine glass

Over the past few weeks I have been participating in an internship with The Perishable Foods Council of Northern California, as well as the internship with Culture Magazine. With the PFC I experienced tours of many different areas of the food industry across Northern California. The sites we visited included Fiscalini Cheese in Modesto, Tony's Fine Foods in Sacramento, Nugget Markets in Sacramento, Fresh Choice in Sacramento, Taylor Farms in Tracy, Safeway Research and Development in Walnut Creek, Foster Farms in Modesto, Acosta Brokers in Pleasanton and we finished off with Concannon Winery in Livermore.

Inside Concannon Winery

We were generously given an exclusive tour of the winery, as well as a laboratory experience where we performed various experiments on wines.

Myself in the lab

We finished our day at Concannon with an Italian potluck (I baked my Thyme, Orange, Almond and Chocolate Biscotti!) and a private wine tasting with the charming Estate Manager, Jim Ryan.

The gardens and vineyards at Concannon

The dinner and wine tasting were held in the stunning Wine Library with Jim and it was a fabulous end to a very enjoyable and successful internship.

The beautiful Wine Library

Unfortunately, the end of my California experience is creeping up on me. I wish it could last forever! My internship with the PFC has not only enhanced my CV, but it has given me a great insight into the potential life as a Food Scientist in Northern California. Perhaps this is not the end of my California experience, but the beginning...?!

The Stinking Rose - San Francisco, CA

A candle inside The Stinking Rose

From the moment that I heard of the "We season our garlic with food" restaurant, The Stinking Rose, I knew it was somewhere that I had to go with my father.

My father is one of those people who could sit in baths of garlic and still not get enough of it. I commonly find myself pinching one of his crisps, only to find (to my horror) that it was covered with garlic granules!

Garlic and empty wine bottles hanging from the ceiling inside the restaurant

Due to my sensitive palate, I frequently suffer from garlic "hangovers". I believe them to be worse than those caused by alcohol. Sometimes, my mouth suffers for over twenty four hours, polluting everything that I eat in that time with garlic.

My father had flown over from England to visit me. Although I have this huge potential for garlic hangovers, I felt that I couldn't not visit The Stinking Rose during my Study Abroad Year (here in California), especially when my father (AKA Garlic Lover) was here.

The ceiling of empty wine bottles

The restaurant had rich red walls smothered with photos and candlesticks, a ceiling with hundreds upon hundreds of empty wine bottles and a warm and lively atmosphere.

Freshly baked fococcia

With family and close friends, it goes without saying that we share everything we order. We started with the "garlic soaking in a hot tub": garlic cloves, oven roasted with extra virgin olive oil and butter with a hint of anchovy, served on an iron skillet. This had a surprisingly low pungency, that I enjoyed. It was the perfect accompaniment for the freshly baked fococcia bread that arrived on our table within seconds of sitting down.

"Garlic in a hot tub"

For mains, my father ordered the Double Mussels and Crab Sizzling Iron Skillet and I ordered the The Silence of the Lamb Shank with Chianti Glaze, Fava Beans and Garlic Yukon Gold Mashed Potatoes.

Double Mussels and Crab on a Sizzling Skillet

The seafood was covered in this suspicious-looking but rather delicious grey sauce. Even with the bulk of the dish being shells rather than edible food, we still didn't manage to finish it!

The lamb fell off of the bone and melted in the mouth. The Chianti glaze was divine with the succulent meat, and the garlic was not overpowering. I struggled to save enough of it to share with my father.

Silence of the Lamb Shank

We were very keen to try the garlic ice cream, however, to our dismay, there was no room left for a dessert (I'm sure that the two bottles of delectable Chianti contributed to making us both replete).

Our evening at The Stinking Rose was a fabulous experience and I would recommend that everyone go and enjoy it for themselves. I had feared a horrific garlic hangover (wouldn't even a non-sensitive palate predict a garlic hangover after dining at a restaurant where they "season their garlic with food"?!) I was, however, pleasantly surprised, the next morning, to experience only a very subtle garlic hangover.

Ice Cream Sandwiches in Berkeley, CA

My latest addiction: ice cream sandwiches. I am still drinking boba tea but these have taken over.

Summer has now arrived and much of my time is spent outside, whether I am studying by the pool, "chilling" in the hot tub or enjoying a barbeque with my friends. The sunny weather is the perfect excuse for an ice cream sandwich!

As with every visit I make to a city, I always look for the best places to eat. One absolute must, when visiting Berkeley, is C.R.E.A.M (Cookies Rule Everything Around Me). One great sign of C.R.E.A.M is that I've always seen huge queues outside of the shop.

The cookies are always freshly baked and warm and there are many ice cream choices to make one's perfect ice cream sandwich. One Sunday afternoon in Berkeley, I visited C.R.E.A.M with a friend. We ordered a Turtle Cookie with Coffee Almond Fudge ice cream and a White Chocolate and Macadamia Nut Cookie with Old Fashioned Cherry Vanilla ice cream. These were two divine pairings.

Initially, we decided to share the sandwiches, but I was so overwhelmed by the Turtle cookie that I could only bear to share one bite... (I am mean!) As if they were only $2 each?!

Homemade Boba Tea

Boba, bubble, tapioca. Whatever it's called, I love it and it's my latest addiction!

There seems to be something satisfying about slurping up a boba through the chunky straw and playing a mini game of oral-squash with your tongue, whilst drenching your taste buds with delicious ice-cold milky tea.

In my search for tapioca pearls, I came across some plain ones in the local Asian market, as well as some dark ones, of which, the packaging stated clearly that their use was for boba drinks, unlike the plain.

I first experimented with the plain large tapioca pearls. I found various recipes on the internet but ended up going along with my own... I boiled the pearls in water with a 1:7 ratio for about 30 minutes. The water became incredibly starchy, so I rinsed the pearls with cold water and boiled them up again, as they were still fairly firm and had formed only a thin translucent layer, which indicated that they were not cooked all the way through. I boiled the pearls for the second time for around 20 minutes.

The water became fairly starchy again, so I rinsed them again with cold water. Although they still had a white opaque inside, they were chewy throughout. They were significantly smaller than the tapioca pearls that I am used to consuming in the teas that I have bought. They also had a soft non-bouncy texture (perhaps overcooked). I stored them over night in a sugar syrup. The following day the texture of the pearls had changed dramatically. They literally disintregrated in the mouth leaving a rather disgusting soggy, grainy texture - fairly unpleasant!

I decided to try the dark pearls that were specifically for the use of boba teas. These were advertised that they "only take 5 minutes". I boiled these for the 5 minutes and rinsed the starchy residues with cold water. These were much more bouncy and chewy and had the consistency that I was looking for! Hurrah!

I am not entirely sure what the recipe should look like for Boba Tea. I made mine up as I went along and it proved to be quite a success!

I brewed one chai tea bag in half a mug of hot water, sweetened it with two teaspoons of honey and set it aside to cool. I then boiled the tapioca pearls for a good half an hour and rinsed them with cold water once they had finished cooking. I combined a generous helping of tapioca pearls with the tea and topped up the glass with ice and almond milk. After a quick stir it was ready to consume!

Most restaurants that serve Boba teas have a vast selection to choose from, with milks ranging from almond to coconut, and teas from black with spiced apple to green with rose. Most restaurants that I have visited also offer many "slushies" to go with the tapioca pearls also. My current restaurant-favourite is probably green tea with rose and coconut milk, but, as with all things in my life, I love variety, so my "favourite" changes frequently.

The beauty of following this simple recipe at home is that you can create it to comply whatever your specifications may be. I wonder what yours would be? Earl Grey tea with lavender, almond milk and honey? Green tea with molasses and coconut milk? Or, perhaps, a coffee with hazelnut syrup and regular milk? And, who says you can't add a drop or two of Baileys to it?! :)

Schlurrrrrrrrrrrrrp!

California's Artisan Cheese Festival

California's Artisan Cheese Festival wine glass

After a rather lively and exceedingly enjoyable week in beautiful Mexico (and after a night of 3 hours sleep!), I went to my second event with Culture Magazine - California's Artisan Cheese Festival in Petaluma, North California.

As we were setting up our stand, we spoke with the girls next to us from Clover Stornetta Farms, Petaluma. They had a collection of different butters with them. We were given a personal demonstration of hand-butter churning before our eyes. Within a few minutes of shaking this pot of cream, it had transformed into beautiful crystals of butter and buttermilk.

The girls from Clover Stornetta Farms churning their butter

The girls with their butter

Butter crystals and buttermilk

Cinnamon sugar butter and thyme butter from Clover Stornetta Farms

Not only was the event filled with countless samples of cheese including towering cliffs of delicious blue from Point Reyes and lavender and espresso dusted Beehive Cheese... I discovered many new and exciting products of the food world.

Espresso and lavender dusted Beehive Cheese

Towering cliffs of delicious blue from Point Reyes

Goat milk fudge

Goat milk fudge stand

Some of these splendiferous discoveries included goat milk fudge, wine infused cookies, olive oil chocolate, peanut butter sandwich cookies, mini lemon meringue pies, exclusive olive oils, bacon bread, a rather interesting new product named “glop” (made from a selection of oils and cheeses), and I was thrilled about bumping into a familiar item that I fell in love with at Cochon 555 – my beloved toffee bacon lollipop! What a delight! I bagged myself three of these beauties.

Toffee bacon lollipop!

Samples of "glop" on crackers

Mini lemon meringue pies from Viola

Peanut butter sandwich cookies from Viola

Croque monsieur from Viola

Wine-infused cookies

Wine-infused cookie samples

Olive oil samples

And, of course, you can see that there was so much more to offer. How fabulous!

Piccante samples

Grape sodas

Le Merle from North Coast Brewing Company

Cheese samples to go with beer from North Coast Brewing Company

Endive dipped into blue with toasted pecans

Cheese and bacon corn bread

Needless to say, my eyes and palate were completely overwhelmed by the sheer variety and quality of the samples on offer. The numerous glasses of delectable wines and intriguing beers certainly helped all this food go down!

P.S. Please excuse the lateness of this post, this past week I've barely found time to sleep!