Oh Vosges, how do I love thee, let me count the ways...I was introduced to this chocolatier by a friend who posted a picture of the caramel marshmallows and I HAD to find out where this place was! My first trip I had the bacon carmel toffee, this was sweet meets slightly salty, not an overwhelming bacon flavor. It was just right. Second trip, had to try a couple of the different caramels, Blush Exotic Caramel (Red Hawaiian sea salt + milk chocolate + li hing powder) and the Tarte Exotic Caramels (blood orange + Campari+ dark chocolate + hibiscus powder) . Both amazing. My last trip, I was lucky to get some of the new chocolates out, Red Fire Toffee which has burnt sugar toffee with Ceylon cinnamon, ancho chillies, smoky pecans....this is truly delicious, if you like chocolate and chillies like I do, you will love this. A new exotic bar they have is the Naga Bar which is a close second, sweet Indian curry, coconut and milk chocolate together. You can also sample drinking chocolates while you're there, I highly recommend the Bianca Cocoa, (lemon myrtle, lavender and vanilla) it was delicious. \n\nThis is more than chocolate, this is serious art. The ingredients are organic and developed from around the world, yes the prices are steep, but this isn't a candy bar from the grocery store. Well worth the cost. Oh how I wish I was best friends with the chocolatier!
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