Vosges Haut-Chocolat

One of the World's Best Chocolatiers
Vosges Haut-Chocolat
Maisie wilhelm
Olive oil in a truffle?! The first truffle I had from Vosges was mind-blowing. Vosges, (pronounced Voh-zh), was the first chocolatier to innovate and add savory flavors like curry, chili, or bacon to their sweets. It was transportive. This is my perennial favorite go-to for interesting, beautiful treats.
Maisie Wilhelm - The Margaret Mead of food

With pairings like Chinese star anise-fennel-absinthe, ginger-wasabi-sesame seed, and sweet Hungarian paprika, Vosges chocolates transport you across the world. With training in Paris at Le Cordon Bleu and legendary molecular gastronomy temple elBulli in Spain, founder Katrina Markoff took inspiration also from indigenous foods of Southeast Asia, India and Australia.

She set out to make chocolate without excess sugar or any artificial flavorings. An early creation, the curry-coconut truffle still stands out in her signature Exotic Collection today. Katrina was also the first brave soul to put bacon in a chocolate bar, launching a trend still being copied today. Her creativity is just one of the reasons she’s on Fortune Magazine’s 40 Under 40 list and named one of the 10 Best Chocolatiers in the World by National Geographic. One taste of these convention defying creations from Vosges and you’ll know why!

We're not the only ones who love them!

Vosges Haut-Chocolat has been featured in the New York Times, Chicago Tribune, InStyle, Today Show, Rachel Ray, Food and Wine, Well and Good, People Magazine and many more.

Vosges Haut-Chocolat

One of the World's Best Chocolatiers

With pairings like Chinese star anise-fennel-absinthe, ginger-wasabi-sesame seed, and sweet Hungarian paprika, Vosges chocolates transport you across the world. With training in Paris at Le Cordon Bleu and legendary molecular gastronomy temple elBulli in Spain, founder Katrina Markoff took inspiration also from indigenous foods of Southeast Asia, India and Australia.

She set out to make chocolate without excess sugar or any artificial flavorings. An early creation, the curry-coconut truffle still stands out in her signature Exotic Collection today. Katrina was also the first brave soul to put bacon in a chocolate bar, launching a trend still being copied today. Her creativity is just one of the reasons she’s on Fortune Magazine’s 40 Under 40 list and named one of the 10 Best Chocolatiers in the World by National Geographic. One taste of these convention defying creations from Vosges and you’ll know why!

We're not the only ones who love them!

Vosges Haut-Chocolat has been featured in the New York Times, Chicago Tribune, InStyle, Today Show, Rachel Ray, Food and Wine, Well and Good, People Magazine and many more.