I hope one day to be able to say I led a chocolate revolution. Just like my hero, Katrina Markoff, founder of Vosges Haut-Chocolat. This well traveled beauty is a modern day Willy Wonka with a flair for flavor mash-ups like the Mo’s Dark Bar, dark chocolate with hickory smoked bacon and Alderwood smoked salt. Then there is the Black Pearl Bar, dark chocolate with ginger, wasabi and black sesame seeds.
One of the most important core values of Vosges Haut-Chocolat is to source premium ingredients from around the globe from such places that Katrina studied after training at Paris’s Le Cordon Bleu. These exotic locations include Spain, France, Italy, Thailand, Korea, Vietnam, Singapore, China, Australia and Hawaii. Impressed yet? She takes divine inspiration from all these cultures and paints decadent chocolate creations for your pallet. Vosges Haut-Chocolat uses only fresh and natural ingredients without any preservatives and only the finest chocolate.
Vosges Haut-Chocolat is also sensitive of the impact that the chocolate process can have on planet. That is why they are continually striving towards a greener product, workplace and production facility. And they have hit the mark! Vosges Haut-Chocolat production facility in Chicago produces using 100% renewable energy. Their boutiques in Chicago, New York and Las Vegas also run on 100% renewable energy! On top of that, their packaging and shipping boxes are biodegradable.
Nevertheless, let’s return to the yummiest part of Vosges Haut-Chocolat. You can easily devour any one of their chocolate bars, but I encourage you to try one of Katrina’s recipes listed on their Web site vosgeschocolate.com! Classic chocolate brownies with a Vosges spin using Black Pearl Dark Chocolate Exotic Candy Bars.
Vosges Haut-Chocolat Full Moon Brownies
2 (3 oz) Black Pearl Exotic Candy Bars
8 oz unsalted butter
3 Tbs cocoa powder
1 cup sugar
1 Tbs vanilla extract
1 tsp salt
1 cup all-purpose flour
Preheat oven to 350° F. Butter 8-inch square baking pan, line with parchment paper, then line with 2 pieces of aluminum foil perpendicular to each other so that you can lift the brownie out of the pan with ease after they have been baked.
Place chocolate and butter in a medium-size, nonreactive metal bowl and set over simmering water. Stir occasionally and whisk in cocoa powder until smooth, set aside.
In a mixing bowl, briefly whisk together eggs, sugar, vanilla and salt for about 30 seconds. Add warm chocolate mixture and then mix in flour just until combined. Be careful not to over mix.
Pour batter into prepared pan and cook for 35 minutes. When finished, let brownies cool for at least 1 hour before removing from pan. Cut into 1-inch squares and share. Brownies can be wrapped in plastic and refrigerated up to 5 days.