Chocolate Taste Test for Vosges Chocolate Bars.

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The Chocolate Connoisseur by Chloé Doutre-Roussel.

Chocolate: A Bittersweet Saga of Dark and Light by Mort Rosenblum.

Alice Medrich on chocolate.

Fran Bigelow on chocolate.

Chocolate recipes. NEW

Je'oan D'ark Limoncello Truffles.

Chocolate Diets: Women's Stress Buster and other Diet recommendations.

Chocolate Taste Test by Chantal Cody.

Vosges chocolate bars taste test.

Chocolate History.

Chocolate science: biology, chemistry, and psychology.

Glossy chocolate glossary.

Chocolate Taste Tests:

The Chocolate Connoisseur by Chloé Doutre-Roussel.

The Chocolate Connoisseur
by Chloé Doutre-Roussel.

Vosges Chocolate Bars Taste Test.

Obtain a variety of Vosges Haut-Chocolat Exotic Candy Bars.

Vosges Haut-Chocolat is:

Owned and created by Katrina Markoff.
Pronounced by combining 'Vo' (think of being in vogue) with the French 'j' sound. The resulting single syllable is like "Vojsh".
Creations include:
1. Black Pearl (dark chocolate, ginger, wasabi, sesame seeds),
2. Naga Bar (milk chocolate, sweet Indian curry, coconut).
3. Wink of the Rabbit (milk chocolate, soft caramel, Georgian pecan),
4. Woolloomooloo (milk chocolate, Australian macadamia nut, coconut).

Vosges bars in this comparison, made with an adaptation of the Chocolate Taste Test by Chantal Cody.

They are all milk chocolate (with a dark chocolate boost).

I love the boxed presentation of the bars, and the tasting notes provided. Vosges is sucessful in including flavors that each peak at different times in one bar.

I am bemused by the Goji, and unsure if it is my uneducated palate, or if someone slipped with the pink salt:

Chocolate Bar Components. Score. Judgment.

Barcelona Chocolate Bar Dark milk chocolate, hickory smoked almonds, gray sea salt. 9/10. Best of this set. Very distinct series of tastes, opening with chocolate, continuing through the smoked almonds, and concluding with the firework of a grain of sea salt at the end.

Macha Chocolate Bar Dark milk chocolate, Japanese macha green tea. 8/10. Graceful, subtle, delightfully bitter; intriguing and a close second favorite.

Gianguja Chocolate Bar 'Deep' milk chocolate, caramelized and roasted hazelnuts, almonds. 6/10. Sweet

Calindia - Venezuela 65% 'Deep' milk chocolate (with cardamom/walnuts/plums). 8/10 [C2]; 0/10 [C3]. C2 likes this a lot.
C3 hates it: "Bottom Line = Cardamom is a bad idea here ... overpowers everything for me. ... Taste = Cardamom jumps out at me and leaves aftertaste (metallic). Dried plum bits are nice little burst of fruit flavor but I don't get any walnut flavor ... the chocolate/cardamom/plum/walnut flavors don't blend or complement each other. Chocolate tastes much more bitter (because of cardamom, I think) than Michael Cluizel Maralumi plantation (Papua, New Guinea) but they're the same % cacao. [How to correct?] Reduce cardamom? Use sweeter chocolate? Add fruit flavor instead of dried bits?"

Goji Chocolate Bar 'Deep' milk chocolate, goji berries (supposedly with 'raspberry, plum, and currant undertones'), pink Himalayan salt. 0/10. Disastrously strong salt overwhelmed the chocolate almost at once; salt masked any fruit undertones.

Chocolate Books.

	Death by Chocolate: The Last Word on a Consuming Passion by Marcel Desaulniers (Author), Michael Grand (Photographer) Try Dark Chocolate and Pumpkin Cheesecake. Or Caramel Banana Chocolate Chip Ice Cream. Or Chocolate Dementia.
	The Five Senses Chocolate test as recommended in Real Chocolate : Sweet and Savory Recipes for Nature's Purest Form of Bliss by Chantal Coady.
	Chocolatier [MAGAZINE] Fabulous recipes arriving every couple of months.

Chocolate Bar	Components.	Score.	Judgment.
Barcelona Chocolate Bar	Dark milk chocolate, hickory smoked almonds, gray sea salt.	9/10.	Best of this set. Very distinct series of tastes, opening with chocolate, continuing through the smoked almonds, and concluding with the firework of a grain of sea salt at the end.
Macha Chocolate Bar	Dark milk chocolate, Japanese macha green tea.	8/10.	Graceful, subtle, delightfully bitter; intriguing and a close second favorite.
Gianguja Chocolate Bar	'Deep' milk chocolate, caramelized and roasted hazelnuts, almonds.	6/10.	Sweet
Calindia - Venezuela 65%	'Deep' milk chocolate (with cardamom/walnuts/plums).	8/10 [C2]; 0/10 [C3].	C2 likes this a lot. C3 hates it: "Bottom Line = Cardamom is a bad idea here ... overpowers everything for me. ... Taste = Cardamom jumps out at me and leaves aftertaste (metallic). Dried plum bits are nice little burst of fruit flavor but I don't get any walnut flavor ... the chocolate/cardamom/plum/walnut flavors don't blend or complement each other. Chocolate tastes much more bitter (because of cardamom, I think) than Michael Cluizel Maralumi plantation (Papua, New Guinea) but they're the same % cacao. [How to correct?] Reduce cardamom? Use sweeter chocolate? Add fruit flavor instead of dried bits?"
Goji Chocolate Bar	'Deep' milk chocolate, goji berries (supposedly with 'raspberry, plum, and currant undertones'), pink Himalayan salt.	0/10.	Disastrously strong salt overwhelmed the chocolate almost at once; salt masked any fruit undertones.