Vosges Haut-Chocolat: Unique Recipes and Exotic Ingredients
Filed under: Dining
In a business frequently epitomized by identical delicacies mass-produced and placed in fancy packaging, Vosges Haut-Chocolat is about as outside the box as it gets. Its unique recipes and exotic ingredients have earned Vosges plenty of international recognition, including a Luxist nomination in the best truffles category.
A relative newcomer on the century-old confectionary scene, Vosges was founded in 1998 by chocolatier/entrepreneur Katrina Markoff. After learning the tricks of the French confectionery trade at Le Cordon Blue in Paris, she traversed the globe and completed an array of apprenticeships before returning to open Vosges in Chicago.
Markoff personally selects spices, herbs, roots, flowers, nuts and other ingredients from all over the world. Whether it's combining chocolate with curry or with Applewood bacon, every one of Vosges' chocolates is something of a culinary culture clash. In the spirit of planetary harmony, Vosges' certified-organic facilities are powered by 100% renewable energy.
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