Curry powder, balsamic vinegar, wasabi and…chocolate?
Vosges Haut-Chocolat Las Vegas is located in Ceasars Palace. This was our first stop upon arriving in town and definitely started the weekend off with a bang. Katrina Markoff started her specialty gourmet chocolate company in 1998 in Chicago. She began traveling the world to discover and blend new diverse spices with chocolate. Her motto is peace, love, and chocolate and her company focuses on being green and donates a percentage of profits to improving conditions for women throughout the world.
At her Las Vegas location, we were welcomed into the store with chocolate offerings and unlimited samples of their various truffles and chocolate bars. The salesclerks were helpful and knowledgeable and allowed us to taste freely.
My favorite truffle was the Naga made from sweet Indian curry powder, coconut milk, and milk chocolate. This is actually Katrina’s first ever truffle and by far the best. There is just enough spiciness to offset the sweetness of the milk chocolate and coconut milk. The light dusting of the curry powder on top of the truffle adds a brilliant color, which is echoed throughout her collection of truffles.
I next tried the Balsamico truffle which was filled with a 12-year-aged balsamic vinegar and topped with hazelnuts. This truffle was enrobed in dark chocolate which paired wonderfully with the tangy vinegar.
The above Viola is topped with a candied violet flower petal and is beautiful to behold.
We next tasted the Budapest truffle, which is topped with sweet Hungarian paprika and encased in dark chocolate. Incredibly curious and different.
I tasted a milk chocolate truffle filled with a sweet potato and brown sugar center and enrobed with milk chocolate. This truffle was much too sweet for my tastes.
The Red Fire truffle just makes sense. For those of you who enjoy Mexican Mole, this truffle should satisfy you. It is made from Mexican ancho & chipotle chillies with Ceylon cinnamon and dark chocolate.
This chocolate shop is an experience to remember and an inspiration. I plan to attempt these flavor pairings in my own kitchen in the near future.
Although I was not able to try their ice cream flavors, I hope to test one in particular very soon. Curry ice cream made from coconut milk! Maybe I will even try a chocolate ice cream infused with ancho chili peppers. Why not?