02 April 2009

Easter's around the corner

Egads, it just hit me that Easter's next weekend. Not to fear though, check this out. I was reading the great blog Annechovie yesterday and she had a hot lead on some chocolate bunnies that has sent my mind reeling. Imagine a chocolate rabbit attuned to an adult's tastes rather than the wax-laden dreck meant for kids. Imagine an Easter candy that won't put someone over the age of 30 into a diabetic coma. Imagine a chocolately confection that's meant to be savored. Well, you can stop imagining because Vosges Haut-Chocolat has done that for you, and just in time for next weekend.

This is the Barcelona Bunny


This is a deep milk chocolate bunny, deep milk because it's milk chocolate punctuated with a touch of dark chocolate to deepen its flavor. Inside is a blend of hickory-smoked almonds and grey sea salt. Salt and chocolate belong together as anyone who's ever had a chocolate-covered pretzel can attest.

This is the Red Fire Bunny


This dark chocolate bunny is a custom blend of dark chocolate blended just so with just the right amount of warming spice—Mexican ancho & chipotle chili peppers and Ceylon cinnamon. Peppery heat and chocolate is another winning combination. The Maya would have approved. 

This is the Gianduja Bunny


Gianduja (gianduia in Italian) is a Northern Italian blend of milk chocolate and hazelnut paste, think of a less mass-produced Nutella. Vosges Haut-Chocolat makes their own gianduia and then spikes the centers of the Gianduja Bunny with bits of almond and caramelized hazelnuts. Simple, elegant and Italian --three words that belong together forever and always.

This is the Amalfi Bunny


This white chocolate bunny has had me swooning since yesterday and I don't even like white chocolate. Under usual circumstances that is. But the name of this one alone calls to me. I'm a pushover for anything that invokes the Amalfi Coast and this white rabbit does that in spades. Vosges Haut-Chocolat takes their own white chocolate and then wraps it around an interior of lemon zest and pink peppercorn laden white chocolate. Oh man, it's the spring-like sting of Limoncello with the floral heat of a pink peppercorn. The very thought of it makes me want to shout in Neapolitan.

Amazing stuff and hats off to Vosges Haut-Chocolat and Annechovie for pointing them out to me.

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