Do you Vosges?


Mmmm, what’s better than boutique chocolate nowadays? Except, more likely than not, I can’t taste the twigs and berries that are added, and that upsets me, because I spend my hard yet-to-be earned credit card money on them. And when I’m upset, I turn to good chocolate. Or is it anything involving porky goodness…? Oh shiz, do they di’int! Vosges, the sexy boutique chocolatier that charges more than is justifiably fair for their goods, oh wait, maybe it’s WHOLE PAYCHECK FOODS that does, introduces Mo’s Bacon Bar. Apple wood smoked Bacon, Alder wood smoked salt, and milk chocolate. Not quite a Reece’s moment, but not a Bertie Bott’s culinary abortion either. Just one of those foods, that took me a full $7 bar too come to a verdict. It did end up in a few stockings despite the hung jury.skating-wii-writing-156.jpg

But today, glammed up in false eyelashes and trial wedding makeup, hungry, and uncomfortable, I found myself conveniently near a Whole Paycheck Foods when low and behold I passed up the Ruby Jewel Treats for Vosge’s Ice Cream! I grabbed the weirdest one that wasn’t a terroir chocolate, and f’ me if it wasn’t a pleasant change from Ben and Jerry’s that is, BTW,  tasting cheaper and cheaper by the pint, and some of the odder ones I have yet to write up. As for what the F’ wattleseed is, besides a silly word, read on.vosges-wattleseed-2.jpg

Wikipedia clif notes: a term used to described the edible seeds from the Australian Acacia used as food by Australian Aborigines and having a chocolate, coffee, hazelnut flavor profile.

And an excellent and thorough description by Cherikoff, complete with pictures delves even deeper.

Now, while not many ice creams are worth 7 bucks a pint, this one is an exception. I hate hazelnuts, but this was nice, I love coffee ice cream and it had the perfect balance, sure, chocolaty nuances, and salted macadamia nuts, although too big, but why not, I like crunch! Keep ’em coming Vosges!

One Response to “Do you Vosges?”

  1. […] Oh Vosges, only you could get me addicted to a chocolate that I can’t afford on a regular basis. So thanks to a recent podcast I’m making my own version. And thanks to my husband, I can’t stop dipping my bacon in maple syrup. There was also a drink “Bacon and Eggs” at Epic that used bacon dust to rim a martini glass. Oh and the Maple Bacon lollipops from Lollyphile. The bacon lip balm that I have yet to try. Bacon and Cocoa Nib infused whiskey that I’m making. The Bacon, Chestnut, and Brussels Sprout dish that I am still swooning over. And Bacon and Skulls blog where I can stay up to date on everything Bacon. […]

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