Two things to share: Vosges Chocolate Company and NYT Article

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1. I wanted to share this company with you guys, because I think their philosophy is similar to the chocolate tasting exercise that we did in class today. 

I used to live in Chicago and I have memories of popping into the Vosges chocolate store with my dad to buy a truffle occasionally. I have this experiential memory that I will always associate with the brand. This particular company has become a favorite of my family and we often will buy a bar for special occasions to share. 

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The founder, Katrina Markoff, bases her culinary creations on taking the consumer on a chocolate journey around the world. She spent time studying abroad and has done extensive research to capture a variety of unique food delicacies in a single chocolate bar. Beyond flavors, essentially their whole branding philosophy is on the experience of eating chocolate. The back of their packaging gives detailed instructions on “how to enjoy an exotic chocolate bar”:

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“SEE. There should be a glossy shine to the chocolate bar, this shows a good temper; rather, a tight bond between the cocoa butter and the cocoa mass.

SMELL. Rub your thumb on the chocolate to help release the aromas. Inhale the chocolate and ingredient notes deeply through your nose. Can you feel it?

SNAP. Quality chocolate should always be dry to the touch. Break the bar into two pieces. Hear a crisp, ringing snap, which indicates a well-tempered bar of chocolate.

TASTE. Place the chocolate on your tongue and press it to the roof of your mouth. Within thirty seconds, the chocolate should slowly begin to melt around your tongue. The taste should not be evanescent; it should have a long, lingering finish.

FEEL. Recognize the life in your body as you… benefit from the anti-oxidants in chocolate, ride the natural high of chillies, boost your immune system with some of the natural ingredients. Each bar brings its own sensations and benefits. Notice how spicy bars don’t hit you until after you have swallowed.”

It is a complete sensory experience and they democratize the process of being a food critic by bringing that to the public. Anyone can feel like they are enjoying the most rich delicacies from the comfort of their home. They even have a sensory wheel to guide your tasting. 

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2. I also recently read this article in the New York Times and I thought that y’all, as other people clearly interested in creative endeavors, would find it interesting as well. 

http://www.nytimes.com/2016/01/31/opinion/sunday/how-to-raise-a-creative-child-step-one-back-off.html

-Lydia

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