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Chocolate for the Six Senses
Vosges Adds a Little Spice to the Sugar
By Belinda Clarke
To create these exceptional confections, Markoff taps into the original methods of French confectionery artistry, which she learned during her training at Le Cordon Bleu in Paris. Having graduated with the Grand Diplôme from Le Cordon Bleu and having worked extensively in France, Spain, Italy, Southeast Asia and Australia, she says her collections of chocolates have worldly inspirations.
Some of her experiences include apprenticeships with exceptional 
pastry chef, Christophe Felder, at the Hotel Crillon in Paris and the team of Fernando and Alberto Adria at El Bulli in Spain. After her time spent in Europe, she explored the cuisines, spices, wines and cheeses of Asia and Australia, working in many restaurants and graduating from various culinary schools including The Oriental Cooking School in Bangkok. Inspired by this global experience, Vosges truffles have exotic influences of an "East-meets-West" theme.
The Vosges exotic truffle collection includes exceptional selections with equally unique names such as "Wink of the Rabbit" inspired by the timeless tale of the tortoise and the hare. In this truffle, Belgian milk chocolate surrounds a soft caramel center dipped in milk chocolate and topped with a toasted Georgian pecan. There's also the "Budapest," a combination of dark Belgian chocolate and fresh cream finished with a dusting of sweet Hungarian paprika. One of the most interesting names is the "Woolloomooloo," which is named after a famous rea in Sydney, Australia. Because macadamia nuts were the first Australian trees to be developed as a food crop, this truffle of milk chocolate, macadamia nut and fresh coconut pays homage to the great "Down Under."