Easter's around the corner
This is the Barcelona Bunny
This is a deep milk chocolate bunny, deep milk as 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 anybody who is ever had a chocolate-included 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.