FREQUENTLY ASKED QUESTIONS

Some are hand-rolled, others go through an enrobing line (thinkI Love Lucy). In addition, all of the toppings are hand placed on each truffle.

We use a variety of chocolates as we like to pair different chocolates with specific ingredients (e.g. spices, herbs, roots), everything from Valrhona (French)  to Belcolade (Belgium) and much in between. We are constantly sourcing single-origin chocolates to create products where we know specifically where the beans are grown and how the people are treated within the agricultural cropping.

A synonym for infuse is steep, to mingle something dry with something wet with the idea of extracting the flavour of the dry ingredient. You do this when you pour boiling water over tea leaves. The same concept holds true when you infuse/steep Kaffir lime leaves into cream. It is then mixed with the chocolate to make the soft ganache.

An emulsion is a liquid or semi-solid in which globules of fat are evenly distributed throughout. An example is ganache or mayonnaise, butter, etc.

We use only fresh and natural ingredients without any preservatives and only the finest chocolate. We use exotic ingredients from all around the world in our truffles and haut-chocolat. For instance, the Black Pearl® truffle is dark chocolate infused with Japanese wasabi and ginger and topped with black sesame seeds.

The ganache centers are made with fresh cream instead of oils or other preservatives.

Ganache is an emulsion of chocolate and cream.

Our chocolatier loves the perfectly round, voluptuous shape of a truffle. So, we use round molds for the insides of the truffles before we enrobe them in chocolate and top them.

We make the truffles here in our factory in Chicago. Our corporate office, factory and warehouse are all located in the same building. This is where the action happens!

Yes, we use as many organic ingredients as possible!

Yes, all of our truffle boxes have a truffle map, which tells you which truffle you are eating, and a booklet with truffle descriptions and stories about the collections.

"Shelf life" refers to the length of time the product will remain fresh after you receive it. The Rooster truffle in our Collezione Italiana will remain fresh for 10 days. The remaining truffle collections have a shelf life of 14 days. All Vosges Haut-Chocolat truffles should be stored in the refrigerator until ready to enjoy. For the best tasting experience, bring truffles to room temperature before indulging. Other product shelf lives are as follows: Caramel Toffee & Exotic Caramels, 8 weeks; Exotic Chocolate Bars, 12 months. You may store these products at room temperature (ideally 67-69 degrees Fahrenheit). Be sure to reference the best buy date on the carton and product care guidelines in the Details & Care section on each product listing.

We use the finest ingredients and the highest quality chocolate in all of our products. Many of our ingredients are exotic and come from all over the world. In addition, we do not use any artificial preservatives in our chocolate, only fresh cream, chocolate, and spices. Our products require a great deal of care, which is costly.

Absinthe, Ambrosia and Chef Pascal in the Exotic Truffle Collection; Smoke & Stout Chocolate Bar and Krug® Champagne Truffles.

No, we use all natural ingredients, which means no hydrogenated or partially-hydrogenated fats or oils.

All of our products are manufactured on equipment that processes Milk, Soy, Wheat, Eggs, Peanuts, Sesame, and Tree Nuts. Certain truffles contain milk, soy, wheat, eggs, peanuts, gluten or and tree nuts. The Vault Collection includes an Oyster Truffle. See the Details & Care section on each product page for specific allergen callouts. In additional some of our products with chocolate contain soy lecithin, which is an emulsifier, preventing the cocoa butter from separating from the cocoa mass.

Chocolate bloom is the whitish film that can discolor the surface of chocolate. It is quite common and is actually the cocoa butter or fat within the chocolate rising to the surface. Fat bloom is usually caused when the chocolate is exposed to a change in temperature. The cocoa butter separates from the chocolate and rises to the surface creating the "dusty" appearance. Blooming is a cosmetic issue and not a safety issue. Bloomed chocolate is safe to eat. Vosges Haut-Chocolat Chocolate Bars are made from all natural ingredients with no artificial preservatives.