Ube Dream Truffles, 32 pieces
Ube Dream Truffles, 32 pieces
Made to celebrate.
A dreamy take on a beloved flavor—Ube Dream features 32 truffles filled with velvety Japanese sweet potato ganache, wrapped in 36% cacao white chocolate and finished with a dusting of vibrant ube powder. Creamy, colorful and unexpected, this truffle brings a playful twist to a classic confection.
Part of our Soirée Luxe Truffle Collection, Ube Dream adds a pop of purple and a whisper of whimsy to any dessert table. Distinctive, delicious, and party-perfect—because every celebration deserves a little wonder.
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WHAT’S INSIDE
WHAT’S INSIDE
Japanese sweet potato ganache + 36% cacao white chocolate + Ube powder
DETAILS AND CARE
DETAILS AND CARE
Each Vosges Haut-Chocolat collection is packed fresh on your day of shipment. A How to Care Card and enjoy your haut-chocolat at peak perfection is included in each shipment with details on your collection.
Consume within 14 DAYS from shipment. Please reference the expiration date card that arrives with your package.
Contains: MILK, SOY
Processed on equipment that also processes MILK, SOY, WHEAT, EGGS, PEANUTS, SESAME, AND TREE NUTS.
SKU: TC-SOIREE-UBE
TASTING NOTES
TASTING NOTES
A Guided Tasting of Chocolate:
Our truffles are infused with a healing sound frequency to raise your vibe.
Breathe
Close your eyes. Take three deep, ujjayi breaths. Listen to the space between thought and prepare your palate to experience chocolate.
See
Describe what you see. What is the shape, color, sheen and texture?
Touch
Run your finger against the chocolate, noticing its texture and releasing the aromatics.
Smell
Bring the chocolate to your nose. Close your eyes, cup your hand around the chocolate and inhale deeply.
Taste
Enjoy your truffle in two bites. In the first bite, you are just getting to know the truffle, and in the second, you delve deeper, searching out the aromas and nuances. You become immersed in the experience of the chocolate and the sensations. After you’ve eaten the truffle, take a breath and taste the air. The aroma should have a long, lingering finish that is layered with perfumed notes.
THE STORY
THE STORY


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SUPERIOR SOURCING
Cocoa Butter
BelgiumCocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. About 54–58% of the residue is cocoa butter. Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids. The Broma process is used to extract cocoa butter from ground cacao beans.