When was the last time you were surprised by ice cream?
Last Sunday, in Whole Foods, I noticed a sale on Vosges Haut-Chocolat ice creams. I’d never heard of it before (I typically go for Ben & Jerry’s Chunky Monkey), but the exotic flavors caught my attention. I picked up a pint of Wattleseed (Australian Aboriginal wattleseed + roasted & salted macadamia nuts) and a pint of Naga (Sweet Indian Curry and Fresh Young Coconut).
One of the things I most like about shopping at Whole Foods is that the natural food industry knows something about design. It’s the packaging I love, and I often wander the aisles perusing boxes and cans and bottles and bags as if they were books. Vosges doesn’t disappoint.
Within a bite, discover a culture through chocolate, be provoked to be in the NOW, a place where all thought ceases and all that exists is the sense and feeling of being in the splendor of the moment.
The ice cream didn’t disappoint, either. It was smooth and subtle and fabulous (my wife’s word).
Vosges Haut-Chocolat owner and chocolatier, Katrina Markoff, proves the ordinary can be transformed by creativity. According to Wikipedia , the first use of chocolate pre-dates the Mayans. So why did it take so long for someone to make Mexican ancho chile powder & chipotle chillies + Ceylon cinnamon + dark chocolate (62% cacao) candy bars?
Whatever your creative medium, you might also enjoy watching Katrina talk about her creative process, recorded at Taste3. She’s an artist, a designer, working with chocolate and drawing on cuisine and culture and music and causes for her inspiration. It all begins with falling in love…