Gianduja items from LAB: Katrina Markoff

Vosges Haut-Chocolat, Chicago.

LAB: Katrina Markoff gianduja items
Vosges Haut-Chocolat, Chicago
(773) 388-5560

Vosges’ new LAB: Katrina Markoff line serves as an outlet for Markoff’s creativity, offering a rotating selection of limited-edition items. The items are available exclusively at Vosges Haut boutiques in New York and Chicago.

June brought items made with gianduja, which was inspired by Katrina’s travels in the Alta Langhe region of Italy, showcasing hazelnuts from the Ceretto family farm. Gianduja, or gianduia, is a sweet chocolate paste made with ground hazelnuts.

The line’s gianduja offerings include:

Gianduia Cremino: Six altering layers of Vosges’ proprietary 62 percent cacao dark chocolate, 45 percent cacao milk chocolate and 36 percent cocoa butter white chocolate blended with Piemonte I.G.P. Alta Langhe hazelnuts.
Gianduia Sticks: Layered dark, milk and white chocolate gianduia topped with candied violets or roasted I.G.P. hazelnuts.
La Bombe Gianduia: A half sphere of 36 percent cocoa butter white chocolate gianduia filled with a soft 45 percent cacao milk chocolate gianduia and studded with crispy wafer.

Ingredients: N/A

S.R.P.: N/A

Alyse Thompson has held many positions with BNP Media, first serving as an intern at Candy Industry Magazine in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois, becoming managing editor in March 2019. Alyse has also served as managing editor of Cannabis Products Magazine since March 2019. She has bachelor’s degrees in journalism and Spanish from Western Illinois University.