Since opening up a small retail chocolate shop in 1998, Vosges Haut Chocolate’s Katrina Markoff continues to infuse the premium chocolate category with a zest for creativity and flavor.
Call it Katrina Markoff’s chocolate epiphany. Despite popular belief, the woman who convinced the world that exotic ingredients — everything ranging from sweet Indian curry and Ansom Mills grits to dried Kalamata olives and bacon — work well with chocolate, Markoff was not a chocoholic from birth. She actually didn’t become sure of her calling until she bit into truffle beignets at the Place des Vosges in Paris while completing her studies at Le Cordon Bleu.
As she explains in her how-to-make-truffle beignets video, using her Guinness Beer truffles, of course, the combination of fried beignet batter and molten chocolate was simply… “ooah!” It also proved to be the catalyst for her global journey through chocolate.