62% cacao. How to enjoy an exotic candy bar: Breathe - Engage your senses. Take three deep ujjayi breaths, quiet the chattering mind and be in the present moment. See - There should be a glossy shine to the chocolate bar indicating a tight bond between the cocoa butter and the cocoa mass. Smell - Rub your thumb on the chocolate bar's surface to help release the peppermint notes. Inhale deeply. Snap - Break the bar in two pieces. Hear a crisp, ringing pop, which indicates a well-tempered bar of chocolate. You will hear the loudest snap with dark chocolate, a soft break with milk and a faint whisper with white. Taste - Place a small piece of chocolate on your tongue and press it to the roof of your mouth. Within thirty seconds the chocolate square will begin to melt, revealing layers of revitalizing peppermint amongst deep, dark chocolate. Peppermint is a hybrid of the watermint (mentha aquatica) and spearmint (mentha spicata) plants, created in the late 1600s in England with the purpose of developing its specific flavor profile. The refreshing zing is a wonderful complement to rich, full bodied dark chocolate. Peace, love and chocolate - Katrina. 100% recycled paperboard. Made with renewable energy. Certified WBEN - Women's Business Enterprise. Vegan. Gluten-free. After graduating from Vanderbilt University, Katrina attended Le Cordon Bleu in Paris then furthered her food studies through extensive world travel. Beginning in Spain and working with the great Adria brothers of El Bulli, she continued traveling eastbound studying the indigenous cuisines of Vietnam, Korea, Japan, Thailand, China and Australia. Upon her return, Katrina founded Vosges Haut-Chocolat with the concept of Travel the World through Chocolate. Her mission is to create a sustainable, luxury chocolate experience while bringing about awareness of indigenous cultures through the exploration of spices, herbs, roots, flowers, fruits, nuts and the obscure.