4
| Sweets |

Vosges > Snickers

^
Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

Lately, I've been curbing my consumption of sweets significantly by buying expensive chocolate. How does this work? Quite easily, as it turns out.

The pressure to buy two Snickers bars for $1 at the gas station can be overwhelming when you're stressed and tired and hungry and nothing sounds better than cramming your mouth full of chocolate, peanuts, caramel and whatever that nougat goo is made of. But you don't need me to tell you that it's absolutely terrible for you on so many levels. Partially hydrogenated soybean oil? Bah.

That's why I've been splashing out on Vosges chocolate bars recently. And at $8 for a bar, I'd definitely call that splashing out. But it's worth it.

The bar is so expensive -- to me, at least -- that eating it all in one go is galling. I couldn't begin to justify sitting down and eating an entire bar at once.

Which is for the best, really, as the dark chocolate is far too rich to eat in large quantities, despite its many health benefits. One square of a Black Salt Caramel bar -- which, for the record, contains nothing other than dark chocolate, Hawaiian sea salt and caramel -- is sufficient for an entire serving as far as I'm concerned, especially at 70 percent cacao. And that bar will last me a good two weeks; I couldn't really say the same about a half-gnawed Snickers.

Because Vosges (and many other high end chocolatiers) don't use preservatives or things like partially hydrogenated oils, the bars don't have an interminable shelf life; they only last about six months. The truffles, even less.

But it's a sign of quality, indicating that this little luxury I'm allowing myself is worth every penny of that $8. And I don't even have to pick peanuts out of my teeth when I'm done.


Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Press community and help support independent local journalism in Houston.

 

Join the Press community and help support independent local journalism in Houston.