Vosges Unwrapped:

May 2026 Edition

A Note from Vosges:

Here at Vosges, we’re cautiously declaring it: winter might actually be behind us (fingers crossed).

It’s hard to believe we’ve already had a few 80+ degree days in Chicago. One minute you’re bundled up, the next you’re moving plants outside, grabbing a cold brew (or a matcha) from your favorite café, and saying yes to every lunch, farmers market, and pop-up dinner you can find.

And while we’re very much living in the moment, we can’t help but look a little ahead, too. Patio season now, street festivals next, and yes, somehow we’re already thinking about what’s coming for the winter holidays.

For now, though, we’re keeping our eyes on sunny skies and getting The Chocolate Temple ready for a very good summer.

The Vosges Vault is Open

The Vosges Vault Event has returned for 2026 with a decadent assortment of single parfum truffle trays, limited-edition seasonal collections, pantry-sized chocolate bar assortments, and individually wrapped bonbons.

Many of your favorite bar parfums are now available in 12-count collections, alongside 100-count bonbon boxes made for gifting, gathering, and keeping close at hand. Over the years, so many Vosgiens have shared stories of reaching for a chocolate bar for a last-minute host gift, adding bonbons to sweet-and-savory charcuterie boards, or giving in to a spontaneous s’mores craving (haut-chocolat style, of course).

So we thought: why not make it easier to keep your favorites stocked at all times? At least until it’s time for more.

Speaking of S’mores…

Speaking of s’mores, our Campfire S’mores Collection will be returning in early January with a new assortment of housemade vanilla marshmallows, chocolate bars, salted caramel bonbons, and cookies made for fireside sharing.

Whether you’re headed to the beach, the backyard, or just lighting the oven instead of a fire pit, this collection was made for summer evenings and a sweet bite after sunset.

Favorites from the Chocolate Temple

Each month, we’ll be sharing a favorite from someone on our team - the chocolates, rituals, or moments they return to again and again.

This month, we’re spotlighting Alyssa W., Senior Designer, whose current favorite is the Vanille Chocolate Dipped Macarons.

“I've always loved the crisp snap of a macaron, but when they're dipped in chocolate, they truly reach a new level. While they're all fantastic, nothing beats the classic Vanille macaron, although the Café and Pistache are top picks as well.”

Our Current Recipe Obsession: Banana Coconut Dark Chocolate Banana Bread

Are you craving tropical flavors? We are. Our new favorite recipe features chunks of our Banana Coconut Super Dark™ Chocolate Bar, which adds ribbons of molten dark chocolate, toasted coconut, and caramelized banana.

Ingredients

• 1 1/2 cups very ripe bananas, mashed (about 3–4 bananas)
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup Greek yogurt or sour cream
• 1 1/3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 full Vosges Banana Coconut Super Dark™ Chocolate Bar, roughly chopped
• Optional: 1/4 cup toasted coconut flakes for topping

Need a gluten-free alternative? Replace the all-purpose flour with 1 1/3 cups of 1-to-1 gluten-free baking flour. Everything else remains the same. The loaf may take 5–10 minutes longer to bake, depending on the blend used.

Need a vegan alternative? Replace the butter with melted coconut oil, swap the eggs for 2 flax eggs, and use thick coconut cream or unsweetened vegan yogurt instead of Greek yogurt or sour cream.

The loaf will be slightly denser but incredibly moist with even more coconut flavor, which works beautifully with the chocolate.

Instructions

• Preheat oven to 325°F. Grease and line a 9x5 loaf pan with parchment paper.
• In a medium bowl, whisk together flour, baking soda, and salt.
• In a large bowl, whisk melted butter and sugars until smooth and glossy.
• ​
• Add mashed bananas, eggs, vanilla, and yogurt. Stir until fully combined.
• Fold dry ingredients into wet ingredients just until no streaks remain.
• Fold in most of the chopped Vosges Banana Coconut Super Dark™ Chocolate Bar, reserving a handful for the top.
• Pour batter into prepared loaf pan. Scatter remaining chocolate chunks and toasted coconut flakes over the top.
• Bake for 60–75 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
• Cool in the pan for 20 minutes, then transfer to a wire rack.

A Note: Chopping the bar into irregular shards instead of uniform chips creates pockets of melted chocolate throughout the loaf. A light sprinkle of flaky salt on top before baking brings out the dark chocolate flavor.

Before We Go

By the time the next edition of Vosges Unwrapped arrives, we’ll officially be in the summer months (according to the Gregorian calendar, at least).

Between now and then, we’ll be celebrating Father’s Day, National Macaron Day, and preparing for our biggest drop of the year as it inches closer to release. Hard to believe, honestly, but we’re already counting down the days until we can share it with you.

Until then…

Peace, Love & Chocolate,
Vosges Haut-Chocolat