Artist-Inspired Chocolates From Vosges Come To Sotheby's

This new chocolate collection blurs the line between food and art

Turns out Marc Chagall, Claude Monet and Andy Warhol share more than a status as iconic artists: Their paintings also apparently lend well to interpretation in chocolate form.

In advance of Sotheby's Impressionist & Modern and Contemporary Art exhibition, the art auction company teamed up with Vosges chocolates for a special collaboration. Vosges founder Katrina Markoff says her aim was to "create an experience that connects to the history, the palette and the energy of the art," and the eight chocolates she came up with prove she clearly accomplished this goal. The treats are just as enjoyable to look at as they are to eat, and they bring together artists across multiple generations into one small box.

Warhol is an old hand as far as food-art hybrids are concerned, what with his infamous soup cans (seven of which were recently stolen). His chocolate dedication? A mirabelle plum and orange blossom water dark truffle, with brushstrokes of turquoise-tinted white chocolate on top that mirror tufts of hair recognizable from his self-portraits.

Bee pollen, dried blueberry and pink peppercorns adorn the top of a deep milk chocolate ganache to look like one of Alexander Calder's mobiles. And if you can't afford a Monet original, the rose water-enhanced milk chocolate studded with dried rosebud tea should be a worthy substitute. Silky chocolates inspired by Rudolf Stingel, Chagall, Joan MirĂ³, Auguste Rodin and Cy Twombly round out the collection, which you can find online or at the New York City shop in Soho.

This isn't the first venture we're seeing at the intersection of food and art. "Starving Artist" Sara Zin turns her recipes into dreamy watercolor paintings, which she recently compiled into a cookbook. And Pharmacy 2 in London is a part-restaurant/part-living-art installation where you can enjoy your meal from a bar stool that looks like a giant pill.

Save for Stingel, we'll never get to know the artists' opinions on how the chocolates taste. But that's a job we're more than willing to take on in their stead.