Bruno's Chocolate Creations: Tropical-Inspired Chocolates

Even though that box of chocolate that my boyfriend got me from Bruno’s Chocolate Creations down in Florida was huge, I only reviewed two pieces. Is it because I ate the rest so quickly that I couldn't review them?

NO. OF COURSE NOT. WHY WOULD YOU ASK SUCH A THING?

But really, I did want to stretch it out rather than write 18 pages about one box of chocolates in one post. So, continuing along, I’ll go over some of Bruno’s tropical-inspired flavors. First up, the pineapple pate de fruit.

The piece has a mild coffee and vanilla aroma, and the couverture has a smooth melt with a mild earthy flavor. There’s a bit of a sweet edge to it, but the earthy flavor dominates.

The pineapple interior is sweet, not tart, in nature. It is smooth, with an easy-to-chew texture, and the density matches up perfectly with the couverture such that the interior and exterior don’t break apart. The pate de fruit makes up the majority of the piece, and I would have preferred a bit more chocolate to balance out the sweet pineapple, but overall, it was an enjoyable piece

Moving right along to another tropical-themed treat: a coconut-filled piece.

The piece has an aroma of strong vanilla and weak coconut ; the couverture has a strong coffee flavor along with hints of cream and berry.

The coconut inside is where this piece really shines; the coconut is nicely toasted to bring out the flavor, and is neither dry nor gummy. There is just a touch of sugar to enhance the flavor of the coconut, which allows you to enjoy the coconut flavor rather than a coconut-flavored sugary center. It’s really perfectly spot on. If I got another box of these (HINT), I would love several of these coconut pieces.

Bruno's Chocolate Creations: Cherry and Citrus Creams

 I get gifts that look like this often.

When you blog about chocolate, people know what to get you. My boyfriend figured this out soon after he started dating me, and decided to get me some chocolates from Bruno’s Chocolate Creations in Fort Pierce, FL, which is near his hometown.

He also sent a cute note.

It was obvious who it was from, right?

Since this was a large box of chocolates, reviewing them all is going to take a while. With that in mind, let’s go ahead with the fruity chocolates, starting with the cherry cream.

The piece has a clear cherry aroma immediately, and the dark chocolate couverture has a smooth melt with a strong coffee flavor accented with hints of vanilla.

 The cream inside is quite sweet, with a hint of cherry flavor. The texture is fudge-like, though a bit dry, and overall…it is sweet. Very, very sweet. The dark chocolate tempers the sugar overload a bit, but it’s still a bit overwhelming.

Moving along to another fruity piece: the orange cream, which featured an orange aroma from the start.

Again, Bruno’s has used a dark chocolate couverture; it is again smooth, with noticeable coffee and earthy flavors. 

The interior features cream and orange flavors reminiscent of an orange creamsicle.  This is not a bad thing. The flavors are pleasing and cut back on the sugary base of the center, and complement the dark chocolate nicely.

If given the choice in picking my own box, I’d leave out the cherry and replace it with an orange. But that may just be because of my fond childhood memories of creamsicles.

Ritter Sport: Dark Chocolate with Whole Hazelnuts

I consider Ritter Sport to be one of the better mainstream chocolates out there in the U.S. – you can’t find Pralus or Amedei in very many cities here, but you can find Ritter Sport in several drugstores and the like. A nice, accessible chocolate of relatively high quality. But, it’s important to know which of those bars you should pick up on your trips to CVS and Target, which is where a review comes in. Today, the bar up for discussion is the Ritter Sport Dark Chocolate with Whole Hazelnuts.

As you probably know, I do not like chocolate bars large nuts (are you done laughing yet? OK good). I prefer well-chopped, evenly distributed nuts that lead to a more uniform chocolate enjoyment experience. But I’ll also try anything. Especially anything chocolate.

The bar had a nutty aroma, with hints of vanilla and cream. And of course, big hazelnuts visible from the back of the bar.

Those hazelnuts have a sweet roast, with a hint of vanilla, and are flavorful and crunchy. They are still too big, and I found myself getting a few bites that were almost all nut, and others that were all chocolate. The chocolate itself had a creamy melt, with mint and vanilla flavors and caramel and nutty undertones. The texture contrast of the creamy chocolate and crunchy hazelnuts is nice, and the flavor, though mild and standard, is pleasing.

The nuts are still too big for me.

Pralus 75% Cacao Indonesie Criollo

 The geographic origin of chocolate is widely discussed – particularly in light of some concerns regarding ethical sourcing of cacao, notably in Cote d’Ivoire. People want to know where their chocolate comes from, and often credit the origin with the flavor and texture of the chocolate. But origin is just one factor. 


Of course, the way the beans are treated post-harvest, the way the chocolatier roasts and crafts the bars, are all important. As is the specific bean variety used – Criollo, Forastero, or Trinitario. This is important enough that many chocolatiers specify which bean variety is used to produce a given bar, particularly when the rare and prized Criollo bean is used. 


Example: The Pralus 75% Cacao Indonesie Criollo bar.

The bar has an aroma that mixes citrus and licorice, and the melt starts with a very mild flavor.

The astringency comes in towards the middle of the melt, and is followed by a strong earthy flavor at the end, which is just a bit too intense for me. The bar is smooth and well-crafted, but simply too earthy and intense for me.

Chococonut Energy Balls

Last month, I posted a recipe for energy balls that I use on my triathlon training rides. And those Brownie Batter Energy Balls are tasty, unlike many energy aids used for long-distance training and racing (Lemon-Lime Gatorade, anybody?). 

But you can’t eat the same thing over and over, particularly when you are out on your bike for a good portion of the day. No, not even if it’s delicious and chocolate. And since I have a race this weekend that will involve being on my bike for 56 miles, I needed some variety. Different energy balls.

Still using dates for that crucial energy burst.

But this time, with coconut joining the chocolate!

Now presenting, Chococonut Energy Balls.

Chococonut Energy Balls

1 pound pitted dates

1/2 cup cocoa powder

1 cup shredded, unsweetened coconut

1/2 teaspoon salt

1 teaspoon vanilla

Run dates through a food processor until a paste forms, add other ingredients and run food processor until all ingredients are uniformly mixed. Form into ½ inch diameter balls, chill on a flat plate or baking sheet until solidified, then pack in an airtight container for future consumption.

 

And don’t forget to put a bunch in your bento box on your bike. 56 miles is a long way.

Hotel Chocolate: Splash of Milk 50% Cacao St. Lucia

Most people have a strong preference for either milk or dark chocolate. Others, like me, appreciate each of them for what they are. Milk chocolate is a delightful sweet treat, dark chocolate is a complex experience. I enjoy each of them, and choose depending on my mood and cravings.

But what if you can’t decide between milk and dark? What then? WHAT THEN???

Chill. Several chocolatiers make dark-milk blends. Such as Hotel Chocolat, with their St. Lucia 50% Cacao 

“Dash of Milk” bar.

 Unsurprisingly, the bar has a dairy aroma, along with a hint of caramel.

The dairy is quite evident in the flavor, though it seems a bit off, but fruitiness and coffee develop later in the melt to mute that effect. Still, the melt is dry throughout, which is inexcusable in a milk-enhanced chocolate, even if it is a dark-milk hybrid.

Advice: Go for the pralines at Hotel Chocolat. Leave this bar behind.