When the famous chocolate bars we knew as children were invented at the beginning of the 20th century, the industrialists behind them wanted to keep their recipes and newly invented processes secret. As a result, most of us have grown up believing that chocolate tasted like chocolate and that was that: chocolate was a flavor and an ingredient that was always the same wherever you bought it or wherever you tasted it. This is changing and over the last few years public interest has exploded, while at the same time traditional chocolate makers are expanding their horizons and new artisanal producers are sprouting up around the world.

In mass produced chocolate, cacao buyers from the big chocolate producers select and blend beans from around the world to create a consistent, anonymous flavor that doesn't vary from year to year. This is changing though and interest is growing in the unique flavors to be found in 'varietal' chocolate, perhaps made from a single variety of beans, or grown in a single location. Even 'vintage' bars are now appearing that are made from a specific year's cacao beans.

 

 

Highligthing Cacao's Own & Many Subtle Flavors

 

A large selection of flavorful bonbons specifically aimed to highlight cacao’s own subtle flavors

At Brunatto's we have been researching for years the best ingredients to include in our “ganache” as well as the right size of the bonbon and the perfect balance between the harder shell and the creamy ganache center, to be able to bring forth, with each bonbon, a different flavor and be able to accent just a few of the more than 500 flavors that can be discerned in cacao.

 

Thus our combination of fresh ingredients is not a product of a whimsy whim but the result of careful research aimed to exquisitely highlight the cacao's own toasted nut notes and to bring forth hints of subtle and delicious chocolate undertones & overtones as well as the memories of your palate.

 

 

Chocolate Tips