CIOCCOLATO DI BRUCO (
Italy)
COMPANY PROFILE
'Cioccolato di BruCo' offers special chocolate tablets, pralines and preparations, made by adding precious spices to cocoa. Our products take their inspiration from traditional chocolate preparations, renowned tha
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COMPANY PROFILE
'Cioccolato di BruCo' offers special chocolate tablets, pralines and preparations, made by adding precious spices to cocoa. Our products take their inspiration from traditional chocolate preparations, renowned thanks to the continuous research and testing, that carefully preserve the pleasure of its authentic and original taste.
As known since the time of the Aztecs, cocoa (Theobroma cacao), never was eaten as pure. For instance, in 1591, Juan de Cadenaz in the famous book, Los Segretos Meravillos Problemas y de las Indias, said: 'the chocolate improves significantly in taste with the addition of herbs and spices such as cinnamon, vanilla and anise'.
The name of our particular chocolate is a tribute to Bruna Gibellini and Costantino Tiranti who, a long time ago, started to use ancient spiced chocolate recipes. The combination of chocolate and the fragrant aniseed extract provided them with pleasant and agreeable refreshment, a tonic for their toil which proved excellent in lifting their spirits, so they adopted it as their lucky charm.
In 2001 after a long period of experimentation the recipe led to the creation of 'The Chocolate of BruCo'. The success of this venture drove us to search for superior quality cacaos and for combination with spices, like cinnamon, vanilla, pepper, etc., in novel combinations.
RAW MATERIALS
All the tablets, the pralines and the preparationsof 'Cioccolato di BruCo' are made with rare cocoa of South America.
Criollo is the 'chocolate tree' of the Mayas, and was subsequently imported into Europe by the Spanish. This plant produces the finest cocoa, of a delicate flavour, very aromatic and very slightly bitter. It can be found, above all, in the plant's countries of origin, in Central and South America, in particular in Venezuela, Mexico, Nicaragua, Guatemala and Colombia, as well as on the islands of Trinidad, Granada and Jamaica.
Forastero (meaning 'stranger' or 'outsider' in Spanish) cocoa, originates from the Upper Amazon, and became the African cocoa of excellence. It is also cultivated in Brazil, in the Antilles, in Central America, and in other countries of Latin America. It is significantly more resistant than the Criollo cocoa, it also grows more quickly, and produces a greater number of fruits (approximately 80% of world production). This plant is the most common variety of cocoa, the most robust, of a bitter flavour and with acidulous aromas that are often used in mixes. There is, however, one exception: the Amenolado variety of the Forastero cocoa, from which the delicate 'Nacional' and 'Arriba' cocoa are obtained. This is an aromatic variety, cultivated in Ecuador; it is considered a fine cocoa.
Trinitario cocoa is the result of a cross between Criollo and Forastero. Its story begins in Trinidad, the land that gave it its name. Trinitario is considered a fine cocoa, with a high fat content. It is mainly harvested in Central and South America.
Of great importance is our collaboration with the farmers and technicians of the state of Tabasco, in southern Mexico. This region was the homeland of the Olmecs, historically the first people to have used cacao. In this state there are plantations of about 50,000 hectares, occupying an excellent land. In the medium term there will be important developments and benefits for "The Chocolate of BruCo" and for the world of cacao in general.
PRODUCTS
With the Criollo, Trinitario and Forastero cacaos, 'Chocolate of BruCo' brings together the four spices traditionally used to enrich chocolate since the time of the Olmecs and Mayas: Anise, Cinnamon, Vanilla and Chili pepper.
In addition to using these traditional spices, we take inspiration from the typical flavours of the Mediterranean and South American cultures, as we combine the chocolate with extra virgin olive oil, figs, Tequila and salt, to get a present-day slant.
We extend our care to every detail, from the choice of raw materials to the wrapping and the package.
- Classic Line Tablets
The finest blend of the best South American cocoa varieties: Criollo, Trinitario and Amelonado. The exclusive selection of precious spices used since the time of the Mayas: Star Anise, Bourbon Va nilla, Ceylon Cinnamon and Ancho Chili powder.
- Mexican Line Tablets
This range represents a union of innovation and tradition. Mahogany in colour, with an almost porcelain like appearance, the bars break cleanly. The outside covering is made up of a blend of Trinitario and National cocoas, enriched with the natural Vanilla Bourbon flavouring. Inside, the dark chocolate is substituted by a pleasant chilli pepper-based ganache filling in the Ancho bar, or by almonds, hazelnuts, peanuts, and sesame seeds in the Mole bar, and by excellent Tequila Reposada in the Tequila bar.
- Salt Chocolate
Plain chocolate with Mediterranean and Adriatic salt.
- Cabosse Praline
70% Dark Chocolate Praline with Gianduia and Cocoa Beans Grains.
- Fig chocolate rolls Praline
Traditional Fig Sweet Of The Marches, Italy - Covered In Dark Chocolate 71%.
- Ciocc'Olio Praline
74% Extra Dark Chocolate, with a drop of Extra Virgin Olive Oil.
- BruCo's Easter
The Chocolate of Bruco celebrates Easter with an innovative and sophisticated line of chocolate eggs.
COMBINATIONS
The chocolate of BruCo is perfect with agricultural rum. It also goes well with Cognac, Bas Armagnac, and slightly peat-smoked whisky. A classic combination is also with Barolo Chinato, Banyuls and Riversaltes. For those who don't like spirits we suggest to try it with coffee or a glass of warm skimmed milk. Also try it with a simple glass of water: soft water with plain chocolate, natural sparkling water with milk chocolate.