I bought this bar last November in a tea shop in Meran in Italy. I wanted to buy some local chocolate, and they had these filled bars there. Readers of this blog might know that I’m not too fond of filled bars… and mixtures of chocolate with anything that is not nut or coffee has a hard stand with me. But as I had to choose from a selection of filled bars, I chose one I’ve never ever had: Chocolate filled with red currant.
This chocolate is handmade in Germany by Chococult for Venustis. The red currants are from Vinschgau, where Venustis is located. According to the homepage of Chococult, the couverture used is from Felchlin (might explain why it is so yummie…)
The cacao used is Maracaibo Clasificado 65%. And Felchlin writes this about this cocoa: Grand Cru couverture made of noble cacao from the region Sur del Lago, Maracaibo, Venezuela. The harmonious combination of coffee and plum aromas enhances the distinct cacao flavour. The traditional, gentle processing method unfolds the aromas of orange blossom and cinnamon. These lend a festive character to Maracaibo Clasificado 65 %, which is further enhanced by the final sensation of a light, sweet raisin bouquet.
The list on ingredients of my chocolate bar is printed on the back: cocoa mass, sugar, cocoa butter, soy lecithin, bourbon vanilla, red currants, pectine (from apples).
In the box together with the chocolate bar, they put a brochure explaining the origin of the berries, some facts about red currants and about the origin of the chocolate (like that it’s fair trade cocoa).
The bar has a square format. In the middle, the Etisa writing is molded, but it’s barely visible in my bar. Etisa, by the way, comes from the name of the river Etsch (Adige), the second longest river in Italy.
The bar consists of two thin layers of chocolate, filled with something that looks like red currant jam. The chocolate bar has a good snap, these thin layers of chocolate break easily and with a clear snap. In the jam-like filling, I could spot individual berries. And tastewise, the tart flavour of the red currants fits perfectly to the cocoa flavour of the chocolate. All this fruitiness makes the bar quite light (think about sophisticated yogurette or something like that), and way sweetwer than the 65% cocoa would be if left alone.
This bar made me reconsider my feelings for filled bars. Chocolate combined with fruit can be nice! In this bar, it certainly is. The jam does not dominate the chocolate, and the chocolate leaves enough room for the redcurrants.