Receiving chocolates not labelled in English, but another language that I can’t easily decipher, leaves me with ‘Chocolate Reviewers Conundrum’ – do I spend a while researching them or do I set back, enjoy the flavours and textures and then do the ‘leg work’ after? Not wanting to let my five words of Spanish make a fool of me, I decided to do some translating. What I can gather, is that I have nine aged Flor de Caña rum bon bons with cashew nuts in them made by ladies of the Chinandega Co-operative in Nicaragua. And if the knowledge that these are pretty special and unique treats doesn’t whet your appetite, I don’t know what will.
As you open the box you’ll find then wrapped in blue foil and seemingly much larger than traditional truffles. They’re very soft to the touch, but spongy with it. They actually have an outward texture unique to anything I’ve been fortunate to try in the past. And that texture continues when you bite into them. They’re not as soft and creamy as truffles as there is a great deal of resistance – even without the pieces of cashew. At first I was unsure but then I realised that letting my past experiences of what the ‘norm’ is dictate how I should receive these would be a monstrous piece of reviewing. Every chocolate should be gauged on their own merits and be view within their own local culture, custom and history.
As a massive fan of rum I can only like them. They are pretty intoxicating and unless you read the ingredients you might not actually fully appreciate what’s in there. You can have a combination of cocoa, sugar, milk, honey soya lecithin, banana, cashew nuts, coffee, tamarind, pineapple, mango, whisky, spices, vanilla, sesame, oranges, red chillis, raisins, dried fruit and wine, depending on which of the variations you have. Which are in this one, other than the cashew and cocoa, sugar etc., I don’t know.
Part of me did wish for some bitter harshness as the weather is cool, but that’d take me back to dictating what these bon bons should be like. In a hot climate with a cool, mild libation, they would be just perfect. Add in a Nicaraguan vista and then you may be a step too close to heaven.
Now I’m left wondering how on earth can I get to try the other flavours? And glad I found the Seventy%’s post about Momotombo – go read that as it has more and more complete information than I could wish to write.