Cru Chocolate

Thanks to Trish from the blog Eating the Chocolate Alphabet for sharing this Cru Chocolate bar with me! I love exchanging chocolate with fellow bloggers and chocoholics though I don’t get to do it often. Trish has been a chocolate swapper with many people not only in the States but across the world. I think she needs to make a wall map with pins showing which states and countries she’s shipping and received chocolate.

According to the note Trish left in the package Cru Chocolate is based out of northern California. Cru was started by Karla McNeil-Rueda and Eddie Houston. Their business runs out of their home thanks to a Class B permit for their “cottage food kitchen”. Originally the two wanted to open a coffee shop, but when someone beat them to it, even opening in the exact location they wanted, they decided to look towards Karla’s Honduran heritage for inspiration and instead make chocolate. I recommend reading this Q&A to learn more about their stories and their business.

The back of the packaging says why the Flor De Maiz bar is unique: “This Pinole inspired dark chocolate bar celebrates the union of fine cacao and heirloom corn. Roasted and stone ground with a touch of traditional spices resulting in a food that nourishes your body and lightens your soul”. Chocolate mixed with corn has been done before, but this seems different in that Cru seems to have ground the cacao with the corn whereas other bars I’ve tried use whole corn kernels as an inclusion. For every bar purchased, Cru gave $1 to Catracha Coffee to preserve and promote cultural Heritage in Central America. 

The ingredients on the packaging simply say “spices” rather than listing which specific spices they used, but the scent reminds me of cinnamon and/or cardamom. Though the bar had some blooming (most likely due to shipping) I was still able to taste the chocolate flavor just fine. The spice was the dominant flavor though not in your face and the chocolate itself seemed mellow with a touch of astringency. I couldn’t really taste the corn, but maybe it came through in the aftertaste, which reminded me of toast. This was like a very chill bar if you like spiciness but don’t want your mouth blasted or your taste buds to party too hard.

I ended up finishing this bar by melting it in some warm milk to create a hot chocolate drink for my husband and myself. We both enjoyed the subtle spiciness and it helped re-energize us during a busy day. I’d recommend this bar if you like chocolate with spice in it! 

These are my personal thoughts and experiences. I did not receive pay or any compensation for reviewing any products. Website links to articles, companies and other sources of information directly related to the topic written within the posts were included during the time of writing and the writer will not be held responsible for future changes on such website links. All images are original and the property of Time To Eat Chocolate unless specifically stated otherwise.

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