Oh, the things we do for this Alphabet project…and by *we* (in this case), I mean both my “anything can be found on the internet if you try hard enough” boyfriend as well as Jess (aka Dessert Geek), the most intrepid and knowledgeable vlogger I know.
About a decade ago, I was introduced to fernet by someone I was dating at the time. He mentioned that it was an acquired taste, but that bartenders and restaurant industry types swore by this liqueur for an end of a long shift pick-me-up. I was game to taste it & instantly hated it the moment I took a sniff, let alone when it touched my lips! That initial disgust faded from memory such that I was genuinely eager to feature fernet as part of this project, the only issue was actually finding it combined with chocolate!
A couple of months ago, a mysterious package arrived addressed to me & I noticed that the shipping origin was a company in Italy. I know I probably should have waited until my boyfriend visited that weekend before snooping since he was secretly so proud of himself for saving the day yet again…but, I couldn’t help myself. Not patient enough to be surprised, I googled the business name (Dulcioliva) & discovered that they have a licensing partnership with Fratelli Branca Distillerie and make fernet branca bonbons! I excitedly called up my boyfriend profusely thanking him for finding my elusive alcohol-related chocolate & he was perplexed as to how I knew that information or that the box had come from him. ;-p
Since it’s always better to have options rather than to be left empty-handed, Jess was simultaneously working her magic with Intrigue Chocolate Company, because she remembered in the past they had made fernet flavored truffles. I ended up receiving THE LAST ONE in existence!
What is fernet, you might ask? Well, the simple answer is that it’s a type of amaro, a bitter and aromatic spirit. Fernet Branca happens to be one of the most popular brands of fernet.
According to the Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails by Mittie Hellmich, fernet branca is “[a] slightly peppermint-accented bitter [that] is enjoyed not only as an aperitif to stimulate the appetite, but also as a digestif that is highly regarded as a hangover cure, settling digestive distress. A deep brown liquid with an extremely aggressive flavor made from 40 herbs and spices.” The exact recipe is a trade secret known only to the generations of the Branca family who have made this liqueur in Milan, Italy since 1845.
While taking photos yesterday, I decided to re-acquaint myself with fernet. It smells and tastes like Pine Sol or an antiseptic mouthwash. WHY do people like drinking this intensely resinous concoction?!
However, did you know that this liqueur has a cult-like following in Argentina? Fernet con coca (or Fernando) is essentially that nation’s unofficial drink, making them one of the biggest consumers of Coca Cola in the world!
Now for the chocolate tastings…
First up, Intrigue Chocolate’s Fernet & Ginger truffle:
The truffle is roughly the size of a Starburst candy, but WOW looks can be deceiving. This tiny morsel is creamy, unctuous, fudgey, buttery and quick to melt on the tongue. It’s like a flourless cake that can be devoured in just a single bite.
Lucky for me, the ginger flavor dominates this chocolate and has none of the intense pine notes that are the hallmark to fernet.
Next, is the cioccolatino al Fernet-Branca from Italy:
The individually wrapped, half dome bonbons all arrived slightly bloomed, but that’s merely a cosmetic defect.
Your teeth sink effortlessly through the thick chocolate shell to the generous amount of dense and lightly boozy ganache.
Again, thankfully this bonbon has obliterated fernet’s signature taste until the very end when there is a burst of bitterness as the melted chocolate slides down your throat.
I’m very glad to have featured this unique alcohol as part of the Eating the Chocolate Alphabet project, but NOW what am I going to do with the rest of the mostly full bottle? Any takers?! 😆