The people responsible for your Ferrero Rocher binges at Christmas are about to win you over with their most indulgent chocolates yet. 

Recently, Kinder Bueno treated local media to a blindfolded tasting of their delicious chocolates and recipes concoted from the new bars.  Brand Manager Louis Chaffringeon wooed the ladies with his accent (he's from France) while hunky male models (they call them Bueno Boys - ha!) served tiramisu made with Bueno chocolates, the Bueno-tino and Bueno Chocolate Truffle Spread.  The message was about indulgence and how chocolate is one of the biggest sources of pleasure for women.  In fact they identified chocolate as being one of the top 13 objects that bring women pleasure along with sex, clothes, shoes, music and wine.

Bueno chocolate is already a huge hit with European women and we suspect these decadent bars will be just as popular here.  Each package of Bueno comes with two individually wrapped bars, so you can eat one now and save one later.  Like the Ferrero Rocher, there is a crisp shell covered in chocolate with a creamy hazelnut filling.  It is extremely satisfying and I imagine this will become a dangerous habit for many of us!

The recipes from the event were silly good and thankfully they have shared them with us!

The Bueno-Tini

Batch Serving: Each pitcher makes 8 full sized servings, or 16 half servings

To a pitcher, add:
1 cup     Frangelico
1 cup     Godiva White Chocolate Liqueur
1 cup     Whipped Cream
1 cup     Cream
2            Bueno Chocolate Bars

Directions:
Crush one full chilled Bueno bar with a rolling pin and add to a cocktail shaker with ice.  Pour the pitcher ingredients into the shaker until 3/4 full.  Shake sharply until frothy and strain into cocktail glasses.  Garnish with a Bueno piece on a skewer.


Individual Bueno-Misu

Batch Serving: Makes 4 servings (recipe doubles easily)

1 cup        Mascarpone Cheese
1/4 cup     Strong, prepared espresso
3 tbsp       Granulated Sugar
1 tsp         Vanilla Extract
3/4 cup     35% Whipping Cream
4                Bueno Chocolate Bars, coarsely chopped
1 tbsp        Cocoa Powder (approx)

Directions:
Stir the mascarpone with the espresso, sugar and vanilla until smooth.  Whip the cream, using an electric mixer, until stiff peaks form.  Gently fold the whipped cream into the mascarpone mixture until combined.  The mascarpone mixture can be prepared up to this point and held up for up to 1 day in the refrigerator.

Divide one third (about 1/4 cup/50ml) of the mascarpone mixture between 4 decorative glasses, dust generously with cocoa powder.  Scatter half of the chopped Bueno bar over top of mixture.  Repeat the layers once.  Add the last layer of mascarpone mixture, dust lightly with remaining cocoa and garnish with remaining Bueno Bar.  Serve immediately.


Bueno Chocolate Truffle Spread

Batch Serving: Makes 8 servings

1 cup       Chopped Milk Chocolate, about 150g
1/4 cup    35% Whipping Cream
2 tbsp        Unsalted Butter
1 tbsp        Hazelnut Liqueur (optional)
1 1/2 pkg    (43g each) Bueno Bars

Directions:
Brush a 5-inch x 2.5 inch (500ml) foil loaf pan with btter.  Line the bottom and up the ends of the pan with a thin strip of parchment that's long enough to hang over the edges of the pan.

Combine the chocolate, whipping cream, butter and liqueur (if desired) in a small heavy saucepan set over medium-low heat.  Cook, stirring frequently, until the chocolate is melted and the mixture is smooth. Cool for 10 minutes.

Pour the chocolate mixture into the prepared pan.  Lightly press three individual Bueno fingers face down, into the chocolate mixture.  Cover and chill until set (for at least 6 hours or preferably overnight).

Run a thin knife around the outside edge of the spread; turn over and lightly pull on the parchment until the spread comes free.  Peel away the paper and smooth any rough edges with a flat knife.  Serve with gourmet cookies, pound cake toasts and fresh fruit.  Yum!