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The BRUna and COstantino recipe gave rise to the "Chocolate of BruCo". Since then our research and study has never stopped. Continuing on the trail that was started by aniseed, much curiosity and attention has been put into both the search for superior quality cacaos, and their combination with spices. Since the time of the Aztecs it has been known that cacao, (Theobroma cacao), was never consumed pure as such, as claimed by Juan Cadenaz, among others, in 1591 in his famous book Las Problemas y Segretos Meravillos de las Indias: "The flavour of chocolate improves considerably with the addition of aromas and spices such as cinnamon, vanilla and aniseed".
 This largely confirms the intuition that led to the production of aniseed chocolate bars and encouraged us to experiment in the use of cinnamon, vanilla and chilli pepper in original and, until now, rather unusual combinations.
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