Chotos Bitter Chocolate Rusk — munchies review
Posted on October 23, 2006 by Kris Nelson
They call it “bitter chocolate rusk” in japanese. What does that mean exactly? I don’t know but if it means rough biscotti-like bite-sized discs, then it’s right on the money. But these are biscotti that sort of melt in your mouth because they are so airy and light. I’m sure you could still sandpaper your porch with it, but it’s not quite as dense as their Italian counterparts. I wouldn’t call it a cookie, because the experience left me hankering for something sweet, which these clearly are not. Maybe dunkers will have more luck.
So let’s break it down for analysis, starting with the name. Chotos, which if I remember High School Spanish well enough, is another word for cabritos or chivitos or “suckling goats”. Makes me think about feta (greek cheese made from goat or sheep milk that’s so incredibly yummy) and el chupacabra (the Mexican and sometimes Puerto Rican mythical beast they call “goatsucker”). In a South American restaurant, Chotos can also mean hot steaming grilled goat kid small intestines. Hmm, not much help there. So what is rusk? Random House says it’s: (1) a slice of sweet raised bread dried and baked again in the oven, or (2) light, soft, sweetened biscuit. We can rule out #2′s “soft”, which brings us back again to the biscotti comparison, as both of these seem to be twice-baked.
Oh well, best to just accept them for what they are: flavorful yet bland, crunchy yet smooth, it’s kind of like eating chocolate flavored pumice stone. Not something I’d eat again, but glad I tried. Much like goat intestines.