You won't find bonbon flavors like Chevere, featuring goat cheese, Pear Williams and crushed black pepper buttercream or Cinco de Mayo, with sharp lemon tequila ganache, anywhere else. Chuao Chocolatier specializes in crafting creative flavor profiles with the best chocolate available, using the same methods of growing and harvesting cacao in Venezuela as farmers did in the 16th century. There is an art to tasting this rare chocolate, so let it melt in your mouth and indulge slowly to really appreciate each flavor dancing across your tongue.
Chuao not only offers premium chocolate, but the company puts a lot of emphasis on sustainability and social responsibility as well.
“You can feel confident with each bite that you are enjoying an unequaled chocolate experience while also helping to revitalize one of the world’s finest growing cacao regions," said Michael Antonorsi, Master Chocolatier and co-founder of Chuao Chocolatier.
This attitude extends beyond cacao producers to support international charities as well. Through the end of the month, Chuao will donate one dollar from the sale of every Panko Chocolate Bar to the American Red Cross to assist ongoing relief efforts for victims of the earthquake and tsunami in Japan. Panko bread crumbs and sea salt sprinkled throughout rich dark chocolate make for a savory Japanese twist to the standard chocolate bar.
If 60 percent cacao isn't dark enough for you, try the Origins Cacao de Chuao bar, which features 77 percent cacao and is crafted without vanilla or soy lecithin for an intense earthy chocolate flavor. Fruit notes intertwine with malty caramel and a lingering bitterness for a complex flavor profile that will appeal to chocolate connoisseurs. This limited edition bar even won a 2011 Good Food Award.
Want a taste? For a list of locations and online shopping, visit their website.