Chuao Chocolatier
Putting
the Wow! In Chocolate
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Fine
chocolates, like most of the finer things in life, are a product
of their upbringing. That's why Southern California's Chuao
Chocolatier claims it relies on Venezuelan cacao and European
technique for its chocolate bars, bonbons and truffles.
Although
Chuao does not boast of single-plantation beans or specific
vintages, the company relies on Venezuelan Criollo beans, which
may not have the bite or the aroma you associate with chocolate
made from African or Trinidadian cacao but nevertheless create
delectable confections with a rich, chocolate flavor and smooth,
lingering finish.
Starting with either dark or milk chocolate, the chocolatiers
at Chuao, who are Venezuelan and Belgian, fill their bonbons
with light and imaginative ganaches. In the dark chocolate category,
choices include Zen, with green tea-infused ginger ganache;
Musiu, centered around cinnamon and Grand Marnier; or Melao,
filled with salted butter-caramel.
Milk chocolate centers might be Le Citron, a lemon-and-mint
infused caramel; Cambur, which combines bananas and brown sugar
caramel; or Dulce de Leche, the bonbon version of the popular
Argentinean caramel.
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of Bonbons |
For
chocolate purists, there are truffles and bars. And for the
foodie on your list, try the Venezuelan alternative to peanuts:
spicy Coco Nibs made from 100% Venezuelan cocoa nibs—the
broken, husked cocoa beans—caramelized and tossed in sea
salt and chipotle chile.
Or perhaps you warm the soul on a chilly day with a mug of Spicy
Maya Hot Chocolate, based on an ancient Mexican recipe and using
spices that were available in the Americas before the Spanish
conquests.
For more information, visit www.chuaochocolatier.com.
