Wednesday, July 5, 2006
I first heard about Chuao Chocolatier a couple of months ago but haven’t been able to visit them until this weekend. The main location is in Encinitas and they have other shops in San Diego. But they also have one at the Irvine Spectrum, so on a blazingly hot Sunday afternoon my husband and I stopped by to see what it was all about. Let me just say this, if this is the direction that upscale chocolate is going, I can fully support it.
The shop is spare and simple with lots of dark wood touches and reflects more of a wine connoisseur aesthetic than candy. I greeted the women behind the counter (I’ve never done this before) ... I introduced myself and gave full disclosure that I’m a candy writer and boy did I get the full treatment! But seeing how well Melissa, the manager, did her tour of the company through samples of most of their product lines, I get the sense she does it for anyone who’s interested. She was knowlegable, enthusiastic and completely engaging.
First, a little about Chuao. It’s one of those stories about people who follow their passions. Michael Antonoris (once a biomedical engineer and MBA before he “stopped chasing his ego and started chasing his culinary passion,” and went to Paris for two years to study Pastry and Chocolaterie at the ?cole Lenotre). Born in Venezuela, he brought not only his culinary aesthetic to candymaking, but also the native cacao from the region. His chocolate source is El Rey Chocolate. You can read lots more on their website about the history of the company and other press clippings.
The first sample we tried was their flavor of the month for July, which is a beer (San Diego produced Stout) infused chocolate - with a strong wheat/yeasty flavor to the chocolate ganache, it was intriguing and brought out the best of the beer and the chocolate.
She also let us try last month’s (after all, it was only July 2nd) intriguing little egg which was filled with chocolate, olive oil and sun-dried tomato filling. I really liked the olive essence in there, but I’m not a huge fan of sun-dried tomatoes, but they seem to work in there. I could see those going really well with a wine and cheese assortment.
Other wonderful morsels she gave us to try included:
Chocolate Covered Orange Peel - lovely dark chocolate surrounding soft and intense orange zest. Not too syrupy sweet and not the least bit bitter.
Chocolate Covered Ginger - this is no ordinary candied ginger, the pieces are plump and juicy and have no fibery bits. Sweet and with a gentle burn that lasts long after the chocolate is gone.
Coco Nib Snack - fine little nibs a little smaller than peppercorns and caramelized/tossed with a little salt and chili. Fascinating little morsels, not too sweet but also doesn’t have any of that bitter/acrid flavor that some plain nibs have. No fibery bits either. I’m not sure if I’d eat them straight, but I’d love them tossed on a salad or maybe some ice cream.
Even though it was insanely hot, we still tried a little bit of their hot chocolate. They have two varieties, the traditional Abuela and Spicy Maya. They weren’t as thick and milky as many that I had on my last NY trip, but the flavors were really great. I enjoyed the Maya best, as the spice wasn’t too overwhelming, but supported the floral and wine notes of the chocolate.
But the time eventually came to pick out some things to take home.
I picked out a box of 9 pieces:
Melao - salt butter caramel - this one was quite reminiscent of the Sahgun salt caramel I had earlier this year. Quite soft, almost juicy, with a slight grain to the caramezlied sugar and a round sweet flavor dosed with salt to bring out the flavors.
Candela - spicy macadamia praline - very strange - it’s grainy, but not in an unpleasant way. Salty, crispy and with a soft spicy finish, the center is more like eating a cookie dough than a chocolate. For the record, I love cookie dough.
Cardamom - cardamom infused ganache - fresh and lightly infused with that cardamom note that I love about Indian food. Buttery smooth and rich. I would have liked more cardamom, like the Vosges one I tried in NYC.
Modena - strawberry caramel with balsamic vinegar from Modena - this was just plain strawberry as far as I could tell. Nicely fruity and aromatic, smooth and refreshing with a good balance of notes for the dark chocolate, but I wasn’t really getting the balsamic notes.
Chevre - goat cheese, pear Williams and crushed black buttercream - fascinating and probably addictive. At first the dark chocolate ganache is tangy, like a goat cheese. Then the black pepper infusion coming to the surface. The pear played a minor note, but the black pepper pieces were incredible, as they were softened by the chocolate and more like small, spicy raisins.
Zen - green tea infused ginger ganache - wonderful plump pieces of crystalized ginger in a dark chocolate ganache with only a hint of tea. Not too sweet - a good subtle balance.
Gran Cacao - bittersweet ganache with 73% cocoa - a lovely and rich ganache with a good buttery start and some good floral and berry notes.
Cambur - soft banana and brown sugar caramel - imagine a fried banana, drenched in caramelized sugar and then drizzled with chocolate. Mmmm. Intensely banana, but thoroughly authentic tasting. Rich and sweet. By far my favorite of them all.
Picante - California raisin fondue and Napa Valley cabernet caramel, spiced with pasilla chili and cayenne pepper - tart and with fruity/jammy qualities but with an immediate burn in my throat from some fresh tasting chilis. There are some wine notes, but mostly a grape and chili flavor mixed with the dark chocolate but the caramelized sugar is completely lost. I wouldn’t have minded a little hit of molasses or brown sugar in there.
On the whole, I’d say that the line of uncommon flavor combinations is much like Vosges and of similar quality. Where Vosges seems to angle itself towards women, Chuao seems incredibly masculine. The flavors are bold and uncommon and assertive. Flavors are borrowed from outside the candy realm with excellent results. But when they’re inside the sweets oveure, they’re really at their best. The spiced flavors are wonderful but I really enjoyed the caramelized items like the Cambur.
I’m definitely planning on stopping there again, it’s exceptionally convenient when I’m down in Orange County visiting with my husband’s family and it looks like they will continue to develop new flavor combinations that will keep my tongue occupied. They also offer classes, which I would love to take (but only at the Carlsbad location), so maybe someday I’ll become a master chocolatier, too. If you’re a wine or beer lover, they also have tips and product lines for serving them together.
Tuesday, July 4, 2006
Canada and the UK have Nestle Aero and Cadbury Bubbly bars. Israel has the Elite and Korea and Japan have Lotte Airs. Everyone else seems to have an aerated chocolate bar except for the United States. It’s not like we’ve been completely denied. Nestle did have a chocolate bar called the Choco’lite back in the 70s, but that didn’t go over well.
Maybe we’re just waiting for the right bar.
I was really looking forward to seeing Bubble Chocolate. Mostly because they’re using higher quality chocolate. The cacao content on their dark bar is 60%. There’s apparently a lot of engineering involved with balancing the viscosity and whatnot when doing different things to chocolate, so I’ll leave that to the industrial engineers. Apparently you can’t just foam up regular chocolate and expect a great result - there are a lot of things to take into account.
Bubble Chocolate comes in three varieties: Milk, Coffee Milk and Dark 60% Cacao.
My Coffee Milk Chocolate bar got a bit banged up in the trip back, so that pile above is just of the dark and milk chocolate. Handsome, aren’t they?
They’re huge looking, twice as thick as a normal 100 gram bar but only 80 grams. It’s kind of odd to pick them up, because it’s so surprising how light they are - 50% air ... that’s some lite chocolate. It’s kind of like pumice!
Dark Chocolate - the bar has a nice aroma that mixes berries and smoke. Despite the high cacao content, it’s very creamy and sweet. There’s a fudgy consistency to it as it melts so distinctly different than a regular un-bubbled chocolate bar. The airiness of the bar seems to make the scent of the bar carry better too, as you eat it. There’s a slight grain to the chocolate as it disintigrates, but no trace of the chalkiness I’ve complained about with other aerated bars.
Milk Chocolate - the bar is much sweeter than the dark, but also melts far quicker on the tongue. It’s a little stickier too, but exceptionally smooth. The milk flavors are not at all like the dairy chocolate I usually have from Cadbury or European Nestle. This is much more American tasting. I don’t know the cacao content on this chocolate, but it’s certainly dark looking. I was a little disappointed that there’s vanillin in here instead of real vanilla. However, if they’re keeping the bar under the $2 price point retail, I can see this as an acceptable compromise.
Coffee Milk Chocolate - this one smells like a coffee house - fresh and warm and roasty. There’s real coffee in there, but happily no coffee grounds (which is kinda a pet peeve of mine). It’s especially creamy and has a really nice melt on the tongue. This bar has no vanillin in it at all, and that may be why I’ve gravitated towards it. It’s a tasty bar, totally satisfying. The coffee isn’t fake tasting like some of the Hershey products, and it’s not grainy or too bitter. It is sweet, as it’s the milk chocolate, not the dark. But on the whole, my favorite of the three.
Overall they’re nice, munchable chocolate bars with an interesting texture that highlights the flavors. It’s not the best chocolate in the world, but it’s very tasty and enjoyable. It will never replace a good, high quality bar but I feel like it’s more than a novelty item.
As a serving suggestion, I do not advise that you let the chocolate get too warm. When it gets warm it gets fudgy and pliable and the airyness doesn’t quite hold.
Bubble Chocolate is still completing their first orders to get them in stores, but right now you can expect to see them at Trader Joe’s in September.
Interesting note from label: made in Belarus.
POSTED BY Cybele AT 6:26 am
Monday, July 3, 2006
You can catch a segment all about new candy products from All Candy Expo on the Today show (NBC) in the 9:00 (eastern) /8:00 (central) part of the show on Tuesday, July 4th.
If you miss it live, they do a one week archive “netcast” of the show as well!
At this moment I know that they’re going to highlight Bubble Chocolate, Botticelli Choco-Omeg and Disney Light-Up Lollipops. I’ll update here when I see the segment about the other products they cover.
UPDATE: They did a segment on the floor of the show with their kid correspondent who covered all the sour stuff available.
On the live show they had a huge table full of all the new candy products. They covered the fortifiying of candy with vitamins and minerals as well as the grosser items like bugs. They didn’t really cover the all-ages items, but mentioned the Snickers Xtreme (and called Kissables a new product). On the table they had Bubble Chocolate as well and mentioned it in a list.
She highlighted the “interactive eating” products such as edible paper, Cars branded spinning lolly pops, Tung Toos, the Rolly Pops that I reviewed last week. I’m completely jealous that this kid got to go when she was so young and I think she did a great job for a young reporter.
You can watch it on the web after 11 AM, it’s at about 9:30.
Simplicity is a beautiful thing.
Peanuts and chocolate, chocolate and peanuts.
I picked these up at the All Candy Expo. They weren’t sexy, they’re not new ... they’re just milk chocolate peanuts.
The peanuts were fresh and good quality. Not the super huge ones that are all standardized sizes, but I didn’t have a bad peanut in the bag, so I appreciate their ability to screen out the yucky ones. They have a nice, thin coat of milk chocolate, so it’s more peanut flavor than chocolate. They have a glossy sheen, which means that they don’t melt together so easily even on blisteringly hot days like today.
Honestly, I think these are much better than Goobers, they’re not quite as sweet and the peanuttiness shines through. I’ve seen these before in the concession sized boxes at movie theaters and I always passed them by because I thought they were a cheaper version of Goobers (or Peanut M&Ms). But they’re actually really good and fresh tasting.
Because there’s more peanut than chocolate in there, there’s not as much sugar either. So if you’re into a sweet little snack and can handle the fat content of the peanuts this is a good snack with lasting energy because of the protein hit.
Sunday, July 2, 2006
Okay, I thought this was hilarious.
It’s the elimination rounds of the World Cup represented in Jelly Belly.
Click on the image to go to the flickr page where all the teams are marked!
What flavor is your favorite team?
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.