The artisans at Chuao Chocolatier (pronounced chew-WOW) have created ChocoPod,
an 11-gram bar shaped like a cacao pod with just enough kick to spice up the daily cup of coffee.

“ChocoPods fill a void with coffee drinkers and offer a gourmet chocolate that brings out coffee’s best and balances it with the right amount of sweetness and spice,” says Michael Antonorsi, chocolatier and owner of Chuao Chocolatier.

Made with Venezuelan chocolate and containing 60 percent cacao, the ChocoPod comes in two flavors: Spicy Maya, named after the first culture to worship chocolate and flavored with ancient spices, including Pasilla chile, cayenne pepper and cinnamon; and Nutmeg, with subtle nutmeg and cardamom.

The ChocoPod shape is inspired by the pods of the cacao plant, the source of the beans used to make chocolate. Bars are sold in a compact package of 12 per box and will be available in all Chuao Chocolatier stores October 2006. For the anxious Chuao Chocolatier lovers, bars are available now at www.chuaochocolatier.com.

The artisans at Chuao Chocolatier artfully combines premium, single-bean Venezuelan chocolate with fresh, natural ingredients using unusual recipes to create confections that introduce unexpected and delicious sensations. Ancient spices, the way the Mayans used them, aromatic herbs, tropical fruits, and roasted California nuts are at the heart of Chuao Chocolatier’s ganaches, butter creams, caramels, and other creative fillings. There are Chuao Chocolate Cafés in Southern California in La Jolla, Del Mar, and Encinitas.

Edited by Patric D. Sherman

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