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Reviews Chuao Chocolatier (Bonbons)
Sunday, 22 April 2007
Editor's rating
8.7
out of 10
Reviewed by:
Tamara Bitticks
Sunday, 22 April 2007
Average user rating: 0.0 
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Chocolate Bonbons
Type: Assorted
Number of Pieces: 16
Price: $22
Price Per Piece: $1.38
Chuao Chocolatier's Boxed Bonbons
The simple box of 16 is a combination of milk and dark chocolates, but that is where common ends.  This collection certainly meets Michael Antonorsi's goal of being "unusual, unexpected, delicious".   Though I read the brief description of each chocolate before tasting it and so believing I had an idea of what I was about to taste, each sensational taste was a refreshing experience!  

Editor review
Overall rating (weighted)
8.7
Appearance
9.0
Covering
9.0
Purity of Ingredients
10.0
Originality of Concept
10.0
Value
9.0
Flavors
8.0
Mouthfeel
8.0
Endurance
8.0
Balance of Flavors
10.0
While the outside box is a bit on the plain side, the contents were creative and beautifully presented. Some of the bonbons had a beautifully shiny finish, others were less glossy, but each was accented with a distinctive shape or decoration.

Without a doubt, the most amazing and by far my favorite was the Cambur - banana and brown sugar caramel enrobed in milk chocolate. The flavor of banana is so authentic, but not overwhelming nor overly sweet. This fresh taste is infused in a fluid all be it a bit grainy caramel. Another truly delightful surprise was the Le Citron - Meyer lemon pulp with a mint infused caramel. The flavor of mint when paired with chocolate can be overwhelming even in the better chocolates, but not with Chuao. The bonbon had a very upfront tart and natural lemon flavor that mellowed to a mild natural mint finish. A bonbon named Picante can only mean one thing - or so I thought. This creation begins without a hint of fire, but instead with a burst of raisin and brown sugar followed by notes of blackberry and Cabernet. And then it hits you... in the back of your mouth...that warm tingling of good spice and chilis. The integrated flavors of each of the chocolates in the assortment are complex yet they harmonize beautifully.

Michael seems to marry two unlikely essences, often utilizing a very fluid caramel to orchestrate the symphony of flavors. Other pairings include strawberry caramel with balsamic vinegar (Modena), raisin fondue with cabernet caramel spiced with pasilla chili and cayenne pepper (Picante) and olive oil dark chocolate ganache with sundried tomato and orange peel (Olivet). The other commonality in this assortment is the use of savory roasted nuts - mostly hazelnut and macadamia nuts transformed into pralines, and always very finely chopped. In all cases, the enrobing is sufficiently solid while at the same time being thin enough to compliment the filling as it melts. Chuao uses El Rey Carenero Superior coverture from Venezuela, no preservatives and only natural ingredients. Maybe it's the pure ingredients and practiced skill, or maybe it's a sprinkling of Venezuelan fairy dust that is this master chocolatier's secret to crafting some of America's finest artisan chocolates.

Maker Notes:

In our San Diego kitchen we combine only natural ingredients using our innovative recipes and apply artisan chocolate-making techniques to provide you with the ultimate chocolate experience. Enjoy our products within a week of purchase to ensure freshenes.
Last updated: Friday, 05 October 2007


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