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    Published on July 8th, 2006 | by Greg

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    Chuao: Top Truffles

    They call them bonbons. We call them truffles. Either way, our last installment in this look at chocolate is at Chuao, named after the region in Venezuela prized for it’s cacao.

    We’ve looked at chocolate bars, sauces, even some single-origin pieces. But Chuao Chocolatier sent us their 16-piece set, and it was the most unique set we tried- with flavor combinations like the “Mulato”, almond marzipan and macadmia nuts with dark chocolate. One of the best, and most unlikely, was the “Picante”- raisin fondue and cabernet caramel with pasilla chile and cayenne pepper in dark chocolate- so many flavors but so little time!

    Not everything worked. We had high hopes for the “Chevere”, with goat cheese, pear Williams butter cream, and black peppercorn, but it seemed a bit sour and underwhelming. Like we said- interesting combinations, and with such high quality chocolate that even the misses are enjoyable.

    They’re not cheap ($25 for a box of 16), but quite reasonable as far as chocolates (and especially goat cheese and cabernet caramel chocolates) go. Any guest or gift recipient would be impressed by “organic fennel pollen” in the Sambuca, and there is a bonbon/truffle for almost any occasion. Our advice: try Chuao.


    About the Author

    Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.



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