Sales start BLACK FRIDAY, November 28th, 2014, but we wanted to give you a little sneak peak of what's to come!
Whether you are stocking up on your own chocolate stash, or you are shopping for gifts, we have the SWEETEST deals of the season!
Stuff those stockings!
Baby, it’s cold outside
Share the Love
Sales start FRIDAY, 11/28/14 at MIDNIGHT! Visit us online or at one of our Chuao Chocolatier cafes. Click here for locations.
Offers valid 11/28/14 only, while supplies last. ChocoPod offer valid on single flavor cases only. Bar offer valid on individual full size bars only. Does not apply to bar sets or collections. Not valid with any other discount, offer or promotion. No substitutions, rain checks or cash value.view article
Thanksgiving is next week and you are all set with the turkey, the stuffing and the gravy, but leave the pie to us. We’ve rounded up our favorite pie recipes all featuring- you guessed it- CHOCOLATE!
Extra dark and oh so pure, the addition of our 72% Dark Chocolate Tasting Discs in these delectable desserts will have you coming back for seconds!
Chocolate Cherry Pie
Photo by Sarah Stone & Recipe by erinmcdowell
When it comes to pie, you can’t go wrong with decadent chocolate ganache, whipped cream, tart cherries and a buttery flakey crust.
Bourbon Pecan Pie
Nothing warms the heart like this Kentucky classic. A soft, sweet sugar pudding filling, the crunch of toasted pecans and the smooth bitterness of chocolate calls your name. Perfection.
Black Bottom Oatmeal Pie
Photo by Genti & Hyers & Recipe by ElsenEM
If an oatmeal cookie and a chocolate chip cookie had a pie baby, this would be the love child.Comforting toasted oats and brown sugar sit atop an irresistible layer of dark chocolate ganache. Oh so good!
Chocolate Black-Bottom Pie
Easy as pie! With an easy to make chocolate wafer crust, a rum-flavored chocolate ganache filling, and a macadamia nut, and whipped cream topping, this Chocolate Black-Bottom Pie is a delicious stress-free option to your Thanksgiving menu.view article
National Chocolate Day = Best. Food. Holiday. Ever.
Though every day is “chocolate day” at Chuao Chocolatier, we still get excited about a WHOLE DAY dedicated to our favorite thing!
There are a million ways to celebrate National Chocolate Day, but today we’ll be celebrating with chocolate for dinner AND dessert.
Slow Roasted Lamb and Potatoes with Rosemary Chocolate Sauce
1 whole leg of lamb (deboned)
1 cup red wine
4 cups beef stock
2 whole onions (chopped)
4 whole carrots (chopped)
6 garlic cloves (finely chopped)
4 rosemary sprigs
½ cup 72% Dark Chocolate Discs (chopped)
Salt and pepper to taste
Balsamic vinegar to taste
8 potatoes (yellow or red)
2 tbsp. olive oil
Remove excess fat from the lamb and rub in generous amount of salt and pepper.
Brown the lamb on all sides with the oil in a large oven-ready sauce pan.
Add the onions, carrots, garlic and wine to “deglaze” the pan.
Cook for 5 minutes to reduce the wine.
Add beef stock and bring to a boil.
Cover the pan and bake in pre-heated oven at 300 F for 3 hours.
Uncover the pan, add the rosemary sprigs and increase the heat to 400 F.
Bake for 1 hour, basting periodically.
Remove the lamb carefully and place on a serving dish.
Pass the remaining cooking liquid through a fine mesh strainer.
Add the chocolate to the cooking liquid to make a sauce and adjust the seasoning to taste, adding a little balsamic vinegar to add acidity and sweetness as needed- maybe a tablespoon or so.
Peel the potatoes and cut them into 1 ½” squares.
Place in a pot with cold salted water and bring to a boil.
Cook approximately 20 minutes, but check periodically so as not to overcook.
*Avoid overcooking the potoes since they will fall apart and become crumbly. Insert the paring knife into the potatoes before cooking and pay attention to how they feel raw, as to avoid overcooking. When they are properly cooked “al dente” the knife should go in with slight resistance, but not as much when they’re raw.
Separate the lamb into medium sized chunks. Plate four potatoes topped with the lamb chunks and drizzle with sauce.
Serve and enjoy.
Follow up with our Limited Edition Aged Dessert Wine Bonbon Pairing for dessert for a decadent ending to a delicious meal.
Some Like it Hot. But there is no reason why it can’t be cold? We love getting cozy with a steaming cup of drinking chocolate in the winter. Did you know our rich and creamy drinking chocolate can be enjoyed year around?
As the days start getting warmer, don’t let that drinking chocolate tin go into hibernation with the rest of your winter gear. Break out the blender and use Chef Michael's award-winning drinking chocolate mix to craft a refreshing frozen hot chocolate.
Take a look at this simple recipe and experience bliss in a cup!
Frozen Hot Chocolate
1 ¼ cup of water
10 oz (1 ½ scoops) of ice
Whipped cream (optional)
Bring 1 ½ cups of water to boil.
Add 7 ½ tablespoons of Chuao Chocolatier Drinking Chocolate mix to the water and stir constantly.
Bring to a full boil and whisk for 30 seconds.
Remove from heat and chill in refrigerator until cool.
Blend 10 oz of ice and 1 ¼ cups of chilled hot chocolate thoroughly in blender.
Or, for an iced hot chocolate, serve chilled hot chocolate over ice.
Garnish with whipped cream and enjoy!view article
Have your fill of BBQ and booze during the day. But it’s when the sun goes down the celebration really begins. The fourth is really about the fireworks, anyway….right?
Light up your party with this twist on a traditional treat.
Snap, Crackle, POP! treats (Firecracker Rice Krispy Treats)
3 tbsp butter
1 bag of Marshmallows
6 cups crisp rice cereal
3 Firecracker bars
Grease a 9x13 baking dish
Chop the Firecracker bars into bite size pieces
In a large bowl, melt the butter on high for 40 seconds in the microwave, or until melted.
Add in marshmallows, coat with melted butter. Place in microwave for 1:30, or until marshmallows are all melted.
Add rice cereal to marshmallow and butter mixture and stir until cereal is coated. Add ¾ of chopped chocolate into the bowl and stir until chocolate is evenly distributed.
Spoon the mixture into a 9x13 baking dish, with your fingers spread the mixture out evenly.
Sprinkle the remaining chocolate on top of the rice krispies and press down gently.
Let cool for at least an hour for marshmallows to set.
Cut, serve and enjoy
Tell us, how will you be celebrating Independence day?view article
We are all about family at Chuao. And we all wouldn’t be where we are today without our Mothers.So this goes out to the wonderful mothers of Chuao Chocolatier and to all the mother’s everywhere. We love you!
“My mother for me is not a person, a thought or a function. A mother is like a feeling; a feeling for warm acceptance, unconditional love and shelter.”
-Michael Antonorsi, Master Chocolatier
“She’s an angel.”
-Sebastian, Brand Manager
“Her love has never failed me; she is the constant in my life.”
-Chandra, Retail Director
“She is, honestly, the strongest woman that I know. I admire her.”
-Abigail, Inside Sales & Office Support
“She taught me, by example, that love is a verb.”
-Brooke, Communications Director
"She is my inspiration in life."
-Mariana, Donations & Events
"She is amazing and I could only hope to be at least half as amazing as she is with my own children."
-Erin, Production Manager
"My mother has the biggest heart. And I am the woman I am because of her."view article
-Jane, Chocolate Concierge
Last week we shared recipes to pamper mom each meal of the day. But let’s face it; mom’s going to want to skip right to the sweetest part: dessert.
Indulge mom’s sweet tooth with these irresistible recipes. Both guaranteed to make you Mom's favorite—at least for a while.
for the simple baker:
CRISPY-CAKEY CHOCOLATE CHIP COOKIES
2 ¼ cups all-purpose flour
1 ¼ teaspoons salt
¾ teaspoon baking soda
2 sticks unsalted butter, softened
¾ cup packed light brown sugar
¾ cup granulated sugar
2 teaspoons vanilla extract
Whisk the flour, salt and baking soda in a large bowl.
Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until light and fluffy; about 5 minutes (use the paddle attachment for a stand mixer).
Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the chocolate chips by hand.
Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
Preheat the oven to 425 degrees F.
Line 2 baking sheets with parchment paper.
Drop about a tablespoon of dough onto the prepared baking sheets, about 2 inches apart.
Bake until golden brown around the edges but still light in the center, about 8 minutes.
Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Recipe adapted from Food Network Kitchen
for the avid baker:
CHOCOLATE FILLED ALMOND MACARONS
2 ounces of Milk Chocolate Tasting Discs
1 tablespoon unsalted butter
1 tablespoon heavy cream
½ teaspoon vanilla extract
Pinch of kosher salt
1 cup confectioners’ sugar
½ cup whole blanched almonds, very finely ground
2 large egg whites, at room temperature
Pinch kosher salt
2 tablespoons granulated sugar
¼ teaspoon pure almond extract
For the ganache:
Combine the chopped chocolate and butter in a heatproof bowl set over a pot with 1-inch of simmering water, making sure the bottom of the bowl does not touch the water.
Cook, stirring occasionally, until melted and smooth.
Stir in the cream, vanilla and salt, and then remove from the heat.
Set aside until cooled and thickened, stirring occasionally, 30 to 45 minutes.
For the cookies:
Position an oven rack in the center of the oven and preheat to 325 degrees F.
Line 2 baking sheets with parchment paper.
Using a small glass or cookie cutter (1 1/4 to 1 1/2-inch wide), trace 15 circles on each piece of parchment paper, leaving about 2 inches between each round.
Flip the parchment over; the lines will be visible through the paper but you will not have to pipe directly onto the ink.
Fit a pastry bag with a round tip about 1/4-inch wide.
Sift the confectioners' sugar and ground almonds into a bowl and discard any larger nut chunks. (If you have more than a tablespoon of bigger chunks, grind those until powdery and then resift.)
TIP: You can use store-bought almond meal in place of the whole almonds. Sift 2/3 cup with the confectioners' sugar and, if necessary, grind the larger chunks and sift until a tablespoon or less of larger chunks remain in the sifter.
Combine the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with the whisk attachment of a hand-held electric mixer).
Whip on medium-low speed until frothy, and then add the granulated sugar. Increase the speed to medium-high and whip until very soft peaks form.
Add the almond extract and a few drops of food coloring, if using. Whip until stiff peaks form.
Fold about one-third of the sugar-nut mixture into the egg whites until blended, and then fold in the remaining two-thirds.
*The batter should be a bit fluid but not runny. It should slowly drip off the spatula and sit on top of the batter in the bowl for a bit before eventually oozing back into it. If it seems a bit stiff at this point, fold once or twice more until it relaxes, although be careful not to over fold. This correct texture is the key to the macaroon and it is better to have a stiffer batter than a looser one.
Transfer the batter to the prepared pastry bag. Holding the bag perpendicular over the baking sheet, squeeze until the batter fills a circle drawn on the paper. Release the pressure on the bag and pull towards you to prevent a pointy tip on the center of the cookie.
TIP: The weight of the batter in the pastry bag will force some of the batter out. To stop this, you can stick a mini marshmallow at the end of your pastry tip to block to the batter from running out the end.
Repeat with the remaining circles. Gently flatten any points on the cookies with a damp fingertip.
TIP: You can also spoon the batter onto the parchment lined baking sheets. The cookies may not be as perfectly round but will still taste great.
Firmly tap the baking sheets against the counter to release any air bubbles and let stand at room temperature until the tops of the cookies no longer feel wet, 10 to 15 minutes.
Bake, 1 sheet at a time, until the macaroons are slightly crisp and the bottoms release from the parchment paper, about 15 minutes, rotating the sheet halfway through the baking time.
Cool on the sheet 5 minutes, and then peel off the cookies and cool completely on a wire rack.
To assemble the cookies, spread a thin layer of the chocolate ganache on the bottoms of half of the cookies, about 1/4 teaspoon per cookie. Top with a second cookie, gently pressing to squeeze the ganache to the rims.
Recipe adapted from Food Network Kitchen
Still need a sweet Mother’s Day Gift? Shop our website www.ChuaoChocolatier.com for great gift ideas!view article
It’s almost that lovely time of year again, Mother’s Day. Each year we long to create the perfect day for our adoring mothers. And although we can’t possibly match what she’s done for us; there are always endless ways to show mom your undying love & appreciation.
So let’s return the favor, grab the apron and give this Mother’s Day menu a shot. No need to be a Top Chef in the kitchen; it’s always the effort that counts. Remember, home cooked meals are 90% love and 10% butter. Oooh, butter!
Pamper mom morning, noon and night with these delectable recipes.
Photo & Recipe by BON APPÉTIT
Who doesn’t love chocolate and waffles with gooey syrup… it’s a must-make creation for your dear sweet mother featuring our Spicy Maya Bar. Serve with mimosas or Mom’s favorite morning drink.
Photo & Recipe Martha Stewart
Lamb Burgers with Feta Sauce and Cucumber
This Greek burger is light and refreshing. Enjoy the Spring weather and serve alfresco!
Photo & Recipe by Everyday with Rachael Ray
Mama Elsa’s Stuffed Zucchini
This flavorful dish comforts like traditional homemade cooking. Light and healthy, the Parmigiano-Reggiano cheese is cuddled in bread crumb crusted savory zucchini boats.
Sangria goes well with just about any meal. The fruit lends a tropical feel, sure to keep your wonderful mother relaxed. Try pairing with our Strawberry Seduction bonbons for the ultimate treat!
Keep an eye out next week for Part Two: The Sweetest Part of the Meal: Dessertview article
We’ve got your golden ticket right here!
You’re invited to step inside our chocolate factory – from the comfort of your own home!
Tune in tonight at 8 pm EDT when the Biography Channel airs Food Network Canada’s hit show, Food Factory, featuring our very own Potato Chip bar. Discover how we combine crisp kettle cooked potato chips, a hint of sea salt and our premium milk chocolate blend to make the most crave-able creation.
Also mark your calendars for Food Factory’s episode featuring our Maple Bacon ChocoPod, airing June 5th at 9 pm EDT on the Biography Channel. See how we take creamy milk chocolate, crisp bites of bacon, a splash of sweet maple syrup, and a sprinkle of bonfire smoke sea salt to create an unforgettable chocolate experience. Everything is better with bacon.
Grab your friends and make it a chocolate tasting and viewing party! Pick up our bars at your local retailer.view article
Spring is all about new beginnings, right? And this Spring, we are all about new beginnings in chocolate. We’ve already introduced three new flavors. So why not continue to bring the joy with another exciting new flavor?
"Live in the moment." "Stop and smell the roses." "Be present." Ooh Ahh Almond is the reason these sayings exist. Salted, caramelized almonds tickle our fancy in silky, rich dark chocolate.
Dressed in Pantone’s color of the 2014, Radiant Orchid, Ooh Ahh Almond is the hottest accessory of the season.
Treat yourself to a mouthwatering "me" moment. Available now in our web store and at REI stores nationwide early May.view article
FINALLY, the day has arrived! We could barely contain our excitement about this new flavor. We’ve literally been counting the days to share our joy with you. Just one scrumptious bite and you’ll say… oh my, too!
Introducing Oh My S’mores.
Crushed honey graham goodness, fluffy mini marshmallows and creamy milk chocolate take your taste buds on a trip down memory lane. The crackling of the campfire. The children’s ooey gooey grins. The sweet smell of toasty marshmallows in the air.
Ready for the journey? Oh My S’mores is waiting for you now in our web store and at REI stores nationwide.view article
Photo by: WireImage
We have a confession – we’re obsessed with Jennifer Garner. And since today is her birthday, we want to share the Jen Love on the interwebs.
So, let us count the ways we love Hollywood’s favorite girl next door:
The obsession begins. Alias was one of the few series where we would freak out if we missed an episode. For 5 glorious seasons, Sydney Bristow kept us on the edge of our seat as she fought rival agents, terrorists, and traitors all the while keeping her butt-kicking lifestyle a secret from her friends. Jennifer Garner played the lead role brilliantly, making us gals want to be bad-ass secret agents. Thanks to Netflix, you can binge watch here with a Firecracker bar.
2. 13 going on 30.
Introducing Jennifer’s silly side. The idea was sweet and simple; a 13 year old girl wished to be 30, flirty and thriving- and miraculously that wish became a reality overnight. Hilarious antics a la “Big” ensue. Jennifer Garner carries the whole film with her charming and endearing lead performance. Make it a chick flick and Pop Corn Pop bar kinda night.
3. She is a hot mama.
If being a mother to three very active children isn’t hard enough, Jennifer does it all, simultaneously juggling the ups and downs of A-list stardom. Her favorite role to date: being a mother. Acting goes on the back-burner to play the role of super-mom to her three beautiful children, Violet, Seraphina, and Samuel, who were recently treated to our Hopping Popping Bunny bars.
4. The Hubby.
Photo by: David Livingston/Getty
Ben Affleck: actor, film director, producer, and screenwriter, philanthropist, and political activist, just to name a few, is married to the beautiful and equally talented Jennifer Garner. Together, they are one of Hollywood’s elite power couples and have a loving marriage that we all envy. We’d give that hottie a Maple Bacon bar any day!
5. She’s a fashionista.
Photo Credit: Max Mara
Known for her elegant and timeless style, this beauty was enlisted by Max Mara again; this time beauty for . Jennifer introduces the chic and sophisticated Jbag this season. And what better accessory to fill it with then our ChocoPod mini-bars at just 50-60 calories each?
6. She loves chocolate.
Anyone that confesses to have a cabinet full of chocolate is a woman after our own heart. And she recently got her hot little hands on our Ultimate Chocolate Bar sets! Yum!
Join us in saying “Happy Birthday!” to Jennifer and fill your cabinet full of chocolate in her honor!
Taxes are done. Whether you paid Uncle Sam or Uncle Sam paid you, the stress is gone and shopping feels good. Make like Tom Haverford from and treat yo ‘self.
Indulge in the Ultimate Chocolate Bar Set, a coveted collection featuring our award-winning chocolate bars, for the ultimate chocolate tasting experience. Take the chocolate party to the next level and pair with craft beer, a fruit forward wine or even your favorite whiskey.
Tell us, how will you spend your tax refund?view article
We have to agree with the cute little girl from the AT&T commercial:
More is better than less
because if there's more less stuff,
then you might want to have some more.
But then, your parents won't let you because there's only a little.
If you really like something, you'll want more of it.
We want more,
We want more,
Like, you really like it,
you want more.
We follow you sweetie. With chocolate, more is better than less. Always! Our Sweet & Salty ChocoPod mini bar is so wildly popular that we decided to make it in a full size bar.
Get your Sweet & Salty fix now in our web store and starting next week at your local Cost Plus World Market.view article
“For me, pretzels dipped in chocolate are very comforting. Toffee dipped in chocolate is delicious. Now pretzels and toffee dipped in chocolate should be outlawed. I am always trying to test the limits of our culinary pleasure and I have come to realize that there is none. So I went ahead and put these three elements together so I can have the most comforting delicious experience every time. Join me?” – Chef Michael Antonorsi
Experience another joy in chocolate: crunchy mini pretzels and buttery toffee dance in dark chocolate. Pretzel Toffee Twirl now available for your enjoyment in our web store and starting next week at your local Cost Plus World Market.view article
It’s no secret that Chef Michael likes to put a Chuao twist on classic flavor profiles. Our Potato Chip bar combines two of the most crave-able creations on the planet for total taste bud domination: creamy milk chocolate and lightly salted kettle cooked potato chips. In honor of these little bites of heaven, we thought we’d share another drool-worthy way to get your potato chip fix.
Potato Chocolate Chip Cookies:
~4 sticks plus 2 tbs butter (room temp)
~1 ½ cups granulated sugar
~1 ½ cups dark brown sugar
~4 tsp vanilla extract
~4 ½ cups all-purpose flour
~1 cup rolled oats
~2 tsp baking soda
~4 cups Chuao ChocolatierPotato Chip Bars (Approximately 6 bars)
~2 ¼ cups crushed lightly salted potato chips
Preheat oven to 350
Cream the butter and both sugars together until light and fluffy.
Add the eggs one at a time on low, scraping the bowl after each addition,.
Add vanilla; Mix until fully incorporatedIn a separate bowl, combine flour, oats, baking soda and salt.
Slowly add ¾ flour mixture with mixer on low.
Fold in the remaining flour with spatula.
Fold in chocolate and crushed potato chips until fully combined.
Chill dough for at least 15 minutes.
Scoop cookie dough with an ice cream scooper (approximately 2 tablespoons of dough) in order to keep all sizes equal.
Place cookies about 3 inches apart onto a parchment paper- lined pan.
Bake for 12- 16 minutes, until lightly browned.
Let cool and enjoy!
Stock up on Potato Chip bars, on sale for $3 each, now through 3/17.view article
If you are reading this then you are probably a chocoholic. Have no fear, you’re about to be even happier that chocolate is part of your daily intake.
Here are 5 more reasons to eat chocolate:
1. Happy belly, happy heart! Studies show that up to 6 grams of chocolate a day can lower the risk of heart attack or stroke. Consuming dark chocolate can improve blood flow and may help prevent the formation of blood clots.
2. Dark chocolate increases blood flow to the brain, so it can help improve cognitive function. Sounds like chocolate might be your new study buddy.
3. Chocolate makes you happy. (Really!) Dark chocolate contains phenylethylamine (PEA). PEA encourages your brain to release endorphins, so eating dark chocolate will make you feel happier.
4. Dark chocolate also has a low glycemic index, meaning it won't cause huge spikes in blood sugar levels. It makes a great afternoon pick me up- without the sugar crash!
5. Dark chocolate is loaded with antioxidants. So eating antioxidant rich foods, like dark chocolate, can protect you from many types of cancer and slow the signs of aging. Talk about a chocolate fountain of youth!
Everything in moderation, including moderation. Enjoy!view article
The red carpet will be out and all the stars will flock to Hollywood for motion pictures’ biggest night. The 86th Annual Oscars are just around the corner.
Who says only celebrities get to have all the glitz, glamour and fun? Throw your own fabulous party this Sunday. Here are some tips to sweeten up your Oscar viewing experience:
1. Add a touch of Oscar gold.
Gold accents can add a sense of chicness to your party. Serve food on gold platters. Sprinkle gold flakes into your cocktails.
2. Try a twist on your favorite movie theater treat.
Why have popcorn when you can experience popcorn popping in your mouth? Fill your bowl with our Pop Corn Pop mini-bars for delightful change of pace. Puffed whole grains, toasted corn chips, popping candy and a sprinkle of sea salt in creamy milk chocolate.
3. Celebrate like a celeb.
Just because you’re sitting in your living room doesn’t mean you can’t live it up like you’re sitting shoulder to shoulder with celebrities at the Governor’s Ball. Pop the bubbly and pair it with something sweet. Bring the luxury to your living room with our Sparkling Wine Pairing.
4. Up the ante.
Everything’s more fun when it’s turned into a game. Download a nominees ballot for all your guests to fill out before the awards are announced. Present sweet prizes to those who predict the winners.
Let us know, who do you think will win the coveted golden Oscar Best Picture?
If it were up to us, Valentine’s Day would be every day. But since that will never happen, we thought we would share some little gestures you can do every day to bring on the romance.
1.Call or e-mail for no reason. Pick up the phone for an afternoon chat or send a funny email that would be sure to brighten their day.
2. Leave a note. What would be better than waking up and finding a sweet note on the bathroom mirror before you leave for work, or finding a love note in your lunch from your sweetie?
3. Give a compliment. Showing that they’re noticed, admired and appreciated is a small gesture that gives your better half an instant lift.
4. If you feel it, say it. Those three little words make all the difference. Remind them of how much they are loved.
5. Give a gift (just because). Hint: A little chocolate never hurt anybody.
What are the little things your significant other does that make you swoon?view article
There is nothing better than a bottle of red wine, a box of chocolates and a cheesy romance novel. To get us in the mood for Valentine’s Day, this week we thought it would be fun to switch out our cheesy romance novel for your romantic stories.
We asked you to tell us your most romantic story and here’s what you shared.
“My husband moved across the Atlantic Ocean shortly after we met so we didn't have to be so far apart. And he brings me Firecracker bars. What more could a girl want??” Jessica B.
“When I met my husband, my then-three-year-old daughter was yet-undiagnosed with schizoaffective disorder and autism. Matt loved us even on my daughter's most challenging days, sticking with us unfailingly over the last 9 years, throughout her diagnosis and treatment. When we were married, Matt surprised everyone by asking my daughter to join us at the altar. He declared his love for me and her, and requested her permission to "marry her mommy". Then he presented her with a special ring to commemorate the occasion.” –Sarah M.
“One year my husband picked out the exact book I was hoping for Christmas without knowing I wanted it. Before we opened gifts we shared what we wanted. I went into detail about this book I had heard about and why I hoped to get it. Little did I know he had bought me that very book. It was a really exciting and joyous moment!!” –Sarah S.
“My (now) husband came to the US 10 summers ago to work. He was only supposed to be here for five months, and had been given explicit instructions from his father not to bring an American girl home. Well, what do you know, we fell in love, he asked me to marry him, and I went back to South Africa with him to meet his family! He got a new visa and we came back to the states together and were married. Eight and a half years of marriage and three kids later, we're still madly in love!” –Lyra S.
We love hearing these stories. Keep them coming! xoxoview article
We have to admit, we’ve had our selfish days. And there has been a time (or five) where we’ve eaten a whole box of chocolates by ourselves. But we’ve have found that life is better when you share it. Indulge in decadent chocolate experiences together. Even if it is one for him and two for you.
Which bonbon collection will you share?view article
Looking for a way to spice up your Valentine’s Day? Spend the night in and serve one of the world’s sexiest foods – fondue!
Spicy Maya Chocolate Fondue
~1 cup of heavy cream
~1 pinch of salt
Fruit for dipping such as, but not limited to: bananas, strawberries, kiwis, raspberries, apples, pears, grapes.
In a small sauce pan, add cream and bring to a boil.
Chop the Spicy Maya bars into small pieces.
Add the Spicy Maya chocolate pieces to the cream and whisk over medium heat until everything is dissolved and has a smooth texture.
Add the pinch of salt and transfer to a fondue pot.
Dip, devour and enjoy.
Recipe by: Chef Michael Antonorsiview article
Have you ever wondered where all the Chuao magic happens? Food Network Canada’s hit show, Food Factory, gives you the chance to step inside our factory tonight at 9:30 PM. The episode will walk you through our doors and into the wonderful world of chocolate to see how the Potato Chip bar, one of our most popular flavors, is made from start to finish!view article
The Chuao Chocolatier HQ staff is up to the usual mischief and mayhem this Halloween.
Are you ready for another wickedly fun Halloween costume contest?
Visit our Facebook page and vote for your favorite Chuao staff Halloween costume. The employee with the most “likes” will win! Voting goes until 10:00am Tuesday, November 1st.view article
Meet the WORLD Silver Winner in the Milk Chocolate Caramels category at the International Chocolate Awards in London.
We are honored, to say the least.
Experience the Rosemary Salt Caramel bonbon- salt butter caramel infused with fresh rosemary inside a creamy milk chocolate shell- in our Sultry Sea Salt, Chef’s Favorites and Milk Chocolate Bonbon Collections.
View the complete list of winners here.
We love any excuse for a sweet treat and, since today is National Cheesecake Day, we couldn’t let the day go by without sharing an incredible recipe with you.
But first, a little history lesson:
The first known “cheese cake” was known to be made about 2,000 years ago in Greece. Thought to be a good source of energy, cheesecake was served to athletes during the first Olympic Games. It was also a popular option for Greek wedding cakes. In the 18th century, the cheesecake started to look like something we would recognize today, replacing yeast with beaten eggs. But it wasn’t until Americans added cream cheese to the recipe in the late 1800’s, that the cheesecake that we all know and love became a reality.
These days you can taste hundreds of flavors of cheesecake, but (surprise, surprise) we’re partial to chocolate cheesecake.
With that, a Chuao cheesecake recipe to celebrate how far this divine dessert has come. Enjoy!
Mini Vanilla Almond Cheesecakes with Orange-A-Go-Go Ganache
~2 cups graham cracker crumbs
~½ tsp. cinnamon
~1 stick of butter (melted)
~1 lb. cream cheese (softened)
~1 cup sugar
~1 pint sour cream
~2 tsp. vanilla
~¼ tsp. almond extract
~4 Orange-A-Go-Go bars
~½ cup heavy cream (plus as much as ¼ to get a “pourable consistency”)
Preheat the oven to 325 degrees. Place cupcake liners into muffin tin or lightly coat mini cheesecake pan with cooking spray.
Combine the graham crackers, cinnamon and melted butter into a medium mixing bowl.
Using a fork, combine the ingredients until the graham cracker crumbs are evenly coated with butter.
Pour crumbs into prepared pan and smooth the bottom with a glass. As you smooth the crumbs, push down in order to push the crumbs into the base of the pan as well as up the walls of the pan, approximately 1 inch. * If using muffin tin with liners, place 1 tbsp. of graham cracker mixture into each mold, then smooth and distribute crumbs using a small glass (shot glass works perfectly)
Chill the crust for at least 5 minutes, so that the melted butter is able to set up.
In an electric mixer, beat the softened cream cheese until completely smooth. (This is critical for the creaminess of the cheesecake in the final product). Scrape down the sides of the bowl and add the eggs one at a time until well combined. Slowly add the sugar and beat until creamy.
Next add the sour cream, vanilla and almond extract, mix until well combined.* Make sure to scrape down bowl to make sure everything is incorporated well.
Pour the filling into the prepared pans. Fill each mold to the top – approximately 2 tbsp.
Place tins in the middle rack of the oven. On the lower shelf place a baking dish filled with warm water. Bake for approximately 20-25 min, until the cheesecakes are set and barely jiggle.
Once taken out of the oven let cool on a wired rack for about 30 minutes. Cover loosely and chill in the refrigerator for at least 2 hours. * In a hurry? An individual cupcake can be placed into the freezer after cooling in the fridge for at least 25 minutes.
9” round: Run a knife around the edges of the cheesecake to loosen sides from the pan, and then remove from the spring form pan.
Individual: Carefully remove each cheesecake from muffin tin and gently remove the cupcake liner.
To make the Chocolate Ganache:
Cut or break the Orange–A–Go–Go bars into small pieces, approximately ½ inch (the smaller the pieces the faster it melts). Place into a medium-mixing bowl.
Heat the heavy cream until warm to the touch (stovetop on medium heat for 5 minutes)
Pour the warmed cream over the chopped chocolate and stir until chocolate is melted. If the chocolate does not completely melt place in the microwave in 15-second increments stirring in between each until melted.
Lastly spoon the ganache over the cheesecake, until covered. * If ganache does not easily cover the cheesecakes, gradually add more cream to get the right consistency.
Place in fridge to chill for at least 30 minutes or until chocolate is set.
(Cheesecake filling recipe modified from Tyler Florence)
The cheesecake recipe is ever-evolving. There are differing versions depending on what country, region or state it is from. And there are a multitude of decadent toppings and mix-ins that you’ll see with the cheesecake. With all the different varieties out there, what type of cheesecake do you like best?view article
Summer is here. The days are long and the nights are warm. All the more reason to spend some quality time with good ‘ol Mother Nature, camp and get your s’more on. But you can ditch the sleeping bags and those conventional tents. A new trend is emerging that lets you enjoy camping without actually roughing it.
Welcome to the wonderful world of glamping. Originating in the early 1900’s with the popularization of the safari, glamping brings all the comforts of home to great outdoors. Beds, gourmet food, luxurious linens and more.
So if you are ready to get away from it all without really getting away from it all, here are the essentials you need to “glamp” in style:
1. Tall and roomy tent. You have to put all your stuff somewhere! We’re in love with the spacious Boutique Camping’s bell tents, which are offered in a variety of colors. Our friends at REI make a great alternative to the traditional glamping tents with the roomy Kingdom 8 Tent.
2. Comfy bed. Nothing is worse than a bad night’s sleep. Air mattresses are a great, portable solution, but nothing is glamorous about having to crawl out of bed on your hands and knees! Aerobed makes a great raised mattress or you can opt for a mattress.
3. Luxurious bedding. Dress your glamping bed like you do at home, with the highest thread count linens, a cozy comforter, and fluffy pillows.
4. Indoor & outdoor rugs. An outdoor rug is a must for dusting off those dirty dogs after stomping around in the wilderness. But it is the indoor rugs that create that luxurious home-away-from-home feeling. Cost Plus World Market stocks a lovely selection of indoor and outdoor rugs.
5. Small table. It is great to have a place for all your small things at the end of the day. The table is the perfect spot to for a vase filled with wildflowers from your day’s hike.
6. Camp chairs. A nice lounge chair is essential for soaking up the sun and for sitting around the campfire. You can also create a little nook in your tent with a plush chair for an added homey touch.
7. Lamps/lighting. Leave the flashlight at home and opt for mood lighting instead with hanging lanterns and tea lights.
8. A selection of gourmet chocolate bars for campfire treats. We love making sultry, sweet and salty s’mores with our Maple Bacon bar. Along with your other camping needs, you can find a selection of our gourmet chocolate bars at an REI store near you.
Now that you have the essentials covered, where will you glamp this summer?view article
Hurrah! Its National Ice Cream month!
We owe it all to former President Ronald Reagan who, back in 1984, declared July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. Thank you, Mr. President. Ice cream is so delicious that it’s enjoyed by 90 percent of the United States- a fact that we agree should be celebrated.
Scoop up the good stuff and we’ll help you dress it up with our irresistible hot fudge – made from our drinking chocolate mix!
Chuao Hot Fudge
~5 tablespoons Chuao Chocolatier Drinking Chocolate*
~¼ cup water
*for a thicker consistancy add more Chuao Chocolatier Drinking Chocolate
Bring ¼ cup water to a boil.
Add 5 tablespoons of mix and stir constantly.
Bring to a full boil and whisk for 30 seconds.
Remove from heat.
Drizzle on your favorite ice cream or gelato and devour!
Now that you have your hot fudge covered, what are some of your other favorite ice cream toppings?view article
I spy with my little eye something….. chocolaty and delicious!
You guessed it! Chuao is popping up in retailers across the country and we are so giddy about it, we decided to create this sweepstakes so you can play along with us!
Simply follow us on Instagram and then follow these easy steps:
1. Post a photograph of a Chuao chocolate bar on the shelf at a local retailer with the hashtag #ispy
2. Tag @chuaochocolatier
3. Use hashtags for the name of the #retailer, #city and #street.
For example: #ispy @chuaochocolatier #Target #Chicago #West33rdSt
A winner will be announced every day and awarded a gourmet Chuao Chocolatier chocolate bar. The grand prize winner will receive a $250 gift card to the retailer tagged in their entry.
Next time you swing by your favorite local retailer to load up on your stash of Chuao chocolate, be sure to snap some photos. The I Spy Chuao Chocolatier Photo Sweepstakes is accepting entries through this Friday, May 24, 2013. Good luck, sweet shutterbugs!!view article
We a confession: we are in love with Audrey Hepburn. But who isn’t, right? She had it all: beauty, brains, charm, compassion, grace, style and the list goes on. Every man wanted to be with her and every woman still wants to be her. Roman Holiday, Sabrina, Breakfast at Tiffany’s, My Fair Lady….We admit, our infatuation will never end.
“Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.” - Audrey Hepburn
A chocoholic, too! Audrey’s a girl after our own heart!
So, in honor of her 84th birthday on May 4th, we will be baking a chocolate cake recipe worthy of her undeniable elegance and grace. Grab your filly apron & join us in the kitchen.
Orange A-Go-Go Chocolate Cake
~1 1/2 cups all purpose flour ; plus 1 tbs
~1 cup sugar
~1 tsp baking powder
~1/2 tsp baking soda
~2/3 cup cocoa powder
~1 1/2 sticks of butter, at room temperature
~2/3 cup sour cream
~3 tsp vanilla extract
~1 cup finely chopped Orange A-Go-Go bar (approx. 2 bars)
Preheat the oven to 350 degrees.
Grease and flour two, 9 in cake rounds. (Or line muffin tins for 24 cupcakes).
In a large bowl cream the butter and sugar together with an electric mixer, until pale in color. Add the eggs one at a time, scraping the bowl with each addition. Mix until well incorporated.
Add sour cream and vanilla to the mixture until evenly combined.
In a separate bowl, combine the flour, cocoa powder, baking soda and baking powder.
Gradually add the dry ingredients to the butter mixture; scraping the bowl between each addition.
Toss a tablespoon of flour with the chopped chocolate pieces, until evenly coated. Then fold in chocolate pieces with a spatula into the batter.
Carefully distribute batter to your prepared baking dish.
If using muffin tins, fill them until 3/4 full; approximately the size of a large ice cream scoop.
If using cake pans, divide the batter in half and pour evenly into each pan.
Orange A-Go-Go Frosting
~3 sticks of butter, *at room temperature
~3 Orange A-Go-Go bars, melted and cooled
~4 cups of confectioners’ sugar
~2 tbs of milk or heavy cream
~1 tsp vanilla
In a large mixing bowl beat the room temperature butter until smooth and pale in color.
Slowly add the melted chocolate, until just combined. Add milk and vanilla. Scrape the bowl at this point to make sure everything is incorporated.
Lastly, carefully add the sugar with your mixer on medium speed. Mix until combined and frosting is light and fluffy.
* If frosting is not smooth add confectioners’ sugar in tablespoon increments, until you have the desired texture.
The cake is out of the oven and our Blu-ray is queued for our all-Audrey-all-night marathon. Which Audrey Hepburn classic is your favorite?view article
We all love the story of the underdog. Every Cinco de Mayo, millions of people on both sides of the Rio Grande celebrate the story of an underdog: Mexico.
Cinco de Mayo is a holiday honoring the victory of the Mexican army over French invaders. Their triumph showcased the strong-willed nature of the Mexican spirit; ill-equipped, the Mexican army was able to defeat the French, whose army was double in size. With that, every Cinco de Mayo we celebrate Mexico and everything else that is great about its culture.
One of our own lovely staffers just returned from an inspiration trip to Mexico City, where she immersed herself in the rich culture, from food to art to fashion. One of the highlights was a visit to Frida Kahlo's home, La Casa Azul, where Vogue Mexico has recently displayed some of Frida’s never seen before clothing and personal items. Brooke’s trip was just the motivation we needed to add some sass into our own wardrobe.
Embrace the flavor of Mexico with a vibrant palette, intricate embroidery and big, bold prints. We’re obsessed with Lena Hoschek’s Spring/Summer 2013 Collection, which is a fabulous nod to Frida’s iconic style.
Whether you are devouring a margarita bigger than your handbag or indulging in our decadent Chocolate Margarita bonbons (now on sale through 5.5.13), we hope you’ll join us and dress the part with a little Latin flair. How are you going to add some spice to your wardrobe?view article
Spring is in full bloom and so was the San Diego Museum of Art for last weekend’s 31st annual Art Alive. A beloved San Diego tradition, Art Alive features the work of over 100 floral designers who play with vibrant colors, varied textures and different shapes to create breathtaking arrangements, each inspired by the museum’s finest works of art. And we were there, along with hundreds of our closest friends, to take it all in and indulge our love of art, design... and parties.
Speaking of parties, the museum's Opening Celebration on Friday night was quite a celebration of the senses and we had our own display of floral beauty to share. Our limited edition Rose Garden Bonbons, handcrafted with decadent dark chocolate and filled with rosewater-infused caramel, were laid out for guests as a feast for their eyes as well as their palate. Other nibbles included edible delights & tantalizing cocktails from some of San Diego’s finest restaurants, perfecting paired with live music & dancing.
All in all, Art Alive captivated our every sense- sound, taste, sight, smell, and touch. What about Spring arouses your senses?view article
We love our mothers. And if we could, we would spoil her every day. But we do our best to spoil her every Mother’s Day.
Spoil your mom from head to toe with a fabulous gift for every sense:
arouse her sense of sound
arouse her sense of touch
arouse her sense of taste
arouse her sense of sight
arouse her sense of smell
Now that you have Mother's day covered, tell us, how has your mom spoiled you?view article
Calling all citizens of planet earth, this is your yearly reminder to get out there and do what you can to protect our
chocolateplanet. You can go plant a tree, organize a beach clean-up, or get crafty by up-cycling your trash into treasures. Or you can start your quest to save the enviroment with chocolate.
Our chocolate was created with the intention to be enjoyed just as nature intended. “With Chuao Chocolatier, you can feel confident with each bite you are enjoying an unequaled chocolate experience while also helping to revitalize one of the world’s finest growing cacao regions. We are passionate about honoring our ancestors, our family roots, and preserving the rich heritage and superior flavor of Venezuelan Cacao.” – Michael Antonorsi, master chocolatier and co-founder of Chuao Chocolatier.
On the day that on which events are held to demonstrate support for environmental protection, show your support with our Origins bar, made exclusively with 77% Cacao de Chuao from Venezuela's sustainable cacao farms and a bit of sugar. No soy lecithin. No vanilla. A truly unparalleled chocolate experience.
What are you going to do this year to protect our environment?view article
Happy National Wear Your Pajamas to Work Day! Always celebrated the day after taxes are due, it is the ultimate dress down day. Kick off your heels and leave the tie for another day. It’s your time to relax and enjoy the Breakfast in Bed Bonbon Collection at work, for a change.
Probably not too work appropriate, these sweet & sexy jammies from Anthropologie are best saved for counting chocolate sheep.
Marc Jacobs' pajama-inspired looks ruled the runway, and today, we’re rocking similar styles in the office.
So tell us, what are you wearing?view article
What do Justin Timberlake and our Red Wine Pairing have in common? Just like a good wine, Justin Timberlake gets better (and sexier) with age. JT was a heart throb as a Mouseketeer. He stole our hearts as a member of ‘N Sync. But as a solo-artist, Justin has met his stride. And that stride is a sensuous and soulful one at that.
If you have been living under a rock for the past few weeks, Justin Timberlake’s new album, The 20/20 Experience, was released on March 19, 2013. Not only did JT sell 968,000 copies in the first week, his album is predicted to be the best-selling album of the year, with the second part of his album is scheduled to come out in the fall.
We snagged the Target exclusive version of the 20/20 Experience on our way to pick up another “pop” treat, the Firecracker bar, also available at select Target stores nationwide. The exclusive version includes two amazing bonus tracks. Bonus track or not, each song transports you to another world, one filled Justin’s silky falsetto and unique combinations of rhythm and flow. So, if you’re ready for the journey, pour some wine, break open that bonbon box, light some candles, and fill your speaker with the neo soul tunes of Justin Timberlake.view article
Happy National Beer Day! (We're a couple days early, but we couldn't contain ourselves!)
We like our beer… and sometimes, we like our beer paired with more beer. But most of the time we like our beer paired with chocolate.
When it comes to pairing, you can leave the thinking to us... or be adventurous and try your own flavor combinations. Here is our guide to find the perfect pairing.
Example: Porters, Stouts
Flavor Profile: Caramelized barley, toasted malt, deep earthy tones.
Pair with: Chocolate with caramels or nuts
Fruity, Spicy Beers
Example: Belgian Style
Flavor Profile: Roasted barley, nutty. Underlying fruit tones & cocoa notes will appear when paired with chocolate.
Pair with: Chocolate with fruits or spices
Malty Golden Beers
Example: Wheat Beers, White Ales
Flavor Profile: Hoppy. Bitter citrus tones when paired with certain chocolates.
Pair with: Chocolate with malt or nuts
Ok, now let’s get to the good stuff!
Tasting your beer and chocolate:
1. Pour your beer into a glass and bring your nose to the brim of the glass to breathe in the aroma.
2. Break the chocolate and put into a bowl. Give it a shake and admire the aroma.
3. Take a sip (not a gulp) of the beer. What do you taste?
4. Here’s the hard part: Take just a bite of the chocolate. Let the chocolate melt in your mouth and coat your tongue. What flavors do you experience?
5. With the chocolate still coating your tongue, take another sip of beer. How do the flavors change when combined?
6. Try different combinations and see what you like best!
Some pairings will enhance the flavors of either the beer or the chocolate, while some will bring out unexpected, unusual and delicious flavors. We love pairing our chocolate with the amazing craft beer from our friends (and fellow San Diegans) at Stone Brewing Co.
So, give it a whirl and tell us: what are your favorite beer and chocolate pairings?view article
Chef Michael has been on a health kick for some time now. He’s always got his thermos full of fresh veggie juice with him wherever he goes. Well, the extra vitamins have proved to be inspiring.
Introducing Chef Michael’s latest creation....
Kale Krunch: crunchy kale chips and tangy vinaigrette caramel in creamy white chocolate. Yum yumm!!
(Available for a limited time only, web only.)
April Fools!view article
It’s down to the Sweet Sixteen and we have the perfect recipe to last you through the end of the bracket.
Our favorite sitting-down-to-watch-a-game-kind-of-food has to be popcorn. This version has that salty, crunchy familiar taste we love, drenched in the perfect combination of sweet and heat.
Spicy Maya chocolate covered popcorn:
~ 2 quarts popped popcorn *
~ 1/4 cup butter
~ 1/4 cup light brown sugar
~ 1/4 cup simple syrup (try brown rice syrup or agave nectar for a healthier alternative)
~ 1/3 cup Spicy Maya hot chocolate
~ 1/2 tsp salt
~ 1 tsp vanilla
~ 1/2 tsp baking soda
*1 cup of unpopped popcorn kernels will yield about 2 quarts of popped corn
Preheat oven to 250 degrees F (120 degrees C).
Line a 10x15 inch baking pan with parchment paper.
Place popcorn into a large, metal bowl, and set aside.
Melt butter in a saucepan over medium-high heat and then add sugar, simple syrup, spicy maya hot chocolate, and salt.
Boil for 2 minutes.
Take off heat and stir in the vanilla and baking soda.
Pour mixture immediately over the popcorn.
Stir until the popcorn is well coated.
Spread the popcorn into the prepared pan.
Bake in preheated oven for 1 hour, stirring every 15 minutes.
Remove from the oven, and allow to cool to room temperature.
Break into small clumps, and munch.
This snack pairs perfectly with an ice cold beer; bitter hop flavors accentuate the spice in foods. Try one from our friends at Stone Brewery like their Arrogant Bastard Ale.
And did we mention that our hot chocolate is buy one get one FREE until 3/31? Enjoy!view article
Happy St. Patrick’s Day, friends! With the abundance of green beer and whisky, it’s more like Happy National Drinking day than Happy St. Patrick’s Day. In any case, we all have great excuse to drink and be merry.
You can stick with the classic liquid diet during this year’s festivities if you like, but we think it’s much more fun to pair that booze with some delectable treats. Our friends at Sip Smoke Savor tasted their way through many a glass before sharing their favorite whisky pairings for our bonbons, resulting in a collection that will have you skipping over the rainbow with glee. Or say cheers with a well crafted beer and some spuds- our salty-sweet & crunchy Potato Chip bar.
We encourage you to indulge often and celebrate responsibly.view article
Jane, our fabulous Chocolate Concierge, rose with the sun and got all decked out in Chuao gear last Sunday to join more than 6,500 runners in the San Diego Half Marathon. The goal? To raise money for the many charitable causes the race supports in San Diego, including the Make A Wish Foundation. Oh, and to make it to the finish line, where they were treated to delectable chocolate, courtesy of you-know-who.
13.1 miles is no small feat, so we can only imagine that the motivating thought in every runner’s mind was “must. get. to. chocolate.” Okay, maybe not every runner’s mind, but who wouldn’t want to treat themselves to one, two, or maybe ten ChocoPods? After all, they are only 50-60 calories each and everyone deserves a treat after a hard day’s work.
We’ll run for chocolate. Tell us… what motivates you?view article
What could be sweeter than starting off the week with a 3 hour episode featuring swoon-worthy Sean Lowe? That’s right, ladies. The Bachelor Season Finale (aka Sean’s Abs The Movie) is on tonight and there just might be enough eye candy to hold us over for a month!
But I digress... the finale will not be about Sean’s abs, but about the two lovely ladies that are vying for the final rose. 9 weeks of cocktail parties, over the top dates and stolen kisses and it all has come down to Catherine, a Graphic Designer from Seattle and Lindsay, a Substitute Teacher from Fort Bragg, North Carolina.
We find Catherine’s nerdy side as endearing as Sean does, but we love Lindsay the prankster for showing up on night one in a wedding gown. But when it comes down to it, anyone who survived Tierra and her “sparkle” deserves to win the abs... errr... Sean.
The champagne is being chilled and the (chocolate) roses have been ordered. So tell us, are you on Team Catherine or Team Lindsay?
Let’s be honest, we all want to see who’s wearing what just as much as who wins Best Picture. The Oscars are as much about fashion as they are about film.
The water cooler talk at your office may have been about Jennifer Lawrence’s little spill, but at the chocolate factory we were gabbing about that Spicy Maya red Valentino number and the little Firecracker blue gown we were drooling over.
So, since you all love style & sweets, we thought it might be fun to throw Chuao in the star studded design pool.
Jennifer Aniston + Valentino = Spicy Maya
Reese Witherspoon + Louis Vuitton = Firecracker
Catherine Zeta Jones + Zuhair Murad Couture = Salted Chocolate Crunch
How do you think the Oscars best dressed stars pair with Chuao’s best dressed bars?
[Photos: Getty]view article
We’re feeling extra sweet this Valentine’s, so here’s another chance to score.
It’s the most coveted accessory this season... besides Chuao, of course!
Send a picture of you with a Chuao chocolate bar, plus your full name and phone number, to [email protected] by March 15, 2013 at 11:59:59 PM PST.
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Get your Chuao fix now!
Available at select Target, REI, Whole Foods, Wegmans, Fresh Market, Ralphs and other fine retailers nationwide.
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iPad mini Sweepstakes Rules and Regulations
Chuao Chocolatier “iPad Mini Sweepstakes”
NO PURCHASE NECESSARY. A PURCHASE DOES NOT IMPROVE YOUR CHANCE OF WINNING. CHANCE OF WINNING DEPENDS ON TOTAL NUMBER OF ELIGIBLE ENTRIES.
SWEEPSTAKES IS OPEN ONLY TO RESIDENTS OF THE UNITED STATES 18 YEARS OF AGE OR OLDER.
VOID WHERE PROHIBITED.
1) NO PURCHASE NECESSARY. Entrants are eligible to win prize even if they have not purchased any Chuao products. Sweepstakes is sponsored by Chuao Chocolatier ("Chuao"), 2345 Camino Vida Roble, San Diego, CA 92011
2) PRIZE AND DRAWINGS: A total of one (one) prize will be given away.
One (1) 16GB Wi-Fi iPad mini (White)
If the Chuao prize product is not available at the time of the award, an equivalent or better product will be awarded in its place. Prize is nontransferable. All associated taxes and expenses, including but not limited to, federal, state and/or local sales or use taxes are the sole responsibility of the winner.
3) SWEEPSTAKES PERIOD: Starting on January 21, 2013 at 12:00:01 AM Pacific Standard Time (PST) and ending on March 15, 2013 at 11:59:59 PM PST.
4) TO ENTER. One method to enter: via email by sending an email with your name, phone number (to confirm information with the winner), and a picture of you with a Chuao chocolate bar to "[email protected]”. Entries must be emailed January 21, 2013 at 12:00:01 AM Pacific Standard Time (PST) and March 15, 2013 at 11:59:59 PM PST.
5) PRIZE DRAWINGS. One (1) winner will be randomly selected from all valid entries timely received by Chuao on March 18, 2013. Potential winner will be notified via phone or email by March 20, 2013. In order to claim the prize, the potential winner will be required, in Chuao’s sole discretion, to submit a copy of valid identification card and to complete an affidavit or declaration of eligibility and/or liability and publicity release which must be signed and returned to Chuao within five (5) days of the date of notification or a new, randomly selected winner will be chosen. In addition, if the potential winner does not respond to notification within five (5) days of the date of notification, a new, randomly selected winner will be chosen. Odds of winning are contingent upon the number of valid entries received. In case of a dispute, the decision of Chuao is final. Chuao is not responsible for any late or lost entries, or any technical malfunctions that may occur. If in Chuao opinion, there is any suspected or actual evidence of electronic or non-electronic tampering with any portion of the sweepstakes, or if technical difficulties compromise the integrity of the sweepstakes, Chuao reserves the right to terminate the sweepstakes and conduct a random drawing to award the prize using all eligible email entries received as of the termination date. Should the sweepstakes be terminated prior to the stated expiration date, notice will be posted on the Chuao web site. Allow 4-6 weeks after verification of winner status for the receipt of prize by mail to a valid contiguous U.S. address only (excluding Rhode Island, New York and Florida).
6) ELIGIBILITY. Sweepstakes is open to all legal residents in the United States (except Rhode Island, New York and Florida) and 18 years of age or older at the time of entry. Employees and family members of employees of Chuao its affiliates and subsidiaries are not eligible to participate in the Sweepstakes. Noncompliance with the time limitations and/or any other term or condition contained herein or return of any prize/prize notification as undeliverable will result in disqualification and an alternative winner being selected by a random drawing.
7) ADDITIONAL RULES. Entrants must submit all requisite and complete information. Incomplete and late entries are void. Only one entry is allowed per person and one entry per email address. Duplicate or multiple entries will automatically disqualify an entrant. All entries become the property of Chuao. For the winner's name, send a stamped, self-addressed envelope to: "ATTN: Chuao Chocolatier Marketing, iPad Sweepstakes, 6451 El Camino Real, Suite B, Carlsbad, CA 92011”. Request for winner's name must be received by March 31, 2013. Void where restricted or prohibited by law. All federal, provincial, state and/or local regulations apply. Chuao reserves the right to modify or cancel this promotion at any time with appropriate notice on its website. The courts of the State of California (Federal and State) located in the County of San Diego shall have sole jurisdiction over any dispute regarding the sweepstakes and the laws of the State of California shall govern the sweepstakes. Each entrant waives any and all objections to the jurisdiction and venue in those courts and hereby submits to the jurisdiction and venue of those courts. Where a dispute arises about who submitted an email entry, the entry will be deemed submitted by the authorized account holder of the e-mail address entered. The "authorized account holder" is deemed the natural person who is assigned to an e-mail address by an Internet access provider, service provider or other online organization that is responsible for assigning e-mail addresses for the domain associated with the submitted e-mail address. A potential winner may be requested to provide Chuao with proof that the potential winner is the authorized account holder of the e-mail address associated with the winning entry and that all eligibility requirements are met.
9) RELEASES. By entering this sweepstakes, each participant agrees, without limitation, to release and hold harmless Chuao and its affiliates, licensees, franchisees, subsidiaries, advertising and promotion agencies, from any and all liability for any injuries, loss or damage of any kind in connection with this sweepstakes or acceptance and use of a prize won. By acceptance of a prize, winner further agrees to Chuao’s use of his/her name, photo and/or likeness for the purposes of advertising, trade or promotion without further compensation (Tennessee residents excepted), unless prohibited by law. *Apple® is not a participant in or sponsor of this promotion.view article
SAVE $5 on All Hot Chocolate Tins*
Select from Abuela, Mint, Spicy Maya or Winter
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SAVE $9 on 24 ChocoPods*
Pre-packed single flavor ChocoPod caddies
*Offers valid 11/24-11/25/12 only, while supplies last. No rain checks. No cash value. No substitutions. Not valid with any other offer or promotion. Offers good in Chuao Chocolatier cafes and on ChuaoChocolatier.com only.view article