guest post by ashley schuering - https://confessionsofagroceryaddict.com
From passion-fueled beginnings in Venezuela to a beloved brand known for bold flavors, Chuao Chocolatier has never been about just chocolate. It’s about connection, creativity, and the memories behind every bite. As we celebrate World Chocolate Day, we're looking back on the delicious journey that brought us here—and sharing some of our team’s chocolatiest faves.
From Biomedical Engineering to Bonbons & Chocolate Bars
Chef Michael Antonorsi never planned to become a chocolatier. At least, not on paper.
"In my heart, what I wanted to do was to cook. But I couldn’t afford it. So I went to UCSD, studied biomedical engineering, got an MBA in Venezuela, and worked in telecom for 14 years before I could finally afford my dream," he recalls.
That dream took him to Paris for culinary school, where he discovered the art of chocolate making—and the sweet spot between innovation and joy.
Eventually, Chuao Chocolatier was born, named after the famed cacao-growing region in Venezuela. From the beginning, Chef Michael’s goal was simple: bring high-quality, joy-inducing, ethically sourced chocolate to the U.S. market with bold, unique flavors—and a story behind every bite.
“Dare to Be Different” and the Firecracker That Lit a Spark
“I wanted a space where I could play. No rules. Just creativity.” — Chef Michael
In the early days, Chuao specialized in bonbons and truffles, crafted using classic French techniques but always pushing flavor boundaries. One bonbon in particular sparked something bigger. A now-iconic truffle began as an experiment—a product of Michael’s monthly “Dare to Be Different” collection.
After a visit to a molecular gastronomy restaurant in Spain where a crackling amuse-bouche reoriented the entire dining experience, inspiration struck. The Firecracker Truffle was born: a dark chocolate truffle with popping candy and spicy chipotle, designed to surprise and delight from the very first bite.
It was such a hit, it quickly leapt off the seasonal shelf and into permanent rotation—and also got a bigger package in the Firecracker Bar.
Building Bars—and a Brand That Resonates
Building a chocolate empire isn’t all ganache and glitter. In the early days, Chuao’s boldness may have gotten ahead of itself. Chef Michael admits it took years to truly connect with the American chocolate lover.
“We were so full of ourselves,” Michael admits with a laugh. “We had names no one could pronounce, and our packaging had cacao pods that people thought were footballs.”
That all changed when Chuao embraced what people truly connect with—familiar ingredients, flavor-forward names, and branding that makes you feel something. Take our Potato Chip Bar, for example. Milk chocolate meets salty, crunchy kettle chips for a satisfying, snacky experience that’s anything but ordinary.
“This bar is a teacher,” says Michael. “You have to go slow. Let the chocolate hit, then the salt. Wait, breathe out through your nose—now the chip comes through. It’s an experience.”
The Bars We Keep Coming Back To
For the Chuao team, chocolate is more than a product we sell—it’s part of our personal life, too. Here are a few of our favorite picks, and why you need to try them.
Karen, Chocolate Shop Manager
“My favorite bar is the Spicy Maya! I love the smooth, dark chocolate with a hint of spice. It just elevates it to the next level. There’s usually a mini bar in my purse—it hits the spot when I want something sweet.”
Cheryl, Account Manager
“My favorite depends on the day, but if I could only have one bar, it would be Totally Tangy Mango!”
Claudio, FSQA Manager
“Oh My S’mores Bark Luxe is something special. Sometimes you get the marshmallow, sometimes the graham cracker—every bite is a new experience wrapped in rich milk chocolate. Everyone should try it at least once.”
Catherine, National Sales Manager
“I usually go for dark chocolate, but our Milk and Cookies Bar is my comfort bar. It reminds me of my childhood—my mom would let us have a cookie and a glass of milk before bed. It’s cozy, nostalgic, and just really good.”
Jillian, Omnichannel Marketing Manager
“The dark chocolate bonbons are always in my cart. They’re decadent, and Chef Michael created such unique flavors—from popping candy to rum and coffee combos. Each one is a surprise.”
20+ Years of Chocolate, Culture & Joy
“At the beginning, our tagline was ‘Unusual, Unexpected, Delicious.’ Turns out, most people just want delicious. Now our mission is simple: share joy.” — Chef Michael
Two decades in, Chuao Chocolatier is still driven by that mission. Since 2002, Chuao has grown from a bonbon boutique in Encinitas to a national brand known for chocolate that’s anything but boring. From early truffle experiments to bar chocolate flavor breakthroughs like Sprinkle Dreams, Cheeky Cheeky Churro, and Salted Chocolate Crunch, one thing remains the same:
We believe chocolate is a vehicle for joy.
It’s a love language, a mood booster, a way to connect across cultures and tables. And while we’ve changed our packaging, tweaked our recipes, and learned a few hard lessons in marketing, our mission has always been to share joy through chocolate—and to never stop daring to be different.
Celebrate with Us
This World Chocolate Day, unwrap your favorite Chuao bar or a box of Chef Michael’s favorite truffles, close your eyes, and let it transport you—back to your childhood, your first date, your best vacation, or a celebratory moment at work. Because the best memories aren’t just made—they’re shared.
Happy World Chocolate Day from all of us at Chuao. May your day be rich, joyful, and just a little bit indulgent. Ready to make your own chocolate memory? Shop our most joy-sparking, best-selling products here.