MA: Encinitas for cruising and living, Laguna Hedionda in Carlsbad for Stand up Paddle boarding, Ansa Borrego desert for Camping, North Park and Hillcrest for dining out.
WAFT: Great insider secrets. Tell us more about chocolate and Aguasanta.
MA: Cacao (pronounced kah-kow) is the raw material that chocolate is made from. It originated in the northern part of South America, now Venezuela, where I was born and raised.
WAFT: Sounds like instead of a heart with four valves in the shape of a fist, yours is more like a bonbon, no? What was your first memory of drinking spicy hot chocolate?
MA: After watching the movie “Chocolat” with Juliette Binoche, I saw chocolate in a new light. I connected deeply with her character’s philosophy and it inspired me to pursue what is now our vision: To arouse your senses with unusual, unexpected and delicious chocolate experiences. When we created the Spicy Maya hot chocolate I was pleasantly surprised by how comforting the combination of the hot, velvety chocolate was with the soft warmth of the spice in back of the throat. Double the pleasure, double the arousal.
WAFT: We agree, chocolate is the ultimate aphrodesiac. What makes Venezuelan chocolate so rich and delicious?
MA: Venezuelan chocolate is known for its elegant flavor profile. This is due to the genetic quality of the beans, grown in ideal geographical and climate conditions. The cacao bean is normally of the Criollo and Trinitario type. The main characteristic is the earthy and tart flavor profile that give way to red and black fruit notes and a lingering chocolate flavor with soft elegant bitterness.
Chuao has Chocolate Cafes in Encinitas, La Jolla and Del Mar, or visit them online when you have a cacao craving at http://www.chuaochocolatier.com/.
Chuao has graciously extended a promo to WAFT readers who’d like to savor the decadence of Venezuelan Chocolate for themselves. Enter code “WFT” on online orders from 6/20/11- 7/20/11 and receive 20% off the indulgent flavors of Chuao Chocolate.