Chuao is a small village in Venezuela, but to chocolate aficionados is the name for criollo cocoa beans from the area. Casey at The Chocolate Note has some wonderful coverage and photos.

For many years Amadei (Italy) had an exclusive deal for the beans from the region, so the only chocolate made from them was Amadei’s Chuao bars. The bars were hard to find and of course quite expensive (though bars from Chocolat Bonnat existed, that’s kind of another story). And of course there was just the one company’s concept of what was best about the beans (from the fermentation to the roasting & conching). Amadei is no longer the only purveyor of the coveted beans. I picked up three different bars from three different countries to see how they created a chocolate bar from the esteemed cacao: Chocolat Bonnat (France), Amano (USA) and Coppeneur (Germany).

The Chocolat Bonnat Chuao bar is the largest of the group, a generous 100 gram bar (3.5 ounces). It’s 75% cacao and Kosher. There are only three ingredients in the bar: cacao, cocoa butter and sugar. No emulsifiers like soy lecithin and no vanilla.

The packaging is simple and the same as all the other Bonnat bars I’ve had. It’s a large bar with petite but thick rectangular segments. It’s wrapped in a simple paper-backed foil which is then covered in a simple glossy, embossed paper sleeve.

The bar has a beautiful sheen, a light touch of red to the brown color and though the photo makes it look a creamy color, it’s really quite dark.

The scent is rather earthy with a few green notes like olives. The melt is exquisite, smooth and thick without being chalky or dry. The chocolate is flavorful, angled mostly towards the deep flavors like smoke, coffee, dried cherries and molasses. There are some slight mineral notes, like iron. While it sounds like this would be heavy and rich, it still comes off a little lighter than that, mostly because of the texture and a lighter acidity. There’s a trace of bitterness towards the end but nothing distracting, more like a finish of a citrus marmalade.

I’m already quite fond of Coppeneur. From the packaging, which is this smart little matte black “wallet” that’s sealed with a dot of wax to the beautiful design of the bar’s mold. I’ve bought several of their Ocumare bars in the past (straight dark chocolate and Mit Chili & Cacao-Nibs) but never wrote about them. They’re difficult to find in the United States, I’ve been buying my bars at Fog City News in San Francisco.

Like the Bonnat bar, the Coppeneur Chuao Dunkle Schokolade is made only with cacao mass and sugar. There is no added soy lecithin or vanilla. This bar is 70% and comes in a 50 gram tablet (about 1.76 ounces).

The bar has a similar red hue. The format of the bar is different from both the Bonnat and Amano, so I photographed them together. It’s quite thin but has an excellent snap to it.

The initial melt is quick and smooth but the thing I noticed first was the raisin flavors and light tangy notes. Though it’s only 70% instead of the 75% of the Bonnat, it’s not sweeter though perhaps a little more acidic and has a dry finish. Though most of the flavor notes were overwhelmingly fruity, like prunes and raisins and dried cherries there were some light roasted notes of pecans. Towards the end, the flavors got deeper with notes of toffee, leather and tobacco.

There were a couple of little gritty bits, this bar is a 70 hour conch. I have another set of bars from Coppeneur that I got in Germany that are paired: a 70 hour conch and a 100 hour conch. I’ll be trying those soon.

The third bar in my roundup is the American Amano Chuao bar. I’m fond of Amano’s other Venezuelan single origin bar, the Ocumare, so I was excited to taste the Chuao.

This bar comes in the same package style as the other Amanos, a slim and glossy box. The bars are 2 ounces (56 grams) and wrapped in a sturdy gold foil. This bar differs from the other two in the ingredients: cocoa beans, sugar, cocoa butter and vanilla beans. So I was curious what the vanilla beans would contribute to the profile of the Chuao cacao. The cacao content is 70% and is Kosher (note that it’s also made in a facility with nuts, peanuts, dairy & soy present).

I find the size and format of the bar to be ideal for the way that I like to each dark chocolate. The bar is thick, but not so thick that a lot of chewing is necessary. The segments are a great size for a single taste and the foil is of good quality for rewrapping and saving for later.

The first flavors I got were woodsy and green with a little citrus peel twang in there of grapefruit. The melt is smooth but a little more gritty and sugary than the previous two bars ... and when I say gritty, that’s just a comparison. Taken by itself I don’t know if many folks would notice. The vanilla is noticeable in the flavor profile, I definitely got some oak cask and cognac flavors in there and the finish has that vanilla note and the freshness of white tea. There are more floral notes, like orange blossom and jasmine. But there’s also a kind of volatile quality, a sort of burn like orange oil can give after a while.

I’ve been nibbling and formulating my tasting notes for these bars for about two months. I traveled with the bars, taking them all the way to Europe and back. The Venezuelan Chuao beans are extraordinary and very expensive. They create a wonderful chocolate, apparently every chocolate maker is able to do something extraordinary and unique with the beans. The price is prohibitive though and in some ways it makes me question spending that much on a bar ... the Chuao bars are usually priced 20-25% more than the other bars in that company’s line - so my Coppeneur bar was $8, where a regular single origin bar from them would be $6 and these are only 50 grams to begin with. 

My final conclusion is that everyone makes a wonderful chocolate bar from these beans. But I’ve also been very impressed with each of these company’s chocolate bars made with other less expensive beans, they’re simply good chocolate makers. I’m not convinced that the chocolate bars are worth the premium for these beans in particular, but fans of chocolate in general should try at least one of the bars made from Chuao beans as a point of reference. Personally, I’m not afraid to go back to blended bean bars, which offer a good balance of consistency of flavor over they years and affordability. But with some folks, once you go Chuao you never go back.

Related Candies

1. Amano Dos Rios 70% Chocolate
2. TCHO Fruity
3. Domori Cru
4. Four 99%-100% Chocolate
5. Amano Single Origin Bars: Madagascar & Ocumare
6. Chuao Chocolatier

Hawaiian Host is familiar to most folks who have either visited Hawaii or been lucky enough to be on the gift list of someone who has. Their confectionery product line emphasized locally grown items like macadamia nuts and Kona coffee.

Their Hawaiian Host MacNut Crunch is described as Chocolate covered macadamias & crisp rice. As you’ll see, the term “macadamias” is kind of loose, as they’re not whole nuts as in the dark chocolate covered version.

The pieces are in fluted cups, the base is one inch and the top is 1.25 inches.

It’s a mix of crisped rice and crushed macadamia nuts in milk chocolate. It’s a thick piece that has a good, solid bite to it. The crispy rice is the first texture I got from it, which was pleasant mostly because it offset the very sweet milk chocolate. The macadamia bits were tiny and provided a different sort of texture and that vague fresh tropical flavor, but not much else. I would have liked more macadamia playing around in there.

It’s certainly an unusual product and I enjoyed the fact that Hawaiian Host is providing all their popular candies in these single serving packages. This one might be more fun as a bar, Hawaiian Crunch Bar of sorts. None are quite to my taste as ideal iterations of macadamias and chocolate, but it’s still a good quality product at a fair price.

Related Candies

1. Hawaiian Host Maui Caramacs
2. Hawaiian Host Dark Chocolate Macadamias
3. Nestle Crunch - Even More Scrumptious
4. Malley’s Chocolates
5. World’s Finest W.F. Crisp
6. Hotel Chocolat Crostini Fruit & Nut Slab

I reviewed the Hawaiian Host Dark Chocolate Macadamias last week, this week I have one of their more unique items, the Hawaiian Host Caramacs. They also come in a similar single serve package, which contains two pieces. This one has a bit more candy in it, .94 ounces which is more of a preferred portion size than the .74 ounce dark chocolate covered whole nuts.

The package is fun, it reminds me of so many touristy items in Hawaii. But then again, that’s what the sunsets look like there, so why not capitalize on something familiar? The golds and amber of the setting sun do theme well with the caramel theme of the candy.

The little pieces are about an inch and a half across and nearly an inch high in spots.

The milk chocolate smells sweet and has a good dairy component to it. The bite is soft and the chocolate is thick enough that it adheres well to the caramel/nut center. The caramel has an excellent chewy pull to it. It’s a medium sweetness that kind of gets more mellow and malty as the chew goes on. It’s not terribly salty and doesn’t have that butter note to it, just a chewy sugar sort of vibe. The bits of macadamia give it some good texture. It’s kind of like flavorless coconut.

They’re basically macadamia turtles, though turtles usually have whole or large nut pieces. I liked them quite a bit, though I wanted them to have more nuts and maybe be a little less sweet. But if a friend returned from Hawaii and plopped these down next to me while they showed me their photos on a laptop, it’d probably be the perfect accompaniment.

Related Candies

1. Hawaiian Host Dark Chocolate Macadamias
2. Demet’s Hazelnut Turtles
3. DeMet’s Turtles: Pecan & Cashew
4. Reese’s Select Clusters
5. 100 Grand Coconut

Hawaiian Host is one of the better known macadamia nut companies in Hawaii (the other would be Mauna Loa, which is now owned by Hershey’s). They make a variety of macadamia products, including the best iteration possible, the Hawaiian Host Dark Chocolate Whole Macadamias. Hawaiian Host even says that they invented the chocolate covered macadamia nut, though I’d say it was an inevitable thing like radio, skateboards and hot cocoa mix.

Macadamias were known as the premium nut when I was a kid. The most expensive, the most exotic and the most decadent. (And probably the most fattening.) I have to say that I never really cared that much for them. I’d treasure them when I’d have them, but I never went out of my way to request them or acquire them.

They come in a little, single serve package that holds two chocolate covered macadamias. It weighs only .74 ounces and at about a buck a package, that’s a bit on the expensive side, but it also keeps you from eating too many and there’s only 110 calories in the package.

The nuts are big and generously coated with dark chocolate. They’re about 1.25 inches around at the base. It smells like dark, rich hot chocolate.

The macadamias are fresh. They’re crunchy, crispy and have a light coconut and pine nut flavor to them. The chocolate is rich but a little chalky in flavor but not texture, it’s hard to describe, but it had a powdery note to it, like the difference between cocoa and chocolate. It’s not particular dark but also not overly sweet or sticky. It strikes the right note and ratio with the nuts.

They’re little bites of Hawaii. A fun little treat and a lovely gift to bring back to your dog sitter or coworkers.

Related Candies

1. William diCarlo Perle di dolcezza
2. DeMet’s Turtles: Pecan & Cashew
3. Teuscher
4. Malie Kai: Waialua Estate Chocolate
5. Big Island Chocolates
6. Mauna Loa Macadamia Kona Coffee Bar

NEWTREE is a Belgian chocolate company with a different take on the decadent chocolate traditions of their country. They make chocolate bars with interesting flavor combinations (like milk chocolate with lavender or dark chocolate with thyme). They also make bars that are fortified with healthy ingredients.

I picked up their new petite bar called NEWTREE Belgian Biscuit. It’s cute and just a little over an ounce.

Last year I reviewed their dark milk chocolate bar which has added fiber and less sugar. This bar also boast a reduced amount of sugar, though it doesn’t really save much in calories for a petite bar like this (about 5 calories as far as I can tell).

NEWTREE Biscuit Bar is rich in cocoa since it contains 65% pure cocoa. It is not only generous, but also light and crunchy. The delicacy of the biscuit and the subtle blend of flax seeds will stimulate your sense for a moment of relaxation and well-being.

The NEWTREE Biscuit Bar is rich in Omega 3 thanks to flax seed-based recipe, and contains 30% less sugar and 3 times as much fibers than an equivalent chocolate. A crunch snack bursting with creativity.

It’s a really nice looking bar - lovely molding and I like the shape for eating. It’s shiny and has a good cocoa aroma with a fresh woodsy note to it. It’s a long block with five thick sections.

The thickness let me really get the crunch of the biscuit bits. They were kind of like graham crackers, but not quite so sandy. They were small but well distributed. Then there were whole flax seeds. I like the idea of flax, but in reality they’re slimy little seeds that taste like fish to me. I’ll eat them and they’re just fine for savory crackers but I’ve decided they don’t belong in my chocolate.

The chocolate itself was strange. It was stiff and was lacking something in the melt, it wasn’t waxy but it also wasn’t quite the silky quick melt that I wanted. The flavor was rich but not deep.

I blame this on the added fiber, which probably takes away some of my much-loved cocoa solids or cocoa butter. The fiber comes from inulin,  oligofructose and dextrin.

I think I’ll stick to the more traditional Belgian chocolates and have an extra helping of green beans at dinner instead.

Related Candies

1. NewTree Dark Milk
2. Wonka Exceptionals Scrumdiddlyumptious
3. Eat with your Eyes: Choceur Choco & Biscuit
4. The Alien Forehead Chocolate Collection
5. Choco-Omeg
6. Ritter Sport Assortment

Here in the United States we have an iconic candy bar called Milky Way. There are a few different versions of it, it comes in dark chocolate (Milky Way Midnight) and an all caramel version called Milky Way Caramel.

In the United Kingdom and much of Europe the bar is called Mars and comes in a dark version as well as some other more fanciful varieties such as this Mars Delight bar that I picked up at Mel & Rose Wine & Liquors. I liked the design of the package and I was wondering if it was like the Milky Way Crispy Rolls (which are not based on the American Milky Way, but the UK Milky Way, which is like our 3 Musketeers).

The package says that it’s Surprisingly Crispy, Deliciously Smooth. The ingredients listing also helpfully breaks down each element of the bar into percentages and separate ingredients, which I love. The bar is 10% crispy rippled wafers (they’re very airy), caramel cream (21%), cocoa cream (24%) covered in milk chocolate (44%).

The bars were lovely. It’s hard to believe that this bar, which was only weeks away from its expiry date and half a world way in a flimsy wrapper looked so good. Each is about 2.5 inches long and pretty wide. Each one has about 99 calories in it, so maybe it’s for dieters who want a little treat. (Still, I think 200 calories for a whole package is a bit steep, I don’t think many folks will be able to control themselves and eat only one.)

The milk chocolate is soft but smooth and creamy. It has a pleasant fresh dairy flavor to it and an overall sweetness that’s deep and malty. The advertised caramel and cocoa cream wasn’t as evident to me, there was a bit of something in there between the chocolate and the wafers but nothing notable - not much texture and the caramel notes just came across as more malty sweetness. The wafers were light and crunchy with a toffee note to them, more like corn flakes than wheat flour wafers.

I enjoyed them enough that I ate both, but there was a full week between the two sessions. It didn’t leave me wanting more and the fact that I paid a ridiculous $1.75 for this because it was an import left me wanting it to be far superior to something I can get at any drug store. I think I’ll stick with the Q.bel bars, just because they’re easier to find not just because they’re cheaper but also use better ingredients. However, if Mars wanted to make these for the American market, I think I’d be more inclined to buy them, especially if they came in a dark version.

The bars were introduced in 2007 and had some pretty radical advertisements.

Other reviews: Jim’s Chocolate Mission and Chocablog.

Related Candies

1. Tunnock’s Caramel Milk Chocolate Wafer
2. Eat with your Eyes: The Most Awesome Chocolate Bar Ever
3. Ritter Sport Neapolitan Wafers
4. Milky Way Crispy Rolls

I think the best thing to ever happen to raisins is rum. There’s simply no better flavor combination to boost the natural fruity flavors and give the whole dried fruit thing a creamy finish. Add a little milk chocolate in there, it becomes a unique experience. 

This Cadbury Dairy Milk Rum & Raisin is from South Africa (though they also make them for Europe in England).

The 100 gram (3.5 ounce) bar is a slightly different format from the versions we’re used to in the United States from Hershey’s, who makes Cadbury’s Dairy Milk under license from Cadbury. Those bars are wider and a little thinner. This bar is compact and beefy. It’s 2.25 inches wide and 6 inches long and at most 1/3 of an inch high.

The ingredients list no actual rum, which is too bad, because that’s what makes the Ritter Sport Rum Trauben Nuss so good. Instead we’ve got some percentages 23% milk solids, 22% cocoa solids and 20% raisins. That leaves another 35% to sugar, extra vegetable fat (which means by American rules, this isn’t even chocolate), emulsifiers and artificial flavors.

It looks smooth and creamy. The scent is definitely rummy - a boozy and fruity fragrance that reminds me of holiday baking. The bar is fresh and glossy and had a good snap to it, revealing a paucity of raisins (I know, 20% must mean two per section). The chocolate flavors are overpowered at first from the rum flavors, which are sweet, buttery and have a strong vanilla & banana finish. The raisins are soft and chewy with a sparkling tartness that cuts through the otherwise overly-sweet bar. The chocolate itself is stiff. It melts well enough, but not in a silky way. I can’t quite say it’s chalky or grainy, but it’s not smooth either. The dairy flavors are not quite what I expect from Cadbury either, which often has a dried milk flavor to it, this seemed much cleaner and fresher - which I admit I enjoy more.

It’s quite munchable, but doesn’t enter into “satisfying chocolate” for me. I prefer a smoother, higher cacao content milk chocolate and maybe even a few more raisins.

Related Candies

1. Teuscher
2. Doulton Liqueur Chocolates (Cointreau & Teacher’s)
3. Bouquet of Fruits Vinyeard - Wine Filled Chocolates
4. Trader Joe’s Irish Cream Chocolates
5. Rum Cordials
6. Ritter Sport Capuccino and Rum Trauben Nuss

Chocolate covered pretzels are one of those treats that straddle the line between candy and snack.

Today I’ve decided these are a candy, even though they’re not usually placed in the candy aisle. (Some stores keep them with the pretzels & chips, some near the nuts and others in with the candy.)

They’re called Snyder’s of Hanover Peanut Butter Pretzel Sandwich Dips. They say they’re made with real peanut butter (which I assumed by the fact that they’re called peanut butter pretzel sandwiches, but apparently it needed to be pointed out as a feature) and dipped in Hershey’s Milk Chocolate (which I don’t necessarily consider a feature unless the alternative is R.M. Palmer’s or Nestle’s mockolate).

They look like tiny chocolate dipped Oreos. They’re about an inch and a quarter around and nicely domed with a thick layer of milk chocolate.

The pretzels are little wheels with a grid pattern to them. Between two of these tiny pretzels is a bit of peanut butter cream. Then the whole sandwich is dipped in milk chocolate. The pieces are a bit scuffed up from tumbling around in the bag, but all were whole, so they hold up well.

The pretzels are crisp and though tiny, pack a lot of crunch. The peanut butter center isn’t very strong but at least says peanut butter upon introduction. There’s not a lot of peanut butter texture because there’s so much of the sweet milk chocolate coating. The chocolate is okay, it seals the pretzels well, which keeps them fresh, but doesn’t really have much of a chocolate flavor contribution. The texture is creamy and sweet but not too grainy.

Overall the snacks are very munchable, they’re filling but they don’t stick to the ribs like some peanut butter candies can. I found that I could eat lots of them, but I never quite enjoyed them. I wanted more crunch, more salt, more peanut butter and better chocolate. None of these wants kept me from finishing the bag, naturally. I know there are better versions of this product out there, but this would probably do in a pinch. Great for watching a movie or sharing with others during a football game. (Technically, all it needs is a little bit of caramel and some crushed peanuts and this would be the original version of the Take 5 Bar - which now features mockolate.)

Snyder’s makes several versions of the dips. Some are just straight chocolate dipped pretzels in Milk Chocolate and Special Dark. They also, supposedly, introduced a York Peppermint Pattie version earlier this year, but I still haven’t seen them in stores. To be honest, it sounds kind of bad, but I’m still fascinated with the idea of mixing pretzels, salt, minty fondant and dark chocolate.

Related Candies

1. Snickers Peanut Butter Squared
2. Pretzel M&Ms
3. Wolfgang Skipjacks & Jungle Jacks
4. Malley’s Chocolates
5. Revisit: Take 5, Sunkist Fruit Gems & Snickers Almond
6. Asher’s Milk Chocolate Covered Things