In the last of my vacation candy theme week, I’ve got something that I didn’t actually get on my vacation last week. But it’s something that you might.

The Man went to LEGOLAND in Carlsbad, CA yesterday, and I asked him to check in the gift shop while he was there to see if they had anything LEGO-ish to complete my week.

He called me from the store and said, “Guess what chocolate LEGOLAND has?”

He just about dropped the phone when I excitedly said, “Chuao!” (It’s not like I actually knew that, but I know his love of Chuao and their proximity to LEGOLAND.)

So he picked up a nice package of the “not quite LEGO branded” blocks. (There’s no actual name on the package of the product, it never uses the name LEGO and it’s not on Chuao’s website, so I’m guessing it’s something that’s only available at the theme park.)

There were three varieties to chose from: all milk, all white or a half & half mix. Each sleeve holds 16 blocks.

Each little block is sized to approximate real LEGO.

A true LEGO 8 block (two rows of four pegs) is 9.6 mm by 32 mm by 16 mm and are basically hollow.

The Chuao version takes some liberties and is 15 mm by 35 mm by 19 mm - which as far as I’m concerned means more chocolate!

I noticed that the sides are not straight verticals, the block is slightly trapezoidal. This is likely an engineering issue - chocolate is rarely injection molded as plastic LEGO blocks are. In order to get most chocolates out of a stiff mold, a little angle can make all the difference.

Also, injection molding means that the item is molded in three dimensions, in the case of chocolate blocks, the bottom is not molded, just leveled flat by gravity when the chocolate is molten.

Each block weighed 10 grams (.35 ounces) ... see, being solid has its advantages.

As I mentioned before, the packaging was so spare and minimalist it didn’t even say what kind of chocolate this is so I’m going to guess. (Hopefully I’ll get a response from Chuao soon and can revise this.)

The Milk Chocolate blocks were practically flawless. The molding was excellent with no voids. The color is a deep, milky brown ... so dark that I wasn’t sure if this was milk chocolate at first.

I suspect that this is El Rey’s beautiful dark milk called Caoba which Chuao is known to favor (though they may have a custom blend done for them).

The chocolate has a beautiful snap. Mine smelled rather milky, but that might be because it was intermingled with the white.

The flavors are dark but the melt is clean and only slightly sweet. There’s a wonderful smokiness to it with a slight background bitterness. It’s quite smooth and has a thinner melt that keeps it from feeling sticky or milky-cloying. It’s good munched up for an immediate bolt of flavor or a lingering melt on the tongue.

Chuao’s White Chocolate is dreamy.

The color is a crisp ivory. The molding is precise and the snap is good.

It smells like milky cocoa and pound cake.

The texture is pure, solid silk. It’s sweet but has a consistent melt that is neither greasy nor watery. The sugar is ultrafine so the vanilla flavor as well as some of the cocoa-ness comes through. It’s cool on the tongue so it feels like a great, refreshing summer version of chocolate.

I suspect that this is El Rey ICOA, which is a premium un-deodorized white chocolate.

The final thing to tell you about these adorable, well made and great-tasting chocolates is the price. It was $14.95 for the sleeve. Yes, that’s nearly $1 for each block. At this point I’m just going to buy El Rey or Chuao bars (which are more widely available at grocery and gourmet stores anyway). As it is, these are not kid treats ... they’re a grown-up way to revisit a childhood favorite. Since the only place to get them is LEGOLAND, if you’ve paid $65 just to get in the gate, may as well go for broke (and satisfied).

LEGOLAND - California
One LEGOLAND Drive
Carlsbad, CA 92008
(760) 918-LEGO
(List of Legoland Stores)

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5. Askinosie White Chocolate (Plain, Nibble & Pistachio)
6. Disneyland for Candy Bloggers
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Here are a few items I sampled, I’m probably not going to do a full review of them but I wanted to show them to you:

Chuao Firecracker ChocoPod

The newest addition to the ChocoPod line. I got this one in a simple little cellophane bag, so I didn’t think it was fair to give it the full tilt boogie review without final packaging.

It’s similar to the classic Spicy Maya ChocoPods, just a little cacao pod shaped disk of 60% dark chocolate, weighing in, I guess, at a little over a third of an ounce, it’s about two bites.

The inclusions make it a little bumpy in spots. The chocolate smells more like chili, but a little sweet and smoky. There are a lot of pop rocks in there, they’re completely unflavored, just lightly sweet little sugar bits ... that just so happen to pop. Some of the little bits, however, are salt crunches.

Some bites are pretty poppy, some bites are really hot, others are salty. It’s a noisy bit of chocolate (and even got a few sneezes out of me).

It’s a fun little diversion. I appreciate that it’s a small piece, not a huge bar, but I don’t think I’d want more.

Rating: 7 out of 10

PEZ Chocolate Candy

First, you’ll probably note that I don’t mention PEZ much on Candy Blog. I don’t like it. The candy just isn’t very good and the idea of collecting the little dispensers never thrilled me. But I fully applaud those who get into it.

PEZ has brought out a few other flavors of their candy tablets. Last year it was Cola and they have a Sugar Free version as well. This year they’re highlighting the Chocolate version.

As you can tell from the photo, they’re very light in color, which should give you an indication of the depth of the flavor. It tastes like I’ve inhaled some Cocoa Pebbles. Not actually eat then, just, you know, been near the Cocoa Pebbles dust. They’re sweet but have just a slight cocoa note.

Rating: 3 out of 10

Organic Confections Raspberry & Cream Bar

It’s an organic twist on classic tastes.

So just looking at it, with only the name to go off of, I thought, “this is a white chocolate bar with dried raspberry bits in it.” Which sounded pretty good in my head, kind of like the Hershey’s Limited Edition one a couple of years back ... but organic!

Hmm, somewhere I led myself astray. It’s not white chocolate, it’s a non-colored confection made of organic sugar, organic whole milk powder and organic fractionated palm kernel oil. And it’s crunchy. Those presumed raspberry bits are actually crushed raspberry flavored hard candy.

It took me a while to get used to the texture, but it wasn’t creamy enough for me.

Rating: 5 out of 10

Albanese Confectionery Cappuccino Biscotti

These little milk chocolate covered nuggets smell sweet and like a light coffee drink. They’re about the size of a garbanzo bean, though some are twinned (not that it keeps me from eating them). The nugget inside isn’t quite as hard and crunchy as a biscotti, but they’re plenty crunchy. They’re almost like graham cracker nuggets.

The combo is quite nice, easy to eat and keep munching.

Rating: 8 out of 10

Albanese Confectionery Dark Chocolate Cranberries

It’s not an illusion in the photo, these are very dark, like clumps of tar. The chocolate covered dried cranberries are not as flavorful as I’d hoped. Honestly, I’ve tried a few products over the years and none of them have really satisfied me. The cranberries, while soft and chewy, they’re just not tangy or flavorful. The chocolate is sweet, but not dark and flavorful enough ... though the texture combo of the creamy melt and moist chew is good.

They’re probably jam packed with antioxidants, but I’ll probably stick with chocolate covered raisins, if only because they’re cheaper and provide pretty much the same experience.

Rating: 6 out of 10

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5. Best Regards: Craves

Menu for Hope is a fundraiser for the UN World Food Programme. The Menu for Hope III raised almost $63,000 for the WFP. I’d love to see MFH4 top $100K - it shouldn’t be hard, there are dozens of wonderful prizes.

I’m donating a gift certificate for Chuao Chocolatier worth $100. This prize can be yours if you win the prize drawing for item UW26. The raffle tickets are $10 each, you can buy as many as you like and select how many go for which prize. There are many other fine prizes as well, please see the master list on Chez Pim, the host of this program and the West Coast prize list on Rasa Malaysia. (Here’s a roundup of the candy-related ones.)

The traditional techniques of European chocolatiers combine with pure Venezuelan chocolate and infusions of fresh ingredients and flavors in Chuao Chocolatier’s collection. Choose from a huge array of items in their webstore including their hot chocolate mixes, fine bonbons, chocolate bars and highly portable ChocoPods. There’s something there for every kind of chocolate lover: those who love the comfort of creamy milk chocolate caramels, those who crave the heat of spicy caramelized cacao nibs and even those adventurers who might want to go for a chevre, pear and black peppercorn bonbon.

The winner can chose a certificate good in the retail stores or on the website (it will not be good in both places).

Chuao Chocolatier is based in Encinitas, California.

If you would like to bid on this item use code UW26.

If you’re not interested in bidding, well, here’s a review of some items I picked up over the weekend:

Everyone seems to have a cacao nib product these days. Chuao’s is quite different. Their Coco Nib Snack may not even be considered candy, it might be a nut product. They start with small nib pieces, caramelize them with a little bit of sugar and toss them with a smidge of salt and chipotle & pasilla chilis. They look kind of like burnt Grape Nuts cereal.

It has a nice toasty flavor, not really spicy and not even that sweet. It does have some coffee and malt tones along with other dark chocolate and charcoal notes. This is nice to put in a little shot glass and tip into your mouth for a snack and would probably go well on ice cream, tossed in salads or maybe in a stuffing.

I love the combination of orange and chocolate. I especially enjoy it when the combination includes real orange peel. There’s something wonderfully essential yet complex when using whole ingredients.

These Dark Chocolate Orangettes are made with candied orange sticks dipped in chocolate. The orange is a bit sweet, but nice and soft. It’s not at all grainy either, so it’s smooth with a strong orange essence.

Ginger is one of those great crossover roots. It works great with savory food because it has such a great earthy spiciness. But it also works as a sweet base for all sorts of candies.

Candied ginger is a wonderful way to experience ginger. It’s so simple and uncomplicated. Candied ginger can come in a few different formats. Medallions (slices), cubes, julienne slices and even planks.

In the case of Chuao’s Gingerettes, they use little medallions, about the size of a quarter. They’re candied until just a the “jellied” stage and don’t have any of that crystallized sugar coating on them. So it’s all smooth. Then they’re dipped in dark chocolate.

The unique selling proposition here is that in addition to the spicy ginger, these have a light dusting of chili powder. It’s not a really strong cayenne, just a light spicy burn that goes well with the other light spicy burn that is ginger.

These are nice to simply eat or serve on the side of a piece of apple pie or perhaps some ice cream.

Previous Chuao Reviews: Chuao Chocolatier’s BonBon Selection, Chuao ChocoPods, Chuao Filled ChocoPod Collection.

So now that you’re drooling you want to buy a raffle ticket or two, right?

Donation Instructions:

The results will be published on Chez Pim on Wednesday Jaunary 9th.

For more see Chez Pim for the complete instructions.

Don’t have any money to spare but want to help people?

1. Try FreeRice.com, a little vocabulary game where the ad dollars earned when you play go to feed some of the hungriest people in the world.

2. Use GoodSearch.com and/or GoodShop to benefit your favorite charity.

1/11/2008 UPDATE: The winner of the raffle drawing was Melissa Wong! Congratulations!

I’ve been a big admirer of Chuao since I found it last year. They use all El Rey chocolate and combine classic and contemporary ingredients for tantalizing and fresh flavor combinations. While you can only get their best items at their shops or online (such as their bon bons) they did introduce their quaint little ChocoPod (review here), which are great little nibbles of chocolate perfect for an accompaniment for your coffee-house fare.

This year they’re expanding their ChocoPod line with their new collection of filled ChocoPod.

Chuao gave me a sampler box (sorry, not available to the public) so I could try all the flavors.

Picante - spicy Cabernet caramel. This one had a lovely tangy and fruity flavor that gave my throat quite a burn. (Dark Chocolate)

Passion - passion fruit and caramel. I’m not usually a big fan of passion fruit (or guava or papaya for that matter), but this was fab. It was sweet and grapey and mellow. It makes we want to give passion fruits another try. (Dark Chocolate)

Modena - strawberry & balsamic caramel. I’ve had this one as a bonbon, it has a great fruity flavor with a very noticeable dark tang to it from the balsamic. What it’s missing, for me, is the caramelized/burnt sugar notes that would bring out the deeper flavors. (Dark Chocolate)

Candela - spicy macadmia praline. Ugh, I did not like this one at all. The texture was great, the praline was a little crunchy from the caramelized sugar, but macadamia are just not a good flavor to me. Since this was a macadamia paste, there wasn’t even the macadamia texture as a reprieve. Again, totally a personal thing. (Dark Chocolate)

Banana - banana brown sugar caramel. This is the flat version of the Cambur bonbon I love so much. Sweet and salty with a wonderful fresh banana flavor. A little on the sweet side, but this one had more in the chocolate department than the bonbon does. (Milk Chocolate)

Dulce de Leche - milk caramel. Wonderfully milky, rather sticky on the tongue but with a good complex cooked milk and sugar taste. (Milk Chocolate)

Since I was a big fan of the Cambur (the bonbon version of the Banana), I’m enthusiastic about the idea of being able to pick these up at a coffee house. (Might I suggest Chuao’s sales staff contact my favorite coffee house, Sabor y Cultura in Hollywood and see about getting them into that cafe?) I know they’re a bit more expensive than some treats, but the size and proportion are just right for me.

YumSugar also gave these a try. She didn’t like the Banana as much as I did, but gave the set a thumbs up. I haven’t seen these in stores yet, but you can order online right now. Banana and Dulce de Leche aren’t available yet. (So if you have to order, just get them in the BonBon version!)

In case you haven’t figured out already with the irregular posting this week, I’m traveling. But here’s something fun you might want to pack (or pick up as a stocking stuffer) when you’re on the road. They’re called ChocoPods and are made by Chuao, the SoCal based chocolatier. ChocoPods come in two flavors, Nutmeg and Spicy Maya.

Each is a little disk of chocolate shaped like a cocoa pod featuring dark chocolate (60% cacao) and a mix of spices. The idea is you take a little bite of chocolate and a sip of your coffee for an enhanced flavor experience for both. After all, chocolate and coffee both come from beans. (They really are a great match.)

The ChocoPods are intended to be sold at coffee houses where you’d see them right by the register instead of some mints or a croissant. It’s not a whole bar size, just 11 grams, which is the perfect complement to a cup of coffee or cappuccino. With only 60 calories in the little portion, it’s something you can work into your diet as a little treat every once in a while. The suggested retail of $1.00 to $1.25 makes them cheaper than the actual cup of coffee at most places!

Spicy Maya is pretty bold. Eating it solo, there’s a solid cayenne pepper kick to it in addition to some other notable spice notes like cinnamon and cardamom. But where the throat burning is an issue eating it alone a little swig of coffee settles the flavors out considerably. The bars themselves are sweet, but since I take no sugar in my coffee, I found it to be just the right amount to cut through the coffee’s strong notes. The bars aren’t terribly buttery either, but again, the warmth of the coffee makes a big difference.

Nutmeg is really nice. Very woodsy tasting with lots of earthy notes with not just nutmeg but a touch of eucalyptus, cardamom and sandalwood. This would be great in the evening by a roaring fire.

As chocolate bars to eat solo, they’re pretty good, but I think that Chuao has hit on something for the coffee house set. Most of the time I don’t feel like a whole hot chocolate, but I do want a little something chocolate. I often bring my own, so it makes sense that the coffee house would also want to sell me that too. The fact that they have the unusual flavors makes the whole thing feel a little more like an indulgence.

For only a buck, I would certainly give these a go every once in a while. I haven’t seen them at any coffee houses yet, but maybe soon. You can order them at the Chuao website.

I first heard about Chuao Chocolatier a couple of months ago but haven’t been able to visit them until this weekend. The main location is in Encinitas and they have other shops in San Diego. But they also have one at the Irvine Spectrum, so on a blazingly hot Sunday afternoon my husband and I stopped by to see what it was all about. Let me just say this, if this is the direction that upscale chocolate is going, I can fully support it.

The shop is spare and simple with lots of dark wood touches and reflects more of a wine connoisseur aesthetic than candy. I greeted the women behind the counter (I’ve never done this before) ... I introduced myself and gave full disclosure that I’m a candy writer and boy did I get the full treatment! But seeing how well Melissa, the manager, did her tour of the company through samples of most of their product lines, I get the sense she does it for anyone who’s interested. She was knowlegable, enthusiastic and completely engaging.

First, a little about Chuao. It’s one of those stories about people who follow their passions. Michael Antonoris (once a biomedical engineer and MBA before he “stopped chasing his ego and started chasing his culinary passion,” and went to Paris for two years to study Pastry and Chocolaterie at the École Lenotre). Born in Venezuela, he brought not only his culinary aesthetic to candymaking, but also the native cacao from the region. His chocolate source is El Rey Chocolate. You can read lots more on their website about the history of the company and other press clippings.

The first sample we tried was their flavor of the month for July, which is a beer (San Diego produced Stout) infused chocolate - with a strong wheat/yeasty flavor to the chocolate ganache, it was intriguing and brought out the best of the beer and the chocolate.

She also let us try last month’s (after all, it was only July 2nd) intriguing little egg which was filled with chocolate, olive oil and sun-dried tomato filling. I really liked the olive essence in there, but I’m not a huge fan of sun-dried tomatoes, but they seem to work in there. I could see those going really well with a wine and cheese assortment.

Other wonderful morsels she gave us to try included:

Chocolate Covered Orange Peel - lovely dark chocolate surrounding soft and intense orange zest. Not too syrupy sweet and not the least bit bitter.

Chocolate Covered Ginger - this is no ordinary candied ginger, the pieces are plump and juicy and have no fibery bits. Sweet and with a gentle burn that lasts long after the chocolate is gone.

Coco Nib Snack - fine little nibs a little smaller than peppercorns and caramelized/tossed with a little salt and chili. Fascinating little morsels, not too sweet but also doesn’t have any of that bitter/acrid flavor that some plain nibs have. No fibery bits either. I’m not sure if I’d eat them straight, but I’d love them tossed on a salad or maybe some ice cream.

Even though it was insanely hot, we still tried a little bit of their hot chocolate. They have two varieties, the traditional Abuela and Spicy Maya. They weren’t as thick and milky as many that I had on my last NY trip, but the flavors were really great. I enjoyed the Maya best, as the spice wasn’t too overwhelming, but supported the floral and wine notes of the chocolate.

But the time eventually came to pick out some things to take home.

I picked out a box of 9 pieces:

Melao - salt butter caramel - this one was quite reminiscent of the Sahgun salt caramel I had earlier this year. Quite soft, almost juicy, with a slight grain to the caramezlied sugar and a round sweet flavor dosed with salt to bring out the flavors.

Candela - spicy macadamia praline - very strange - it’s grainy, but not in an unpleasant way. Salty, crispy and with a soft spicy finish, the center is more like eating a cookie dough than a chocolate. For the record, I love cookie dough.

Cardamom - cardamom infused ganache - fresh and lightly infused with that cardamom note that I love about Indian food. Buttery smooth and rich. I would have liked more cardamom, like the Vosges one I tried in NYC.

Modena - strawberry caramel with balsamic vinegar from Modena - this was just plain strawberry as far as I could tell. Nicely fruity and aromatic, smooth and refreshing with a good balance of notes for the dark chocolate, but I wasn’t really getting the balsamic notes.

Chevre - goat cheese, pear Williams and crushed black buttercream - fascinating and probably addictive. At first the dark chocolate ganache is tangy, like a goat cheese. Then the black pepper infusion coming to the surface. The pear played a minor note, but the black pepper pieces were incredible, as they were softened by the chocolate and more like small, spicy raisins.

Zen - green tea infused ginger ganache - wonderful plump pieces of crystalized ginger in a dark chocolate ganache with only a hint of tea. Not too sweet - a good subtle balance.

Gran Cacao - bittersweet ganache with 73% cocoa - a lovely and rich ganache with a good buttery start and some good floral and berry notes.

Cambur - soft banana and brown sugar caramel - imagine a fried banana, drenched in caramelized sugar and then drizzled with chocolate. Mmmm. Intensely banana, but thoroughly authentic tasting. Rich and sweet. By far my favorite of them all.

Picante - California raisin fondue and Napa Valley cabernet caramel, spiced with pasilla chili and cayenne pepper - tart and with fruity/jammy qualities but with an immediate burn in my throat from some fresh tasting chilis. There are some wine notes, but mostly a grape and chili flavor mixed with the dark chocolate but the caramelized sugar is completely lost. I wouldn’t have minded a little hit of molasses or brown sugar in there.

On the whole, I’d say that the line of uncommon flavor combinations is much like Vosges and of similar quality. Where Vosges seems to angle itself towards women, Chuao seems incredibly masculine. The flavors are bold and uncommon and assertive. Flavors are borrowed from outside the candy realm with excellent results. But when they’re inside the sweets oveure, they’re really at their best. The spiced flavors are wonderful but I really enjoyed the caramelized items like the Cambur.

I’m definitely planning on stopping there again, it’s exceptionally convenient when I’m down in Orange County visiting with my husband’s family and it looks like they will continue to develop new flavor combinations that will keep my tongue occupied. They also offer classes, which I would love to take (but only at the Carlsbad location), so maybe someday I’ll become a master chocolatier, too. If you’re a wine or beer lover, they also have tips and product lines for serving them together.