If you have been afraid to make your own chocolates because you thought it was too hard, a chocolate class might be the perfect thing for you. Here in San Diego we are fortunate to have our very own artisan chocolate maker, Chuao (pronounced “chew-wow”) Chocolatier. During regular hours at the Chuao main location in the Encinitas Lumberyard, customers shopping in the store can see the chocolates being made in the production area just behind the glass display counters. But if you really want an in-depth look into how their chocolates are made, sign up for one of their beginner’s courses, held on Wednesday evenings just after the store closes.
Last night I attended a Level I class, which introduces the cacao bean, details the origins and manufacturing of chocolate, and offers a hands-on lesson in rolling and dipping truffles.
The class began with a short 10-minute documentary explaining the history of chocolate and Venezuelan chocolate, in particular. The video was produced by Chocolates El Rey, a Venezuelan maker of premium chocolate and one of the first companies to follow cacao production all the way from beans to finished chocolate.
A lifelong chocolate lover, I thought I knew everything there was to know about chocolate. But I learned a few new facts. Did you know that cacao beans were once so valuable that they were used a means of currency to pay taxes and buy slaves? Ten beans could buy you the favors of a woman. (Even back then, some women would do anything for chocolate.)