Arousal of the Senses: An Evening of Feast & Folly

Last month while in New York for the Fancy Food Show I was invited to a press event hosted by Chuao Chocolatier and Sip, Smoke, Savor called Arousal of the Senses:  An Evening of Feast & Folly.  My colleagues Joyce and Jeff, and I completely indulged in a series of single malt scotch paired with Chuao Chocolates.

Chocolatier and Chef Michael Antonorsi giving us the ins and outs of pairing flavor profiles of his unique chocolate

And my favorite pairing of the night, which brought out the citrus flavors in both the chocolate and the scotch.

What a great swag bag!

I know I'm just getting around to posting about Chuao, having only dipped into my stash yesterday by savoring one of their mini Spicy Maya "Chocopods" which they say pairs perfectly with coffee.  Okay, two of my favorite things! What I like about the Chocopod is you get both portion control AND your sweet tooth cured.  If you can stick to one that is!  You can get Chuao chocolates online, or in many retail chains around the U.S.

Here's a little more about Chuao from the source:

Unusual flavor combinations are at the heart of Chuao Chocolatier’s unique experience including: Firecracker, a chipotle caramel fudge truffle with popping candy, a hint of salt, and dark chocolate and Pan Con Chocolate, a dark chocolate bonbon filled with roasted Panko bread crumbs and olive oil ganache with a touch of sea salt.

Chuao Chocolatier (pronounced chew-WOW) is the first Venezuelan Chocolatier based in the United States and Southern California’s premier artisan chocolatier.

Founded in 2002 by Master Chef Michael Antonorsi and his brother Richard Antonorsi - the company's CEO; Chuao Chocolatier is pioneering “fusion chocolate” through a commitment to creating unusual, unexpected and delicious flavors using their secret blend of premium chocolate and fresh natural ingredients.