Annually, Chuao’s cocoa production hovers around 20 tons, and 99% of it vanishes to the foreign market. Finding made-at-origin Venezuelan chocolate in places like Canada and the United States is rare enough, let alone one paired with two Venezuelan classics that need no introduction: coffee and rum. The coffee hits you first, with a dark, roasty punch that cuts through the cocoa’s bright fruit notes. Then comes the rum with spicy sweetness and a deep finish that lingers with wood and vanilla, rounding out the chocolate’s almost malty tones. The way these three elements play off each other is nothing short of magic—each flavour bold and distinct, yet harmonizing so well you’d swear they were always meant to be together.
Azu Chuao w/ Coffee & Rum 63%
Cocoa Origin: Venezuela
Producer Country: Venezuela
Weight: 58 g
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Azu Chuao w/ Coffee & Rum 63%
Located in Caracas, Azú is a unique “bean-to-pastry” bakery and cafe founded by pastry chef María Evans, who named it after copoazú (Theobroma grandiflorum), cocoa’s close Amazonian relative. Azú offers both sweets and savoury dishes that highlight Venezuelan and Amazonian ingredients such as parchita (passionfruit), guayaba (guava), serrapia (tonka beans), cupuaçu, and lemon ants, blending them into both classic and innovative creations. This focus on Venezuelan flavours laid the foundation for Azú’s line of chocolate bars, sourced exclusively from the renowned village of Chuao and two distinct single estates, showcasing the character of rare heirloom Venezuelan cocoa. Partnering with the Aboriginal Flavours Foundation, María also organizes seminars in the Venezuelan Amazon and still regularly teaches classes, passionately immersing others in the culture and flavours of the region that inspire her.
Shop More AzuAragua State, located in the north-central region of Venezuela, is characterized by dense mountainous jungles and picturesque Caribbean beaches. Home to over 2 million inhabitants, the fertile valleys of Aragua have long been central to intensive agriculture, a legacy that dates back to the last decade of the 16th century. During this time, the Spanish implemented encomiendas—a labour system that allowed conquerors to exploit the labour of non-Christian peoples, effectively establishing a form of communal slavery. Among the first crops cultivated were sugar and cocoa. The village of Chuao, nestled between mountains and the sea and accessible only by boat, is home to some of the world’s most sought-after cocoa, a testament to its over 400 years of cultivation.