Chef Michael Antonorsi’s love affair with chocolate began long before he created Chuao Chocolatier. His ancestors owned Aguasanta, a small Venezuelan farm known for its fine cacao, and so a love of chocolate was naturally in his blood. His favorite childhood memories take place in the kitchen, standing by his German mother’s side as she cooked and baked and cooked some more.
In 2002, Michael and his brother Richard founded Chuao Chocolatier, naming it Chuao as a nod to the l
Chef Michael Antonorsi’s love affair with chocolate began long before he created Chuao Chocolatier. His ancestors owned Aguasanta, a small Venezuelan farm known for its fine cacao, and so a love of chocolate was naturally in his blood. His favorite childhood memories take place in the kitchen, standing by his German mother’s side as she cooked and baked and cooked some more.
In 2002, Michael and his brother Richard founded Chuao Chocolatier, naming it Chuao as a nod to the legendary cacao-growing region as a reflection of their heritage and commitment to quality. They opened the first chocolate café and boutique in Encinitas, CA, adding locations in Del Mar and Carlsbad.
Since then, they have expanded to offer their fine chocolates across the country, always partnering with those who share their interest in quality ingredients, sustainable farming and ethical business practices. Their award-winning chocolate continues to be “crafted with joy” in the U.S. with close attention to each small batch of creative flavor combinations.
