Chuao Abuela Hot Chocolate

During our rain-filled Saturday night, the other half and I enjoyed Chuao’s Abuela Hot Chocolate. Since this was the first time trying this hot chocolate, I wasn’t sure what to expect. The Abuela recipe consists of 73.5% and 58.5% cacao dark chocolate (cacao liquor, sugar, cacao butter, soy lecithin as an emulsifier, natural vanilla), non-fat dehydrated milk and sugar. For those with various allergies, the recipe does contain milk, soy and may have traces of nuts.


Very simple to make, the recipe requires you to heat water and blend in 3 tablespoon of Chuao Abuela Hot Chocolate. I was impressed how quickly the chocolate granules melted. Upon stirring the mixture, a velvety hot chocolate was formed. Overall, I was truly impressed. Abuela is easy to make, exceptionally creamy with a nice balance of dark chocolate to sweetness.


Unfortunately, we do not carry the Abuela recipe at our store (which will most likely change in the future). We have the Spicy Maya Hot Chocolate, which has a nice following.

Based in San Diego, California (go Cali!), Chuao Chocolatier is the creation of two Venezuelan born brothers that sought to introduce the wonders of Venezuelan chocolate to America and the rest of the world. Chuao, named after the well-known cacao producing region in central Venezuela, was founded in 2002 by Master Chef Michael Antonorsi and his brother Richard.