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Chuao California Collective

Chuao Chocolatier, Carlsbad, Calif.

By Alyse Thompson-Richards
Chuao California Collective
August 9, 2017
Chuao California Collective
Chuao Chocolatier, Carlsbad, Calif.
(760) 476-0197
 
Description: Chuao Chocolatier, maker of culinary-driven, Fair Trade-certified chocolate, has launched the California Collective, a decadent line of chocolate bars embodying the essence of California living.
 
The California Collective includes five coast-inspired flavors that celebrate the spirit of Chuao's home state, from the sunshine to the shoreline. Crafted with a premium blend of Fair Trade Certified chocolate, varieties include:
  • Sun Kissed Coconut: Your personal pocket full of sunshine with crunchy almonds and toasted coconut chillin' out in milk chocolate.
  • Pool Party Pretzel: Dive into deliciousness with crushed pretzels and crunchy toffee in a pool of sweet milk chocolate.
  • Salted Caramel Dreamin': Live out your West Coast fantasy with sweet caramel toffee and sultry sea salt in creamy milk chocolate.
  • Sea Salt Surf: Take your taste buds on a seaside getaway, where savory sea salt swims in waves of rich dark chocolate.
  • Bright & Sunny Honey: Escape to California, where awesome almonds and bits of crunchy honey toffee play all day in rich dark chocolate.
Ingredients (Bright & Sunny Honey): Premium dark chocolate (cacao, cane sugar, cacao butter, sunflower lecithin [as an emulsifier], natural vanilla), chopped almonds, honey toffee (cane sugar, corn syrup, organic honey, water, baking soda).
 
S.R.P. (2.8 oz.): $2.99
KEYWORDS: California Chocolate Bar Chuao Chocolatier new products

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Alyse thompson 200px
Alyse Thompson-Richards has held many positions with BNP Media, first serving as an intern at Candy Industry magazine in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois, becoming managing editor in March 2019. Alyse has also served as managing editor of Cannabis Products magazine since March 2019, and is currently the editor-in-chief of Food Engineeering magazine. She has bachelor’s degrees in journalism and Spanish from Western Illinois University.

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