Category Archives: News

Cacao Art Chocolates as part of the Indulge 25

 

Susana and Isabel of Cacao Art Chocolates - photo: Christina Mendenhall

Susana and Isabel of Cacao Art Chocolates – photo: Christina Mendenhall

Cacao Art has been chosen as one of The Indulge 25: People, Places, Dishes and Drinks that are firing up Miami’s Food Scene!

Thanks to our friend and Indulge Editor Evan Benn, as well as Alona Abbady Martinez and Christina Mendenhall for the reporting and pictures!

For the complete article, click here

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Be so fancy! Customize your corporate or Holiday gifts

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You can get your company’s logo or monogram on each individual chocolate. These extra special bonbons take a little extra time to get ready. Orders for personalized chocolates will be taken until November 15th.

Contact us here for a free sample!

Sit back and let Cacao Art take care of business this Holiday season!

Cacao Art offers a complete Corporate Gift service: a variety of customizable boxes in different sizes, customizable stationary and pretty Holiday decorations, along with handling and delivery service (be it by hand in the Miami area or shipping anywhere else in Florida).
Feel free to contact us anytime, via our website, email or phone, and we will work with you on creating the perfect gift experience. Orders placed before November 10th will get a special 10% discount.

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Vintage letterpress boxes with your chosen design, thanks to our partner GG Press

 

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Cacao Art at the James Beard Foundation’s Taste America in Miami

This weekend, Cacao Art Chocolates was proud to have been part of the James Beard Foundation’s Taste America event in Miami. The event helps raise funds for a number of charities and it is held in ten cities across the country.

There were two events in Miami. The first was an elegant dinner held on Friday, Sept. 20th, prepared by some of Miami’s top chefs, in the romantic setting of the Ancient Spanish Monastery. There was also a cocktail reception and a silent auction. Ted Allen attended, as well as Miami’s own Michael Schwartz from Michael’s Genuine. Some of the luckier attendees got a goodie bag which included a mini-box of Cacao Art Chocolates (with honey cardamom and passion fruit bonbons, if you must know).

A view of the Ancient Spanish Monastery, where the dinner was held (credit: James Beard Foundation)

A view of the Ancient Spanish Monastery, where the dinner was held (credit: James Beard Foundation)

The next day was a more hands-on affair for Cacao Art: we were invited to host a sampling of bonbons at a Sur La Table location in Boca Raton. Ted Allen was there for a cooking demonstration and we were happy to let him have a big box of chocolates.

Ted Allen with his Cacao Art Deluxe box!

Ted Allen with his Cacao Art Deluxe box!

We were also fortunate to meet James Beard Foundation President, Susan Ungaro, who had many kind things to say about the chocolates (especially our crunchy honeycomb).

We loved being involved in the events and want to thank the amazing Rockaway PR for giving us the opportunity!

 

 

 

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News from the International Chocolate Awards

It has been a hectic couple of weeks at Cacao Art Chocolates! But now I have finally sat down to write a new blogpost, so it better be a good one…

And it is: we are official finalists of the 2013 International Chocolate Awards, Americas Round! This is very exciting news and we’re almost inordinately proud. Here’s the story on how we entered.

Cacao Art follow several different blogs and Twitter accounts about chocolate and chocolatiers, of course, and try to keep up-to-date with all chocolate news. That is how we first read about the International Chocolate Awards. These awards are fairly new, but they have attracted a lot of attention from chocolatiers and chocolate experts worldwide. Chocolates El Rey, the bean-to-bar manufacturer we love and use every day, won last year for their creamy and sweet white chocolate bar. We congratulated them at the time in this post.

So, in a moment of nervous inspiration, we decided to throw our name in the ring. We went through our selection of chocolates and decided on the Gingerbread and Honey Cardamom bonbons as the best contenders, the first one for its warm, inviting notes and the second for its trendiness and sophistication. We set to work in making this particular batch of bonbons as perfect as possible. The tempering was focused and precise, the ganaches were painstakingly calibrated, the decorations ceremoniously done atop each individual bonbon. We used gorgeous organic Tupelo Honey from Florida for a hint of distinction and upped the spices to really make them pop.

For decorations, we brought in a little outside help: Susi painting each bonbon

For decorations, we brought in a little outside help: Susi painting each bonbon

The results: creamy, flavorful centers with a thin casing that were picture ready. We packed them in a big box with lots of insulation and sent them on their way.

Off they go!

Off they go!

Now we had to wait. But the digitalized, hyper-sharing, social media world we now inhabit gave us a glimpse of the judging process. People involved with the Awards tweeted and commented on the chocolates they sampled and we learned some new things (like the fact that judges some times eat unseasoned creamy polenta to cleanse their palates between tastes). Of course, judges don’t know who made the chocolates they were tasting, but it was fun to see pictures and think: “hey, maybe that was ours!”.

Although we tried not to get our hopes up (there were some 400 entries in the competition, after all), we were still thinking about our little bonbons out there on their own in the big bad world. So, we followed the news and finally got the call: we’re finalists! They haven’t told us yet if we are up for a Grand Jury award, but for our first time as competitors, we’re feeling pretty good right about now. *collective Cacao Art pat on the back*

 

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Photo tour! Images from our stand at the Miami Fine Chocolate and Food Show

Last weekend, Cacao Art Chocolates participated in the Fine Chocolate and Food Show held in the lovely and tropical Pinecrest Gardens. Apart from the -very messy- organization of the event, the whole team spent a busy two days promoting and selling our little, shiny bonbons. If you weren’t able to make it, here are some pictures of our stand. Thanks to our very own pap Adriana for the snaps!

Attendants got a little taste of our signature salted caramel sauce

Attendants got a little taste of our signature salted caramel sauce

One of our 25-pieces box open for display

One of our 25-pieces box open for display

Honey Cardamom, Apamate, Palet d'Or and Fleur de Sel bonbons all set out in pretty rows

Honey Cardamom, Apamate, Palet d’Or and Fleur de Sel bonbons all set out in pretty rows

A view of the stand

A view of the stand

The Easter end of our table. We had bunnies and Easter eggs on display, as well as a bunch of Spring flowers for a pop of color

The Easter end of our table. We had bunnies and Easter eggs on display, as well as a bunch of Spring flowers for a pop of color

 

 

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Wanna ride a chocolate train?

People are always sending me news and articles on chocolate, a thing that I greatly appreciate. This one bit of news was sent by my brother-in-law and it gave me a chuckle, so here I am forwarding it to you.

Next stop: a new world record!

Next stop: a new world record!

Malta-based chocolatier Andrew Farrugia  has made a 34-metre long train entirely out of chocolate for the Brusssels Chocolate Week, which began today. The highly detailed model train took a serious 784 hours to create and now holds the Guinness Book of Records for longest structure made out of chocolate. Now, as we work with chocolate every day, I have to say we were pretty amazed at the level of artistry in this piece. The train was sponsored by Belgian chocolate-makers Belcolade.

For more information and pictures:

http://www.sipa.com/en/feature/2473464/brussels-the-longest-chocolate-train-in-the-world/page/1/SN/ENTERTAINMENT

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Let’s celebrate with Chocolates El Rey!

We are very happy to be able to congratulate our friends at Chocolates El Rey for winning Gold at the International Chocolate Awards 2012 for their rich and creamy Icoa white chocolate made with Carenero Superior beans.

Here’s the link to the award winners:

http://www.internationalchocolateawards.com/2012/10/world-final-2012-winners/

We at Cacao Art proudly use Chocolates El Rey in most of our confections. We even wrote a post about it a few weeks back on this very blog: The once and future kings of cacao. Read it at

http://www.cacaoart.com/blog/?p=63

For more information on Icoa white chocolate, visit:

http://www.chocolates-elrey.com/icoa.html

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What’s new in chocolate trends!

As with fashion, food is a seasonal affair: for winter there are warming, satisfying soups, spring ushers in gorgeous vegetables and produce, summer is all about refreshing and light meals and, come fall, there is a lot of pumpkin and apples going ’round. Each year the combinations vary and new or old ingredients find their way to our plates. This also happens with chocolate. The biggest chocolate trend, the one you surely have heard if not tasted already, is chocolate and bacon. This savoury/sweet combo works well most of the time, although we at Cacao Art haven’t embraced it as one of our own. A trend we have embraced whole-heartedly is salt and chocolate, with our sea-salt ganache bonbon fast becoming one of our bestsellers.

It is important for Cacao Art to stay in the loop. While poking around the web, we found this article about chocolate trends and wanted to share it with all of you:

http://www.foodchannel.com/articles/article/chocolate-trends-2012/

Watch out for Cacao Art’s own cinnamon-y gingerspice chocolate, coming soon!

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Revving up for the Holidays!

With Halloween over, the Holiday season has officially begun. At Cacao Art we are getting ready with some new and exciting flavors (think spicy gingerbread and refreshing peppermint)  and lots of elegant gift ideas to make YOU stand out. We can also customize packaging and even the bonbons themselves with your name, monogram or company logo. Check our website often for updates and special offers! Remember: www.cacaoart.com

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Allow me a little political commentary…

Some things are hard to understand. This is not a political blog, but I cannot help mentioning the recent elections in Venezuela. We went there for the weekend, to vote, full of hope. Our candidate this time around had a great campaign and our spirits were buoyed for the first time in a real long time. However, it was not meant to be. Hugo Chavez is now too-too: too rich, too powerful, too monstrous. He has entrenched himself in the Presidency, a fact that is difficult to accept. Today we are upset, but we will rally and keep going. At Cacao Art we will continue to celebrate our Venezuelan heritage, flavors and, of course, chocolate. We remain Venezuelan, always.

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