Sweet Dreams of Chocolate

San Diego’s own Willy Wonka didn’t start out as a chocolate maker. For the first 14 years of his career, Michael Antonorsi followed a fairly traditional path. He graduated from with a degree in bioengineering and then returned to his home in Venezuela where he earned his MBA.

Michael spent years building a successful computer networking integration company, but he always felt something was missing. For as long as he could remember, Michael always wanted to go to culinary school, but he knew his parents wanted him to follow a more traditional path. He had achieved success in his field, but he wasn’t satisfied.

“It was then that I decided to stop following my ego and instead followed my passion,” Michael said.

Michael moved his family to Paris and enrolled in the École Supéríeure de Cuísíne Francaíse Ferrandi in Paris. After he realized the long days and odd hours involved in working in the kitchen of a high-end restaurant, he decided to specialize in desserts. He spent a year at the École Lenotre, where he completed specialized training in pastry and chocolate making.

Missing the warm weather he enjoyed while attending UC San Diego, Michael moved his family to San Diego. In September 2002, Michael and his brother, Richard Antonorsi—also a UC San Diego alumni—founded Chuao Chocolatier (pronounced chew-WOW), the first Venezuelan Chocolatier based in the United States.

Chocolate is in the Antonorsi brothers' blood. They named their company after the legendary cacao-producing region of Chuao in central Venezuela, and their ancestors once ran a small family farm that was an important part of the criollo cacao plantation industry. The brothers originally operated a single boutique in Encinitas but now sell Chuao chocolate throughout the United States in specialty retailers, including Whole Foods Market, Bristol Farms, Crate & Barrel and Cost Plus World Market.

They operate three chocolate cafes in San Diego: the original store in Encinitas, one in Del Mar, and a café within the Westfield UTC mall.

Michael has always viewed his chocolate creations as more than a sweet treat. “Our chocolate creates an incredibly emotional connection,” he says. “We’re looking for that ‘wow’ moment—combining flavors to create something unexpected and delicious.”

Their signature flavor is the Spicy Maya, a modern twist on the Mayan’s ancient hot chocolate recipe, made with pasilla chile and cayenne pepper. Other flavors include a chipotle caramel fudge truffle with popping candy, a dark chocolate infused with ground espresso and star anise, and premium dark chocolate with caramelized honey.

Michael and Richard have maintained close ties to their alma mater, creating a special edition UC San Diego 50th Anniversary Chuao Chocolate Bar. The company is donating 50 cents from each bar to help scholarships at UC San Diego. Inspired by Willy Wonka, each bar is wrapped in a golden ticket, which includes a special code. Enter the code online to find out if you are one of the twenty lucky recipients who will win an exclusive behind-the-scenes tour and chocolate-making class at Chuao Chocolatier.

The bars are sold exclusively on the UC San Diego campus or through the UC San Diego Alumni Association website. The first tour was held on Jan. 11, and the second tour will be on May 13.

With Valentine’s Day right around the corner, Chuao is a step above your average supermarket box of chocolates. For an unexpected and delicious gift, stop by their store in UTC and pick up a Sweetheart Box, the Elegancia Jewelry Box, or the Valentine Chocolate Box. While you're there, treat yourself to gelato or a cup of their signature Spicy Maya Hot Chocolate.