Cabaret Foods Chocolate from pure Venezuelan Cacao

One day last week we received a lovely box of chocolates from Cabaret Dessert Chocolates. We opened the box with much excitement since we are all chocoholics here at LA Splash Magazine. What we found was a lovely red box which when opened showed a picture window displaying lovely triangular pieces of brown and white chocolate. A very nice presentation indeed but would these mysterious chocolates which said on the box that they were made with pure Venezuelan Cacao stand the taste test? After all we are all chocolate connoisseurs. Well, much to our surprise we found a wonderful, rich, deep flavor that not only tastes wonderful as you eat it but whose flavor grows even more intense after the first delicious bite. This is a chocolate for chocolate connoisseurs. It is a bittersweet chocolate that is very satisfying. No need to gorge on this morsel. The taste is so strong that a little goes a long way, a taste to be savored over time. So I definitely recommend this delicacy to anyone who is a chocolate lover, as the press kit say 'It will make your taste buds dance' and I second that sentiment. I have included some information from the manufacturer to better inform our readers about this yummy product.

Cabaret Foods Chocolate Q&A

Transforming Venezuelan Cacao Beans Into the Ultimate Super Premium Chocolate Experience


Cacao (pronounced "ka-cow") is the tropical fruit from which chocolate is made.  Pure chocolate is nothing more than seeds of the pods of the cacao tree - fermented, dried and ground into a paste. These seeds are usually called cacao beans.  The pure chocolate paste (often called "chocolate liquor" or "cacao mass") is sweetened with sugar and flavored with vanilla to produce chocolate candy.


The most important factor in the taste of chocolate is the quality of the cacao from which it is made.  The vast majority of the cacao grown in the world is low-quality Forestero cacao, typically from Africa.  The great breeds of cacao, descended from the ancestral Criollo variety of ancient Mexico, account for less than 10 percent of world cacao production.  Today, this "fine cacao" is generally used as "flavor beans," used in small amounts to enhance the flavor of chocolate produced primarily from less-expensive beans.


The great breed of cacao have been grown in Venezuela for 400 hundred years.  Although fine cacao is still grown in a handful of other countries, Venezuela is the nation that is best known for the production of fine cacaos.


In English-speaking countries, the word "cacao" came to be pronounced "cocoa."  This practice has led to much confusion.  In the early Nineteenth Century, equipment was invented to press the natural oil (cocoa butter) out of pure chocolate paste to create a dry powder that could be easily stored and

mixed with milk.  This "cocoa powder" came to be called simply "cocoa."  As a result, most people have come to assume that cocoa powder is just the ground beans themselves, and the chocolate is made from cocoa powder (instead of vice versa).

The current effort in the English-speaking chocolate world to reintroduce the word "cacao" is driven by the need to teach people that chocolate is the direct product of the seeds of the cacao tree, and to cause them to think about the quality, variety, and national origin of the cacao from which their chocolate is made.

Who Is The Cabaret Girl?

She could be Monique.  Or Yvette.  Her name isn't important.  What matters is what the Cabaret Girl represents.

She is the epitome of joie de vivre.  Passionate.  Sophisticated.  Self-confident.  Vibrant.  Spirited.  Carefree.  Sensuous.  Liberated.

In a previous life she performed the French CanCan at the Moulin Rouge.  Then, as she does now, the Cabaret Girl offered a tantalizing promise of living life to its fullest - and an indulgence of the senses… most especially in taste.

More than a century ago - in 1889, to be exact - the Moulin Rouge opened its doors.  Overnight it became the place to go.  Everyone from aristocrats to struggling artists flocked to the extravagant cabaret.  Appropriately nicknamed "Le Premier Palais des Femmes" (The Premiere Women's Palace), the Moulin Rouge featured a troupe of dancers who performed, for the first time, a boisterous dance called the CanCan.

High-spirited and lusciously desirable, the amazingly supple dancers pranced across the stage, swishing layer upon layer of frilly skirts and exuberantly launching their flexible, black fishnet clad legs high in the air.  It was quite a dance.

Toulouse-Lautrec, whose paintings captured the wild excitement of the free-spirited entertainment, was a frequent habitué.  Indeed, he was one of the invitation-only guests at the opening night party of the Moulin Rouge.  Though entranced by the dancers (he famously painted many), he was amenable to a chat - especially when drinks were freely dispensed in his direction.

One particularly lively night, he fell into a conversation with two youthful adventurers who had just arrived in Paris. When the marvelously gifted dancers performed that evening's grand finale CanCan, the young men were so overwhelmed by the dance that they vowed to reward the cabaret girls with a fitting tribute.

Only one thing would suffice.  Chocolate.  A chocolate that would indulge the senses.  As euphoric and sensuous as the girls of the Moulin Rouge; yet as simple, full-bodied and richly nuanced as their dance, with a lingering echo of the sensual pleasure just experienced.  (Although it seems odd to us today, chocolate in the late 19th century was prohibitively expensive and seldom enjoyed by any but the aristocracy.  Still, it lacked certain qualities that would make it pleasurable to eat, so even the nobility generally drank their chocolate.)

And so they began searching for an "eatable" chocolate that would match the joie de vivre of the Moulin Rouge cabaret girls with its own sensory feast for the tastebuds.

The search took them around the world.  Until, at last it ended in Venezuela.

There, they discovered the great cacao breeds of the Criollo heritage.  From these aristocratic beans - the same ones treasured by the Aztec lords centuries earlier and served to Cortez - came a chocolate that was strikingly different from any other kind.  Even as the girls of the Moulin Rouge and their dance were different from all others.

Claiming their prize, the two returned in triumph to Paris.  At last, with great reverence, they ceremonially presented the world's finest chocolate to the cabaret girls of the Moulin Rouge.

The story of the two adventurers' search for the world's finest chocolate in order to pay a fitting tribute to the Moulin Rouge girls was a tale oft told by Toulouse-Lautrec.  And repeated by those he told.

Over a hundred years later, Rob Polevoi and Timothy Childs heard the tale of chocolate tribute to the cabaret girls of the Moulin Rouge.  It inspired them to make their own search for the virtually unknown descendants of the legendary Criollo bean.

Once they tasted the sublime chocolate produced from the Venezuelan beans, there was no going back to ordinary chocolate.

They made it their mission to bring this marvelous experience to the average chocolate lover.  After much experimentation, they finally succeeded in developing a chocolate that brought out the full, intense flavor of the rare Venezuelan cacaos.

Paying their own tribute to the cabaret girls of the Moulin Rouge who inspired their search, the two named their chocolate Cabaret.

Bite into a Cabaret Dessert Chocolate and experience an exuberant whirlpool of extravagant pleasure.  Like its namesake, Cabaret Dessert Chocolates indulge the senses with unparalleled flavor - intensely concentrated, velvety smooth, lusciously rich and never too sweet.  Cabaret Dessert Chocolates - a sensual pleasure and a promise fulfilled.

It will make your taste buds dance.

About Cabaret Foods LLC

Cabaret Foods LLC is a super premium chocolate company based in San Francisco, California.  Cabaret is dedicated to a renaissance of chocolate made exclusively from fine cacaos and establishing a new standard for the serious chocolate lover, while generating broad public awareness of great cacao.  The company uses a proprietary process to make its super-premium chocolates, which are made only from 100 percent Venezuelan cacaos and dairy cream.


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