Valrhona Dulcey

Something special is brewing in the Chocolot test kitchen. We are working with a brand new chocolate from Valrhona called Dulcey. People either love or hate white chocolate, but I’m confident that once you taste Dulcey, you’ll be a fan of this new concoction by the French chocolate company. The chocolate was initially developed by accident. About eight years ago, someone in the Valrhona test kitchen left some white chocolate on low heat overnight. The R&D tester came in the following morning and discovered he left the chocolate on all night long. And then he tasted it and realized he was on to something. The sugars in the chocolate caramelized, turning the chocolate into a sweet chocolate with strong hints of caramel and shortbread. Valrhona spent the following eight years (!!!) perfecting the recipe and just released this special new chocolate to the public.

We have been playing with some different flavors using the Dulcey, and we can’t wait to put together some special boxes featuring these chocolates. Today we developed a chocolate with Dulcey and Peanut Butter ganaches. We also made a Dulce De Leche ganache featuring Dulcey chocolate.

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Amedei Chocolate Event Wrap-up

We had such a fun time at the Amedei event last week at Caputo’s. Mom was tasked to create a confection showcasing the nuances of Amedei chocolate. Naturally, we decided to create a Palet d’Or, which, when translated, means “golden puck.” No flavorings were added to the ganache, so it was chocolate and cream, which we then shelled in a pyramid-shaped mold and then topped with gold luster dust to add an extravagant twist. Mom made the chocolates the day before the event, and I’ve never tasted a smoother, creamier ganache than this one. It was truly divine and I couldn’t have been prouder.

In fact, the Italian rep from Amedei, Gabriele Bianchi, said that the chocolates were magnifico.

It was so fun to be able to associate with some of the best chefs in Salt Lake. Lya Luna, Caputo’s pastry chef, treated us to an Amedei-filled Kouing Aman and a dark chocolate cake.

Viet Pham, of chef/co-owner of Forage, showcased his creative abilities by making a Berkshire lard Amedei truffle, which was topped with shaved house-cured speck, marjoram, and pink peppercorns. All of it delicately balanced on a skewer.

Letty Flatt of Deer Valley made delicious hot chocolates using Amedei. Roasted barley and chai were among the ingredients used. She also created the most delicious chocolate cookies.

Matt Harris from Heirloom Restaurant Group brought both his Southern charm and creativity to the event. His dish was basically a deconstructed molé. A dark chocolate truffle which was filled with porky chicharron goodness.

Romina Rasmussen, of Les Madeleines, brought the most decadent dessert of the evening: a Chuao verrine, which was a shot class with various layers of awesome: a chocolate cake bottom, then a ganache, then cremo, and topped with chocolate mousse.

Amber Billingsley, of Vinto, brought the gelato. And boy did she bring it. We got to taste a banana walnut with chocolate, a High West Whiskey straciatella with Amedei 9, and a Hazelnut with Toscano. Each one was perfection.

This was the inaugural chocolate festival, and I was blown away at the turnout. The entire deli was packed to the walls with chocolate lovers. Using world-class chocolate to bring a smile to all of their faces made it all the better.

Amedei Chocolate Festival at Caputo’s

We are elated to have been invited to participate in Utah’s first ever Chocolate Festival, taking place on October 25th at Caputo’s Market. A special guest from one of the world’s finest chocolate producers, Amedei, will be present.

Caputo’s has invited some of Utah’s top chefs and chocolatiers to develop delicious creations utilizing Amedei’s chocolate. Chocolot will be sampling a Palet d’Or, which we hope will truly showcase the intricate flavors and texture of the chocolate. We will be using the Amedei No 9 for the chocolate shell, and will make the ganache using the chocolate currently considered by many to be the finest chocolate available in the world: Amedei Chuao. If you haven’t tried Amedei’s chocolate, now’s your chance!

Caputo’s will be sampling various chocolate bars in addition to the chef creations.

We will be joined by:

Romina Rasmussen, Les Madeleines

Amber Billingsley, Vinto

Letty Flatt, Deer Valley Resort

Matt Harris, Heirloom Restaurant Group

Lya Luna, Caputo’s Market

Many more

Epic Brewing, Libation SLC, and Slide Ridge Honey will be pairing drinks that evening as well. All proceeds will go to charities that promote sustainable cacao farming. Please come! Now that we don’t have an annual chocolate show in Utah, this gives us the perfect excuse to get together and celebrate chocolate, all while helping a good cause.

See you there!

Fine Chocolate Festival

Thursday, October 25th

7:30-10pm

310 W 300 S

Tickets are $15 in advance, or $20 at the door. You can pay in advance by calling Caputo’s at (801) 531-8669.

You can also get more info by going to the event’s Facebook page.

Salt Lake Magazine Best of the Beehive Award

Who knew that our chocolate-covered peeps would make such an impression?

We recently received a Best of the Beehive award from Salt Lake mag for “The Best Gourmet Update of a Trashy Classic” for our Eastertime chocolate-covered peeps. The award says:

Chocolot’s Easter-time chocolate-dipped treats combined the remembered joys of childhood with the experienced delight of adults

See the rest of the award, along with others in the food category by clicking here.