Awards From The 2013 International Chocolate Salon

We’re pleased to announce that Chocolot received several awards in this year’s competitions at the International Chocolate Salon.

For the toffee salon, we took Silver in the following categories: Best Packing, Best Ingredient Combinations, Best Taste, Best Texture, and Top Toffee in Salon.

For the White Chocolate Salon, we took home Gold in the following categories: Best Taste, and Most Unique. We won Bronze in: Best Packaging, Best Ingredient Combinations, Best Texture, and Best White Chocolate. One judge remarked:

Chocolot had very pretty packaging and their bonbons were beautiful. Some flavors were very strong contenders for Best Taste, the Raspberry Rose Caramel, Meyer Lemon, and the Peanut Butter

And for the Caramels Salon, prizes were as follows: Gold in Best Exterior Design and Best Ingredient Combinations, and Bronze in Best Overall Chocolate Artistry.

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.



No Trolley Store This Year

For those who may not know, the Trolley Square holiday store has been run by my wife, Melissa, and me (Ryan) for the past four years. Our first year we started out selling chocolates out of a little wagon-style kiosk in center court.

Both of us have had some work changes this year and were lucky enough to find new full-time jobs. However, as a result of these new jobs, we don’t have the time we used to have to be able to run the holiday shop at Trolley Square. So we’re sad to announce that we won’t have our temporary store this year for the Christmas season.

However, there is a silver lining! We have spoken with Romina at Les Madeleines, and she will be carrying our products for the holiday season. We really appreciate Romina. She was the first business in Salt Lake to carry our product years ago, and we’re excited to have it back at her shop.

So please stop by Les Madeleines to pick up your Chocolot. And of course, as always, you can call us at (801) 475-5050 for special orders.

Les Madeleines
216 E 500 S
Salt Lake City
(801) 355-2294

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.