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


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.

TasteTV Chocolate Salon

The results for the International Chocolate Salon/TasteTV Chocolate Salon were just announced, and we couldn’t be more pleased! See below for the awards.

Top Caramel–Gold (named official caramels of the TasteTV awards)
Best Ingredient Combination–Silver
Best Packaging–Bronze

Best Packaging–Bronze

And in the Bridal Salon:
Best Milk Chocolate–Gold
Top Artisan Chocolatier–Gold
Best Flavored Chocolate–Gold
Most Gifted Chocolatier–Gold
Most Delicious Ingredient Combination–Silver
Most Luxurious Chocolate Experience–Silver
Best Caramel–Silver
Best in Salon–Silver
Best Presentation and Packaging–Silver
Best Dark Chocolate–Bronze

What do you use to make all the colors and designs on your chocolates?

This may be the most frequently asked question we get about our chocolates due to the beautiful designs and colors. In fact, we get many customers asking us if our chocolates are edible!

Believe it or not, each Chocolot chocolate is individually decorated. When you produce tens of thousands of chocolates per year you can do the math and realize it’s quite a labor intensive and time consuming process to make these delicious treats.

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Chocolate Class

Summertime at Chocolot gives us some time to relax, regroup, and take advantage of a little bit of free time before the big holiday ramp up. Last Saturday we hosted a group of Chocolot friends to learn more about chocolate. Ruth taught us the various methods that can be used to properly temper chocolate. She also shared some tips on making the perfect ganache.


We made some ganache using our favorite honey–local Slide Ridge Honey from Mendon, Utah. Everybody in the class then had an opportunity to fill some chocolate shells, dip chocolates through our chocolate enrober, and decorate them with a variety of decorations.


We enjoyed a delicious lunch from Zucca Trattoria out on the deck. Katie from Beehive Cheese brought us their award-winning Barely Buzzed cheese, along with a very special cheese that won’t ever be on retail shelves (sorry!). It’s a cheese made from Snowy Mountain sheep milk, and it has been aging in their cheese cave for around four years! It was absolutely delicious. Thanks to Beehive!


We hope everyone had a great time. We really enjoyed hosting some of our friends and giving them an inside look into our little chocolate world.

Thanks to those who came. Many have food blogs or twitter accounts, so check them out!

Becky R
Maria F
Jhan F
Katie and Chloe