In SLC, we know chocolate and cheese were meant to be together. Caputo’s Chocolate and Cheese pairing classes are some of the quickest to sell out. We’re so excited to see this trend popping up in other hot spots around the country and with our chocophile friends. Yes, you read that subject correctly. Three of this season’s filled chocolates have cheese blended into the ganache. Here’s what you’ll find beneath those chocolate shells:
Double Skull Taleggio + Red Wine: Burgundian Pinot Noir cooked into a ganache with one of the stinkiest cheeses to come out of Caputo’s Cheese Cave (CCC).
Chabrin Reserve + Fig: Imagine a Goat’s milk Gruyere that has spent 6 months in Caputo’s Cheese Cave paired w/ figs and cooked into a creamy, chocolatey caramel.
Parmigiano Reggiano + Honey: Our 5 year aged Parmigiano Reggiano with a white chocolate and honey ganache. Dark chocolate shell. Nuff said!