Chocolate

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Dessert from the Desert: Monsoon Chocolate

by Luke Gangi-Wellman on April 17, 2024

Monsoon believes that anything worth doing should be a challenge. Why else would they choose to make chocolate in one of the hottest places in the country? Focused on direct collaboration with their global farming partners and local ingredient inclusion, these young guns are ready to take the chocolate scene by storm. Named for the seasonal floods that feed the desert, their chocolate holds a deep connection to the earth and all the treasures there within.

“The southwest US has a deep, deep connection to cacao. That story is evolving,” says founder Adam Krantz. “For a region that maybe has the most historical context of cacao use in America, it’s now a place where the future of cacao and chocolate is being brought into that story.”

Monsoon crafts chocolate in small batches at their factory in the historic Santa Rita Park neighborhood of Tucson, Arizona, using cocoa beans from all over the world. The process of making fine flavor chocolate starts long before the cocoa beans reach their factory.

Head chocolatier Athene Kline, originally Monsoon’s pastry chef when they first opened their doors, holds an intimate respect for each bean the crew sources. Their partnerships are just that – a collaboration with each farm they work with to import cacao. Once the beans are in house, Athene leads a (very small, sometimes solo) team to craft everything from chocolate bars, to malt balls, to chocolate bonbons that are (almost) too pretty to eat.

Their range features beautifully unique origins (nerds know what’s up when they see Tranquilidad), addictively delicious sweet treats (malts, brittles, and chocolate covered fruit, oh my), and a full collection of inclusions honoring their desert heritage (blue corn, mesquite, and James Beard award winning whiskey, to name a few). It’s very easy to see how Monsoon is gaining national notoriety and international acclaim. Let the storm rage on – this flood is just getting rolling.

From Mexico with Love: Cuna De Piedra

by Tanner Owens on March 18, 2024

Thousands of years ago – as far back as 1500 B.C. – ancient Mexican civilizations such as the Olmec and Aztecs harvested cacao and consumed it with great reverence in celebratory occasions and religious ceremonies. However, the cacao they consumed bore little resemblance to what we know as chocolate today. Spiced heavily and served as an unsweetened drink, this early cacao drink was bitter and served either hot or cold. With the addition of annatto seed and maize, it took on a more reddish hue, rather than the creamy brown we associate with cacao drinks today.

Flash forward over 3,500 years and cacao is enjoyed by hundreds of millions of people in its more well-known form of chocolate. With such a rich cacao history, it’s only natural that one of the most exciting craft chocolate makers in the world is coming out of Mexico – Cuna De Piedra. Translating to “cradle of stone,” Cuna De Piedra produces exceptional chocolate using Mexican heirloom cacao fused with the flavors, traditions, and pride of Mexico.

While many companies have up to six or more intermediaries to go through before the bar reaches you, Cuna de Piedra takes pride in having a hand in every part of the process from harvest to packaging. This not only ensures quality, but fair pay to those who produce the cacao – ensuring these farms can continue to thrive for generations.

The result of this is a catalog of chocolate bars with exceptional texture and unique flavors we’re proud to share at Caputo’s. Below is a shortlist of some of our favorites:

Cuna De Piedra Comalcalco Tabasco with Hibiscus Flowers 73%

Luscious 73% dark chocolate meets the refreshing sweetness of rare hibiscus flowers harvested for hundreds of years by the indigenous Numa Gamaa Ski Yu Me’Phaa community. Wrapped in an inconspicuous black wrapper, the bar itself stuns with dried hibiscus flower flakes coating the bottom. As for the taste, that doesn’t disappoint either. Wonderfully aromatic and sweet, this hibiscus-dusted bar is hard to beat.

Cuna De Piedra Comalcalco Tabasco with Mezcal Reposado 73%

It wouldn’t be a Mexican chocolate company without a mezcal-infused chocolate bar now would it? This 73% dark chocolate provides a surprising creaminess and richness that pairs beautifully with the subtle wood and smoke notes of the mezcal. Using 100% Maguey Espadín from Santiago Matatlán, Oaxaca, Cuna De Piedra sources mezcal made from Egyptian stone mill-crushed agave that is double-distilled and aged for two years in white oak barrels.

Cuna De Piedra Soconusco Chiapas 85%

Coming marginally closer to the flavors the Aztecs enjoyed, Cuna De Piedra’s 85% dark chocolate provides a more robust flavor that lends itself well to baking and cooking use. A great dual-purpose bar, this 85% is also very snackable when you’re craving something bolder. Using beans sourced from the 28-person RAYEN cooperative in Raymundo Enríquez, this chocolate is bitter at the front, but grows more complex as it melts in your mouth. On the back of each Cuna De Piedra bar they state: “Good things take time, but they are worth waiting for.” That message rings exceptionally true with their 85% bar. Take a bite, let it melt slowly, and you will be rewarded.

Hot Drinks Are For The Belly

by Luke Gangi-Wellman on December 9, 2023

Shorter days are here, the snow is accumulating, and it’s feeling more like winter with each passing day. Nature is encouraging us to take a reset and frankly, we’re ready for it. It’s times like these that we reach for sturdy mugs filled to the brim with rich, creamy, uniquely flavorful and expressive Drinking Chocolate. Haven’t had a sip of the goods yet? Read/Watch on to learn how to make your own!

History of Drinking Chocolate

Drinking chocolate carries a much deeper history than the humble chocolate bar. For thousands of years, ancient central American tribes have been consuming this ritualistic beverage with spices, masa, and little to no sweetening added. It wasn’t until the age of colonization when chocolate was brought over to Europe, that sugars and fats were introduced to this sacred substance. With ready access to milk and cane sugar, the advent of drinking chocolate as we know it today was born.

The first chocolate bar was produced in the 1840s and we’ve never looked back, but we’ve been drinking it all along. Take a journey with us to find out all the unique ways we can make drinking chocolate today.

Drinking Chocolate Styles

Most hot, liquid chocolate can be divided into two distinct categories: Hot Cocoa and Drinking Chocolate.

Hot cocoa is what we remember from childhood. It’s made with cocoa powder, milk powder, sugar, and is by far the easiest to make. It drinks the thinnest and expresses the least terroir (a sense of place through flavor), but will always transport you back to days when the snow was regularly taller than your view of the world. Goodnow Farms makes an excellent selection of cocoas that will leave you nostalgic while sending your tastebuds around the world.

Drinking chocolate is defined in its name: chocolate broken down for ease of emulsification. Whether it’s shredded, ground, chopped, or otherwise prepared, these selections are prepared to melt and dissolve in whatever milk, water, or alternative you’re using as a base. Ritual Chocolate makes a delicious range of single origin drinking chocolates that are reflective of the same regions their bars come from.

Both styles prioritize less time whisking over your stove in favor of more time getting cozy in your PJs with a cup of the good stuff. Taste for beverages that express the same as your favorite single origin chocolate bars, dial your prep with our tips below, and let yourself slip into the indulgence.

All About That Technique

The beauty of drinking chocolate is that with enough determination, you can make any chocolate deliciously drinkable. Purpose made mixes (hot cocoa, drinking chocolate) are easiest, coarse ground bars (think Taza, Cuna de Piedra, and Sabadi) involve a bit more labor, and with enough elbow grease, any chocolate can be whipped to liquid luxury. Whichever difficulty level you choose here, any technique below will work. With increasing levels of difficulty come richer levels of texture, flavor, and overall enjoyment.

Technique 1: Frothing
Have a milk steamer or an electric frother? You’re in luck and your drinking chocolate is almost ready. Combine your milk, water, or alternative, blitz with your magic wand until frothy and emulsified, and settle into your coziest chair to indulge. While this technique will result in a well combined drink, it may quickly lose its body and become thin again. Doubtlessly delicious, but not nearly as viscous and satisfying as the other options below.

Technique 2: Whisking
Spoons, forks, knives, whisks, or whatever other cutlery you have laying around will always work in a pinch. Simply add chocolate to your warmed milk, water, or alterative and whisk away until the mixture is thick, foamy, and no chunks remain. This may produce less foam than frothing, but the thicker body will last longer for consistently textured sips throughout.

Technique 3: Molinillo
This ancient tool has been used to make drinking chocolate for hundreds of years. It’s tried, tested, and true. You’ll need an oversized vessel to hold your chocolate and your liquid, unless you really WANT to make a big mess (we won’t yuck your yum). Twisting the molinillo between your hands will naturally froth the entire drink at once, both emulsifying and thickening the body to your desired consistency. This is the go-to technique if you’re using a chocolate bar, and can even create a drink thick enough to add a shot or two of booze without fret.

A note on alt milks: Oat mixes well, almond has more texture, soy will be watery, and water still works but won’t be as thick. Use what you’d like; it’s chocolate and it’s going to be tasty no matter how you mix it!

Introducing Extravirgin Chocolate by K+M

by Luke Gangi-Wellman on December 6, 2023

Olive Oil in Chocolate? Yes, Chefs! Inspired and realized through collaboration between Chef Thomas Keller and Italian olive oil producer Armando Manni, K + M Chocolate crafts award winning bean-to-bar chocolate at their factory in Napa Valley, CA. Founded to showcase and highlight the natural flavors of cacao with low roasting temperatures and the addition of organic extra-virgin olive oil, this unique take on bean-to-bar chocolate is packed with both flavor and antioxidants.

Their flagship line turns modern day conventions of craft chocolate on their head by swapping out traditional cacao butter for organic olive oil from Armando Manni. This not only creates a beautiful, silky texture for each unique single origin bar, but also boosts the antioxidant content higher than any others they’ve measured in their testing. Not to get lost in novelty, Thomas Keller is still obsessively focused on creating delicious and responsibly sourced chocolate. Traveling the world, he works directly with each farm to source the highest quality beans for production at their facility in Napa Valley.

After the success of their Extravirgin line, K+M wanted to introduce more whimsy to their chocolates. Starting with inclusions like chili, yuzu, and expanding to the strange with truffle fries, these culinary creatives haven’t stopped blazing new ground. Their dragées and drinking chocolates are not to be missed.

Thomas Keller is the only American chef to hold multiple three-star ratings from the prestigious Michelin Guide. Armando Manni has pioneered innovative olive oil production, developed in collaboration with the University of Florence in Italy. Each a powerhouse on their own, K+M represents a meeting of masters. We’re excited to share their art with you!

Spice Routes From UAE to SLC

by Matt Caputo on October 26, 2023

The Maritime Silk Roads, known today as Spice Routes, are a moniker for the essential network of sea trade routes that link East to West. Stretching from the west coast of Japan through Indonesia, around India and past the Middle East, continuing on across the Mediterranean and into Europe, this 15,000 kilometer route has been essential to trade for thousands of years. By no later than 2000 BCE, goods from the cities of China and the tropics of Sri Lanka were readily available for trade in the Middle East.

While the primary purpose of Spice Routes was for trade of spices and other profitable products, the defining outcome was cultural exchange. Knowledge of new peoples, their religions, languages, expertise, art, and scientific skills were passed along with these traded goods. Ports along the Spice Routes were melting pots for ideas and information, and helped define some of the most successful trading cities in the world today.

Mirzam is a Middle Eastern chocolate maker honoring the tradition of these seafaring traders. Through the lens of craft chocolate, they offer recipes and ingredients that represent the cultures along this vast network of ancient ports.

At Caputo’s, we fight to protect the food traditions of our ancestors. Few things have shaped these traditions quite like the Spice Route. The cultural exchange fostered here within enables us to fight through the lens of education while gathering and celebrating this rich history. Every time we take the time to celebrate a unique food tradition we are pushing back against the forces of standardization in the industrial food system.

Just eating Mirzam chocolate is a privilege. Having them visit our city and being able to welcome them to our home is an absolute honor. And I can hardly think of a better reason to celebrate. We were honored to host our esteemed guests all the way from the United Arab Emirates; Obaid, Fatima and Kathy, and will remember this Industry Night for years to come.

Caputo’s + Ritual: Fighting for Wild Tranquilidad

by Matt Caputo on May 1, 2023

The modern US food system is crushing craftsmanship, sustainability, biodiversity and economic justice.

For years, I have known Caputo’s mission in a broad, eternal sense: “Fight to preserve the food traditions of our ancestors.” However, with the untimely death of my best friend, mentor, and hero, Tony Caputo (aka my dad), it sunk in that our time on Earth is so very limited. I realized we need a way to ensure we have tangible victories while we pursue what is sure to be an eternal fight – enter the Caputo’s Preservation Program (CPP).

As part of Caputo’s Preservation Program we are proud to announce a partnership between Caputo’s Market & Deli, Hacienda Tranquilidad (Baures, Bolivia), and Ritual Chocolate (Heber, Utah). Namely, a chocolate bar made from rare wild cacao.

The Caputo’s Wild Tranquilidad bar started almost a decade ago when Caputo’s donated money on behalf of an agronomist who had discovered something very special. The tests we sponsored provided a USDA Genetic Profile proving Tranquilidad’s samples were a previously undiscovered type of cacao, “Beniano.”

Even before the tests had confirmed it, Tranquilidad’s cacao had become famous being referred to as Cru Sauvage, Cacao Sylvestre, Boliviano, to name a few. The agronomist, Volker Lehmann, bought land in the area and dedicated his life to building a business that would preserve this cacao. Despite the fame and insanely delicious, one of a kind cacao, Tranquilidad has faced bankruptcy, competitors counterfeiting his cacao, fires, drought, floods and more. Long story short, even in the world of fancy chocolate not enough money flows back to the farmer.

Caputo’s has arranged for Ritual to buy Tranquilidad’s genetically pure Beniano and pay top dollar directly to Tranquilidad with no intermediaries. Ritual uses these jewels of the jungle to make chocolate bars to Caputo’s specifications. After countless tests and tweaks to almost every step in the chocolate making process, Ritual Chocolate proves their mastery with one of the best tasting dark chocolate bars of all time. Caputo’s then gives a full dollar to Tranquilidad for every 60g chocolate bar sold. This represents an additional $7.60 per pound of chocolate sold and is many multiples more than a farmer would receive when selling cacao.

Caputo’s believes that Capitalism can actually be a wonderful system for positive change when all stakeholders in the supply chain share equally in the rewards. We know our community of food lovers will vote with their purchases and join us in blazing a trail to a food system that preserves biodiversity and sustainable agriculture.

#deliciousdaysahead

Listen to Volker take James Beard award winning author and journalist Rowan Jacobsen into the rainforest, and learn about our mission around wild cacao (including Caputo’s Wild Juruá bar by Luisa Abram) in the iHeart Radio podcast OBSESSIONS: Wild Chocolate!

Fighting for Wild Cacao: Caputo’s + Luisa Abram

by Matt Caputo on September 2, 2021

The modern US food system is crushing craftsmanship, sustainability, biodiversity and economic justice.

Although I hope that Caputo’s can be a catalyst for changing the entire US food system, I also realize I may be tilting at windmills. If we cannot change the entire food system, I know we can at least ensure the success of a select few farmers and artisans. When short term profits are disregarded, we can make sure precious gems like Mesa Farm have absolutely all the support they need. We can make sure that when they falter, they can continue. Randy Ramsley, the owner of Mesa Farm, is one of the last to uphold farming traditions as they were done hundreds of years ago. He goes deep into regenerative agriculture and far beyond sustainability. Visiting his farm is a spiritual experience. Years ago we agreed to create logos and a marketing plan for Randy, but we also guaranteed we would buy 100% of his excess cheese supply. We have held to our commitment through thick and thin and Randy is always the first to say Mesa Farm would have folded at several different junctures if it were not for the support of the Caputo’s community of food lovers and food professionals.

Mesa Farm is a shining example of how agriculture should be conducted; however, wholesome cheese and land stewardship in Utah is not our only area of concern. As chocolate fanatics, it has been painful to watch the global food system whittle away at the biodiversity of cacao that indigenous civilizations of Central and South America experienced.

This pain became particularly unbearable during the beginning of the pandemic when Luisa Abram’s father Andre told us our favorite bar, Juruá 70%, would need to be permanently discontinued. This bar was made with a unique genetic strain of cacao that only grows along the banks of the Jurua River in Brazil’s Upper Amazon. He explained the mounting challenges and financial burden of accessing this cacao (in the world’s most remote jungle) and bringing it to market made it impossible to continue.

As he explained the challenges, I understood that they were complicated, continuous and growing. I also realized that any hope of making this wild crop economically viable may take a decade of investment. I knew their company was facing pandemic induced financial challenges and could not shoulder the burden.

This is when I knew that despite our own pandemic emergencies, Caputo’s could solve this.

If we throw out any expectation of profit on this chocolate bar in the near future, we could prepay for the next harvest. Luisa and Caputo’s together could make sure the small community in the Jurua had the money and guidance to set up their own fermentary and continue to return to Jurua to harvest this incredible cacao, year after year. With Caputo’s guaranteed support, Luisa can purchase all of the Jurua cacao the foragers can procure.

It cost us a lot, but the nice thing about not having investors to please and owning your own family business is that you get to decide what to invest in. It may not make a worthy investment return in my lifetime, but that is not what is important. What is important is that Caputo’s and Luisa Abram have created a bar of chocolate that will ensure this crown jewel of the Amazon is protected for future generations.

When you taste a Caputo’s Wild Jurua bar you experience the gustatory exhilaration of some of the world’s most rare cacao. Then, when you see the Caputo’s shield emblem on the walls of our store or on the pages of our website, you will know what it stands for, and that you have joined us in our fight. What a beautiful way to fight: spreading camaraderie and love for intrinsically good food.

https://caputos.com/product/caputos-wild-jurua-70-luisa-abram/

#deliciousdaysahead

What We’re Giving

by Adrianna Pachelli on December 13, 2016

You know it’s gifting crunch time, we know it too. You’re still not sure what to give, and you haven’t started shopping yet? That’s OK, we won’t tell. Here’s what some of your favorite faces from Caputo’s are giving to their friends and family this year to serve as gifting inspiration.

Don’t see your favorite monger here? Drop by before the holiday—we’re open through the afternoon of Christmas Eve—and ask them for their personal recommendations. We’re certainly never lacking in opinions around here.

So, here you have it: each of our gift picks for 2016:

Matt Caputo
President and residing ulitmate boss-man

Scaldaferro Torrone – Scaldaferro is the perfect nexus of heirloom ingredients and outlier in skill. No other nougat on Earth will taste like this. In my somewhat expansive nougat experience, it is the best out there. With our modern day food system continuously degrading what people are willing to pay for food, it is a treasure that will likely be lost to history some day. I am giving Scaldaferro as a gift, because it is a perfect example what Caputo’s is trying to achieve. We fight to protect these traditional foods by sharing our passion for them with our friends, family, and customers.

Yelena Caputo
VP and ultimatest boss who oversees said boss-man

Pump Street Bakery Father Christmas – Is there anything better than a chocolate figurine of Saint Nick stuffed into your stocking on Christmas morning. There is – said Saint Nick made out of really, really good chocolate. Father Christmas is hand poured 60% dark milk chocolate from HCP protected Ecuador cacao beans. This is one I’ll be gifting both family and friends this season. The best part – Father Christmas is a whopping $8.99!

Adri Pachelli
Director of Education and expert gift wrapper

Holiday Chocolate Trio – I know exactly how much time went in to procuring the selection for all of our gift collections this year because I got to help! This collection is my favorite, it’s a taste of each holiday flavor we all know and love, but each is encased in chocolate. Who says no to something like this?! Scrooge, that’s who. Unless you’re searching for a Scrooge gift, this is perfect for stuffing individually into stockings or gifting bundled in adorable, festive gift wrap.

Mason Mostoller
Downtown Deli Manager and widely regarded happiest deli elf

Royal Rose Naughty or Nice Moscow Mule Duo – Moscow Mule’s gained their popularity in the 50’s and 60’s. Traditionally served with Vodka and ginger beer in a copper mug, this drink has become a regularly sought after item in most drinking establishments. Royal Rose’s Naughty or Nice Moscow Mule kit adds a twist to the mix in the “Naughty” mixer with the addition of fresh jalapeno peppers. I chose to gift this to my Mother because she has always been interested in Moscow Mules and the culture surrounding the drink.

Austin Shimada
Holladay General Manager and jolliest smiler

Utah Craft Chocolate Collection – What’s better than a bar of chocolate? A whole crate of local chocolates. Our local chocolate crate is a great way to introduce someone into the world of fine chocolate. I will be gifting our local chocolate crate to not only show my love for chocolate but also to support small local companies that strive to do such an amazing job.

Sean Rorke
University Deli Manager and avid hat wearer

Fee Brother’s Grapefruit Bitters – I’ll take a hefty dose of citrus any way I can get it in these cold winter months, why not incorporate it into cocktails?! I’ll be adding to gin & tonics at gatherings all season, but these make for a great gift for anyone interested in starting a home bar.

Antonia Horne
Affineuse and general cheese whisperer

The Silver Spoon cookbook – available at our Downtown location

The Silver Spoon is an elegant book brimming with recipes for classical Italian dishes, accompanied by striking photos. There is a recipe for practically any Italian ingredient you can think of, as well as many that may be unfamiliar. The recipes are straightforward and ingredient-focused, and I find this book inspiring when I want to get out of my comfort zone and try something new. If you love a food-nerd, you can not go wrong with this book. The Silver Spoon is a great investment in the future of your table and tastebuds!

Chocolate With a Cause: Get to know the Heirloom Cacao Preservation

by Dylan Sands on November 11, 2016

We believe wholeheartedly in flavor here at Caputo’s. We celebrate the power of flavor’s ability to tell stories about the world in which we live and eat. It shapes our senses, it holds our histories, and it gives voice to our diversity. Unfortunately, the vast chorus that sings the world’s heirloom flavor notes is under a sustained attack from the rising tides of a globalized economy, a climate in utter crisis, and industrial agriculture’s efforts to homogenize food culture.

amanocloseup

Few types of food face this grim reality more acutely than fine chocolate, whose makers rely on rich biodiversity, conscious agricultural practices, and discerning consumer choices to continue producing true bean-to-bar chocolate. No organization works harder to conserve the biological diversity of fine cacao, empower the farming communities in cacao growing regions, and advocate for a terroir-driven industry than the Heirloom Cacao Preservation Initiative. As such, we’ve partnered with the HCP in this quest to preserve cacao culture. Caputo’s has proudly supported the HCP since 2013 by donating all proceeds generated at the annual Caputo’s Chocolate Festival.

Launched in partnership with the USDA and the Fine Chocolate Industry Association, the HCP has made it their mission to identify, map, and preserve the world of high quality, flavorful cacao, and to certify the growers of these endangered trees. As a nonprofit, the HCP “is committed to improving the lives of the farmers who assist us in protecting and preserving cacao diversity and the chocolate they produce. We are proud to be guided by the following values: planet, prosperity, and people.”

Because of their efforts, we are all lucky enough to continue enjoying a diversity of flavor, especially in Utah, which is home to such a high concentration of remarkably gifted bean-to-bar chocolate makers. Join us at our annual Chocolate Festival to celebrate the collective efforts of HCP, bean to bar chocolate makers, and chocolate enthusiasts who are helping support the revival of heirloom cacao and flavors of each bean. Come, celebrate the power of flavor, and contribute to what we at Caputo’s consider a truly worthy cause.

Ask Matt: Why Amano?

by Matt Caputo on November 3, 2016

“Ask Matt Caputo” is an ongoing feature where Matt answers commonly asked questions from the market. This week, he discusses our annual Chocolate Festival and this year’s featured chocolate maker, Amano.

Q: What made you decide to feature Amano for this year’s Chocolate Festival and how is Amano different from other craft chocolate makers?

A: Amano is the most award winning American chocolate maker ever. The amount and quality of the awards they have won make this statement indisputable in a category where there always seems to be dispute. Not on this point. Amano was part of the first wave of craft chocolate makers in the US. When they got started, there was only about 14 other chocolate makers including giants like Hershey’s. Now, there are hundreds.

Amano has a unique advantage in sourcing as they do not buy cacao through the usual channels open to most small craft chocolate makers. Art often travels to origin and combs through the jungle to find unique origins and sources directly from the farms. In this way he is able to find very uncommon and rare cacao that no one else has. Amano’s chocolate making style is one of a kind. On the scale from loud brash American to sophisticated European, Amano achieves what makes each style great without sacrifice.

Art is widely recognized around the world as one of the world’s top experts in all things chocolate. In the global chocolate community, he is revered.

PSSST… There is still room left for you to sign up and join us at this year’s Chocolate Festival. Click here to be part of our 5th annual festival honoring Amano chocolate and benefiting the Heirloom Cacao Preservation Fund.