CPP designation highlights select products made with traditional craft to support biodiversity & stewardship

I’ve become a big fan of chocolate and was eager to take on the mantle of “Chocolate Czar” at Caputo’s Market. I now have an excuse to spend time learning about, and eating, fantastic craft chocolate from around the world. Poor me, right? 

With such a big selection of chocolate, it’s easy to feel overwhelmed when the time comes to decide on one just one bar. (Or two or four… you know what, just take my wallet.) I’ve been there too. I dipped my toes into the chocolate waters by trying a few suggestions from some of the other chocolate-lovers here at Caputo’s, but soon I felt ready to jump into the deep end. It was time to discover my own favorite bars. 

The Nicaragua bar from French Broad Chocolate was one of the first to catch my eye. French Broad bars come in unique light blue packaging, reminiscent of a hardback book with gold embossing (it even opens up like a book). Inside, you’ll find an introduction to the chocolate makers,  information about the company, and a small insert detailing the origins of the bar and their tasting notes. French Broad also offers mini-bars and chocolate chips.

French Broad Chocolate was founded by partners Jael and Dan Rattigan after a journey that took them all the way to Costa Rica on a bus fueled by cooking oil. They learned all about chocolate during their time in Costa Rica and opened a bakery and chocolate shop. Eventually, they found their way to Asheville, North Carolina and founded French Broad Chocolate. In 2012, they opened French Broad Chocolate Factory & Tasting Room and shifted their focus to single-origin bean-to-bar chocolate and broader distribution.

From the first bite, I was hooked. The bars themselves are a rich, dark color and tempered into segmented bars that provide a satisfying snap. The chocolate melts smoothly on the tongue and has a creamy texture, even without added cacao butter (though some bars do contain cacao butter). The flavors of these bars are what really make me love them. Each origin is exemplary of its terroir and the flavors are expertly coaxed out of the beans. 

Some suggested bars to try:

• French Broad Nicaragua 68% – A slightly lower percent of cacao that still tastes as dark as its peers. With undertones of black liquorice and earth, this bar convinced me that I do in fact like liquorice.

• French Broad Guatemala 73% – Fudgy cake batter warms up to finish with a hint of concord grapes.

• French Broad Costa Rica 80% – Tastes of a warm cocoa pastry with raspberry jam filling. 

“Ask Matt Caputo” is a new, ongoing feature where Matt answers commonly asked questions from the market. This week, he discusses bitters as a cure for a distressed stomach.

Q: I over-ate this Thanksgiving. And with holiday parties and Christmas coming up, I’m wondering if I should look into aromatic bitters to ease my pain. Will they make a difference?

A: Well, I actually have quite a bit of experience with eating too much. If there is one thing I love it is food, and during the holidays, I can’t stand the thought of not having each and every one of my old favorites. On top of that, how could I pass up a new gastronomic experience. Shun a new dish just because I am full? Pah! No chance.

As the years go by, it is slowly but surely getting more difficult to put up with the physical aftermath, though. Over the past year, I have had more opportunities than I am proud to admit to test the curative powers of aromatic cocktail bitters.

As one would learn in our Intro to Bitters class, the history of these elixirs includes wild claims from the producers, purportedly curing everything from flatulence to impotence and absolutely everything in between. Luckily, the FDA cracked down on the “snake oil” side of bitters a long time ago.

However, from my experience, there is certainly truth to bitters ability to aid in digestion. Anytime I have overeaten or I am not feeling tip top in the tummy, I have a nice big glass of sparkling water with a healthy dose of Peychaud’s. Within a few minutes, I feel notably better. It almost never fails. Put 10 to 12 dashes in a small white wine glass, and that ought to do. Yeah, I take it in a wine glass. Why not? It smells incredible.

Obviously, I am no doctor, scientist, or herbalist, so I will leave it to them to tell you exactly which ingredient in these bitters is doing exactly what. But this practice should not seem that strange. Monks, apothecaries, and even grandmas from all around the world have long known the digestive value of things with bitter flavors.

Disclaimer: While Matt Caputo is a Certified Cheese Professional and specialty food fanatic, he is not a medical professional, doctor, or certified nutritionist. Please consult with your doctor or other qualified health care professional before making any healthcare decisions, diagnostics or treatment decisions based on Matt’s answers.

Eating well and eating often is at the core of our values—not just as a business, but as a family. We’ll me enjoying the holiday, and we hope you have a foodtastic Thanksgiving with yours as well!

Please note: All locations of Caputo’s Market & Deli will be closed on Thanksgiving. 

Each year, one craft chocolate maker is the featured guest. Utah’s best and brightest chefs incorporate this chocolate into one dish. Some highlight the chocolate’s sweet side, but many decide to show off chocolate’s affinity for savory.

Chefs are central to the event, but aren’t the only ones to demonstrate cacao based creativity at Caputo’s Chocolate Festival. Bartenders build drinks around the featured chocolate, local brewers use it in their beers,  and sommeliers and 3rd wave coffee roasters expertly pair their concoction with the featured chocolate.

Caputo’s donates 100% of the evening’s proceeds to non profit organizations who are fighting to preserve heirloom strains of cacao.

To view the entire gallery, click here. All photos by Two Paper Horses Photography.

It’s hard to believe that we’re approaching the 4th annual Caputo’s Chocolate Festival this week. What a delightfully delicious and cacao-filled fun ride it’s been!

Each year, our goal has been to highlight one craft chocolate maker—and this has varied from the best chocolate born abroad and in the United States—while also showcasing the dynamic culinary power of our local chefs. On top of that, it’s been a great way to get nerdy with the chocolate community and would-be chocolate connoisseurs.

Always educational and and brimming with tasty bites—the forthcoming festival featuring Solstice Chocolate surely won’t be any different. But before we get to carried away with excitement, let’s take a trip down memory lane, shall we?

These vignettes just so happen to get us extremely excited about chocolate. So give them a watch.

Caputo’s 1st Annual Chocolate Festival, featuring Amedei Chocolate

Caputo’s 2nd Annual Chocolate Festival, featuring Ritual Chocolate

Caputo’s 3rd Annual Chocolate Festival, featuring Dick Taylor Chocolate

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