I am proud to announce I am officially embracing the art of Danish hygge. The psychological embrace of cozying up and enjoying the dark, cold weather with fuzzy socks, a fire, and some soothing music can be accompanied by only one more necessity: hot buttered rum.
I’d heard of this for years, but had never ventured toward making it myself. I was in the throes of the whiskey craze of my early twenties and couldn’t be bothered by rum. Now, in my wise late twenties, I’ve learned a thing or two about a thing or two. Namely, my appreciation for hot beverages and rum. The union was simply unavoidable. Dark, aged rum is whisked with a spiced compound butter and hot water for an easy treat perfect for sharing… or not. I’ve been making larger batches and storing it in the fridge for up to a few weeks for visits from friends or to warm me up after particularly cold adventures to the grocery store.
Now that Christmas has come and gone, I’ve be looking for the perfect way to enjoy the company of my family. Here’s the plan, tempt them with football (that’s the kind of family we are) and then keep them from leaving with this tasty, cozy drink. Turns out, it pairs perfectly with Christmas leftovers and Chinese takeout alike.
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.
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!
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.
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.
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.
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.
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!
“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.
Moms deserve a day of spoiling, and it is our duty to do so. After all the dirty diapers, temper tantrums, homework help, fighting over curfew, learning to live alone, and then finally realizing she was right all along, it’s fair to say she is owed more than a few indulgences. Here’s what our moms are getting this year:
There is nothing cliche about giving Ma the gift of continued education, especially when said education revolves around chocolate, cheese, and other delicious ways to enjoy herself. Our summer schedule is filling up quick, but there’s still plenty of time to get in on the fun. The best part about this gift is joining her for some quality family time and reaping the benefits of both chocolate education and chocolate consumption with her!
If Mom is a busy one these days and can’t join you for a class, upscale chocolate never hurt anyone. Chocolatier Blue started in Alpine, Utah, but has since relocated to Berkeley, California. Despite the move, Chocolatier Blue uses Salt Lake made Solstice Chocolate for each filled chocolate. There is not a better filled chocolate in the country and you know your mom deserves the best there is. Select from a range of box sizes and flavors, we’ll fill them to order so you can select which flavors your mom will like best.
There’s always something incredibly satisfying about cooking for mom, and doing it well. This beautiful dessert is a welcome treat for any gathering and perfect to wow mom with. Added bonus, the hardest part can be done in advance so mom doesn’t have to see you struggle or hear any expletives that might leave your mouth during the process. You can arrive with premade components, easily assemble them, and present a treat fit for any mom.
Any holiday is a good time for cheese. ANY DAY is a good day for cheese, but especially Mother’s Day. Wrap our favorite bloomy rind cheese in puff pastry, douse it with your favorite jam (mine is Amour’s Apricot Rose for this recipe) and serving a warm, gooey, bubble of cheesy goodness to your mom, and the rest of your family if she decides to share it.
Remember all those nights your mom spent worrying about you for one reason or another? No? I’m sure she remembers, and I’m sure she could use a drink to recover from those long, stressful years. If your mom appreciates a well-made cocktail, get her the ingredients to make her own at home! Luxardo cherries, countless bitters, and assorted bar syrups are a great place to start. Plus, one she hones her skills, maybe she’ll share those cocktails at the next family gathering. One can hope, right?
There you have it. Our top gifts for the best moms out there. Hey Moms, happy Mother’s Day! We hope you get showered with love and spoiled with treats!
We’re gearing up for Valentine’s Day here at Caputo’s. We’ve got a ton of tasty new Chocolatier Blue flavors and fully stocked chocolate shelves for your gifting needs. I hope your Valentine plans on sharing, because chocolate is always better when you have someone to enjoy it with, right? Whether you’re a fan of the holiday or not, we’re going to keep your entire month delicious and crave-worthy. Here’s what we’re digging this month:
Chocolatier Blue is the Valentine staple. A better filled chocolate simply does not exist. Chris Blue uses local Solstice Chocolate for the shells and chocolate ganaches for each perfect piece along with only the highest quality ingredients for a beautiful effect and delicious taste. Fifteen new flavors have just hit our stores with an all too perfect theme: Breakfast in bed! Give your love a box filled with your favorite brunch treats like cinnamon roll, blueberry muffin, fruit loops, or chai tea. There are plenty of flavors and box sizes to choose from so your gift will be just right.
Can you blame us? If ever a month existed that we could select two different chocolate cravings, this would have to be it. OmNom makes their chocolate in small batches in Iceland using top quality beans and, in this case, Icelandic milk that is almost impossible to beat. We love this bar because it captures the terroir of Madagascar beans (red berries, citrus, lots of pleasant acidity) while still offering the comforting creaminess of a milk chocolate bar. If you or your valentine find yourself craving a grown up milk chocolate, look no further. I’ll be making a salted milk chocolate budino with olive oil for my Valentine this year using this bar, but any recipe that calls for milk chocolate would be lucky to have the likes of the OmNom bar incorporated into it.
There are lentils, and then there are Zursun lentils. It turns out, Idaho has the perfect climate to grow some of the very best heirloom legumes and beans. Our world is infinitely tastier because of it. Zursun hit our shelves about six months ago because we knew they’d be a hit. We didn’t stop there though. Our newest salad in the deli is designed around these very lentils. Spanish pardinas are nutty and filling, they cook easily and are the perfect lentil for soups, salads, and sides. So yes, they’re the base for our new lentil salad, but you’ll see them here in soups and other specials as well. My favorite winter recipe uses these as well, and you know I’ll be sharing that this month to help spread the lentil love.
Happy early Valentine’s Day, all you beautiful people. We hope your February is filled with tasty treats and plenty of craveable fun. Oh, and chocolate.
If you’re ringing in the New Year with your closest friends and family, you’ll likely need a few nibbles and bubbles to help with the festivities. Here are a few quick ideas perfect for pairing and sharing on the last night of 2015:
This lovely, little cheese comes to us from Jasper Hill Farm in Vermont. Harbison is a small-format, soft-ripened cheese wrapped in tree bark pulled from the woods surrounding Jasper Hill. The result is a creamy, sweet paste with notes of wood and herbs. Cut the top rind off and serve with a spoon at your party; scooping out this paste is a transcendent experience. PairHarbison with crackers, fruit, and champagne.
Take your champagne game up a notch this year with one simple addition. Drizzle a 1/2 teaspoon of Luxardo syrup into champagne flutes, top with sparkling wine, and garnish with a Luxardo cherry. Boom. Bubbly game on point.
Is it obvious yet that I love soft-ripened cheeses and sparkling wine together? If not, let me spell it out: I LOVE SOFT-RIPENED CHEESE WITH SPARKLING WINE.
From the same Piemontese producers who brings us Rocchetta and La Tur comes a sweet, mushroomy due latte cheese called Robiola Bosina. Cow and sheep’s milks are blended to form a thin square of soft-ripened cheese. The soft rind gives way to a creamy, oozy paste that coats the mouth. Pair with Prosecco for the ultimate Italian-inspired New Year.
Does there really have to be a reason for eating chocolate? The answer is no.
I love a few nibbles of really exceptional chocolate once the New Year’s toast is over. Why not make your chocolate local? Our Utah Dark Chocolate Collection has some of our favorite locally-made bars for your nibbling pleasure. Want a little more? Stop by one of our locations for a few samples to help you decide on your own curated selection of fine artisan chocolate.
Italians will traditionally eat lentils cooked with pancetta and sage and topped with cotechino on New Year’s Eve. The small round shape of both the lentils and cotechino signify wealth to Italians. Plus, it’s an incredibly tasty way to welcome 2016.
Here’s another way to raise the bar with your average sparkling wine this year. Have fun mixing bitters and other ingredients for festive sparkling wine cocktails. Not sure where to start? Our Essential Bitters Collection will get you going with our most popular, coveted, and easy-to-use bitters.
Whether you need a hostess gift, a quick party pack, or tried and true treats, we’ve got ready-made collections to get your party started. Choose from any of our gift collections to give to your favorite hostess or as a starter pack for your own party. You can’t go wrong with the goodies we’ve put together for you.
There you have it, friends. I hope you’ve all had a marvelous 2015, and I hope 2016 is even better—and tastier!
So, you’re having a party—your friends, their kids, your kids, their parents, your parents, and who knows who else. They’ll all be attending, and you need a few treats to satiate them. First, I admire each and every one of you for hosting parties this season. Second, I know you’ll want to have an impressive table of grub. Third, I hope you get some sweet host gifts for throwing such a great party.
Not sure what to serve or how to serve it? Let us help. We hosted our very own Caputo’s party just a few days ago using our very best tips and tricks (many thanks to Matt and Yelena for hosting at their beautiful home). Our managers, mongers, and co-workers gathered for a festive get-together just before the boom of the holidays came crashing down upon us. I must say, we know how to throw a pretty fantastic—and filling—party.
Libations: This is the most necessary component to any party. Drinks—alcoholic or not—are a good way to make guests comfortable. We recommend one featured drink for the party, wine and beer, and a few nonalcoholic options as well. I started a big pot of mulled wine only 30 minutes before all our friends arrived. I love mulled wine for parties, because it’s easy to replenish and keep warm on the stove. We also used this party to test our Rosemary Gimlet out, which takes a bit more work at a large party, but is easy to make in batches for 3-5 people at once. We, of course, had plenty of Squatters beer and Ruth Lewandowski wine on hand as well. We keep ride-share apps and taxi numbers handy for anyone who may not be comfortable driving home after the party. Libations, check.
Food: OUR FAVORITE! This is often the most difficult part of a party for me, because making decisions. Fear not, friends. Our mongers picks and tips will help you select the very best nibbles for you and your guests.
Cheese and Charcuterie: We plate and serve these separately for larger parties since some of our pals might be vegetarian or have other dietary restrictions that keep them from enjoying one category or the other. We plated a few beautiful cheeseboards and charcuterie boards. Our cheeses were cubed, sliced, or served whole with a dedicated serving knife based on the cheese. Not sure how to serve? Ask your monger! We’re here to help with pairings, serving suggestions, and any info you may want to have on hand to dazzle your guests. We chose a selection that featured our favorite local and imported products. Creminelli, Avalanche, and our own Cave Aged Cheeses are a great place to start. We fill in the gaps with our favorite products from the rest of U.S. and Europe after that.
Pairings and More:Crackers, sliced bread, olives, and marinated veggies are always on hand to pair with our lovely cheese and charcuterie. We each have our favorites, but easy-to-eat finger foods like olives and pickles are always tastier when served alongside cheese and meat.
Sweets: It’s not a Caputo’s party if there isn’t chocolate! We served some of our favorite bars and rosemary brittle to satisfy those with a sweet tooth. Choose from local chocolate makers like Amano, Chocolate Conspiracy, Durci, and Solstice, then add in your favorites from around the world.
People: You’re on your own here, my friends. We can’t tell you who to invite, but I’m just throwing it out there, if I were invited, I’d bring a pretty sweet host gift.
Whether Caputo’s helps with your nibbles, drinks, or catered trays, we hope your parties are filled with love, laughs, and joy.
Having grown up in New Mexico—where the state tree is the piñon pine—piñon-based sweets were a common and welcomed holiday treat. Candies, chewy brown sugar rolls, and toasted nuts are part of the holiday tradition. I lucked out as kid with both this sweet, local tradition and a large Italian family who had a habit of over-enthusiastically celebrating the holidays with copious amounts of sugary morsels. Pignoli cookies and piñon brittle were always favorites of mine, and they are some of the first treats I begin making as the holidays approach.
The excitement around here for our bitters selection is as palpable as that of a child on Christmas Eve. Every week brings us a new discovery and tasty new applications for them. December’s bitters Craving, Addition Rosemary cocktail spice, captures the essence of the holidays and begs to be used in both drink and treat. Mixing rosemary’s assertive, pine-like aroma and pine nuts from my past seemed like a natural, albeit necessary, union.
I love giving homemade treats to co-workers and friends. It feels more personal than store-bought candies, and I love the opportunity to spend time in the kitchen with a few friends. Pine nut brittle is an incredibly easy gift that is made even more delicious and sophisticated by the addition (no pun intended) of rosemary. Freshly chopped rosemary and fleur de sel give this adorable gift a lovely, complex flavor.
Make a batch for gifting and a batch for yourself. Beware of doubling this recipe, though. A double batch will require two separate parchment-lined cookie sheets, and evenly dividing the caramelized sugar is quite a challenge. It’s possible to evenly separate them, of course, but two batches come together just as quickly.
Stay tuned for more holiday treats and gifting ideas, and I hope everyone is as excited as we are for the upcoming celebrations!
Rose-Merry Pine Nut Brittle
Makes enough for one small dinner party, or 8-10 gift bags
In a large skillet, melt sugar over high heat, stirring constantly. Once sugar has melted, lower heat to medium high and stir until sugar is a dark golden brown. Stir in half the salt, pine nuts, Addition Rosemary, and butter. Stir to toast the pine nuts for about five minutes. Pour mixture out onto a parchment-lined baking sheet. Spread to deisred consistency and top with fresh rosemary and the second half of salt. Allow to cool for one hour. Break into pieces and keep in an air tight container or pack into gift bags (like above).
It’s heeeeere! Let’s not pretend like most of us haven’t already been shopping and decorating for the holidays. Whether it was Black Friday or Cyber Monday, I’m sure you’ve begun to find some great deals and wonderful gifts for your loved ones. Now comes the gift wrapping, meal planning, and party attending.
It’s a beautiful time of year, but let’s get real, this stuff is exhausting. Want to know how we get through the holiday madness? Chocolate, duhhhhhh. Just kidding. It’s actually chocolate and daily hugs. And cocktails. And cheese. And charcuterie. And lots of recipe testing. These Cravings are what will get us through the holidaze with smiles on our faces. They, of course, make great gifts as well—just sayin’.
This is our Cheese Cave cornerstone. Grotte Caputo was our first real success story from our first cheese cave—in case you haven’t been in in awhile, we now have two glorious cheese caves. Since then, we’ve had many successes, and, well, a few blunders. But somethings never change, namely Grotte Caputo. Unaged wheels of Asiago are handled with the utmost love and care for more than 6 months in our caves before being released for sale. The end result is a crumbly, but still moist paste that is perfect for cheese plates and cooking. The flavors are sweet and nutty: think of a blend of Parmigiano Reggiano and aged Gouda. Our Red Leicester Popover recipe is the perfect way to try your hand at baking with Grotte. Serve this at your holiday party with nuts or a pear compote, but resist the urge to eat it all before everyone arrives.
You may know of Avalanche’s drool-inducing chevre and other goat’s milk cheeses, butwhen it comes to artisan food, the Finocchiona raises the bar yet further. Goat and pork are blended with fennel and other spices for a truly magnificent piece of salami heaven. The flavors and aroma are both sweet and complex while still maintaining a distinctly “meaty” flavor from the high-quality pork and goat used.
I don’t say this often, but I will say it with this Craving: I don’t share Avalanche Finocchiona. I could see myself gifting a stick to my dad and maybe another worthy loved one, but I am not entirely sure I could bring this to a party. It’s just too good to share the limelight with most other party fare. I’ll be saving this for small getherings where I can ensure my pals are properly appreciating the perfection they are nibbling on. This needs only to be paired with bread, in my opinion, although a mild cheese like Pecorino Toscano would be another great item to serve alongside this lovely salami.
Addition falls into our Bar & Bitters category of specialty products, but Addition is something entirely its own. Rather than a complex blend of bittering roots, herbs, and the highlighted spices or flavors, Addition creates a line of products that are more reminiscent of a tincture. This cocktail spice speaks perfectly of fresh rosemary in liquid form. There are no other flavors covering it up, and no bittering agents to hinder its potency. It’s just rosemary, in its simplest and most perfect way.
Use this in gin-based cocktails, of course. But I am more excited about its uses in cooking. Bake it into scones and cakes or add to pan sauces and gravies for roasted meats and vegetables. I’ve got a fun little sweet treat up my sleeve using this as well, so stay tuned for my favorite giftable treat.
This is it. The most luxurious and ultimately wonderful gift for your foodie friend, or you can use it as the focal point of you holiday meal. Behold: the white truffle!
We carry truffles year round from Italy and France, but the very best are the white truffles, which are just now coming into season. While black truffles are less expensive, and less rare, they’re also able to receive a bit of heat application through cooking. White truffles, however, are veryrarely cooked, only shaved directly over your main dish as both garnish and highlight. There is nothing more luxurious and delicious than a fresh, aromatic white truffle. Shave over simple egg pasta, veal scallopine, or sunny side up eggs. If you get your hands on a white truffle and simply must cook with it, I’d recommend Marcella Hazan’s Tortino di Tartufi. Here, boiled potatoes are sliced very thinly, layered with shaved white truffle, butter, and parmigiano before being baked for about 15 minutes.
“Ask Matt Caputo” is an ongoing feature where Matt answers commonly asked questions from the market. In conjunction with Chocolate Week, he discusses how to taste chocolate like a pro and the one key component: focus.
Q: What is the Best Process to Taste Fine Chocolate?
A: I think most “experts” put so much emphasis on the methodology that it can suck the fun right out of tasting chocolate. You hear things like, “Don’t chew,” “Put the chocolate on the front of your tongue,” “…the back of your tongue,” etc. This is all crazy to me. The texture on your tooth is part of the satisfaction of eating not only chocolate, but all food. Why deprive yourself of part of the pleasure? Additionally, different parts of your tongue are for different things. You’ve all heard it: saltiness and sweet towards the front, acidity on the sides, bitterness in the back, and savory in the middle. Your palate would be very bored without any one of those tastes so why focus chocolate on just one area?
No, I say we all have the equipment to taste, and nature will take its course to allow us to get the most out of it if we just focus. Whether for a professional analysis or just pleasure, focus is the key to tasting chocolate. In our busy lives it is all too common for us to shovel food into our mouths and wolf it down without really being present enough to describe what we are experiencing.
Slow down. Look first. The eyes take the first bite. What tints of color do the chocolate exhibit? Then before you eat, smell. Over 90% of what we consider taste is actually our sense of smell, so prime the pump. Chew, but don’t wolf it down. Use your teeth to get the satisfaction of snap but don’t just let your reflexes swallow too fast. Let it melt on your tongue by working it all around your tongue and roof of your mouth. Suck air in through your mouth and out through your nose.
Now, you can swallow, but it does not end there. The flavor will continue to develop. A lot of our taste is experienced after swallowing—little particles coming up through your throat and continuing to titillate your senses via this retronasal taste. So despite the fact that “eating” is over once you swallow, the experience continues, so by all means continue to be present. Don’t let the mind wander. See how the flavor continues to evolve and change. Then, do it all again. And again. And again. This is how to taste chocolate. Or anything for that matter.
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.
Caputo’s Chocolate Week comes at the perfect time of year. Our annual Chocolate Fest puts me in the mood and mindset for the holidays and festivities, but it also gives me a chance to start testing desserts for the family dinners and fun holiday parties to come. My family has a knack for making enough food to feed an entire village, but we do our best to minimize the menu as much as we can every year. We always make the usual pumpkin, pecan, and apple pies, and these are also often accompanied by another cream-based or chocolate-based pie.
This year, I wanted to find a way to incorporate a chocolate dessert without making yet another deep-dish pie. Chocolate pies rely heavily on cocoa powder for flavor, but I like having more control of the nuances. Basically, I want a chocolate pie with a third of the volume, no cocoa powder, and to be made exclusively with chocolate bars.
Meet the chocolate tart. Thin, sweet pastry dough holds a thin layer of rich, luxurious chocolate and a dollop of bitters flavored whipped cream. My first attempt was so successful it garnered a happy dance and a phone call to the family. Solstice’s Wasatch Blend bar made an earthy, balanced tart base that was enlivened with a Beehive Bitters spiced orange whipped cream. It was festive, delicious, and a quarter of the size and effort of our usual chocolate pie.
Save this recipe for your upcoming holiday parties. You can also use your favorite chocolate bars and bitters to make this your own.
Mix all ingredients with a stand or hand mixer until there are no dry patches. Chill for at least 4 hours or overnight until firm. Preheat your oven to 350 degrees. Roll dough out to about 1/4 inch thickness or until there is an excess of about 3 inches in diameter to fit an 8-inch tart shell. Press dough into the shell and bake 20-25 minutes or until golden brown. Allow to cool before removing the tart ring from the shell.
Simmer a small pot of water. Set a metal or glass bowl over it, making sure there is air between the bottom of the bowl and the simmering water. Pour cream into bowl and heat until it’s warm enough to melt the chocolate. Add chocolate and stir to melt. Once the chocolate is melted, use an immersion blender or whisk to combine. Whisk until your ganache is fully blended. Stir in fleur de sel in small pinches, to taste. Set aside to cool for about 15 minutes, then pour into the tart shell. Chill until ready to serve, but remove about 15-20 minutes before serving
In a medium bowl, whisk heavy cream, confectioner’s sugar, and bitters until whipped, but still loose. We don’t want stiff peaks, but enough volume to hold cream together when we top our chocolate tart with it. Adjust sweetness and flavoring with bitters before serving.