Come join us this weekend, December 14-15, at The Source in Denver for a special hot sipping chocolate by yours truly. It’s incredible. You have to try it! We’ll have all of our chocolate bars on hand because they make great small holiday gifts, and we know you haven’t finished your gift buying yet!
NOVEMBER 14, 2013 CAPUTO’S CHOCOLATE FESTIVAL WITH RITUAL CHOCOLATE
Click here to purchase tickets. Space is very limited. Purchase your ticket now to avoid missing out. All proceeds go to the Heirloom Cacao Preservation Initiative.
“The up and coming duo of Ritual Chocolate, Robbie Stout, a Park City native, and Anna Davies, will join premier local chefs for the 2nd Annual Caputo’s Chocolate Festival. Ritual’s 4 single origin chocolate bars skyrocketed Ritual to the top of the fine chocolate world.
“Utah is a hub for chocolate lovers,” says Matt Caputo, Director of Marketing at his family’s award-winning specialty food store and an internationally-recognized chocolate expert. “I can say with the appropriate gravitas that Ritual Chocolate is THE up and coming artisan American brand.”
Attendees will be greeted with a Ritual drinking chocolate, perfected in house by Caputo’s Cassie Little, followed by Ritual-centric creations from 4 local restaurants. Prepare for sweet and savory applications, enjoy the essence of cacao, and stick around for social media contests and exciting announcements.
- Costa Rica | Naked Fish Team, in collaboration with Viet Pham, Food Network Star, Iron Chef Slayer, and chef of Forage and Ember + Ash.
- Belize | Chef Ryan Lowder of Copper Onion.
- Balao | Chefs Carter Light and Serge Smith of Silver Restaurant.
- Madagascar | Leslie Seggar of Tulie Bakery.
All proceeds are 4 Charity and will be donated to the Heirloom Cacao Preservation Initiative, promoting protection of threatened heirloom strains of cacao in their native growing regions.”
CONTACT: Yelena Caputo | 801.871.5626 | email@example.com
2nd Annual Caputo’s Chocolate Festival Featuring Ritual Chocolate Thursday, November 14th | 7:15 PM | Tony Caputo’s Market | 314 W. 300 S. SLC UT 84101
$25 admission | $10 alcohol beverage pairing
Space is very limited. Tickets must be purchased in advance via 801.531.8669 or click here to purchase tickets.
We recently participated in a live, online discussion about chocolate and how it gets its flavor. We discussed types of flavor, genetics, terroir, fermentation, drying, roasting and conching – all of the components that produce the final flavor of a chocolate. You can see the entire re-broadcast below.
We’ll be preparing s’mores at the Colorado Makers Harvest Party on September 21, 2013 in Hotchkiss, Colorado. The entry fee will give you access to lots of amazing food and drinks (well worth the cost). This event will give you the opportunity to spend time with some of Colorado’s finest makers/producers/alchemists/tinkerers in a casual outdoor setting. We can’t wait to see all of you there!
Buy tickets for the party here: http://comakersharvestparty.eventbrite.com/
See event details below:
Colorado Makers Harvest Party & Farm Tour
Jack Rabbit Hill Farm
26567 North Road
(303) 775 2360
Stella & Luna, the JRH Great Pyrenees Dogs, have requested that everyone leave their pets at home. Thank you for your understanding!
Harvest Activities: 12:00pm
Farm Tour: 3:00pm
Food & Beverages: 5:00pm
– Peach eau de vie distilling
– Grape harvest & crush
– Biodynamic cow horn burial
What To Bring
– Picnic blankets
– Drinking mug (optional)
– Jackets (Chilly at night)
– Tent & sleeping bag (If camping on site)
CapRock, Jack Rabbit Hill Farm & Wine Tapistry
and Ritual Chocolate
About The Farm
Jack Rabbit Hill Farm is a 72-acre diversified farm near Hotchkiss in western Colorado’s North Fork Valley. Founded in 2000, the innovative operation includes Jack Rabbit Hill Estate Winery, Wine-Tapistry Keg Wines, Peak Spirits Farm Distillery, and Jack Rabbit Hops. The farm, winery and distillery are Demeter-certified Biodynamic, the “deep organic” farming standard founded by Rudolph Steiner in 1924. The Biodynamic practice helps the folks at Jack Rabbit Hill grow and make the tastiest products with a lighter footprint than other approaches. The farm is the recipient of several national awards including the James Beard Foundation Nomination for Outstanding Wine & Spirits Professional in 2012.”
Camping Available At The Farm
There is plenty of space for everyone to camp. Bring tents or snuggle up by the fire!
Leroux Creek Inn
Hanson Mesa Bed & Breakfast
We’re happy to announce that our Madagascar and Costa Rica chocolate bars are gold winners of the 2013 Good Food Awards. The awards ceremony was held at the iconic Ferry Building in San Francisco on Friday, January 18 2013. The Good Food Awards recognizes artisan food products that are exceptional in taste and socially and environmentally responsible. The awards ceremony was followed by an open table reception at the Ferry Building where award winning products were available for sample and company owners were accessible to the public.
About the Good Food Awards Chocolate Category
“A growing number of American chocolate makers are working closely with cacao farmers around the world and creating a transcontinental food community that is raising the bar on quality while stimulating farming economies around the globe. Eligible entrants craft Good Chocolate from beans or liquor using no artificial ingredients or genetically modified soy lecithin, and make efforts to know their cacao farmers, understand their supply chains and source sustainably grown cacao beans.”
“The Good Food Awards would not be possible without the generous support of its many partners. We would like to specially thank Founding Partner Whole Foods Market, as well as Good Food Awards Lead Sponsors Williams-Sonoma and the San Francisco Ferry Building. The generous support of Bi-Rite Market, the Wisconsin Milk Marketing Board, New Resource Bank, HUB Bay Area, CUESA, Dominic Phillips Event Marketing and Veritable Vegetable is also critical to the success of the Good Food Awards.”
Sent to us by Robbie’s sister in England. Written by one of her photography students.
Please send fan mail to:
3153 Larimer Street
Denver, CO 80207
“…Therefore am I still
A lover of the meadows and the woods,
And mountains; and of all that we behold
From this green earth; of all the mighty world
Of eye, and ear,—both what they half create,
And what perceive; well pleased to recognise
In nature and the language of the sense,
The anchor of my purest thoughts, the nurse,
The guide, the guardian of my heart, and soul
Of all my moral being…”
“Lines Written a Few Miles above Tintern Abbey,
On Revisiting the Banks of the Wye During a Tour, 13 July 1798″
The effects of aging dark chocolate is not a particularly well-researched subject, but its effects are noticeable enough that it is a common practice with our chocolate production. Considering the way we roast, mill and conche our chocolate, it tends to have a harsh, unbalanced flavor when it is emptied from the conche. We have found that the first three weeks is the most essential period for flavor development during the aging process, but some chocolate may need more time.
Like the skin of a grape used to make wine, the cotyledon (nib) of a cacao bean is rich with polyphenols known as tannins. The tannin content of a dried cocoa bean can range from 6-9% of the total weight of the bean. A high concentration of tannins will have an astringent, drying effect in your mouth (think walnut and grape skin). As tannins age, their effect is reduced. However, tannins are not necessarily a bad thing for flavor; in fact they are a very good thing, they just need to be balanced. With just the right amount of tannin, the tasting experience can be greatly improved, as it encourages your taste buds to explore the layers of embedded flavor. And as a bonus, the high tannin concentration of chocolate is the source of all of the healthy polyphenols, epicatechins, catechins, anthocyanins and leucoanthocyanins.
When we empty a batch of liquid chocolate from the conche we pour it into several square containers where it will eventually solidify. The solid blocks of chocolate are then placed on our aging rack, where they’ll rest until we think they’re ready. There really isn’t much to it.
Additional notes on aging:
Not all chocolate ages alike as different cacao has varying tannin concentrations and processing requirements. Our Madagascar chocolate, for example, needs much less time than our Costa Rican chocolate.
Let us do the aging. The problem with aging one of our chocolate bars at home is that you risk losing the temper of the chocolate and/or absorbing odors from the environment in which it is stored (the kitchen, laundry room, or that tasty yet stinky cheese in your fridge). We age our chocolate in an out-of-temper state that is safe from any odor contaminants. After aging is complete, we temper and mold it and the clock begins ticking. If stored in a cool, dry area between 60-70 degrees Fahrenheit, the chocolate should keep well for 12-18 months.