I was so glad that we sampled the new Valrhona bars at our recent intermediate chocolate course. I kind of signed Valrhona off a bit ago until tasting their newly designed bars. They are magnificent and have stepped up their game on all levels: complexity, roast, even presentation.
My friend Laura and I had the opportunity to attend an intermediate fine chocolate class at Tony Caputo’s in SLC. We missed the intro class but were allowed to “test” into the intermediate one after a small briefing. I truly enjoyed myself, which makes it that much more disappointing that I won’t be able to attend the advanced class as I’ll be out of town! If one attends the final class, s/he receives a Chuao T-shirt. Quel dommage!
On my wish list
Laura chatting with other chocophiles
We brake for d. chocolate. Thanks so much, Laura, for joining me. I had a blast!!
Matt Caputo (Tony’s son) conducted the class and tasting in front of their huge selection of incredible cheeses–right next to their impressive cheese cave. Laura and I kept hoping that he’d recommend we chase down our d. chocolate with a cheese pairing. No luck.
After-hours tour of Caputo’s. The blur comes from mushroomy condensation on the plastic wrap. Yum!
These last two images come from a cheese and d. chocolate pairing of our own when Robert and I visited Laura and Steve’s new house. Thanks for a most wonderful weekend!
During my recent trip to Seattle, Robs and I went to the fish market. Among the many treats we found, dark chocolate linguine was right up my alley. This vendor was pretty awesome and welcomed sampling.
You can read more about this shop on Yelp too.