This December, Caputo’s will spotlight Luisa Abram Chocolate from São Paulo, Brazil at the 10th Annual Caputo’s Chocolate Festival. Utah’s trend setting chefs and beverage experts will craft
chocolate-based creations to benefit the Heirloom Cacao Preservation Fund. This year’s event brings participants together through the magic of Zoom, to enjoy the festival from the comfort of their own home!
The evening’s culinary lineup includes talented chefs from Utah’s local establishments Manoli’s and
Avenues Proper, as well as a special creation by Caputo’s house pastry chef. Luisa Abram’s exceptional bean to bar chocolate will be showcased in both sweet and savory applications, accompanied by an inspired cocktail mix from Undercurrent Bar. All goodies will be shipped directly to attendees to enjoy together with the chefs and chocolate makers over Zoom.
The 10th Annual Caputo’s Chocolate Festival takes place on Thursday, December 2, beginning at 6:00 PM MST. Tickets are $125 for festival entrance and tasting kit pickup in SLC, Utah; $150 for entrance to festival with tasting kit shipped directly to the attendee’s door. Participation is limited and tickets must be purchased in advance on Caputo’s website. All proceeds from the Chocolate Festival are donated to the Heirloom Cacao Preservation Fund.
ABOUT Caputo’s Market & Deli: Caputo’s is Utah’s leading purveyor of regional Italian and Southern
European foods, winner of numerous specialty food awards, and an advocate for bean-to-bar craft
chocolate. With three locations across Salt Lake Valley, Caputo’s has solidified its position as one of the nation’s best specialty food markets, with a mission to promote and preserve culinary traditions of our ancestors. Highlights include cave aged cheeses from their state-of-the-art cheese caves and one of the largest collections of craft chocolate bars in the world, all which can be found online at caputos.com.
ABOUT Luisa Abram Chocolate: Much could be said in praise of Luisa Abram’s chocolate from the rarest, wild-harvested cacao she taps to the slow-churned fermentation, small-batch micro-lot production techniques and so much more. Earlier this fall, Caputo’s Market and Luisa Abram Chocolate launched a collaborative chocolate bar using a unique strain of wild cacao (not found anywhere else in the world) from Brazil’s Juruá region in the upper Amazonian jungle, paid for pre-harvest by Caputo’s. The entire US allocation of wild Juruá beans will be branded as the Caputo’s Wild Juruá 70% bar, and will be the only way US consumers can experience this exceptionally rare cacao.
ABOUT Heirloom Cacao Preservation: The HCP is a non-profit collaboration between the Fine Chocolate Industry Association and the United States Department of Agriculture to genetically identify strains of heirloom cacao that are extraordinary and unique in flavor and quality and preserve them in the face of an agricultural system that is quickly killing them off. For more information, visit hcpcacao.org.