Forum Activity for @Matt Caputo

Matt Caputo
@Matt Caputo
10/23/10 11:09:40AM
53 posts

Pralus Chuao - a stylistic discussion


Posted in: Tasting Notes

Back from Europe and I brought some great things from Europe for you to try.
Matt Caputo
@Matt Caputo
09/29/10 01:00:44AM
53 posts

Chocolate Travel Question


Posted in: News & New Product Press

I am leaving for 3 weeks in Europe very soon. I was hoping someone might be able to tell me if there is any chocolate worth seeking out in the following cities:

Brugges
Vienna
Praque
Berlin
Frankfurt
Munich

Please also let me know what your top two or three favorite brands of chocolate bar are, if you don't mind.

Thanks,
Matt



updated by @Matt Caputo: 05/01/15 08:30:11AM
Matt Caputo
@Matt Caputo
09/29/10 12:04:01AM
53 posts

Pralus Chuao - a stylistic discussion


Posted in: Tasting Notes

Kristina,You don't like Pralus Chuao, but Lindt is listed as your favorite on your profile! If Lindt is your favorite, you must value texture over flavor. While the Lindt Excellence line is well made to be sure, their raw material leaves much to be desired. Lindt has no discernable notes of cacao and is dominated by "dark" roast and loads of vanilla.From your description versus my experience, I can only assume you bought and consumed a badly damaged bar. While Pralus is certainly not the smoothest producer, your description indicates improper storage or shipping.Although it still may not be worth another try, because if you are used to Lindt you are predisposed not to like Pralus as they don't use vanilla and Lindt is all but defined by it.Matt
Matt Caputo
@Matt Caputo
09/10/10 10:33:44PM
53 posts

The WORST "Article" About Chocolate - EVER


Posted in: Opinion

Looks like they changed the article.
Matt Caputo
@Matt Caputo
07/05/10 10:09:42PM
53 posts

Suggestions for wedding chocolate tastings??


Posted in: Tasting Notes

Wendy,Amedei's Porcelana shows you have a very delicate and sensitive palate. It is an incredibly nuanced and complex bar, but I feel is often wasted on the un-initiated as they over look the nuances, mistaking it for bland.The most important thing to know about pairing wine and chocolate is that the tannic structure of wines is going to boost the bitter flavors in the chocolate to the forefront. This negates the hard work of the farmer who choose to grow a higher grade bean (such as Porcelana) which almost always display less bitterness. This boosting of bitterness overwhelms any interesting flavors which were in the chocolate. Therefore with dark chocolate it is of the utmost importance to avoid tannins (wood and grape based). This phenolic material will ruin your chocolate. Choose sweeter wines which are not astringent and with little to no oak. Dessert wines are almost always better with dark chocolate.Hope this helps.Best,Matt
Matt Caputo
@Matt Caputo
07/02/10 12:12:59PM
53 posts

CSI - It's not Just for Crime Scene Investigator Anymore


Posted in: News & New Product Press

Wow, I am embarrassed. We had to put up an interim website, until our new one is launched next week. Be sure to let me know when you are coming. I would love to meet you.Thanks,Matt
Matt Caputo
@Matt Caputo
07/01/10 11:21:32AM
53 posts

CSI - It's not Just for Crime Scene Investigator Anymore


Posted in: News & New Product Press

Juliana,Yes we do sell wholesale. While it would be fun to try making ice cream, I am already working 90 hours a week! Your family should come check out our chocolate selection (over 325 bars) and take one of our chocolate classes.Best,Matt
Matt Caputo
@Matt Caputo
07/01/10 01:04:23AM
53 posts

Suggestions for wedding chocolate tastings??


Posted in: Tasting Notes

I won Best Food & Wine Educator in Utah for our classes. All our intro classes revolve around educating people about basic cacao beans, and terrior. Tell me your favorite chocolate and I can tell you if this approach is worth taking.
Matt Caputo
@Matt Caputo
07/01/10 01:00:48AM
53 posts

CSI - It's not Just for Crime Scene Investigator Anymore


Posted in: News & New Product Press

Wow. These sound amazing. I love living in Salt Lake, but no one is doing anything like this. A shame too cause I have all the necessary chocolate at really low prices. Hopefully someday someone will get daring and do some great chocolate ice cream here. Anyway, congrats on your new machine.Best,Matt
Matt Caputo
@Matt Caputo
06/30/10 06:41:40PM
53 posts

Caputo's Chocolate Program featured in Specialty Food Magazine


Posted in: News & New Product Press

I would love to try it and possibly sell it if you would be kind enough to send samples. Also, if you want to provide enough samples for approximately 15 people (100g is usually enough), we would love to give you a full unbiased and confidential review at our next Chocolate Society meeting. Others such as Amano have found it invaluable to get this "no holds barred" feedback from a highly educated group.Thanks,Matt
Matt Caputo
@Matt Caputo
06/24/10 05:42:10PM
53 posts

Amano releases CHUAO!!!


Posted in: News & New Product Press

I just had the honor of being the first to put the first American bar made with the legendary Chuao beans on my shelf.

I am so excited to go out on the floor and engage our customers about this new bar, but I wanted to quickly let the members of TCL know that they should contact Amano immediately to get in on this bar which is certain to make waves.

I can't wait to see how this will play in the chocolate world!

Thanks,
Matt Caputo


updated by @Matt Caputo: 04/23/15 03:45:41PM
Matt Caputo
@Matt Caputo
06/24/10 11:01:36AM
53 posts

Caputo's Chocolate Program featured in Specialty Food Magazine


Posted in: News & New Product Press

Thanks David. Do you make chocolate?
Matt Caputo
@Matt Caputo
06/24/10 11:00:53AM
53 posts

Caputo's Chocolate Program featured in Specialty Food Magazine


Posted in: News & New Product Press

Ben,Thanks so much for taking the time to let me know that the chocolate love seeds I have been sending out over the last four years have taken such firm root on the other side of the country. I cannot tell you how heart warming this is for me.In addition to our classes, I am also a member (not the founder) of a group called The Chocolate Society and we would love to help and support your budding business. While your chocolate is being developed we would be glad to give you honest no holds barred feedback and when you launch we can help you find a surprisingly large market for your chocolate in and around Utah. In addition to retailing chocolate another member imports and distributes it. Please keep us up to date and best wishes.Sincerely,Matt Caputowww.caputosdeli.com
Matt Caputo
@Matt Caputo
06/23/10 06:08:40PM
53 posts

Caputo's Chocolate Program featured in Specialty Food Magazine


Posted in: News & New Product Press

Hello,

Article

I thought some of you retailers and producers out there might be interested in this highly relevant article on creating a vibrant retail chocolate program. I would be interested to know if anyone has thoughts on this.

Hopefully, articles like this can't hurt smaller producers and retailers to take a bigger slice of pie from the big guys.

Thanks,
Matt

updated by @Matt Caputo: 04/22/15 10:38:37PM
Matt Caputo
@Matt Caputo
06/02/10 11:55:44AM
53 posts

Chance for year's supply of Amano Chocolate


Posted in: News & New Product Press

Just a heads up everybody that Amano is having a pretty big giveaway.
Amano is releasing a new bar in the next month or so and while they
are waiting to get the boxes printed and everything ready for market,
they are having a "Guess the Origin" contest. The prize is a year's
supply of chocolate which they define as 120 bars or $830 in
chocolate. That is pretty huge IMHO. (Sure a far cry from those "fill
out a survey for a chance at $50!" contests you see all over the
internet.)

For those of you who have blogs, Amano is having a second drawing for
_another_ "years supply" if you announce the Guess The Origin contest
on your blog. Amano lets you participate in both which is pretty
cool.

Here are the links:

Guess the Origin Contest:
http://www.amanochocolate.com/promos/guess-the-origin-contest.html

Blogger Contest:
http://www.amanochocolate.com/promos/guess-the-origin-contest-blogger.html

Unfortunately (or fortunately) Amano is only 50 miles from me and so I
already know what Amano's new top secret origin is and have tasted it
so I can't play but I can say it is tasty.
updated by @Matt Caputo: 04/16/15 12:17:20PM
Matt Caputo
@Matt Caputo
06/01/10 08:36:54PM
53 posts

Pralus Chuao - a stylistic discussion


Posted in: Tasting Notes

Very reasonably priced too! Glad to know you are enjoying it.
Matt Caputo
@Matt Caputo
06/01/10 12:09:24AM
53 posts

Pralus Chuao - a stylistic discussion


Posted in: Tasting Notes

Has anyone tried the Chuao bar from Pralus? Like to know what people are thinking about it.

Personally, I think it is a perfect representation of why Francois Pralus is truly a great chocolate maker. Almost always Francois walks the line between dark roast and burned. Often times ending up on the wrong side. And while I tend to prefer a lighter roast, when he hits that dark roast sweet spot without wiping out all the origin, it can be truly spectacular. This Chuao bar is such a result. All the bright fruit notes one would hope to find in Chuao, but an hauntingly deep roastiness. Almost like a well fermented cacao fresh of the barbecue. Quite possibly the best Chuao on the market.

updated by @Matt Caputo: 04/11/15 02:54:09AM
Matt Caputo
@Matt Caputo
05/31/10 05:35:37PM
53 posts

What are your favorite adult beverages to pair with chocolates?


Posted in: Tasting Notes

Chocovore,I'm with you on this one. I have tried relentlessly to pair chocolate with wine. I make a fair bit of money on our chocolate courses and also on wine and cheese courses. It would be to my advantage to make this work. One of my best friends is a master sommelier and we have spent hundreds of hours pairing these two terrior driven (at least somewhat) things together with little to no success.We found uniformly that the tannic structure in many red and white wines boost the flavinols in the chocolate, ruining any subtleties the wine or the chocolate had to offer. Even when the wines are lacking in grape or wood tannins they tend to do very little for the chocolate, especially at cellar temperature, which cools the mouth and disrupts the texture of the chocolate on the palate.Some useful rules of thumb we came up with are:1. With dark chocolate, the wine should be sweeter than the chocolate.2. With dark chocolate, avoid dry and astringent libations as their moisture sapping effects seem to be increased exponentially.3. With milk or white chocolate more acidity and tannins can be in the wine as the chocolate has a richer mouth feel and more fat to be cut through.It boggles my mind that people are pairing dark chocolate and cabernet. The combined effect of the tannins and the flavinol create a chemical reaction on the palate that to my chocolate circle and wine circle is like giving yourself a shot of novicaine in the tounge. Instant palate shock. I think it is hilarious when people convince themselves that this deadening sensation is actually tertiary flavors. I literally fell out of my chair laughing at a wine tasting seminar at Merryvale in Napa when they paired a $160 bottle of Cabernet with Dove chocolate.Anyway, just my opinion, but backed up by dozens of others with better taste buds than me.
updated by @Matt Caputo: 06/16/15 09:20:37PM
Matt Caputo
@Matt Caputo
05/29/10 07:54:31PM
53 posts

What relationship do high quality, non-artisanal chocolate makers have with the cacao farmers/plantations?


Posted in: Chocolate Education

Clay,Great points and perspective you offer here. However, I would love to know what beans fetch $8/lb. As far as I know Chuao or Porcelana are the most expensive and can be had for $5.50/lb (making your point even stronger)!Thanks,Matt
Matt Caputo
@Matt Caputo
05/20/10 10:30:52AM
53 posts

What happened to De Vries?


Posted in: News & New Product Press

Thanks for the update. Unfortunately no chocolate is for sale on his website.
Matt Caputo
@Matt Caputo
05/10/10 06:32:12PM
53 posts

Irony of Ironies - Healthier Chocolate MAY Require MORE Sugar ...


Posted in: News & New Product Press

Clay,Did it mention how much sugar would be ideal? This is crazy, I was just telling a customer how flavors of cacao are volatilized and best expressed with sugar and that I would not be surprised that if someday they found it was also better for you with sugar.Thanks for the interesting post.Best,Matt
Matt Caputo
@Matt Caputo
05/09/10 09:40:08PM
53 posts

Chocolate without Soy Products


Posted in: News & New Product Press

Patric, Amano, Domori and Amedei all are delicious choices with no lecithin.
Matt Caputo
@Matt Caputo
05/02/10 10:41:38PM
53 posts

Where can I purchase wholesale chocolate in Florida?


Posted in: Classifieds

Are you looking for bulk or retail packaged bars? What brands are you interested in? I sell Amano, Amedei, Pralus, Patric, Valrhona and Domori in bulk and retail. In either case I would be happy to provide you with a price list. We are based in Utah, but have shipping down to a science. It would not cost much to ship it there. Give me your email address if you are interested and I will send you a price list.ThanksMatt Caputo
Matt Caputo
@Matt Caputo
03/25/10 12:00:41AM
53 posts

What happened to De Vries?


Posted in: News & New Product Press

Anyone know what happened to De Vries chocolate? The website is down and I tried to email Steve, but no answer. I hope everything is okay.

updated by @Matt Caputo: 04/10/15 02:21:11PM
Matt Caputo
@Matt Caputo
03/22/10 10:52:00PM
53 posts

Top 10 Questions You Want To Ask Michael Antonorsi of Chuao Chocolatier


Posted in: Opinion

I know the deadline is WAY over, but I would like to know why they chose the name Chuao when making no attempt to use any Chuao? Also, do they think this is the sort of thing that might cause confusion in an industry desperate for educated customers?
Matt Caputo
@Matt Caputo
03/22/10 10:34:32PM
53 posts

Brainstorming Chocolate bars to Pair with Espresso


Posted in: Opinion

Amano Dos Rios is wild and crazily fruity, with hardly any acidity. However, while he says bergamot, which would be a citrus on the label, I feel it is dominated by more of a blueberry taste.
Matt Caputo
@Matt Caputo
03/22/10 08:21:37PM
53 posts

liqueur filled chocolate


Posted in: News & New Product Press

Bob,Sounds like the beans have a lot of potential. I wish you luck. I am good friends with a few highly awarded chocolate makers. If the farmers would like to send samples of the beans, I could put you in touch. However, it would be best to wait until the drying issues are ironed out.I hope to hear more from you. I distribute expensive chocolate in the U.S. and would totally be willing to pay for samples when you are ready with finished product.Best,Matt
Matt Caputo
@Matt Caputo
03/22/10 03:51:34PM
53 posts

liqueur filled chocolate


Posted in: News & New Product Press

Brad,Your site is intriguing. Do you ship into the U.S.?Bob,What I meant is that it is hard to make good chocolate. You must start with good beans. I don't know what variety of beans you have in Samoa, but it is very important to ferment them correctly and many areas of the world do not.Many are making chocolate, few are producing great chocolate. The most common flavor killers are dramatic over roasting and/or WAY too much conching. Also the wholesale addition of vanilla to the point that it becomes the dominating flavor. Keep in mind not to over roast, not to over conch and not to add too much vanilla and you may have the chance of presenting the world with a unique product that is worth making instead of just buying pre made.Good luck and keep TheChocolateLife posted.Thanks,Matt
Matt Caputo
@Matt Caputo
03/22/10 12:05:39PM
53 posts

Source for cacao beans (not roasted nibs) in medium quantity.


Posted in: News & New Product Press

Clay,I can't seem to find Marabel through TheChocolateLife. I searched Marabel and nothing. How should I locate them here?Thanks,Matt
Matt Caputo
@Matt Caputo
03/22/10 11:50:54AM
53 posts

Source for cacao beans (not roasted nibs) in medium quantity.


Posted in: News & New Product Press

Clay,Thank you very much. I already tried MarabelFarms, both on the contact us on their website and DM through twitter. They answered neither. I will try Patrick.Thanks,Matt
Matt Caputo
@Matt Caputo
03/21/10 11:34:42PM
53 posts

Quotable Quotes


Posted in: Opinion

This quote is not about chocolate, but I think it applies:"No one ever went broke underestimating the taste of the American public."H.L Menken
Matt Caputo
@Matt Caputo
03/21/10 11:17:21PM
53 posts

liqueur filled chocolate


Posted in: News & New Product Press

Robert,There is no cheap and reliable way to make chocolate. Making chocolate takes years of research and huge investments of time. I would highly recommend buying premade chocolate from a company who has already mastered it and then learning to fill chocolate. That would take a trip through pastry school to learn how to work with chocolate well enough to fill it with liquid.I don't mean to sound defeatist, but what you are talking about is two separate undertakings, both of which are labors of love and passion that will each require years of training before even attempting.Thanks,Matt
Matt Caputo
@Matt Caputo
03/21/10 07:14:44PM
53 posts

Where can I find for purchase a wide selection of chocolate from a variety of different fine chocolatiers?


Posted in: Classifieds

April,For the best filled chocolates in the world, you will usually only find them in their own store, as they will not be distributed intensely.If you haven't tried Chocolatier Blue in Berkeley, you are missing out. His ingredients are WAY above the industry standard. Uses nothing but Amedei (even for sculpture) and the unpasteurized cream he uses would retail for about $90 a gallon. I could go on and on about his other ingredients, but you get the picture. By far the best in my opinion.Thanks,Matt
updated by @Matt Caputo: 09/09/15 08:39:13AM
Matt Caputo
@Matt Caputo
03/21/10 07:00:05PM
53 posts

Source for cacao beans (not roasted nibs) in medium quantity.


Posted in: News & New Product Press

Does anyone know a good source for non roasted cacao beans in medium quantity? I am looking to play around with them in my shop, not to make chocolate, but to actually make beverages out of.I don't want to import my own, but could buy a hundred pounds or more at a time. I realize I will be paying a premium over what one would pay when buying a ton or more, but I seem to only be able to find way over priced stuff.
updated by @Matt Caputo: 04/16/15 03:55:48PM
Matt Caputo
@Matt Caputo
03/19/10 12:39:19AM
53 posts

Amedei Distribution


Posted in: News & New Product Press

Hey Walter,Sorry I came across this post so late, but we import Amedei direct. Are you looking to purchase retail or wholesale?Thanks,Matt Caputo
Matt Caputo
@Matt Caputo
03/12/10 11:54:28AM
53 posts

Favorite Chocolate Bar Retailers


Posted in: Opinion

Scott,Thanks for the suggestions. Next time you are in SLC stop by and ask for me.Matt Caputo
Matt Caputo
@Matt Caputo
03/12/10 11:53:25AM
53 posts

Favorite Chocolate Bar Retailers


Posted in: Opinion

Mike,Thanks for the suggestion. If you are ever in Salt Lake, stop by and see us.Matt CaputoDirector of MarketingTony Caputo's Market & Deliwww.caputosdeli.com
Matt Caputo
@Matt Caputo
03/12/10 11:52:46AM
53 posts

Favorite Chocolate Bar Retailers


Posted in: Opinion

Thanks for the suggestions. If you are ever in Salt Lake, stop by and see us.Matt CaputoDirector of MarketingTony Caputo's Market & Deliwww.caputosdeli.com
Matt Caputo
@Matt Caputo
03/12/10 11:51:00AM
53 posts

Favorite Chocolate Bar Retailers


Posted in: Opinion

Thanks Scott. Next time you are in Caputo's ask for me and we can taste some discontinued stuff from my stash.Matt Caputo
Matt Caputo
@Matt Caputo
03/09/10 12:48:29AM
53 posts

Unfair Trade: Is Fair Trade Scalable?


Posted in: Opinion

Clay,Interesting post. I always hesitate to bring this up because people can react quite vehemently to it, but to me one of the biggest dangers of "Fair Trade" certification is that farmers on plantations growing flavor beans would need to join cooperatives to get the certification and have no incentive to grow anything but the most productive beans (often times least flavorful beans).I have talked to a handful of artisan chocolate makers who all agree that Fair Trade is a deterrent to biodiversity and quality. Many even go as far as to say that Fair Trade is a guarantee of commodity grade beans. Any thoughts in that regard?Thanks,Matt
Matt Caputo
@Matt Caputo
03/09/10 12:17:29AM
53 posts

Favorite Chocolate Bar Retailers


Posted in: Opinion

Wondering what are the best shops around the country to buy chocolate bars? Thoughts anyone?
updated by @Matt Caputo: 04/10/15 10:47:52AM
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