Matt Caputo of Tony Caputo’s Market and Deli in Salt Lake City was recently interviewed about fine chocolate. In it, Matt provides a great introduction to many aspects of chocolate, including how different beans from different areas have different flavor (terroir), bean sourcing, and the chocolate making process. He also has some very good things to say about the differences between large, industrial chocolate manufacturers and small, artisan makers and why different makers make different decisions on the usage (and over-usage in some cases) of vanilla and additional cocoa butter.
I was very pleasantly surprised and honored to hear Matt list Potomac amongst a few makers whose chocolate was changing people’s opinion of the quality of American chocolate. Included in this list were some of my personal favorites and makers who I really look up to.
Click here to listen to the interview.
Caputo’s and Matt are very important to the history of Potomac Chocolate. In addition to being one of the first shops to start carrying my bars, it was at one of Matt’s chocolate tasting classes that my brother and his wife fell in love with fine chocolate and then subsequently introduced my family and I to it. I like to say that Matt is at the top of my chocolate pyramid. I was interviewed recently for an article that will posted in the next day or so that will discuss this in a little more detail. I’ll link to it once it’s up.