In the nearly 10 years that I’ve been working for Caputo’s, I’ve seen our selection of fine chocolate bars grow to be one the most robust and diverse collections in the country.

So believe me when I say that I have had a chance to try some really excellent chocolates. However, I have never been more excited about a new brand to our collection than I am about Marou Faiseurs de Chocolat.

Marou is a chocolate company founded by two Frenchmen living in Vietnam. They have dedicated themselves to revitalizing cacao culture in Vietnam, which was nearly lost during the country’s turbulent war years. Marou makes a number of bars, each meant to be representative of the terroir of a unique micro-climate within the southern region of Vietnam. The chocolatiers work with small farmers, who are painstakingly insuring that the cacao is of the highest quality through their careful practices, such as growing the cacao trees beneath taller, shade granting foliage.

The chocolate that Marou makes is challenging to many palates. It’s certainly not a variety that sidles up to you with a lot of vanilla and added sweetness. As this post’s title should indicate, Marou is chocolate for whiskey drinkers.

Need something to bring out the vanilla and honey in Booker’s bourbon while smoothing out some of the heat associated with a 127 proof bourbon? Look no farther than the Marou Tien Giang 70%; its spice and fresh fruit notes will enliven the depth of flavor in this and other hot whiskies. Looking for something a little more balanced for a Scotch tasting? You’ll find a perfect fit in the Marou Ben Tre 78%. Is it intense? Certainly, but it is also balanced. This is exactly what we ask of our whiskies: we like the intensity but we want it to be balanced artfully by a master.

Whether a master of malt or a master of chocolate did the balancing, I know what my palate likes, and these chocolates from Marou have me very, very excited.

May is the start for my favorite time of year. Warm weather, spring cleaning, sundresses, barbecues, pitchers of icy cocktails, and lots of shared meals. The warm days are still tempered by cool nights, and the first blooms of spring have now sprung. Here’s the list of goodies and treats we’re enjoying to help us welcome the month ahead:

CHEESE: Leonora

Yep, this should look familiar. We highlighted Leonora last month, but we can’t quit this baby. Read what we had to say last month below. This month you can expect a few quick recipes and even more cheese love from your favorite SLC cheese mongers.

If you’ve visited any of our stores recently—namely downtown—there may have been an incredibly eager cheese monger or two nearly force-feeding you a sample of this little beauty. What you’re experiencing is cheese geekiness in its more exuberant, pure form. Leonora was an all-star, staff favorite years ago at Caputo’s. We lost it for a long period. All of a sudden this winter, it was back, gracing our cases and palettes with its acidic perfection. This log of pure goat’s milk cheese from Leon, Spain, has an intense acidity in its flaky, dry interior, but balances itself with a cream line just beneath its thin rind that makes it its own best friend. Wanna guess what I like to pair with Leonora? More Leonora. If that’s an unacceptable answer, then I’d say white wine. All the white wine, to be exact. Stay tuned for musings from Evan, and make sure to come by for a taste of this cheese. It’s a knockout. But be warned, no one has ever loved Leonora more than Evan.

CHOCOLATE: Ritual Ecuador 85%

It’s true, Ritual is now local! Its lovely chocolate factory and cafe is now open minutes from the historic downtown Park City neighborhood for you noshing pleasure. Check them out the next you visit Park City, but don’t forget you can still get all of their amazing bars at each of our Caputo’s locations. We’re often not as fond of chocolate that has more than 75% cacao content (cacao really blossoms with the addition of sugar) but this 85% bar from Balao, Ecuador, has us rethinking what it means to be really dark and really good. The surprising sweetness offered by this high percentage bar is a pleasant surprise, making it both easy to eat and incredibly flavorful.

Added bonus: This high percentage bar is all cacao. It’s not a 75% bar with added cocoa butter to raise the percentage, which speaks to the true craftsmanship and artisanal element of all things Ritual. You’ll notice when trying a Ritual bar that there is an exquisite snap on your first bite and silky smooth mouthfeel, all due to long conch and attention to detail—down to the microscopic proportions. What’s more, a higher percentage of cacao, especially with brands like Ritual with no addition of cocoa butter, make this an easy choice for ice creams and semifreddo applications. Higher cacao content = deeper chocolate flavor. Milk powder and extra sugar often hinder my attempts at extremely flavorful frozen chocolate treats, but the key lies in percentage. Make your own batch of ice cream or semifreddo and see what I mean—you won’t regret it.

SAVORY: Chili Beak
For me, this is not a craving, this is a straight up addiction. I. Can’t. Stop. That said, this should be on your list for new local products, and it deserves a great deal of attention. Picture this: You’re in the middle of devouring one of your favorite entrees and realize it could really benefit from a little extra spiciness. Vinegar-based hot sauces often take over any dish they’re dashed onto, and you end up with a mouthful of acidity and a lingering, odd heat from who-knows-what-kind of pepper. Not anymore, friends, not anymore!

Chili Beak is made with four ingredients: dried Mexican chilies, sunflower oil, garlic, and Utah salt. The result is a so-sexy-smooth oil-based hot sauce that lets the chilies do the talking. You get a slowly-developing heat that is made even more addicting by good seasoning. That missing acidic component from vinegar lets even the most delicate flavors of your original dish shine while still being able to enjoy the introduction of both heat and flavor. Crazy, right? I’ll provide plenty of recipe ideas in the weeks to come, but start off with my favorites ideas—simple add ons. Give your jar a loving stir, and drizzle over your morning eggs, mix into your favorite mayonnaise or aioli, and stir into your favorite hummus. You’ll find yourself reaching for this multiple times a day, and we don’t blame you, we’re doing the very same thing.

SWEET / DRINK: Bittermilk Charred Grapefruit Tonic

Meet your new secret ingredient for the easiest and most impressive home cocktails. Fans are singing praises for Bittermilk across the country, and the full line of Bittermilk has already been highlighted in the Wall Street Journal! Joe and MariElena Raya are the owners of Gin Joint in Charleston, South Carolina, and the makers of our newest all-natural cocktail go-to. Simply mix your Bittermilk of choice with a spirit and ice. Voilà: a cocktail, and an impressive one, too. Add a garnish if you insist, but how easy does that sound? No more muddling, peeling, and hunting for a whole shipping cart full of grocery items to serve your friends a delicious libation. You just need this lovely bottle and a quick jaunt to the liquor store.

With six fantastic concoctions, there’s an option for every spirit and every soul. Whiskey fans? They’ve got a few for you. Clear liquor only? Fret not, this Charred Grapefruit Tonic works with gin, vodka, AND rum. Try them all—we have. We’re currently digging this in particular because of its multiple uses; plus, spring feels like the perfect time for a fun spin on a the classic gin & tonic. We’re big fans, and we hope you’ll join the club.

Enjoy this lovely month of May, fellow Cravers. We cannot wait to help you find these at your local Caputo’s, so don’t be shy. We’ll guide you to your craving of choice, and send you on your way with a bounty of ideas on how to prepare them. I hope you’ll adore these cravings as much as we do!

What: HUGE CHOCOLATE SALE!

Every bar is 50% off. Yes, you read that correctly. Every. Single. Bar.

This is the biggest chocolate sale we’ve ever had, and we can hardly contain our excitement.

April, you love it or you hate it. I love it, and I love this month’s cravings. We kept it short and sweet for April since we’re all busy scrambling to clean up Easter eggs and get our taxes submitted. Here’s what we can’t get enough of this month:

CHEESE: Leonora

If you’ve visited any of our stores recently, namely downtown, there may have been an incredibly eager cheesemonger or two nearly force-feeding you a sample of this little beauty. What you’re experiencing is cheese geekiness in its more exhuberant, pure form. Leonora was an all-star staff favorite years ago at Caputo’s. We lost it for a long period. All of a sudden this winter, it was back, gracing our cases and palettes with its acidic perfection. This log of pure goat’s milk cheese from Leon, Spain has an intense acidity in its flaky, dry interior, but blanaces itself with a cream line just beneath its thin rind that makes it its own best friend. Wanna guess what I like to pair with Leonora? More Leonora. If that’s an unacceptable answer, then I’d say white wine. All the white wine, to be exact. Stay tuned for musings from Evan and make sure to come by for a taste of this cheese. It’s a knockout. But be warned, no one has ever loved Leonora more than Evan.

SWEET: Marou Ben Tre 78%

Don’t look at me, Matt always says it best when it comes to the chocolate obsessions.

“Marou evokes many thoughts and emotions. From exhilaration, lust, fear, and back to comfort. It is an incredibly complex and exotic chocolate. It manages to be ethereal and visceral at the same time. On the one hand it is like an exotic and mysterious woman whispering in a language you can’t remotely comprehend. On the other it is like a musical journey from slow Asian instrumentals to death metal.

Using 100% Vietnamese ingredients including shade grown cacao from 5 different provinces, Marou captures aromas and flavors never before experienced by our Western palates. While it will take us much more tasting to really get to know the soul of Marou’s chocolate, one is perfectly clear. The two French expatriates behind Marou live in Vietnam make chocolate that is a cousin to French, but distinctively Vietnamese. Marou makes globalization look sexy.”  -Matt Caputo

Yep. Marou. The Ben Tre region along the Mekong River lends itself to cacao that is well balanced and not too acidic. It’s a thing of Vietnamese beauty, and one that I’ve loved using this for budinos and flourless cakes. My craving extended beyond the bar, but be sure to give this a try next time you visit one of our stores. You’ll see what Matt’s talking about.

SAVORY: Salame Beddu Cacciatorini

We’ve got a soft spot for small batch salami, and boy does this fill that soft spot with delicious, porky goodness. Salame Beddu is a small artisanal production in St Louis that is nothing short of exciting. I first tried this at a recent dinner gathering with some work pals. One of our warehousing guys brought it along as an afterthought and hostess gift for yours truly. Turns out it was the star of the entire evening (even more so than my famous Amatriciana). We couldn’t get enough and immediately polished off the piece, and then we couldn’t stop talking about it. Seriously, half the night’s discussion was about this new brand none of us had ever heard of. Salame Beddu passed the taste test well before we heard their lovable story of artisanal passion and dedication to quality. Due to such a small production and recent well-deserved attention, we may run out of this little guy. But fear not, we’ll stock whatever we can get from our friends in St. Louis. Everything we’ve tried is equally as delicious as the devilishy spicy Cacciatorini.

After the Easter decorations are stashed away for 2016 and you’ve submitted those pesky taxes, you’re going to be hungry. And you’ll definitely want something tasty and satisfying, whether it’s pork, cheese, or chocolate. You deserve, we’ve got your back on this one.

Guys, it’s already March! We’ve dabbled in spring, I pulled out a pair of shorts, and then I had to dig my snow boots out again. It’s been a crazy few weeks for us here at Caputo’s. We’re adding new brands of chocolate and delicious new treats to the cheese and charcuterie cases almost weekly. The influx of exciting new ingredients and the crazy weather have us craving all sorts of things.

Here’s what we can’t keep our hands off of and how we play on consuming them:
CHEESE: Testun al Barolo

Testun al Barolo is a semi-firm mixed milk cheese from the Piedmont region of Italy. The cheese has a beautiful, complex flavor thanks to the sweet and grassy milk from alpine pastures and its aging process. It ages for a minimum of four months in small oak barrel under the residues of the Nebbiolo grapes, the grapes for making Barolo wine. The fruity wine flavors seep into the crumbly paste, adding sweetness and complexity to the paste. There’s no better presentation, in my opinion, than our testun cheeses. The packed Nebbiolo on the rind of this cheese is intriguing, lovely, and a fun center piece for a cheese plate.

CHOCOLATE: Rozsavolgyi Csokolade Trincheras 

Don’t let the name scare you. I know, it’s a mouthful of letters in an intimidating order, but this bar is so worth fumbling through the pronunciation. Our friends at Roszavolgyi in Hungary are making beautiful, award-winning bars we can’t help but devour. Awarded a Silver Medal by the Academy of Chocolate in the “Bean-to-Bar Best Dark Bar” main category, these cocoa beans from Trincheras, Venezuela are roasted at very low temperatures to preserve every little bit of their natural taste. Guys, this is the stuff dreams are made of. Just wait until you hear what Matt has to say about this one.

SAVORY: Salumeria Biellese Culatello

Prosciutto is often considered the king of Italian salumi. This is the one cured meat that will forever reign in our hearts. Salumeria Biellese makes their culatello in the most traditional and delicious way. Only the largest muscle mass from the hind leg of heirloom breed pork is used. Simple seasoning and over a year’s worth of curing results in a supple, delicious cured pork that is second to none. Slightly drier than traditional prosciutto and more robust in flavor, culatello is a remarkable item perfect for serving alongside other fine charcuterie. Wrap spears of asparagus, layer on flatbreads and pizza, or add to your favorite pasta and vegetable dishes.

SWEET (But also savory): Fennel Pollen

This is the main event, the creme de la creme, the Justin Timberlake of the NSYNC lineup for March. Blame Matt. I got so excited about this that we’re dedicating an entire week of March to this one ingredient. If you are familiar with the flavor of fennel, this is the more heavenly, aromatic, fantastic version of ground fennel seeds. I really can’t say enough about how much I love this. It belongs in cakes, on top of roasted chickens, as part of a crust for roasted red meats, even in semifreddo. Intrigued? Fennel pollen week will convince how versatile this is, and how desperately you’ll need a jar of your own.

I can’t wait to share our recipes this month. As always, eat deliciously, and feed those cravings.

See ya, January! It doesn’t feel like a whole month has gone by, January was a whirlwind for me. So we move from January to… April? The weather has been absolutely whacky. If February wants to crossdress as a Spring, I don’t mind following suit. Sure, I love the warm weather and ability to wear a dress to work instead of layers and layers of clothing. I must say though, that I feel cheated. Winter is not holding up its end of the deal, and it’s throwing my seasonal cooking for a loop. All I want to make are stews, soups, and braised entrees, but the weather is dictating a warmer weather type of cooking. I’m reaching deep into the depths of a recipe box I’ve kept for years, searching for new things to help me find new inspiration to mesh the month and the truly absurd weather.

I’ve received inspiration from food magazine clippings, recipes picked up from past travel, and our newest cravings. These goodies will do the trick. I’ll be able to satisfy my cold weather food needs with ease. Check these out:

CHEESE: Raclette

Nothing says winter eats like melted cheese, and nothing melts nearly as well, or as famously, as Raclette. This Swiss gem is government protected to ensure the creamy, melty, and entirely decadent experience that comes along with this cheese. Melt this over boiled potatoes, roasted meats, or even apples and pickles. Everything is better with a gooey layer of melted cheese on it, right? Have yourself a raclette party with your favorite cheese geek friends and see what other treats can be layered with cheese. Heck, make a big pot of fondue and dip to your heart’s desire.

Hurry and get your melt on before February becomes June. I know I’d hate to miss melty cheese season aka the end of winter.

CHOCOLATE: Amedei Toscano Red
Amedei is top notch, but you knew that. What you may not know is the masterful and unexpected inclusion bars are nothing short of addicting. Here, deep, dark chocolate meet freeze dried raspberries, cherries, and strawberries pieces for a pleasantly tart crunch. This bar is actually perfect for this month. You get transcendent dark chocolate, which is exactly what I crave after a long, cold day or big meal, with pieces of fruit that really taste just like the middle of summer. My two favorite seasons meet in this lovely little package.

SWEET: Amour Spreads Blood Orange Rosemary Marmalade

Ok, let’s talk about addiction. My name is Adri and I am a blood orange addict. You name it, I’ve got it. Juice, candied peel, frozen pulp, and, of course, marmalade. I love Amour, their entire line of hand-crafted, local preserves are a treasure and Salt Lake City is so lucky to claim them as our own. I grew up with a love for the combination of rosemary and citrus, but this marmalade has made that love even stronger. Stay tuned for a recipe later this month. Layers of marmalade will be the spotlight of one of my favorite desserts.

SAVORY: Cornichons

We couldn’t talk about Raclette without talking about my favorite little pickles! Cornichons are small, tart pickles made from tiny cucumbers known as gherkins. These Maille cornichons are pickled in a mix of vinegar and aromatics including tarragon, cloves, baby onions, and mustard seeds, and are produced according to a rigorous French production process. My melty cheese needs a crunchy, tart little pop. This is it.

I’m excited to see what February has up its sleeve this year. Maybe some snow? Maybe some more crazy, warm days? Either way, it’s going to be delicious and I can’t wait to show you all what we come up with. Happy eating, friends!

Guys, it’s coming. You now have six days to find someone to love in time for the big day. It’s cheesy, sappy, silly, and I just can’t get enough of it! I love love, I love Valentine’s Day, and I love giving (and receiving) all the lovey-dovey little gifts. Need some inspiration? I’ve got your back. Here are our top picks for your Valentine. The best part about all of these is that you’ll hopefully get to share in the joy of them. You can’t really share your Valentine’s perfume or jewelry, so these picks are just as good for you as they are for your Valentine!

Now, let’s get to those gift picks.

1. Chocolatier Blue
I’ve already said it once, but I’ll say it again… Don’t be a sad cardboard box chocolate gifter. Be the ultimate Valentine with the ultimate chocolates. The most decadent, unique, and crave-able chocolates are here at Caputo’s. Whether you’ve been here once or one hundred times, you know what I’m going to say — dearest friends, Chocolatier Blue. Pick from a variety of box sizes ranging from six pieces to 30. The six-piece boxes are perfect for friends and family, or for that date you cancelled on last week. The 30-piece is basically a declaration of your undying love and dedication.

2. Amedei Toscano Red

Amedei is top notch, but you knew that. What you may not know is the masterful and unexpected inclusion bars are nothing short of addicting. Here, deep, dark chocolate meet freeze dried raspberries, cherries, and strawberries pieces for a pleasantly tart crunch. This bar is actually perfect for this month. You get transcendent dark chocolate, which is exactly what I crave after a long, cold day or big meal, with pieces of fruit that really taste just like the middle of summer. My two favorite seasons meet in this lovely little package.

3. Francois Pralus Chocolate Pyramids

Matt Caputo is more than just my boss. He’s truly brilliant, the brains of Caputo’s market selections, and a worldwide authority on chocolate (he’s also pretty cool). Matt says it best when it comes to Pralus, “As it goes with most French chocolate makers, Francois Pralus walks the line between dark roast and burned. Imagine barbequed cacao. This season Pralus’ Djakarta, Indonesie and Madagascar are revelations. We never know which bars will shine, but each year we know that several of his bars will be among our absolute favorites. Pralus offers a huge array of 75% dark bars with rare and common origins.”

Drooling? The pyramids are your answer. Sample the decadent offerings with one of Pralus’ perfectly gift-able pyramids collections of chocolate. You will…, er, your Valentine will get to experience a large portion of these fantastic chocolates in one fell swoop. I hope you picked a generous mate, you’ll want to try these.

4. The Introduction to Fine Chocolate Class

See that guy? That’s Matt. The brilliant, chocolate geeky, totally rad person I was talking about above. His Intro to Fine Chocolate class made it onto Salt Lake Magazine’s bucket list of things to do in good ol’ Salt Lake. This is our most popular tasting class. Learn what makes one chocolate “fine” and the other just “standard.” Find out how to identify flavors, get familiarized with great chocolate makers, and learn other priceless bits of chocolate know-how.

It’s the perfect date night. You get to learn about the greatest treat to ever exist with, hopefully, your very own favorite human (a.k.a. your date). We’re teaching chocolate classes at each of our locations, so you can find the perfect time for you. Check out our full schedule here.

5. Mulate Spices Bar

We introduced you to Mulate with our January cravings, but our obsession is only becoming stronger. From the makers of Chocolate Naïve comes Mulate, the funky fresh younger brother to the sophisticated Naïve line. This bar epitomizes the classic flavors of Central America. Vibrant dark chocolate is emboldened by the warm flavors of cinnamon and vanilla with a spicy finish from ground cayenne.

Let’s put it this way: If Valentine’s Day had an exclusive flavor associated with it the same way Christmas owns those warm baking spice flavors of clove ginger, cinnamon, and nutmeg — this bar is it. Warm, sexy, and spicy. Really, it’s perfect.

Happy Valentine’s Day, friends. I hope you have the most perfect, loving, and delicious day. I also hope your Valentine loves you enough to give you something like the delicious things above. If not, come visit us. You owe yourself some chocolate love any day.

If 2015 is going to be anything like 2014, I’m going to be excited about a lot of things going on at Caputo’s. Our chocolate selection drastically increased, our cheese cases abounded with new pastes and rinds, we found some amazing new meat and charcuterie choices, and, most importantly, CHEESE CAVE NUMBER TWO! See how excitable I can become?

We’ve been trying to corral our excitement for all these delicious things that have graced our palates, but we just can’t. Please join us on a monthly food voyage where we discover food in a new light with a special emphasis on individual products, origins and tastes. Become more familiarized and get to know your food better.

In the months ahead, look for a consistent dose of credible food knowledge with our monthly cravings. We’ll introduce you, or reintroduce in some cases, to the cheese, chocolate, sweet, and savory ingredients that we just can’t get enough of.

What’s more, we’ll include recipes, drink pairings, serving suggestions, and those little tidbits of information for you to share with your friends that will lead them to believe you are the almighty foodie friend. Each selection will get its very own time to shine whether it’s a new blog post, Facebook blast, or artistically styled Instagram photo. With food this good, we can’t help but share.

So, without further ado, meet our very first cravings of 2015:

CHEESE: Harbison

It’s love in cheese form, and this little guy already has his first love note from Evan!

This is the perfect blend of centuries-old French cheese making and American artisan passion. Like Evan says, don’t over-think this one. It’s perfect as is. Spread on baguette or scoop with spoon from a wheel to your mouth. We’re not kidding here about how fantastic this is on its own.

Really, this is an American gem. What’s more, it is perfect right now. Be sure to get your fill before someone else does!

CHOCOLATE: Mulate Tahini

From the makers of Chocolate Naïve comes Mulate,

the funky fresh younger brother to the sophisticated Naïve line. Bold, breathtaking chocolate meets salty Tahini for a combination meant only for the most wonderful people in the world, you! Think classic peanut butter and chocolate, but instead with really, really good dark milk chocolate and elevated by the flavor of classic sesame paste.

Once you open a bar and have a few nibbles, it’s pretty impossible to stop nibbling until it’s gone or your spouse rips it from your clenched fists. I’m hoping someday to get past this so I can start to experiment with a few baking and ice cream applications. Until then, it might be best to enjoy alone or with people who love you enough to see pass your chocolate obsession.

SWEET: Turron

If there was ever a treat made for royalty, it was turron. This delicate combination of almonds, honey, and egg whites is the stuff dreams are made of. Traditionally eaten around Christmas, this treat has transcended the holiday lineup to a year-round treat for us. It’s dreamy, I tell you. So dreamy in fact, I’m dreaming of financiers made with torrone beneath sticky honey roasted fruit. What could make that even better? More torrone, this time, in blondie form!

SAVORY: Bariani Early Harvest EVOO

As the harvest of late fall/early winter comes and goes, the newest and freshest extra virgin olive oils are released to the masses. Our very favorite domestic olive oil is worthy of international awards, and I can’t wait to get my hands on a new bottle. The Bariani family has historical roots in Lombardia, but now call California their home and playground helping to create truly beautiful olive oil. The possibilities here are endless. So endless, that there should just be a bottle placed in the kitchen and another on the dinner table. It’s perfect for drizzling over roasted meats and veggies, tossing with pasta and a few other choice additions (read: cheese), or as the ulitmate condiment to be drizzled over every single thing that touches your table. See? Easy.

That’s it, friends, our latest and greatest stuff of the month. January has been so good to us already, these four treats are only going to make it better and more delicious. Stay tuned for more blog posts, recipes, pictures, and musings. We can’t wait to share!

Just like the title reads, I’ve learned my lesson. No more last minute gifting for me! If I have to spend one more holiday eve crammed in line with all the other procrastinators, I’ll surely perish.

I get to ease back into gifting this year with what I believe is the easiest holiday for gifts, Valentine’s Day. It sneaks up quickly and silently, like I used to sneak home after curfew. If you’re not prepared or haven’t chosen your 2015 Valentine, you’ll be in those lines with sorry cardboard boxes of awful to mediocre chocolates that often aren’t even eaten.

Don’t be a sad cardboard box chocolate gifter. Be the ultimate Valentine with the ultimate chocolates. The most decadent, unique, and crave-able chocolates are here at Caputo’s. Whether you’ve been here once or one hundred times, you know what I’m going to say — dearest friends, Caputo’s Chocolates by Chris Blue.

If you somehow haven’t heard of these — or heaven forbid, haven’t tasted them — let me tell you: this is the chocolate box to end all chocolate boxes. Each filled chocolate is made with the utmost precision and care by Chris Blue, former pastry chef at Michelin-starred Charlie Trotter’s in Chicago.

Salt Lake City’s very own Solstice Chocolate is the chocolate of choice for Chocolatier Blue’s paper-thin chocolate shells and the base for its chocolate ganache. The ingredients vary from the country’s most expensive cream to the very best handpicked fruits, nuts, and liqueurs. Each chocolate is a masterpiece. They’re beautiful, decadent, creamy, and begin with the most delicate snap from their ultra-thin shells.

Pick from a variety of box sizes ranging from five pieces to 20. The five-piece boxes are perfect for friends and family, or for that date you cancelled on last week. The 20-piece is basically a declaration of your undying love and dedication. Who needs diamonds when there are chocolates?

We just heard about the newest flavors that will be released in time for V-day. And I can’t wait. Here’s the list of flavors Chocolatier Blue has lined up for Valentine’s 2015:

It has been a long time since I have personally written a blog post. I wish I had more time, but with our recent growth I have been too buried to justify time to write. However, few things send jolt me to attention like two new chocolate bars from Chocolate Naïve — made in a little town on the Eastern side of Lithuania.

Here’s how it happened.

I was sitting down with another unrelated chocolate maker tasting through a bunch of new bars while being filmed for a chocolate documentary. Throughout the tasting we were enjoying or not enjoying things as much or as little as might be expected. However, shortly after we popped our first bite of Naïve’s Chuao and Porcini bars, I gasped in ecstasy then involuntarily made guttural exclamations of awe and disbelief.

At the exact same time the other chocolate maker expressed his first compliments of the day. I knew instantly something incredibly great was sitting before me. Although Chuao is more commonly accompanied by a balancing amount of vanilla, Naïve’s rendition has none. I appreciated this rare opportunity to delve into the aromas intrinsic to raw Chuao beans that always remind me of horse blanket. Other aromas like, fine cigars, campfire, perfumed woods, toasted marshmallow, black currants and molasses are harder to pinpoint if you’re not really trying, but certainly make for one profound flavor journey either way.

Sure the Chuao bar has a far from silky texture, but one should not look a gift Chuao in the mouth. Instead, a jaded connoisseur should appreciate this visceral glimpse into the soul of this prized jewel of the rain forest.

The Porcini bar is even more of a surprise given I did not expect to like it. Porcini is not the most hip ingredient and it seems that inclusion bars (bars with non-cacao ingredients) these days have to have super trendy flavors added to them to get attention. Also, inclusion bars with mushrooms normally highlight the mushroom and the chocolate is an afterthought. Not the case here. The origin is completely clear and the Porcini add depth and nuance to an extent that truly is still freaking me out.

I have a lot more to say about the ethos surrounding Chocolate Naïve, but that will have to wait for another time. Until then, make sure you get them quickly “Limited Edition” means limited edition with Naïve and both of these bars will be gone soon.

We need to give a big shout out to Solstice Chocolate for making it on City Weekly’s list of Best Local Food and Drink of 2014. As Ted Scheffler says, it was our very own Matt Caputo who introduced him to this locally made chocolate. Scheffler seems to be particularly enamored with the Solstice Madagascar bar, which, really, who could blame him?! Drop by our stores and try it for yourself.