Caputo's 5th Annual Chocolate Festival (feat. Amano Chocolate)

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This year's Chocolate Festival was all about Amano Chocolate. Pictured above is the amazing Art Pollard, founder and chocolate maker at Amano in Orem, Utah.

Amano Chocolate holds the title of most award-winning chocolate in America. As you can see, it was difficult to fit all listed awards in one shot! 

200 guests attended and ate their chocolate loving hearts out. All proceeds from the night were donated to the Heirloom Cacao Preservation Initiative.

Amano excitingly released their new bar, Macoris, for the event.

Local chefs and beverage experts created fine dining foods and cocktails highlighting the flavors and aromas found in each of Amano's chocolate bars.

Chef Courtney McDowell of Pallet makes a chocolate bread pudding, crispy plantains, & coconut mousse dessert with Amano's Guayas, Ecuador.

Chef Alexa Norlin of HSL prepared Amano Chuao cremeux on a fried milk chip with pickled/candied kabocha, rice wine, and brown butter dippin dots. I was too busy taking photos to get to try this one before it was gone and was so disappointed, but I heard it was amazing!

Water Witch Bar prepared a Cacao Nib Manhattan that everyone, including Mr. Matt Caputo himself, seemed to love.

Chef Alicia Pacheco of Publik Kitchen created an Amano Macoris Chocolate glazed cake with sage chantilly and candied sage.

Chef Akane Nakamura of Naked Fish made Madagascar chocolate ganache, shortbread, buckwheat blossom honey ice cream & toasted meringue. She also prepared a Japanese ribeye beef and chocolate curry sauce using Amano's Madagascar chocolate.

Amber Billingsley of Amour Cafe wowed us with her Elderberry orange Morobe stracciatella topped with a heart stamped cardamom and almond cookie.

For the wine lovers out there: Francis Fecteau of Libation Inc served a Broadbent Madeira Malmsey 10 yr & Jeff Cohn Smoke & Mirrors Red.

And for the beer lovers, Proper Brewing Co. served a Brumblin' Brown and La Belle Peche.

La Barba kept guests awake with their pour-over coffee.

Caputo's had an awesome invitation map that was stamped every time we picked up the dish or drink corresponding with that cacao origin.

And just like that the Caputo's 5th Annual Chocolate Festival was over. Amano and Caputo's crew gathered for one final photo. It was such a fun night and we can't wait to party again next year!

Please consider donating to the Heirloom Cacao Preservation Initiative so we can stay a world with fine chocolate.

 

Emily Koons