The Fine Chocolate Experience Infographic

For our very first post on our new blog, we are proud to present the Fine Chocolate Experience Infographic. The information found on this piece is unique because in that the data was not found by researching the internet; it comes from Matt Caputo’s constant obsession with chocolate, traveling the world, and tasting thousands of chocolate bars.

The Intro to Fine Chocolate class taught by Matt Caputo explores the most important differences between fine chocolate artisans and their grocery store counterparts, discovering new beans and each region’s flavor profiles, and how to best enjoy fine chocolate.  Our wealth of knowledge gathered over years of in-house research, hours of tasting (both good and bad), and hundreds of classes have led to a cult following of chocophiles, an award from the National Association of Specialty Food Trade for best specialty food retailer in 2009, and a growing passion among our staff, friends, and customers for all things fine chocolate.

If you haven’t taken the class, you are missing out on a life changing experience. Use this infographic we’ve proudly created and released to you, our friends, to whet your pallete for what could be your very own chocolate revelation. Visit us in the store to see our selection and view our class schedule here.

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Fine Chocolate Experience Infographic
Caputo’s Deli

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Author:Matt Caputo

Matt Caputo is one of the first American Cheese Society Certified Cheese Experts (CCP). At Tony Caputo's Market & Deli, Matt runs one of America's most cutting edge affinage (cheese aging) programs. Matt is also an internationally recognized chocolate expert. Beyond cheese and chocolate, he has an incredible depth of knowledge when it comes to the categories of cured meats, olive oil, vinegar, honey and pasta. Preserving culinary traditions of Italy and other Southern European countries is Matt's life long goal. Google

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41 Responses to “The Fine Chocolate Experience Infographic”

  1. June 14, 2012 at 1:30 am #

    Thanks for sharing this infographic. Very neat!

  2. June 14, 2012 at 3:33 pm #

    Great information! Thanks for the introduction to a new world, the “real” world of chocolate, last night. Great information & great chocolate! I agree – if you have any interest or love for chocolate, sign up for one of these classes!

  3. Amy
    June 15, 2012 at 3:19 am #

    Although your Academy of Chocolate list covers a few good chocolate makers, it does not represent all of the “reputable brands” of wonderful US chocolate makers including but not limited to: Dandelion Chocolate-San Francisco, CA; Escazu Chocolate-Raleigh, NC; Fresco Chocolate-Lynden, WA; Lillie Belle Farms-Central Point, OR; Olive & Sinclair-Nashville, TN; Rogue Chocolatier -Three Rivers, MA; and Theo Chocolate-Seattle, WA. All these fine chocolate makers have won numerous awards for their bean-to-bar chocolate.

    • admin.
      June 15, 2012 at 4:31 am #

      Amy,

      You are absolutely right. There are dozens of amazing chocolate makers in the US and even more around the world. We proudly carry many brands you mention in our store (on and offline). I have Dandelion’s three bars on my desk right now and will likely pick up at least the Madagascar.

      My job affords me the ability to taste anywhere from a quarter pound to a pound of chocolate every day. I find a lot of love in the fine chocolate industry, but when putting together the infographic we found that in every section we had to try to be more succinct than a chocolate dork such as myself would have liked. While we don’t mention all the great producers of the world we were able to mention some of our favorites based on literally hundreds if not thousands of blind taste tests.

      At Caputo’s we look forward to continuing to increase our inventory of chocolate. Currently we carry 400 different bars. Someday we hope to have them all. Thank you for your support of the artisan American chocolate industry and interest in our infographic. This was our first and we hope to create many more and look forward to input from the community of chocophiles.

      Best,
      Matt Caputo

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