We just made some of our best chocolates to date! The ganache is made with semi-confit orange peel and Grand Marnier.

Calling all Chocolot fans! 

As we gear up for this Fall's busy season, we are working on some fun new products that we can't wait to show you. One of the new products is a line of chocolate bars, each featuring a different topping.

That's where you come in: we've come up with our own ideas about some bar toppings, but we would love your feedback as well. What topping would you love to see on one of our handmade bars? Fruit and nuts? Toffee? M&M's? Cookies and cream? Chime in with your ideas below this post or on our Facebook page.

If we use your idea for one of our bars, we'll hook you up with a free one!

Hot Chocolot!

Some days, it’s time to bring out the big guns.  If you are in the mood for a decadent, rich treat, try this hot chocolate recipe.

You will need:

1 ½ cup milk

½ cup heavy cream

1 ½ tablespoons cocoa powder

2 tablespoons sugar

Vanilla to taste (about 1/8 teaspoon)

If you can get your hands on premium cocoa powder from a specialty market, I would highly recommend it.  In Salt Lake City, we’re lucky enough to have numerous shops that carry premium ingredients.  The particular cocoa powder I used this time is from Caputo’s Market, and it’s made by one of the premier chocolate makers in the world (and one of my personal favorites)—Pralus.  In this recipe, I used the Pralus Djakarta powder, which is relatively inexpensive at $12/lb.  If you don’t have access to premium powder, you can definitely use regular cocoa powder and it will be just fine.

Mix the cocoa powder with the sugar in a small bowl, and you’ll want to add a small amount of the milk (around 1/3 cup).  This will allow you to mix the cocoa powder and avoid having large clumps later on.  Meanwhile, heat the milk and cream in a saucepan.  Once the milk is heated to around 170 degrees, pour in the cocoa powder/sugar/milk mixture, and stir until blended.  Add the vanilla.  Take off the heat and let it cool down to a safe drinking temperature.

Feel free to experiment, and adjust this recipe to your tastes.  You may want to lessen the sugar in order to get a bit more of the bitterness of the cocoa, or you may find it overpowering.  You may want to throw in a couple pieces of premium chocolate as the hot chocolate is cooling down to give it a little extra boost of richness.  Adding a piece of Chocolot chocolates to melt in the mug is also a fun thing to do.  And, of course, you need to have marshmallows.  Play around until you find the proportions that are suited for your tastes.

Enjoy, and let us know what you think!

 -Ryan

You spoke, and we listened!  In response to your resounding support, Chocolot will once again return to our chocolate cart at Trolley Square from February 12th through February 14th!

Please stop by and check it out--we will have some exciting new products for sale--including the perfect gifts for Valentine's Day.

Some of our Australian Ginger Ganache ready to be dipped! We juice ginger root ourselves and mix it in the ganache.  This is one of our customers' favorites! 

Chocolot is pleased to announce the opening of our very first company retail outlet!  From Thanksgiving through Christmas Eve, we will have a kiosk at center court at Trolley Square, in between Tabula Rasa and Cabin Fever.

Our kiosk features our entire product line, as well as an exciting new addition: our delicious white chocolate cinnamon popcorn in our new "paint can" packaging.

Stop by and see us!