<![CDATA[Chocolot Blog]]> http://www.sweetchocolot.com/blog/ Sun, 05 Sep 2010 12:07:28 +0000 http://www.sweetchocolot.com/skin/frontend/default/sweetchocolot/images/rss.jpg Chocolot Blog http://www.sweetchocolot.com/blog/ Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Las Vegas Chocolate Salon]]> http://www.sweetchocolot.com/blog/salon/ Chocolot Artisan Chocolates wins twelve awards at Las Vegas Chocolate Salon

August 31, 2010--Ogden-based Chocolot Artisan Chocolates claimed twelve awards at the 2010 Las Vegas Chocolate Salon, held in August. The annual competition was judged by some of the nation’s top food and journalistic professionals. “We have been working very hard at Chocolot to produce the most beautiful and delicious chocolates and toffee possible, and it’s a fantastic feeling to know that the judges at the Salon agreed,” said Ryan Kendrick, cofounder of Chocolot.

“I’m very excited to have received the awards for Chocolot, especially the awards for Top Artisan Chocolatier and Most Gifted Chocolatier. It’s truly an honor,” said Ruth Kendrick, cofounder of Chocolot.

Chocolot received the following awards:

Gold: Best Milk Chocolate, Top Artisan Chocolatier, Best Traditional Chocolates, Top Toffee in Salon, Best in Salon, Best Comfort Chocolate Product.

Silver: Most Artistic Designs, Best Gift Set, Best Flavored Chocolate, Best Presentation and Packaging, Most Gifted Chocolatier.

Bronze: Most Delicious Ingredient Combination.

 

About Chocolot

Chocolot Artisan Chocolates creates breathtaking handmade chocolates that are beautiful and delicious. Chocolot uses only the freshest ingredients and strives to use local ingredients whenever possible. Chocolot was founded in 2007 by Ruth Kendrick, Ryan Kendrick, and Brett Smith. Chocolot products are available at many high-end boutiques, bakeries, and florists throughout Utah, and online at www.sweetchocolot.com. The company is family-owned and based in Ogden, Utah.

 

Contact

Chocolot Artisan Chocolates
Ryan Kendrick
6169 South 2900 East, Ogden Utah 84403
(801) 475-5050
ryan@sweetchocolot.com
www.sweetchocolot.com

]]> Wed, 01 Sep 2010 02:49:15 +0000 <![CDATA[Orange Créme Chocolates]]> http://www.sweetchocolot.com/blog/orange/ We just made some of our best chocolates to date! The ganache is made with semi-confit orange peel and Grand Marnier.

]]> Mon, 05 Jul 2010 18:00:43 +0000 <![CDATA[Ideas Needed!]]> http://www.sweetchocolot.com/blog/ideas/ 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!

 

]]> Sat, 26 Jun 2010 00:22:58 +0000 <![CDATA[Hot Chocolot!]]> http://www.sweetchocolot.com/blog/hot_chocolot/

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

 

]]> Thu, 11 Feb 2010 06:30:18 +0000 <![CDATA[Chocolot Will Be At Trolley Square For Valentine's!]]> http://www.sweetchocolot.com/blog/valentines/ 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.

]]> Thu, 28 Jan 2010 05:42:40 +0000 <![CDATA[Espresso Ganache Waiting To Be Closed]]> http://www.sweetchocolot.com/blog/espresso/  

]]> Mon, 14 Dec 2009 05:28:23 +0000 <![CDATA[Australian Ginger Ganache]]> http://www.sweetchocolot.com/blog/ginger/ 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! 

]]> Thu, 10 Dec 2009 06:28:12 +0000 <![CDATA[Chocolot is Now At Trolley Square!]]> http://www.sweetchocolot.com/blog/trolley_square/ 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!

]]> Tue, 01 Dec 2009 05:09:21 +0000 <![CDATA[Awards]]> http://www.sweetchocolot.com/blog/awards/ We entered in the chocolate competition at the Utah Chocolate Show this weekend.  We ended up winning the following categories:

-Best Dark Chocolate ("Barely Buzzed" Espresso with Lavender)
-Best Milk Chocolate (Peanut Butter)
-Best Molded Chocolate (Gianduja)
-Best Truffle (Strawberry Balsamic)
-Most Artistic

]]> Mon, 23 Nov 2009 04:56:53 +0000 <![CDATA[ABC 4 Television Spot]]> http://www.sweetchocolot.com/blog/abc_4/ As we were setting up for the Chocolate Show Friday morning, Brandy Vega from ABC 4 came over and did a quick interview with Ruth about Chocolot and the Chocolate Show.  Click on this link and look for the video on the right corner, and Ruth's short segment starts at the two-minute mark.

]]> Sun, 22 Nov 2009 07:05:17 +0000