From ancient Mayan cities to high-end stores in the U.S., the cacao plant has made its way across the geological board. With not only a rich taste but also a rich history, the cacao bean’s ancient story has added a chapter. Salt Lake City — not New York City or Los Angeles — is currently the chocolate capital of the U.S.
In essence, Utah is home of the chocolate revolution. From candy bars to hot beverages, vendors such as Millcreek Cacao Roasters and Tony Caputo’s Gourmet Food Market & Deli offer an array of treats meant to redefine the meaning of chocolate.
In order to recognize cacao’s long journey to Utah and the work of local vendors, the Natural History Museum of Utah opened “Chocolate: The Exhibition” on Feb 8.
“Most of the exhibit is a traveling show produced by the Field Museum in Chicago. They are one of the top natural history museums in the U.S., and in the world, for that matter. We have brought it here to Salt Lake City,” says Lisa Thompson, exhibit developer for the Natural History Museum of Utah. “When we bring traveling exhibits, the museum often tries to augment them with some local connections.”
“Chocolate: The Exhibition” has added local flavor to the traveling exhibit by documenting new research.
Anthropologist Glenna Nielson-Grimm is behind Utah’s cacao research, which shows that Ancestral Puebloan people from an area near Blanding, Utah, were cultivating the bean as early as 750 A.D. Pottery from that era and information plaques are now on display at the exhibit, which illustrates the history of the cacao plant.
However, “Chocolate: The Exhibition” provides more than a chronological display of chocolate’s past. It also has a gift shop and additional events. The showcase’s gift store shelves an assortment of chocolate, and some of the highlighted treats are from local vendors.
Matt Caputo, chocolate connoisseur and co-owner of Caputo’s, helped select the assortment of chocolate available at the museum. Ten years ago, Caputo decided to venture away from the bland taste of milk chocolate in order to redefine his taste buds’ definition of cacao. Since then, he has added a large chocolate selection to Tony Caputo’s.
Known as a world-renowned chocolate taster, Caputo offered his skills to the museum staff.
“The micro-ecology of each little area leaves this marker on the beans, just like on wine grapes. That marker makes the beans taste totally different,” Caputo says.
By explaining the distinct taste cacao offers and the process of roasting the plant’s beans, Caputo equipped the museum staff with the skills to lead chocolate tastings.
To Caputo, chocolate is more than a candy. He believes it can inspire people from opposing viewpoints to come together. Caputo also thinks the bean has political value and goes through chocolate vendors who support organic farmers from South American countries.
“What’s cool about chocolate is that it literally crosses all socio-economic, cultural, religious, and political persuasions,” Caputo says.
“Chocolate: The Exhibition” runs till June 1. During its time in Salt Lake City, museum coordinators have included an assortment of events such as chocolate tastings, chocolate dinners sponsored by the Harmon’s located at City Creek Center, and a lecture conducted by Matt Caputo and Glenna Nielson-Grimm.