Battle Blond at Caputos

Gelato bar
Ms. Amber's roasted banana & Dulcey gelato bar with almond linzer crust, malted milk dulcey crumbs, high west campfire & dulcey caramel, malt brittle. Wow!

World famous chocolatier Valrhona recently debuted its newest creation, dulcey, a unique blend of caramel and butter flavors with a hint of salt.  The delicate concoction isn’t white, milk or dark chocolate, leaving Valrhona to define it in a category all its own :: blond.  To celebrate this new chocolate, Caputo’s Market asked three of Salt Lake City’s best pastry chefs to create a dessert using dulcey as the main ingredient in a friendly competition judged by three of the best chefs in town and invited everyone to taste the resulting masterpieces.  The event was aptly called Battle Blond and it was a deliciously fun night.

Uinta Brewing and Caputo's finger-foods.
Uinta Brewing and Caputo’s finger-foods.

The evening started with savory treats created by Caputo’s in-house meat extraordinaire, Frody Volgger.  The bite-sized snacks showcased some of the amazing products available at Caputo’s butcher shop :: sliced jagdwurst (sausage) on rye, duck confit on pumper nickel, smoked salmon mouse on crackers, pork liver pate on crackers, and cornichon (tiny pickles) rolled in pastrami.  Francis Facteau of Libation Wines provided prosecco, while Unita Brewing offered several beers and Charming Beard Coffee provided pour-over coffee.

 Amber Billingsley of Vinto, Alexa Norlin of The Rose Establishment, and Courtney McDowell of Pago and Finca.
Matt Caputo interviews the chefs :: Amber Billingsley, Courtney McDowell and Alexa Norlin.

The stars of the evening, otherwise known as the pastry chefs, were Amber Billingsley of Vinto, Alexa Norlin of The Rose Establishment, and Courtney McDowell of Pago and Finca.  Each chef incorporated the dulcey into their creations in completely unique ways and all three were delicious.

Gelato bar Amber Billingsley :: Vinto :: Roasted banana & Dulcey gelato bar with almond linzer crust, malted milk Dulcey crumbs, High West Campfire & Dulcey caramel, malt brittle.

Dulcey Entremet, from the bottom up: roasted black sesame seed and Ducley chocolate sablé, yuzu crémeux, beurre noisette joconde, Ducley chocolate mousse. Dulcey Bon Bon: campari caramel with cardamom molded in pure dulcey Dulcey Créme Anglaise Alexa Norlin :: The Rose Establishment :: Dulcey Entremet (from the bottom up) roasted black sesame seed and Ducley chocolate sablé, yuzu crémeux, beurre noisette joconde, Ducley chocolate mousse; Dulcey Bon Bon filled with Campari caramel and cardamom, molded in pure Dulcey; Dulcey Créme Anglaise.

Flourless Dulcey chocolate cake with Dulcey chocolate Courtney McDowell :: Pago/Finca :: Flourless Dulcey chocolate cake with Dulcey chocolate Namelaka, smoked caramel popcorn with pistachios.

The judges were Viet Pham of Forage, Ryan Lowder of Copper Onion, Takashi Gibo of Takashi and Ryan Call, local chocolate enthusiast.
Viet Pham, Ryan Lowder, Takashi Gibo & Ryan Call.

The judges were Viet Pham of Forage, Ryan Lowder of Copper Onion, Takashi Gibo of Takashi and Ryan Call, local chocolate enthusiast.  They had the most difficult job of the evening, deciding which dessert would earn its creator the winning title.  Also in attendance was special guest Alex Espiritu, from Valhrona.  It was house packed full with some of the best of Salt Lake City’s food scene.

Winner Courtney
Winner Courtney McDowell.

The winner was Courtney McDowell with the flourless chocolate cake and smoked popcorn.  She received a trophy made of (what else?) chocolate and plenty of bragging rights!  Tickets to the event were $20 (plus $10 for beverages).  To find out about future events like this at Caputo’s, friend them on facebook, follow them on twitter, or sign up for their newsletter.

Disclaimer :: I was graciously treated to this event by Caputo’s.  All opinions are my own. 

More from Kelli Nakagama

Ramen in Salt Lake City

During my trip to Japan in June I developed a bit of...
Read More

3 Comments

Leave a Reply