One of Salt Lake City’s best-known food merchants and a Utah chocolatier have joined forces to create a gourmet chocolate bar using rare wild cacao from the Bolivian rainforests — with proceeds going to support sustainable farming there.
The agronomist, Volker Lehmann, found a wild cacao strain that was found to have a genetic profile that was 97.3% Beníano cacao, which is native to Bolivia. In 2003, Lehmann started a farm, Tranquilidad Estate, in Baures, Bolivia — covering 1,297 acres, of which 864 are natural cacao stands.Lehmann said he can harvest the wild cacao once a year, from December to the end of February, which is the end of the rainy season.
Matt Caputo, the CEO of Caputo’s Market & Deli, said it was in the late 1990s that he tasted chocolate made only with cacao and sugar. That experience, he said, led him down a rabbit hole of finding quality chocolate.A Priori Speciality Foods Wild cacao pods, harvested in the Bolivian rainforests, to be used in Wild Tranquilidad chocolate, made by Heber City's Ritual Chocolate in collaboration with Salt Lake City's Caputo's Market & Deli.
The festival raises money for the Heirloom Cacao Preservation Fund, which aims to protect special strains of cacao, like the Beníano. To date, the festival has raised $43,430 to the cause.
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