Utah Stands at the Vanguard of America’s Bean-to-Bar Chocolate Scene

Brands like Ghirardelli, Hershey, and Guittard are well-known across the East and West Coasts. However, an artisanal chocolate revolution is quietly unfolding in Utah.

It's clear that the Beehive State has a penchant for sweets. A 2015 study commissioned by the Hershey Company revealed that Utah residents purchase candy at the highest rate in the nation, nearly double the national average. In Salt Lake City, the Utah Chocolate Society—a group of self-proclaimed “chocolate enthusiasts”—used to meet monthly at Caputo’s Market and Deli to discuss and sample various cacao delights before the pandemic. With a remarkable number of local chocolate makers, Utah offers ample tasting opportunities: for every 100,000 residents, there are about five candy or chocolate shops in the state, many of which produce bean-to-bar treats.

The process of making bean-to-bar chocolate significantly differs from that of mass producers. Instead of melting and retempering pre-made chocolate bars, bean-to-bar artisans begin with raw cacao, typically sourced from a single origin. Similar to wine and coffee, the flavor of cacao beans is influenced by their terroir—the soil, topography, and climate—meaning beans from Madagascar will taste different from those from Belize. These beans are roasted and ground in-house by chocolatiers, resulting in small yields often sold in “micro-batches.” This hands-on approach allows chocolate makers greater control over the flavor of their final product.

Anna Sear, the cofounder of the award-winning company Ritual Chocolate, discovered chocolate making during a visit to San Francisco in 2009, where she tasted bean-to-bar creations for the first time. Instantly captivated, she set out to learn everything she could about the craft. Sear launched Ritual in 2010 with business partner Robbie Stout in Denver but relocated to Heber City, Utah, five years later, about 45 miles southeast of Salt Lake City.

“When we relocated in 2015, there were already numerous chocolate makers here compared to other regions,” Sear notes. “The Utah market has a more advanced understanding of chocolate and a greater interest. It’s remarkable how much it has grown.”

Both enthusiasts and chocolate makers agree that one individual ignited the craft chocolate movement in Utah: Art Amano. As the founder of Orem-based Amano Artisan Chocolate, he is regarded as a pioneer in the Utah bean-to-bar chocolate scene. Amano started his company in 2006, and in 2009, he won gold and silver in the dark chocolate category for his Madagascar and Ocumare bars at the Academy of Chocolate Awards in London—marking the first time an American achieved such high recognition from the Academy. Following Amano Artisan Chocolate’s initial accolades, both Amano and other Utah chocolate companies have continued to excel in international confectionery competitions, placing Utah on the global chocolate map.

Adrianna Pachelli, senior manager and director of education at Caputo Market and Deli, stated that Amano's 2009 victory had a tremendous impact on Utah's emerging chocolate culture, a state often recognized more for its natural beauty and national parks than its culinary achievements.

“In terms of food, we had honestly been overlooked,” Pachelli recalls. “When people refer to us as a ‘flyover state,’ we were often included in that. But having an event like this, originating from our community and from a neighbor, was truly remarkable.”

For Deann Wallin, owner of Murray-based Solstice Chocolate, trying Amano's Madagascar bar was a turning point. Prior to that, Wallin thought she didn’t even like dark chocolate. Growing up, she made chocolate with her grandmother during Christmas, but Amano's creation ignited her interest in the bean-to-bar method and motivated her to establish her own company in 2013. At that time, the U.S. bean-to-bar chocolate movement was still just beginning, prompting Wallin to conduct her own research and frequently experiment at home.

“It took a lot of trial and error to refine it to a palatable state,” Wallin explains. “Despite using very few ingredients, [chocolate] is challenging to make and difficult to achieve great flavor.”

So, what makes craft chocolate so appealing in Utah? Pachelli has a theory: With over 62 percent of the state's population belonging to the Church of Latter Day Saints, many residents are unable to enjoy other artisanal products like wine or coffee, as the faith prohibits the consumption of both alcohol and caffeine. Craft chocolate offers those who abstain from certain indulgences a chance to savor a luxury food that they can master.

“[Chocolate] is far more inclusive than many other specialty foods,” Pachelli remarks. “Chocolate is widely adored, providing everyone here an opportunity to deeply engage with something enjoyable.”

For artisans eager to share their passion, chocolate attracts many enthusiasts—especially in a place like Utah. This welcoming audience enables chocolatiers like Sear to experiment with a variety of unique flavors. Current offerings from Ritual include combinations such as juniper and lavender, raspberries and champagne, and pine nuts. Yet for Sear, despite the excitement of experimentation, her true devotion lies with the cacao bean itself.

“When you start with high-quality beans and craft it correctly, cacao can reveal a rich flavor profile that highlights fruity, nutty, and other delightful subtleties,” Sear shares. “That’s what inspired me, and it’s what I aimed to share with others.”