Chocolate Conspiracy

Texture sets the Chocolate Conspiracy’s bars well above the competition.

INNOVATIONS

OF THE WORLD

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Beverage & Hospitality, Food, Beverage & Hospitality

Texture sets the Chocolate Conspiracy’s bars well above the competition. Newcomers, as well as chocolate aficionados, often comment on the smoothness of the bars compared to other dark chocolate. This inspiration results from the fact that raw, unfiltered honey, sourced from Utah beekeepers is used to sweeten a majority of the Chocolate Conspiracy’s bars. In fact, this is the only US company producing a fine chocolate sweetened in this manner. Unroasted cacao beans, rarely used in the chocolate industry, complement this honey-sweetened product.

Based in Salt Lake City, Utah, the Chocolate Conspiracy continually tempts chocolate connoisseurs with innovative ideas in fine, raw chocolate products—honey-sweetened bars, truffles in an array of flavors, and a smooth drinking chocolate, which can be made from a variety of milk bases.

Founder and Head Chocolate Maker, AJ Wentworth prefers to source the choicest cacao beans—certified organic, certified fair trade, and certified kosher. This non-GMO, non-hybridized cacao is cultivated from a combination of oldgrowth cacao trees and new trees that have been planted to help maintain not only the forests but the livelihoods of the farmers and harvesters. The Agro-Industrial Cooperative Atalaya Association is formed by 300 members living in the Ucayali region of Peru. Sixty percent are native to the Ashaninka community. With migrant settlers they plant many varieties of fruit. Co-op members are involved in all aspects of growing and harvesting. The chocolate bars are a varietal blend of Forastero, Trinitario, and Criollo cacao beans.

Best known for its chocolate bars, the Chocolate Conspiracy also produces a range of delicious truffles, peanut butter cups and a drinking chocolate, which is delightful either hot or cold. The basic lineup of bars, found in stores or ordered online, includes: the dark bar, mint, blackberry ginger, maca and spice bar. Clever holiday bars are also produced and available October-February, consisting of Americano Chai, Gingerbread Rooibos, Chipotle Orange, Coconut Lime, and Raspberry.

The latest innovations by the Chocolate Conspiracy incorporate a variety of flavor infusions and interesting taste combinations. Working with local breweries, the company has created highly popular beer-infused chocolate bars. A selection of bars planned will launch a unique collaboration with several Salt Lake City breweries.

The Chocolate Conspiracy offers tea and wineinfused specialty bars and manufactures chocolate for other companies as well, including: Fisher Brewery, Kiitos Brewing, Uinta Brewing, Hip and Humble Boutique, Aseda Raw Honey, and Spanish Valley Vineyards. New infusions, non-dairy white chocolate, and chocolate with alternative sweeteners are also in the making. The Conspiracy fulfills special orders for custom flavors and custom packaging.

When customers drop in on a Saturday, the small, open factory design of the facility allows them to savor the aroma of fresh chocolate and watch as chocolate makers pour bars, roll truffles and blend drink mix for packaging. The Chocolate Conspiracy offers tours in the afternoons, and participants enjoy a variety of product samples.

Another inventive idea is the packaging design of the Chocolate Conspiracy bars. Wentworth wanted to create an old English feel with the packaging. He happened upon images in a 19th Century book of poems by Walter Crane entitled, A Floral Fantasy in an Old English Garden. AJ embraced these designs, lending an understated elegance to the bars, which in league with the subtle flavors of chocolate, represent the height of a satisfying taste.

Raising the bar takes time and dedication. AJ and his co-conspirators continue to stay the course, setting the standard of unmatched dark chocolate in Utah.