Just as the star quarterback is often the face of a football team, in the ...Read More
On the Job
Joel LaSalle: Serial Restaurateur
Coming up Roses
STATE OF THE INDUSTRY
From Drab to Fab
A Tale of Two Patent Trolls
Utah Women Lead
Around Utah June
Hatch Family Chocolates: More than Just Chocolate
UB Voices by CBIZ MHM
Each month, we ask our Facebook fans to nominate their favorite Utah-owned businesses and select one to feature here. This month we asked fans to tell us their favorite local chocolatier. Want us to write about a business you love? Follow us at www.facebook.com/UtahBusiness and watch for the next time we ask for business recommendations.
Chocolate making has long been part of Steve Hatch’s family. When he was young, his grandmother taught him how to hand-dip chocolates as gifts for neighbors and friends. After his retirement, Steve’s father also took up the hobby. And 12 years ago, Steve Hatch and business partner Kate Hatch took the family recipes to start a chocolate shop.
For Hatch Family Chocolates, located at 376 8th Avenue, chocolate is only one part of the experience.
“What Kate and I have tried to create is more than just a chocolate shop,” says Steve. “We’ve tried to create an atmosphere for people to unwind. We’re trying to do it with the chocolates, the ice creams, the pot de crèmes, the desserts—all those are meant to help with that.”
To reach as many members of the community as possible, Hatch Family Chocolates is open late, until 10 p.m. Monday through Thursday and until 11 p.m. on Friday and Saturday. That way, according to Kate, the shop can be a place where kids can come for ice cream after school and where dates can linger over a late dessert.
Kate and Steve schedule various events at Hatch, like evenings with live music or summertime movies where a screen is set up on the shop’s roof and the community can watch from the park across the street. There’s also Magic Mondays, where a magician and a balloon artist come in from 7 p.m. to 10 p.m. on Monday nights.
Add chocolate to these events and unwinding feels easy. The display case at the shop shows chocolate truffles, chocolate and caramel apples, marshmallow rice treats, chocolate-dipped fruit, fudge and ice cream. The chocolate is all hand-dipped, meaning that an actual chocolatier is dipping a flavored center into tempered chocolate, making for a thicker layer than machines get.
“We’re constantly evolving,” says Kate. “There’s so many great ways to make confections; it’s very broad.”
Steve and Kate are always testing out new flavors. Recently, their offerings included a cherry cordial that was made only from November to Valentine’s Day and a rose ice cream that debuted for Mother’s Day. Their hot chocolate gets a makeover for the summer, when the recipe gets chilled, added to ice and ice cream, and sold as frozen hot chocolate. These seasonal and experimental flavors go side-by-side with the shop’s standards, like salted caramels and cookies and cream ice cream.
With so many treats, Steve and Kate both say picking favorites is nearly impossible.
“If you ask anybody behind the counter that day, everyone has their own favorites,” says Kate. “I’m an ice cream fanatic. I’ll say a sundae with the hot fudge and caramel sauce today, but ask me tomorrow and I’ll say the peanut butter truffle.”
Instead, the duo encourages people to come in and find their own favorites.