Chocolate can transform any dish into something truly memorable. When it comes to crafting unforgettable desserts, no one knows this better than Shirley Butler Bordas, pastry chef at Riverhorse on Main in Park City, Utah. Recently, we had the chance to chat with Shirley about how she uses Ritual Chocolate in her creations at this award-winning restaurant. From rich ice creams to delicate pastries, Shirley shared her insights on why she chooses Ritual and how its diverse flavors elevate her desserts.
A Versatile Ingredient for Creative Pastries
Shirley’s journey with chocolate began in her hometown in the UK, where she grew up watching her mother bake wedding cakes. Her passion for pastry followed her across the world, from Paris to Park City, where she now works at Riverhorse on Main. At Riverhorse, Shirley uses a variety of Ritual Chocolate’s single-origin bars, each with its own unique flavor profile.
She loves the complexity and depth that different origins bring to her desserts—whether it’s the bright, citrusy notes of our Madagascar 75% paired with a lemon mousse or the rich, fudgy tones of Mid Mountain in a decadent brownie.
“Using Ritual’s chocolate has always felt special,” says Shirley. “Each bar has such distinct flavors, and it’s been exciting to experiment with them in my desserts. From ice creams to croissants, they all take on new life when made with high-quality, bean-to-bar chocolate.”
A Local Connection That Matters
For Shirley, using local ingredients is a key part of her pastry philosophy. When she first discovered Ritual Chocolate, it was a natural fit, not only because of the flavor but also because of the local connection. “I started using Ritual back when they were at Ironhorse in 2014, and it just made sense. It’s nice to be able to say that our desserts are made with chocolate from a company right here in Utah,” she says.
But their connection went beyond just locality—Shirley and Ritual Chocolate co-founder Anna Seear quickly bonded over their shared British roots. This connection deepened their relationship and made their collaboration feel even more special.
Shirley emphasizes that working with a local, bean-to-bar chocolate maker like Ritual allows her to craft desserts that tell a story. “There’s something special about being able to share with our customers that the chocolate we use is not only delicious but also ethically sourced and crafted with care.”
Crafting Moments with Chocolate
The versatility of Ritual Chocolate allows Shirley to create memorable dining experiences, whether it's a rich Ecuador chocolate strawberry mousse or a playful twist like our Honeycomb Toffee Bar pieces baked into cookies. But for Shirley, chocolate isn’t just an ingredient—it’s a way to create rituals and moments of connection.
“Sometimes after a big meal, it’s nice to just break open a bar of really good chocolate and share it with friends,” she says. “That’s a ritual I enjoy—just savoring the moment and the flavor.”
Elevating Pastry with Bean-to-Bar Chocolate
For those looking to incorporate high-quality chocolate into their own creations, Shirley offers a tip: "Treat it like fine wine. Taste the chocolate first, understand its notes, and let that guide your recipe. Each bar is different, so take the time to explore how it can elevate your dessert."
At Ritual, we couldn’t agree more. It’s the combination of passion, local connection, and a deep respect for the cacao that makes our partnership with Shirley and Riverhorse on Main so special. Through every dessert, we hope to share the story of our chocolate, from the beans to the bar, and onto your highly anticipated dessert plate.
