Kakao Chocolate

Chief chocolatier Brian Pelletier told St. Louis Magazine that the Maplewood shop's mixes combine fine cocoa powder with real bits of chocolate, and that each flavor is also served made to order at the counter: traditional, bittersweet, mint, chai and other cozy considerations. Sauce Magazine's own hot chocolate list describes the method, a little hot milk poured over two or three spoonfuls of the blend, stirred to a paste, then the rest of the milk and a light foam on top. Order the bittersweet.

Picks from St. Louis Magazine and Sauce Magazine

Brian Pelletier did not know how to make chocolate when he started, and fifteen years on St. Louis Magazine's guide describes handmade small-batch confections sold from the Maplewood storefront. Sauce, walking the same room, found no wall between the shop and the production floor, so a visitor standing at the edge may be handed a sample. The sea salt caramels are the item both name. Order those, then the milk chocolate bar with toasted Missouri pecans.

Picks from St. Louis Magazine and Sauce Magazine