St. Louis, MOChocolatiers and Candy Shops

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.

St. Louis Magazine traces this house back 350 years to France, where it supplied the king and the nobility, and calls truffles the signature, filled with Irish cream, raspberry or champagne. George Mahe adds that the Abel family of Chocolate Chocolate Chocolate acquired the name, recipes and equipment in 2019 and opened this Galleria shop in the former Godiva space. Order a truffle box, and the dark molasses caramel lollipops Mahe has craved since childhood.

Meggie Mobley went to The French Pastry School in Chicago meaning to be a pastry chef and came home to St. Louis a chocolate maker instead. St. Louis Magazine's guide credits her Webster Groves shop with truffle flavors including cherry almond, fig goat cheese, cookies and cream, and black currant balsamic, and calls the work true culinary artistry. George Mahe lists the shop again in his own chocolate column. Order an assortment and start with the fig goat cheese.

St. Louis Magazine's chocolate guide calls this candy maker a mainstay that has been around since 1921 and says, with relief, that not much has changed. The vintage feel is intact and so is the list: heavenly hash, molasses puffs and, for anyone going all the way, a tub of fudge. The guide names 4000 S. Grand among multiple locations; this is the Tesson Ferry Road counter in south county. Order the heavenly hash, which the guide names first among the classics, and add molasses puffs.

The BLT and the malts get the attention, but St. Louis Magazine points out that candy is in the name, and calls the house chocolates the calling card of this century-old Old North soda fountain. Four generations have made the same things: hash of marshmallow, pecans and chocolate, peanut butter cups, cordials, caramels, molasses puffs and chocolate figurines. Order the hash by the box at the counter. George Mahe's column lists the shop among the city's chocolatiers too.