00000 - 00000 of 00000
00,000 of 00,000
Brian Pelletier, owner and chief chocolatier at Kakao Chocolate left his career in the corporate world after twenty years to focus on his passion: chocolate. Since 2008, he has been sharing this passion with his patrons. Using all-natural ingredients, Kakao's selection of sweets includes chocolate bark, a variety of bars with different chocolate blends and seasonal offerings such as rose petal in the spring, which is spun from red rooibos tea and rose petals, dipped in milk chocolate and drizzled with white chocolate, and eggnog at Christmastime - white chocolate with rum, bourbon and nutmeg. Kakao also sells gift boxes of its treats.
Getting ready for Easter? Fortunately for St. Louisans, Kakao Chocolate is, too. Yep, Brian Pelletier and his team are busy making chocolate bunnies and marshmallow snow birds at the chocolatier's tw... More »
First it was the lavender and Maker's Mark truffles. Then it was the white pepper bark. Then came the bacon brittle. And the pistachio oil over ice cream. All of it seemed like it wouldn't taste quite... More »
This past spring Brian Pelletier dared to do what most of us only dream: When he heard Kakao Chocolate was up for sale, he promptly ditched his corporate desk job, rented space on Cherokee Street and devoted himself to mastering the art and science of chocolate-making. Using only natural ingredients — and no corn syrup! — and taking care to dip each truffle by hand, Pelletier has been experimenting with a wide range of flavors: vanilla, lavender, mint, chili pepper, Turkish coffee, sea salt, chai, rose petals, Maker's Mark. He has learned how to make marshmallows and dragées (chocolate-coated almonds). He has explored the frontier between caramel and toffee. Most miraculously of all, he's discovered how to make a half-inch cube of chocolate melt on the tip of your tongue and suffuse your entire body with pure joy.
This was a very hard decision to make. We love everything that comes out of Brian Pelletier's two chocolate shops, from the basics, like the dark chocolate almond bark, to the more daring creations, like the balsamic vinegar truffle. We went back and forth. The dragées (almonds rolled in chocolate and cocoa)? The sea salt and white pepper bark? The caramel-marshmallow pies? The ingenious sea-salt bacon caramels, made with actual bacon fat? Or the truffles, in their multifarious and... More »
Just four words: bacon sea-salt caramels. You need to know more? Really? Fine. In the three years since Brian Pelletier abandoned a career in PR to run Kakao Chocolate (pronounced "ka-kay-oh"), he has been steadily pushing the boundaries of confectionery. There are truffles in unexpected flavors, including smoke, green tea and spiced rum; barks that mix dark chocolate with white pepper and sea salt and strawberry and black pepper; a cocoa-based barbecue rub; and the "Big Squeal," a buttery... More »
This past spring Brian Pelletier dared to do what most of us only dream: When he heard Kakao Chocolate was up for sale, he promptly ditched his corporate desk job, rented space on Cherokee Street and devoted himself to mastering the art and science of chocolate-making. Using only natural ingredients -- and no corn syrup! -- and taking care to dip each truffle by hand, Pelletier has been experimenting with a wide range of flavors: vanilla, lavender, mint, chili pepper, Turkish... More »
Find everything you're looking for in your city
Find the best happy hour deals in your city
Get today's exclusive deals at savings of anywhere from 50-90%
Check out the hottest list of places and things to do around your city