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.
Chocolate Chocolate Chocolate Company
| Sep 25, 2014
Bissinger's at Maryland Plaza
| Sep 26, 2013
Dark Chocolate Sea Salt Caramel
| Sep 27, 2012
Askinosie Chocolate
| Sep 22, 2011
Kakao Chocolate
| Sep 29, 2010
Patric Chocolate
| Sep 30, 2009
Bissinger's: A Chocolate Experience
| Sep 26, 2007
Chocolate Cafe & Coffee House
| Sep 27, 2006
Chocolate Chocolate Chocolate
| Sep 29, 2005
Bissinger's
| Sep 29, 2004
Bissinger's
| Sep 29, 2004
The Chocolate Bar
| Sep 24, 2003
The Chocolate Bar
| Sep 24, 2003