Dining » Food & Drink

Sweet Relief

Innovative restaurateur Blake Brokaw provides just desserts at his newest establishment

by

comment
"One vice at a time" is the guiding principle at the Chocolate Bar, Blake Brokaw's new confectionery in Lafayette Square. It's a smoke- and alcohol-free place to indulge in some of the finest chocolates in the world. Sip a cup of chocolate laced with chiles, cinnamon or vanilla and capped with a head of froth, the way Brazilians drink it. The Chocolate Bar -- 1915 Park Ave., 314-421-2626 -- also carries truffles, brownies, cookies, cakes and nonchocolate pastries. One day last week, for example, the shop offered a Mirabella-plum tart, a deep-dish apple pie and a caramelized-pear tart.

Brokaw imports chocolate with a cocoa content as high as 75 percent, which ensures a long shelf life, few air bubbles, smooth melting properties and a silky feel on the palate. He fashions the chocolate into blocks, truffles, lollipops, shell-molded shapes such as Easter eggs and other products. His chocolate comes from single-estate cacao beans grown on plantations in Venezuela, Mexico, Tanzania, Cuba, New Guinea and San Dominique. Because the fermented, dried cacao bean is one of Brazil's top three exports -- along with coffee and sugar -- we can't think of a sweeter way to chase a meal at Yemanja than with the "food of the gods" at the Chocolate Bar.

Support Local Journalism.
Join the Riverfront Times Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.

Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

Join the Riverfront Times Club for as little as $5 a month.