Tastemakers Interview with Brian Pelletier of Kakao Chocolate –Feast Magazine

“Leaving corporate life was a recipe for success.” –NowU

“After leaving corporate America to start his own business, he now works with truffles, caramels and bacon brittle on a daily basis. Here’s a look at the delicious job of a chocolatier.” –Alive Magazine

“Best Chocolate in St. Louis…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.” –Riverfront Times

“I didn’t mess with hazelnuts because Kakao offers the decadent chocolate-hazelnut spread I wanted for not much money and way less work.” – Sauce Magazine

“He doesn’t sell the chocolate typical of candy bars, but confections like truffles of such varieties as lavender-vanilla, chile-vanilla, and Turkish coffee with cardamom. His handmade, chocolate-covered caramels feature a dab of sea salt on top, and his bark — thin, crunchy sheets of chocolate — are sprinkled with such un-candy-bar stuff as caramelized ginger and coffee. The caramels, topped with sea salt, are the top sellers.” – St. Louis Beacon

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