Sweet tooth
Making artisan chocolates : flavor-infused chocolates, truffles, and confections
Andrew Garrison Shotts ; photography by Madeline Polss ; foreword by Nick Malgieri.
Gloucester, Mass. : Quarry Books, c2007.
Once only accessible to pastry chefs and candy makers, high-end domestic and imported chocolates can now be purchased from specialty stores. "Making Artisan Chocolates" shows how to recreate unexpected flavors through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies, and liquors.
The chocolate connoisseur : for everyone with a passion for chocolate
Chloé Doutre-Roussel.
New York : Jeremy P. Tarcher/Penguin, c2006.
This expert and irresistible book for everyone who loves chocolate is packed with amazing stories, tasting notes, history, myths, recipes, and "chocolate philosophy." Learn how to differentiate between good chocolate and bad, how to select a chocolate that reflects the day's "mood," and more.
Fine chocolates, great experience
Jean-Pierre Wybauw ; photography, Tony Le Duc.
Tielt, Belgium : Uitgeverij Lannoo nv, c2004.
Includes index.
The emperors of chocolate : inside the secret world of Hershey and Mars
Joël Glenn Brenner.
New York : Broadway Books, 2000.
Corporate candy giants Milton Hershey and Forrest Mars built business empires out of one of the world's most magical, sought-after substances: chocolate. In The Emperors of Chocolate, Joël Glenn Brenner--the first person to ever gain access to the highly secretive companies of Hershey and Mars--spins a unique story that takes us inside a world as mysterious as Willy Wonka's Chocolate Factory. Packed with flavorful stories and outrageous characters that give the true scoop on this real-life candyland, The Emperors of Chocolate is a delectable read for business buffs and chocoholics alike. Start reading and you'll soon be hungry for more.
There are plenty of places to satisfy your sweet tooth in St. Louis and make you feel again like a kid in the candy store. Think back to younger days as your eyes gaze over the long glass candy counter, looking at the hand crafted confectionaries.
The oldest soda fountain restaurant in St. Louis is the Crown Candy Kitchen. Their signature candy is Heavenly Hash; marshmallows hand-dipped in chocolate and covered with chocolate covered pecans. The chocolate Easter Monkey is a best seller in the spring. The art of candymaking has been passed down through three generations.
One of the few candy makers across the nation that still hand disp fruits and nuts is Bissinger's Handcrafted Chocolatier. A popular treat is the molasses caramel lollipop; molasses caramel covered in chocolate. The recipes for these confections were brought over from France.
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Switzer’s Licorice began making delicious licorice in 1888 on what is now known as Laclede's Landing.
Unfortunately in 2006 parts of the original building were destroyed in a windstorm and the building was too unstable to be saved. Luckily Switzer's Licorice is still produced and can be bought in stores throughout St. Louis. |
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Switzer’s |
In the fall St. Louisans wait for the Bionic Apple at Merb's Candies. A large Jonathan apple dipped in creamy caramel that can be rolled in pecans, dipped in chocolate or eaten as is. They have an original treat called Twiggy - homemade marshmallow mixed with coconut and chocolate.
Look for novelty candy at the Chocolate Chocolate Chocolate Company. They offer over 500 molded novelties from award ribbons to violins, in all sizes. You can join the Bark of the Month where, depending on the month, a thin layer of chocolate is mixed with almonds, pecans or cashews.
Whatever your chocolate delight is - milk, dark or white chocolate, dipped with fruit or nuts, or molded there are plenty of places nearby to satisfy your sweet tooth.
Article by: St. Louis Public Library staff.
