Sauce Magazine

5 small-batch St. Louis chocolatiers we love

Nathaniel Reid’s confections look so elegant that you won’t want to eat them. But after the inevitable photo shoot, you shouldn’t think twice. Offerings like the Guyana dark chocolate mousse with chocolate croquant and the Sambava macaron with vanilla bean and dark chocolate ganache have deep, rich layers that reveal a little more complexity with each bite. Want to keep it basic? Well, that’s not really possible here, but the closest you can get is something like the Madagascar 64 percent dark chocolate bar with crispy pearls. It’s like eating a crisped rice bar (think Nestlé Crunch), but with decadent, buttery chocolate.