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We're incredibly excited to be able to reach across the country and provide premium chocolates to chocolate-lovers, connoisseurs, and newbies everywhere. We invite you to take in the beauty of our chocolates and to be inspired to partake in glorious and inventive flavor combinations.
Part of my process as an artisan, small batch chocolatier is to roast and hand grind cacao beans to make our house chocolate blend. This allows me to explore new and exciting flavor profiles and combinations in my chocolates. Check back to stay updated on our current house chocolate.
Current House Chocolate
Origin: Costa Rica
Currently Making: 80% Dark chocolate
Flavor Profile: It is a well fermented Organic Trinatario from the Upala region of Costa Rica. This is cocoa bean can stand on it's own to make a rather nice and elegant chocolate but will also work well as a base bean for blends. You will find some sweet toffee or caramel notes, some brightness, hints of tamarind and a little malt, dried fig and a smoothness that makes one think of a milk chocolate without the milk. Just a touch of tannic bitterness, but not so much to detract from the overall profile.
Visit Us at the Boutique
We're incredibly passionate about our chocolates. Visit our boutique to see our passion in motion.
Boutique Hours: MON - FRI 11AM-7PM | SAT 12-7PM | SUN CLOSED
14882 Clayton Rd Saint Louis, MO 63017
Sauce Magazine interviews us for a piece on chocolatiers and chocolate makers in St. Louis and the greater state of Missouri.
RJC announces Eco-Chocolate tour in Costa Rica with the Friends of the Children's Eternal Rainforest.
Check their website for details on this amazing opportunity. All proceeds go directly to the rainforest; you CAN make a difference!
RJC was featured in the St. Louis Post-Dispatch, "A Passionate Affair with Chocolate".
Thursday, February 5, 2013 / 6:00 AM| Post by St.Louis Post-Dispatch
Rick Jordan Chocolatier honored as one of Dessert Professional's Top Ten Chocolatiers in North America. Read the interview here.
Wednesday, January 2, 2013 / 10:00 AM| Post by DessertProfessional.com