What began as a college gig became a family legacy. Dan Abel Sr. started on the warehouse floor of a large Ohio candy maker. As he advanced through the company, he fell in love with the craft. But his heart was still in St. Louis, his hometown and home to Rosalie, the girl of his dreams. He returned, married her and opened his first candy store, Chocolate Chocolate Chocolate Company.
All in the Family
Today, the second-generation helps run the operation: Dan Jr., his brother Chris and sister Christina. Together, they blend old-fashioned values with modern growth. “We’ve worked hard to maintain that family feel,” says Dan Jr. “I still know everyone on staff. Not just by name but on a personal level.”
Point of Distinction
“The biggest small chocolate company in the U.S.” They produce more than a million pounds of candy annually but still use many of the recipes and techniques perfected 40 years ago.
Sweet Expansion
From a single storefront to a 90,000-square-foot factory with eight lines and 120 full-time employees, Chocolate Chocolate Chocolate Company has come a long way. And its free factory tours are the sweetest deal in town!
Up Next
A major move into luxury retail, with new chocolate boutiques opening under the Bissinger’s brand.
Why Peter’s® Chocolate?
Trusted since the first shop opened in 1981,Dan Jr. says, “At the end of the day, it comes down to taste. And it’s perfect.”
Yield: About 1 quart (8 servings)
INGREDIENTS
1 lb Bissinger’s 60% dark chocolate/Peter’s® semisweet chocolate
2 tablespoon light corn syrup
2 cup cream
1 tablespoon liqueur (optional): raspberry, amaretto, espresso or rum
DIRECTIONS
Combine chocolate and corn syrup. Heat on topof a double boiler over simmering water until melted.
Heat cream until it reaches a gentle boil.
Stir together cream and chocolate mixture and liqueur–if using, until well blended and smooth.
Pour into container and let cool. Reheat gently for serving. Stored refrigerated; this will last for
weeks. (Unless someone finds it…)
SERVING SUGGESTIONS
This is easy, stores well and is fabulous to have on hand for accessorizing any dessert. Use this for make-your-own sundae buffets, to top shortbread cookies or toasted pound cake.
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