Gourmet Chocolate Experience
It’s hard to believe it’s been three decades since Jason and Mary Coblentz started Coblentz Chocolates out of their own kitchen in spring 1987. A lot has changed in that time, but their dedication to satisfying customers who crave premium chocolates, caramels and other confections has only grown. “We started with a dream and decided that quality was important from the very beginning,” Jason Coblentz said. The Walnut Creek business housed in a charming Victorian home takes visitors back to a nostalgic time when a trip to the candy store was a big deal. It still is at Coblentz.
Chocolate Chocolate Chocolate Company
After years of studying the art of handcrafting small batches of premium chocolates, founder Dan Abel came back to his hometown of St. Louis, Missouri to open his own candy company. His creations were the result of years of apprenticing with master candy makers across the country. In February of 1981, the young candy maker opened his first Chocolate Chocolate Chocolate Company store. His concept was simple – source the finest ingredients in the world and blend them together in small batches.
Today, Chocolate Chocolate Chocolate Company is an award-winning 2nd generation chocolate company. At the heart of the company is a family of candy makers who work alongside a talented staff of artisan chocolatiers with over 100 years of combined confectionery experience. Original recipes from the turn of the century are slowly cooked into copper kettles and stirred by hand. Premium ingredients are used in all of our chocolates including fresh whole milk, fresh whipping cream, pure cane sugar, grade AA butter, pure Madagascar Vanilla, fresh fruit and all natural milk and dark chocolate made with Fair Trade Certified™ ingredients.
It was the height of the Great Depression, but Albert “Mike” Malley aspired to achieve his version of the American Dream: to own his own chocolate-making business. As a boy in Meadville, Pennsylvania, he had worked in a chocolate store learning to create hand-made chocolates using a simple copper pot over an open flame.
As a young husband and father, he borrowed $500, rented a small store and living quarters at Lewis Dr. and Madison Ave. in Lakewood, Ohio, and moved his family into the back rooms. He then purchased the materials and supplies needed to become a professional chocolatier and ice cream concoctioner. His wife, Jo, saw to it that the bills were paid on time, and together, they realized their dream.