Our vision for what became cocoloco was a mission to take chocolate back to its roots, to the Toltecs, the Maya and the Aztec, the legacy of a civilisation that eclipsed much of our own; all of our chocolate comes from South America and the surrounding regions, including Venezuela, Ecuador, Bolivia and Colombia.
Each of the chocolate couvertures we use is selected for its flavour profiles - extended fermenting, roasting at higher or lower temperatures, for different lengths of time, all have an effect on the properties of the beans which make up the chocolate that we use.
While blending different beans may be a time honoured tradition, top Chocolatiers focus on using couvertures which contain a single type of cacao from a single Plantation (Single Origin)
Having access to regional varieties of South American cacao of exceptional quality and flavour complexity, cocoloco uses only Single Origin Beans in all our chocolates.
The cacao we use is harvested by hand, its growers are paid a premium for the small harvests they bring to the co-operative, but it is still hard work. The harvest makes up such a small percentage of the world’s cacao, and the beans go through a long and quite remarkable process to turn them into liquid gold.
Never price-competitive with machine-made items, our chocolates are prized for their individuality, their variety, and their beauty – but they’re not beyond your reach – royalty, rock stars and regular people like you and I can all enjoy a little of the craft.
We work with the best ingredients, the best people, we value our craft and we love what we do.