Founder and CEO, Rococo Chocolates
“Our Gru Grococo bar. You must taste it. It is one of my proudest moments, a single estate, single origin from our own cocoa farm. It doesn’t have any vanilla in it, because we just wanted the cocoa to shine through.”
I am a food writer, with special interest in, and huge enthusiasm for, chocolate! This blog is where I get to tell you about all the wonderful tastes, events, and people I come across in the world of chocolate.
I ask the great and the good which chocolate they couldn’t possibly live without…
‘Definitely some cacao beans because I love eating them. I’ll take a marble slab and some tools with me to be able to make chocolate on the island. And I think I would take some of my lemon chocolates and an 88% Tenor.’
“Well obviously it would be Green & Blacks, probably Maya Gold. Every time I go back to it I think it is genius.”
“I love the single origin, the Madifirolo, the one from Cocoa Barry. I love it for its fruity, passion fruit and citrus flavour.”
This new tasting pack combines four of the most interesting and delicious bars around.
A punchy bar combines spice and smoke with a fruity A. Morin chocolate.
This is rich yet delicate, dark chocolate, walnut and orange heaven from Germany’s Clement Chococult.