This chocolate was an experiment in adding extra layers of flavour without increasing the ingredients list. Originally made for a restaurant to use in deserts, the rich toasted & butterscotch flavours attracted attention at the 2017 Academy of Chocolate Awards, and we can see why.
Cocoa content: 40% Origin: Nicaragua Beans: Trinitario Made in: West Sussex, UK Awards: Academy of Chocolate Silver, 2017
James was a fishmonger who made chocolate as a hobby. But chocolate soon became more than a hobby, and after a year of testing chocolates on family and friends (don’t you wish you had a friend like that?!) he started J Cocoa in 2015.
Believing less is more, James uses only 3 or 4 organic ingredients (cocoa beans, cocoa butter, sugar and milk powder), and is fascinated by the way small changes in the complex process can have big impacts on the end result. And the delicious end results are winning awards already. See more