The Best Ingredients make the Best Chocolates
Rococo was started to bring the finest chocolate to the British public.
We firmly believe that to make the best possible chocolate, you need to use the finest ingredients, from the most conscientious producers from around the globe.
Since our acquisition by Domori, we have switched our chocolate production to using Domori's house blend of Ivory Coast Single Origin coverture chocolate.
The cocoa is certified organic by Chocofair, and can be traced down to each plantation through the use of QR codes.
The gentle and slow method of growing heritage cocoa varieties yields low volumes of exceptionally aromatic cocoa, which is then transformed by Domori into chocolate coverture which we use in our kitchen.
Finding the right partners
The Yosran cooperative was established in 2018 to represent 158 organic cacao growers established in 5 villages around Tiassalé.
It is one of only two organic cooperatives in the Ivory Coast, and has gained a reputation for its aromatic cocoa.
They represent cacao producers who are cultivating the cacao trees in a sustainable and responsible way: no pesticides or chemicals, a careful selection of the parcels used and the processes and cultivation methods used.
The sourcing and certification of the production is managed by Chocofair, and each bag of cacao beans can be traced down to each farm through a system of QR codes managed by Trusty.
Selecting the finest cacao varieties
Cacao trees originated in South America before being cultivated in other parts of the World, such as Africa or Asia.
Varieties like "Criollo", which means "of local origin" in Spanish, are extremely scarce and have the purest taste, with very fragrant notes and a distinct lack of bitterness.
Other varieties, like "Forastero", are not considered native, but they have adapted well to local conditions and are most of the cacao produced to this day.
Most of the cacao found in our chocolate is "Amelonado", "Red Ghanaian" and "Cameroonian".
We do not use "hybrids" or other GMO varieties, which are designed for fast growth and high yield, but are generally less flavoursome.
Processing the cacao
The cacao trees are cultivated in harmony with other cultures to promote soil regeneration and biodiversity. Each producer benefits from the expertise and financial support of the cooperative, from cultivating to harvesting.
Harvesting is done by hand and using machetes, and the cocoa beans are extracted gently and without damaging them.
Fermentation is done at the farm using the "slip pile" method for optimal control of the temperature and acidity levels.
The cacao is then sun-dried, for a finished product with notes of hazelnut, butter and smoked wood.
The Domori method
Domori, our parent company, purchases the cacao from Yosran, and transforms it into the chocolate we use in our range.
They have established themselves as World-leaders in producing the finest chocolate thanks to their extremely high standards.
The cut test:
Most chocolate producers require at least 30% of the cacao they buy to be well fermented.
Domori requires a minimum of 70% of its cacao to be perfectly fermented, performing a "cut test" to establish the colour of the beans inside, as well as ensuring the beans are free of visual defects.
The production process.
The cacao is gently roasted, at temperatures that never exceed 120 degrees, and is then ground using very fine marbles. This helps preserve the volatile aromas present in the cacao by avoiding "conching", which yields a wholegrain product bursting with flavour and aroma.
The finest nuts, fruits and essential oils
Pistachios, almonds and hazelnuts
From Sicilian Pistachios to Hazelnuts from Piedmont, our acquisition by Domori is helping us source incredibly tasty nuts, which we roast, caramelise, pan in delicious chocolate, or grind into paste to make our pralines.
Our fruits and jellies
Bright and Zesty
Calabrian oranges, Sicilian lemons, Amarena cherries. The Italian sun ripens gorgeous fruits for maximum flavour, and we use these essential oils, candied fruits and purees in our chocolates.
our tea and coffee
Tea Time Delights
Our tea and coffee are sourced by our partners, Damman Freres and Illy Caffè. Their experience in sourcing the most fragrant and bold flavours from around the world helps lift our chocolates.
The purest salt
Halen Môn Sea Salt
We exclusively use Anglesey Sea Salt DPO in our sea-salted chocolate. It is hand harvested on the Island of Anglesey, Wales, and it is renowned for its incredible purity and clean taste.
Our APPROACH TO SUSTAINABILITY
We select our suppliers not only for the quality of their products, but also for their support in our sustainability journey.
From reducing unnecessary plastic in our packaging and using paper boxes from sustainably managed forest, to paying above market prices for our cocoa to support the cooperative and the surrounding communities, we try to have a holistic approach to sustainability.
We want our chocolates to be enjoyed by future generations, and we understand the part we play in supporting the future of the chocolate industry.