ROCOCO’S CHOCOLATE CAVIAR

Caviar and fine dark chocolate have long been associated with the Champagne Lifestyle.

Now Rococo has taken English caviar infused Cornish sea salt from the Exmore Caviar Company, and transformed the grains into subtly salted dark chocolate pearls*.

The result is an incredible umami experience, and it is a unique gift for the connoisseur, dinner party host or could be used to bring a unique chef-y twist to any dish, sweet or savoury.

Exclusive to Rococo, this caviar comes in a beautiful tin designed by Chantal Coady OBE, founder, owner and creative director of Rococo Chocolates.

Chantal said, “I am really excited about our latest innovation. It has been great fun working with the Exmoor Caviar Company who produce the very first truly British caviar, from sturgeons raised on Exmoor.”

*Fine single origin 75% Tanzanian chocolate.

The tin contains 45g & retails at £20.00

Launching at the Paris Salon du Chocolat,

October 27th – November 1st.

www.rococochococlates.com

 

THE FLAVOUR OF LOVE

Valentine's4-choc005smlValentine's4-choc003sml

With three carefully selected flavours Rococo Chocolates are bringing you the taste of love to share with your chosen one on Valentines this year. Champagne, flowers and Chocolate this Rococo quartet is everything Valentines should be.

Laurent Perrier Champagne Ganache – A classic dusted champagne truffle, made with Laurent Perrier Rose Champagne with a touch of Chambord for extra fruity notes. There are two of these so you can toast with champagne!

Blackcurrant & Violet Heart – A zingy blackcurrant caramel ganache with subtle hints of violet, in a dark chocolate heart shell.

Rose Praline Heart – A smooth hazelnut praline flavoured with delicate rose, in a milk chocolate heart shell.

Available at all 5 Rococo shops and on line from February.

A box of four retails at £6.50

Valentine's4-choc007sml

www.rococochocolates.com

 

 

HOW COOL IS THIS?

Ice Creams 079

 

Rococo Chocolates is launching their very first ice cream range using their award winning organic chocolates which mirror the most popular Artisan Bar flavours. So if you find it too hot for chocolate, then you can have the ice cream instead. There are eight exciting flavours in two sizes. A generous one scoop which will come in a 100ml sealed tub, and 3 scoops which will be a 250ml tub. Perfect to eat sitting in the sun and a great addition to any dinner party!

The 8 deliciously smooth flavours are:

ICE CREAM

Cardamom & Pistachio White Chocolate

Anglesey Sea Salt Milk Chocolate

Honeycomb Crunch Milk Chocolate

Mint Dark Chocolate

Basil & Persian Lime Dark Chocolate

Crystallised Ginger Dark Chocolate

SORBET

Raspberry Sorbet (sorry – no chocolate)

Dark Chocolate Sorbet

Ice Creams 052 Ice Creams 034Ice Creams 026

The ice creams will be in the 3 London Stores by early June. The generous one scoop 100 ml tub cost £3.50 and the three scoop 250ml tub £7.50.

Ice & Slice by Shot, in Fulham London are making the ices exclusively for Rococo using Rococo’s award winning organic chocolates. Chantal Coady OBE, founder and creative director of Rococo chocolates said about this cooperation. “ It’s so exciting to have found the perfect ice cream partner in Ice & Slice as for a while now we have been dreaming of making our own artisan ice creams based on the Rococo flavours. They are all excellent but my favourites are the pistachio, the crystallised ginger and the Basil & Persian lime. The dairy free chocolate sorbet is sumptuous: so creamy it is hard to believe there is no cream in it!

www.rococochocolates.com

Notes to Editors on Rococo Chocolate

Rococo Chocolates is the foremost London luxury artisan chocolatier and organic cocoa farmer on the Caribbean island of Grenada. Founded in 1983 by Chantal Coady – Britain’s top chocolate authority and trail blazer of the new “British School of Chocolate” bringing quirky design, craftsmanship, engaged ethics, provenance, pleasure and a certain wit. Rococo is still a 100% family owned business.

Chantal was awarded the OBE for her services to Chocolate in 2014 – the first time such an award had been given for chocolate.

Notes to Editors on Ice and Slice

Ice & Slice is a new project by the talented team behind Shot Espresso, the café and aperitif bar near Fulham Broadway. ​Their gelato is made daily combining premium ingredients like Yeo Valley organic milk and double cream, Sicilian pistachios roasted to order, and whole fruit.

Ice & Slice’s quest for the perfect chocolate on which to base their dark chocolate gelato led them to Rococo. What began as wholesale supply became a full blown love affair when the Rococo team tasted the first batch!

The next step was getting Rococo’s head chocolatier together with the Ice & Slice gelatiers and letting the magic happen. The result was gelato flavours to faithfully evoke the taste of Rococo’s unique, award winning chocolates.

 

LUCKY 13 – Academy of Chocolate awards 2015

Rococo Chocolates receive thirteen medals in a year which has seen more entries than ever before, The Academy of Chocolate has awarded Rococo Chocolates 4 Gold, 4 Silver and 5 Bronze medals; the most awards ever received in one year by Rococo Chocolates. This reflects the attention to detail and dedication to quality by Barry Johnson, Rococo’s Principal Chocolatier, and his team. Huge congratulations for this outstanding result.

 

“I am absolutely delighted with this crop of medals which reflect so beautifully the breadth of our Rococo Chocolates range.

 

From our Rococo Couture Collection with our new single origin ganaches, hand made by the gifted principal chocolatier Barry Johnson and his team, to our Artisan chocolate bars from our Choc-A-Porter Collection. I am especially proud of our Gru Grococo 2014 vintage single estate bar made from the beans grown on our very own cocoa farm in Grenada” said Chantal Coady OBE.

 

In the words of the Academy of Chocolate press release, “Rococo ruled the roost in the Best Filled Chocolate – Plain category, taking home three Gold awards for its Single Origin Peru Ganache, Single Origin Dominican Republic Ganache and Single Origin Chuao Ganache.” A fair comment after taking all of the gold medals in this category!

 

The awards were given for a number of different categories.  Here is the medal line up.

 

GOLD

Single Origin Peru Ganache

Single Origin Dominican Republic Ganache

Single Origin Chuao Ganache

Mandarin & Tonka Bean Caramel

 

SILVER

Cardamom Organic Dark Chocolate Artisan Bar

Anglesey Sea Salt Caramel Ganache

Pear Williams Caramel

Drinking Chocolate Tin

 

BRONZE

GruGrococo Organic Dark Chocolate Artisan Bar

Peru 63% Cocoa Dark Chocolate Artisan Bar

Morello Cherry Dark Chocolate Artisan Bar

Crunchy Hazelnut Praline

Pistachio, Hazelnut & Almond Praline

Rococo chocolates would like to thank The Academy of Chocolate and all the Judges for their hard work and dedication to real chocolate.

 

www.rococochocolates.com

Chantal Coady Collects Her OBE

Chantal with OBE

 

Chantal Coady, who was been made an OBE in the Queen’s Birthday Honours List 2014, has today collected her “gong”  from  HRH Prince William, the Duke of Cambridge, at the investiture  at Buckingham Palace.

This the first time an OBE has been awarded for services to chocolate. Chantal’s involvement with chocolate goes back to 1983 when she opened her first chocolate shop, Rococo Chocolates, in London’s Kings Road.

Chantal remembering:: “The last time I got close to HM Queen Elizabeth II, was when she visited my school in Addis Ababa in 1965 on her Royal Tour (PIC), and while I always dreamed of chocolate and sweets, not in my wildest fantasies could I have imagined that I would be going to honoured in her Birthday Honours list and visiting Buckingham Palace for the investiture today. I am so proud to be the first person to have received this particular honour FOR SERVICES TO CHOCOLATE and want to thank all those people who have helped me along the way, and especially to my late great mentor Mott Green, founder of the Grenada Chocolate Company.”

Rococo now has 3 shops in London and one in the Northwest at the Chester Grosvenor and Rococo also jointly owns a cocoa farm in Grenada. Chantal and Rococo Chocolates continues to be the pioneering hub of the ‘New British School of Chocolate’

The OBE also recognizes Rococo Chocolates’ contributions to many charities over the years, not to mention its trail-blazing design, craftsmanship, engaged ethics, and the provenance and pleasure which this family-owned business brings to its customers.

Chantal is a Founder Member of the Academy of Chocolate.

www.rococochcolates.com

Surprise your Dad with a limited edition Rococo Chocolate Cigar

Photo_cigar-CR-500x418He has always been there for you: held you hand at the first day of school, lent you his car for your first date and walked you up the aisle.  Father’s Day (June 15) is a good excuse for saying thank you and spoiling him rotten. The award-winning team at Rococo Chocolates has created an exclusive, handmade chocolate cigar. Just the answer!Cigar_A cropped

Bite through the crunchy dark shell to the creamy centre of our best-selling ‘Anglesea Sea Salt Caramel Ganache’. Finished with a light dusting of cocoa powder, this innovative ganache-filled cigar, developed by Rococo’s award-winning chocolatier Barry Johnson, is the first of its kind in London.

Individually signed by Chantal Coady, founder of Rococo Chocolates, this limited edition gift, priced at £12.95, is sure to make your dad very happy.

Available at all the Rococo shops: 5 Motcomb Street, Belgravia, 321 Kings Road, Chelsea, 3 Moxon Street, Marylebone, Chester Grosvenor Hotel, Chester or order online by 11th June to avoid daddy disappointments.

www.rococochocolates.com

 

 

Rococo’s Principal Chocolatier Barry Johnson is announced as UK Team Chocolate candidate and Team Captain

IMG_9931

It was announced today that  Barry Johnson, who was crowned UK Pastry Open Champion last week,  will be leading UK Pastry Team which will compete at the European Pastry Cup in Geneva in 2014, 26th of January, and will be aiming to qualify for the final of the Coupe du Monde De la Patisserie in Lyon in 2015. The UK team will need to be in the top 3 in Geneva to qualify for the World final in Lyons in 2015

“Everyone at Rococo are delighted for Barry and we wish him and his team all the best” said Chantal Coady founder and owner of Rococo Chocolates, who was present at the event when the announcement was made.

01-1-42

Note to Editors.

Barry perfected his trade at The Dorchester Collections, Coworth Park, a 5 star hotel with a Michelin starred restaurant where he was chocolatier. He was also Head Pastry chef at the Jumeirah Carlton Tower Hotel and earlier in his career worked for Raymond Blanc and Harrods.  He has been Rococo’s principal Chocolatier since January 2012.

Barry received highest marks from the judges in the best tasting pastry category which helped him to obtain the overall winning score. He was one of the seven finalists battling it out for the 2013 UK Pastry Open in London on the 7th of October, Title and a place on the UK Pastry Team which will compete at the European Pastry Cup next year and will be aiming to qualify for the final of the Coupe du Monde De la Patisserie in Ly01-1-41on in 2015.

 

www.rococochocolates.com

www.ukclubcoupedumonde.co.uk

What A Swell Party That Was

IMG_9470

On the hottest day of the year, the coolest place to be (literally)  was at the opening of the Rococo Shop in Moxon Street, the “foodie central” area of Marylebone.

IMG_9502

IMG_9462

Canapés, drinks and award-winning chocolates were served all night

                             IMG_9498 copymenu  IMG_9537

IMG_9541

 

 

Father’s Day Treat

tumblr_mnz42qyqeo1qlqwzjo1_500

Spoil your dad on Father’s Day with a Rococo Chocolate Cigar. So you’ve emptied his bank account, his petrol tank and his drinks cabinet and now you need to make it up to him? The award-winning team at Rococo Chocolates have the answer – spoil him with a luxurious hand-made chocolate cigar.

Bite through the crunchy dark shell to the creamy centre which first fills your mouth with the smoky aroma of Lapsang Souchong tea before enveloping your senses in the peaty overtones of Islay Scottish whisky. Finished with a light dusting of cocoa powder, this innovative ganache-filled cigar, developed by award-winning chocolatier Barry Johnson, is the first of its kind in London.
For this Father’s Day, June 16th, they are only making a run of 100, so be sure to get to a shop early to avoid disinheritance.

Individually signed by Chantal Coady, founder of Rococo Chocolates, this limited edition gift, priced at £12.95, is sure to make your dad happy.

They will be available from Saturday 8th June exclusively in Rococo shops:
5 Motcomb Street, Belgravia
321 Kings Road, Chelsea
45 Marylebone High Street (moving to 3 Moxon Street end June 2013)
Chester Grosvenor Hotel, Chester.

www.rococochocolates.com

Sea Salt Organic Chocolate Artisan Bar now also in Dark Chocolate

SeaSaltDarkWebWHITEBGROUND

One of Rococo’s most popular bars, the Organic Milk Chocolate Sea Salt Artisan bar, has now got a dark chocolate sibling.

No doubt this will be welcome news to all those customers who prefer dark chocolate. It has been quite a tricky process finding the right balance between the smoked Halen Mon Anglesey Sea Salt and the smooth dark chocolate but we think we have found a really interesting marriage.

Chantal, Rococo’s founder was inspired to make the original sea salt milk chocolate bar after walking along a beach eating an ice cream with the salt in the sea air catching on her lips.

Rococo’s organic milk and dark chocolate blends include cocoa beans from our own Grococo farm in northern Grenada and a little extra cocoa butter for a silky texture.

The 70g bar retails at £4.50

www.rococochocolates.com

Facebook
Twitter
Pinterest