IMG_5478It was a very proud moment for Chantal Coady OBE, owner and creative director of Rococo Chocolates, and Barry Johnson, principal chocolatier at Rococo Chocolate when they were presented with Gold medals for two of their delicious products from the International Chocolate Awards during The Chocolate Show.

International Chocolate Awards   –   Gold Best in the World                      

Dark Cardamom Bar

Mandarin and Tonka Caramel

And it did not stop there a silver medal was also awarded for the

Spice Island Bar

During the show there were other challenges and again Rococo proved a force to be reckoned with, Barry’s praline cigar won 2nd place in the:

Great British Spice Chocolate Challenge

2nd place     –     Hazelnut, orange and Lebkuchen spiced praline cigar.

Chantal and Barry would like to offer their congratulations to Zara Snell who, at only 19 years old, won the Spice Challenge a great achievement. Well Done! She is surely one to watch!

And not only is Rococo producing the best chocolate, they are also the fastest – proved so well by Sam Smallman, retail and events manager, in the truffle rolling competition which he won convincingly.

A great end to a very successful Chocolate Week


Rococo Scores a Hat Trick in the Great Taste Awards

20150809_141231Rococo Chocolates are pleased to announce that Barry Johnson, Principal chocolatier and his team has been honoured with three awards in the 2015 taste Awards. Very well done to them.

There were 10,000 Great Taste entries this year and of those products only 130 have been awarded a 3-star, 597 received a 2-star and 2,382 were awarded a 1-star accolade. And to cap it all the Kalamansi is in the top 50 products out of the 10,000 entered.

The awards are given stars and this is what the stars stand for:

1 = Really great taste. Totally delicious

2 = Almost perfect. Keep going back for more and more

3 = Mind blowingly amazing. Perfect in every way

Kalamansi Lime Caramel – awarded 3 stars and here is some of what the judges had to say:

Beautiful finish and attractive presentation. Not too sweet, with a good zing from the lime. Good balance of chocolate with caramel and lime. Delightful appearance. Excellent cacao aroma. The shell is beautifully made. The Kalamansi character comes across well. Great balance with the light caramel. The finish is clean but with delightful long fruity notes both from the cacao and the filling – a well judged balance.


Blackcurrant Marshmallow – awarded 2 stars and the comments were:

Glorious highly inviting colour. The blackcurrant flavour is evident and tangy. Good natural flavour with no synthetic edge. The silky smooth mouthfeel is contrasted by the addition of whole blackcurrants. The consistency is akin to that of a well sprung mattress. Attractive colour and appearance. Pretty colour. Good sharp blackcurrant flavour and a pleasant texture.

Salted Chocolate Toffee & Crunchy Praline – awarded 1 star and this is what they said:

Good quality chocolate, well formed. The chocolate shell has a good snap. The praline is well flavoured and has a pleasant crunch with a nutty flavour.

Available from Rococo Shops and website.

The Flavours of Summer – Rococo Chocolates Summer Couture Collection

Fresh ganaches 20-05-2015 044               Fresh ganaches 20-05-2015 079Rococo Chocolates principal chocolatier Barry Johnson and his team have focused on fruits and flowers for their latest seasonal collection of Couture chocolates for summer. The flavours are light, bright and fresh, some enhanced with a touch of alcohol and spice, perfect for the warm summer days.

The four summer chocolates are:

  • Peach and Neroli – A yellow peach jelly layered with an orange blossom dark chocolate ganache.
  • Rhubarb and Custard – A white chocolate rhubarb ganache with star anise.
  • Passion Fruit and Mango Soft Caramel – Soft chewy caramel made with passion fruit and mango puree.
  • Mojito – Zesty lime jelly layered with a dark Caribbean rum ganache and a fresh mint white chocolate ganache.

To celebrate Open Garden Squares Weekend, Rococo’s talented chocolatiers have also created two limited edition floral chocolates, available throughout June only.

  • Gooseberry and Elderflower – White chocolate and elderflower ganache on top of a gooseberry jelly.
  • Pistachio and Rose – Pistachio praline with a white chocolate and rosewater ganache.

The new flavours will retail at £13.50 per 100g.

The chocolates will be available from June in the Rococo Chocolates shops and online at:

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.



Single Origin Peru Ganache

Single Origin Dominican Republic Ganache

Single Origin Chuao Ganache

Mandarin & Tonka Bean Caramel



Cardamom Organic Dark Chocolate Artisan Bar

Anglesey Sea Salt Caramel Ganache

Pear Williams Caramel

Drinking Chocolate Tin



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.

Four Delicious Declarations of Love

Valentine's flavours 083Rococo’s principal chocolatier Barry Johnson and his talented team have dreamt up some very special Valentines flavours with which to woo your sweetheart. The chocolates are handmade at Rococo’s London chocolate kitchen and are made from the finest ingredients including chocolate from Rococo’s farm in Grenada.

  • Mango & Passion Fruit Soft Caramel

Soft, chewy mango and passion fruit caramel

  • Raspberry & Rose Caramel

Soft caramel made with pureed raspberries and infused with rose

  • Lemon & Violet Ganache

Crushed lemon puree and violet white chocolate ganache

  • Strawberry & Marc de Champagne Ganache

Mara de Bois strawberry jelly layered with a milk chocolate ganache flavoured with a champagne brandy.

These freshly made ganaches are sold loose at £13.50 for 100g and only available from the 4 Rococo shops,

Motcomb Street, Kings Road, Moxon Street and Chester.

Valentine's flavours 045

Pleasure Pure and Simple

262488 (2)The new box of caramels from Rococo chocolates, created by Rococo’s award winning Principal Chocolatier Barry Johnson, is simply stunning. Each soft, creamy, delicately flavoured caramel with a shell of delicious dark chocolate is a real melt in the mouth moment that has got to be savoured.

The box contains:

  • Passion Fruit & Rosemary Caramel (ICA World Silver 2013, AoC Gold 2013)
  • Kalamansi Lime Caramel (ICA World Silver 2013, AoC Gold 2013)
  • Mandarin & Tonka Bean Caramel
  • Pear William Caramel

The box is part of the couture rang, is freshly made and has a shelf life of 2 weeks.  It would be a surprise if it ever lasted that long!

The Caramel box with 12 caramels, 3 of each flavour, retails at £17.50. It is available from Rococo shops in Belgravia, Chelsea, Marylebone, and Chester as well as from the website.

Note to Editors:

Barry explains how he creates the flavours. “I carefully prepare the caramels’ consistency to compliment the added flavours,” says Barry, “the caramel that I use for the Kalamansi lime is rich and buttery, quite different from the passion fruit and rosemary which has a much lighter texture and taste allowing the flavours to shine through. The collection is one of my proudest achievements with Rococo Chocolates”

A Box Full of Winners

066Rococo Chocolates is launching a special box featuring their award-winning couture ganaches created by Principal Chocolatier Barry Johnson. The box contains 11 delicious masterpieces, each a different flavour, all freshly made in Rococo’s London kitchens.

They are:

  • Grenadian & Islay Single Malt Ganache (AoC Gold 2011)
  • Madagascar House Truffle (AoC Gold 2013, ICA World Silver 2012)
  • Rose & Cocoa Nib (ICA World Silver 2012)
  • Orange, Mango & Passion Fruit (AoC Gold 2009)
  • Red Berry Madagascar (AoC Gold 2013)
  • Grenada Dark Ganache (AoC Gold 2011)
  • Kalamansi Lime Caramel (ICA World Silver 2013, AoC Gold 2013)
  • Rose, Lychee & Raspberry (AoC Gold 2009)
  • Passion Fruit & Rosemary Caramel (ICA World Silver 2013, AoC Gold 2013)
  • Jivara Milk Chocolate Ganache (AoC Silver 2011)
  • Salted Chocolate Toffee, Hazelnut Praline (AoC Gold 2013)

These delicious chocolates are an ideal way to finish an evening of entertaining. And the box makes great hostess present – you are sure to be asked back soon.

The Award Box retails at £16.50

As the chocolates are freshly made they should be consumed within two weeks – not going to be too hard!

The box is available from the four Rococo shops, Belgravia, Chelsea, Marylebone and Chester. And now for the first time the couture chocolates are also available on-line.

Rococo Chocolates Congratulates Samantha Rain

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Everyone at Rococo Chocolates is delighted for Samantha Rain who last night was crowned UK Junior Chocolate Master 2014.

Samantha has been working at Rococo Chocolates since 2013 under the expert guidance of Barry Johnson, their principal chocolatier.

The competition had three parts:   4 portions of a chocolate plated dessert

                                                       30 to 60 moulded chocolates

                                                       Showpiece measuring a minimum of 50cm

The competition theme was “Inspiration from Nature” and was open to pastry chefs and chocolatiers under 24 years of age.

Samantha’s prize included a course of her choice at the academy, the winner’s trophy, chocolate moulds and equipment.

“I thoroughly enjoyed the competition and am over the moon at what I have achieved. I have learnt a great deal and can’t wait to see what the future holds.” Samantha said.

“We are all extremely proud of Samantha and the hard work and dedication she has put into the competition. It has been a pleasure to mentor her,” remarked Barry.

Barry Johnson was the UK pastry champion in 2013 and then went on to captain the UK team who won the European semi-final of the Coupe du Monde  in January. They will now compete at the World Final in Lyon in January 2015.

It is fantastic for Rococo to have such a talented team!



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.



WHEN ONLY THE BEST WILL DO – Bird of Paradise Easter Eggs from Rococo Chocolates

Birds of Paradise

This Easter Rococo is launching an exquisite crate of Bird of Paradise Eggs: 12 eggs in a crate made up of 3 different caramel flavours.

Kalamansi Lime Caramel  – an Academy of Chocolate (AoC) and International Chocolate Award (ICA) Gold medal winning flavour

Passion Fruit and Rosemary Caramel – an AoC and ICA Gold medal winning flavour

Mandarin and Tonka Bean Caramel – our most recently developed flavour using the unusual Tonka bean spice and mandarin juice.

The Caramels are handmade by Barry Johnson, Principal chocolatier at Rococo Chocolates, and his team.

The stunning design of the sleeve around the crate was designed by Chantal Coady, founder and Creative Director at Rococo Chocolates.

It will be available from March 21st in good time for Easter, or can be bought from the 4 Rococo shops in London and Chester.

The retail price of this scrumptious Easter collection is £25

 HAPPY EASTER from Rococo

Congratulations to Barry Johnson and his team from Rococo Chocolates

Barry GenevaPictures by Martin Chiffers.

Barry’s incredible chocolate sculpture inspired by The Lion King.

Everyone at Rococo Chocolates are delighted for Barry Johnson (Rococo’s principal chocolatier) and his team, Martin Chiffers and Nicolas Belorgey, who won the European Pastry Cup 2014 on Sunday. We wish them well for the Coupe du Monde de la Patisserie (pastry world cup) 2015 which takes place at SIRHA in Lyon next January.

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.