Kitchen

We All Scream For Ice Cream

All winter we’ve been secretly churning batch after batch of a very special frozen treat.  This Summer, we’ve launched our first range of chocolate…

Award-Winning Rococo Passion Fruit & Rosemary Caramels in the Magnet Kitchen

Here at Rococo, we’re incredibly proud of all the awards our couture ganache range has achieved. One of our best sellers is the Passion…

Renewal, Revival and Taste: Masterclasses and Events with Rococo

Rococo and Ren Proving brand collaborations can make for a unique creative experience!…We recently teamed up with Ren Skincare to help launch their brand new Flash…

Summer Masterclasses with Chef Barry Johnson

Rococo Chocolate School is hosting a series of summer Masterclasses at our 5 Motcomb Street shop & kitchen, led by Barry Johnson, our Principal Chocolatier and Captain of…

Making chilli truffles with Thomasina Miers

Chantal first met Thomasina Miers of Wahaca at Aldeburgh, one of her favourite food festivals. Not long ago, Chantal received an email. Tommi is…

We talk to Rococo chocolatier Barry Johnson about winning the European Pastry Cup

Our Principal Chocolatier, Barry Johnson, won the UK Pastry Open in October. Shortly afterwards he was elected team captain for the UK team for the European…

The Architecture of Taste

Tomorrow is the Second Edition of the UK Junior Chocolate Masters. Our new apprentice Samantha will be competing against other young chocolatiers from across…

Rococo passion fruit and rosemary caramel

A closer look at our award-winning passion fruit & rosemary caramel

Our new passion fruit and rosemary caramel is one of the chocolates in our limited edition gift box (sold online at 20% off retail…

How to temper chocolate at home using the seeding method

In Mastering The Art of Chocolate, Chantal says: Tempering is the perfect alignment of the cocoa butter crystals in chocolate. Cocoa butter is intrinsically…

Interview with Barry, head chocolatier at Rococo, on chocolatier.co.uk

Jenny Linford spoke to Barry recently about his first year at Rococo, and her article is now up on chocolatier.co.uk. She says: Barry Johnson,…