Chantal is now even more excited by the challenges and possibilities that chocolate presents. The last ten years Rococo has worked closely with Mott Green of The Grenada Chocolate Company, supporting and learning from his revolutionary model of cocoa farming and chocolate production. They have gone so far as to partner in the ownership of one small farm. The result of this is their stunning Gru Grococo bar.
The original artwork for the delicious and innovative Gru Grococo bar.
“It is one of my proudest moments, a single estate, single origin bar from our own cocoa farm. It doesn’t have any vanilla in it, because we just wanted the cocoa to shine through. In face taking out the vanilla was a light bulb moment for all of us, now the Grenada Chocolate Co have removed it from their regular bars too.”
Rococo has gone the distance because it has not stood still. They now have four stores, since the opening of their Chester shop and cafe in the main frontage of the Chester Grosvenor Hotel. Their Principal Chocolatier Barry Johnson is bringing great new flavours to their range. When I tried the Autumn collection I was particularly taken with the Apricot and Lavender. It has a bright fruitiness well balanced with the chocolate, and just a hint lavender. A difficult ingredient to get right, this was spot on, enhancing but not intruding and making the whole more interesting than it would have been without it.