Charlie

Barry’s highlights from the Academy of Chocolate Awards

It’s Barry Johnson’s first year at the Academy of Chocolate awards as our Principal Chocolatier and 3 of our 4 golds this year (we…

Milk chocolate slabs with passion fruit and popping candy

From Mastering the Art of Chocolate by Chantal Coady   Ingredients 500g good quality milk chocolate Flavourless oil, for greasing 8g freeze-dried passion fruit…

Valentine Warner thinks we do ‘really great chocolate’

Chef Valentine Warner has a new website, valentinewarner.com, and we’re one of Val’s Likes. He says: Really great chocolate from the lovely Chantal, a…

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…

Chantal’s favourite places in Grenada, an interview with Virgin Atlantic

We co-own a cocoa farm known as Grococo with the Grenada Chocolate Company. Chantal has visited Grenada regularly since she first tasted chocolate from…

A closer look at our award-winning rose and sea salt chocolate bars

The Academy of Chocolate Awards results came out a couple of weeks ago, and we won a number of prizes. There are some great…

Lucy at Ladles and Jellyspoons makes our praline-filled real eggs

It’s always lovely to see Rococo in other parts of the world and to hear people’s memories of us. For Lucy Lean in the…

Implausible blog video from the Southbank Chocolate Festival

The folks at Implausible Blog attended masterclasses at the Chocolate Festival on the Southbank just before Easter and made a video of their time…

The Telegraph Loves our Salted Caramel Seagull Eggs

Lovely to see that the Telegraph have included our salted caramel seagull eggs in their roundup of Easter 2013: the best luxury eggs. They…