Chocolate. It needs no introduction. No
words can really do it justice. It is all things to all people, from restoring
and comforting to exotic and tantalising. It is seriously seductive and at
times, yes I will say it, downright sexual, and from the sticky saccharine
chocolate bars, to complex and challenging artisan creations there seems to a
chocolate for everyone and every occasion. As you can guess it is one of my
very favourite ingredients and I am so thankful to be able to have access to
such an incredible, yet relatively affordable product. There are some wonderful
chocolate shops in the UK, with an astonishing selection of beautiful chocolate
treats and one of the very best is Rococo Chocolates.
Rococo was founded in 1983 by Chantal
Coady and has been creating and supplying some of the finest chocolate ever
since. They are one of the world’s best chocolate shops and not only invested
in the creation of amazing artisan products, but also committed to doing so
ethically, responsibly and sustainably. I hold the company in very high
regard and was recently lucky enough to ask Chantal a few quick questions. So if you are a fan of chocolate (and who isn’t?) read on...
Rococo celebrates its 30th anniversary this year. How has your
business developed over that time?
The chocolate scene has totally transformed in the UK over that
time, and I would like to think that Rococo has played a part in bringing this
country out of the “dark ages”. The business itself has gone from just selling Chocolates to making our own limited
edition ganaches and becoming part owners of a small cocoa farm and organic
cooperative on the island of Grenada. While we are still a 100% family owned
business we now have 4 shops and employ around 50 people.
Why chocolate?
I have always loved chocolate, ever since I was a small child. Being
one of five children, there was never quite enough of it as far as I was
concerned! When I was a student I worked at Harrods, which had such an amazing
range of chocolate, although I had a sense that something was missing from the
experience of buying it in store. It was a gut feeling, I was sure that other
people also wanted to have an "emotional transaction" when buying
such a special treat...
What inspires you?
Roald Dahl & Charlie and the Chocolate Factory was a huge part
of my early dream. I love a good story! More recently its been Mott Green
and the team of farmers and chocolate makers in Grenada.
Also, travel, culture, art & design, particularly Morocco for all
the Moorish designs
You have a very strong and distinctive visual style. How did it
originate?
My background is in design. I studied textiles & printmaking at
Camberwell School of Art before opening Rococo.
Which of your many achievements have your been most proud of?
That's a tough one! Probably my children and the Rococo Family!
How do you come up with different flavour combinations?
There is no particular formula. Sometimes it's when I am travelling,
or taking a classic recipe and giving it a Chocolate make over. Often its just
a “light bulb” moment.
Which combinations have you tried that really didn't work?
It is very personal what works and what doesn't. A veteran French
colleague commented on one of recipes that he found it too acidic. I love
things to have zest and intense flavours, sometimes that might be more acidity
rather than sweetness. While I respect the French opinion, I tend to go more
for those sorts of flavours. I don't much like strawberry or cherry in a
ganache. It’s hard to make them "sing".
What is currently your favourite chocolate bar to eat?
While we still have some definitely the Grococo bar. For me this bar is a dream come true, our
own very first single estate bar, made from our own cocoa beans by the late
Mott Green. It has notes of honey, fig, tobacco, tropical fruit, plum,
hazelnut, and roast coffee. We decided on 66% as this is a great balance for
the Trinitario beans, and it was the year Mott was born (he was a Fire Horse in
the Chinese calendar). It is a great example of why 70% is not always the best
indicator of quality. Of course it will never be made again by Mott, but we hope
that we will do something similar.
What one chocolate recipe should everyone learn to make?
A really good mousse...
What advice would you give about cooking with chocolate?
Use the best quality you can afford. Always melt slowly and be
careful when using microwaves or ill-fitting Bain-Marie's.
Don't fall for buying high percentage cocoa just for the numbers, as
it may not taste great. Better to go for something lower made with better
beans.
What's next for you and the business?
We tend to do things quite slowly, it’s important to get details
right. Having said that we seem to have been doing a shop fit each year for the
last 3 years. Right now we have for the very first time appointed an
"outsider" Richard Larkin as MD, and that means that (husband) James
will step back and become Chairman. One of our first priorities is getting
really good systems in place so we can look at growing in new territories.
Without good information it’s hard to make informed decisions.
For more information about Rococo Chocolates, or
to buy online please visit http://www.rococochocolates.com/
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