I had a lovely day yesterday. I did my stretch class which made me feel, well, stretched. Afterwards my friend (who happens to be the my stretch teacher too) drove us into town for some fun. We visited Anna Valentine at her studio. It is located in one of those really pretty Mews streets that are tucked away in London, just off Marlybone Lane. Having seen them at the fashion show a couple of weeks ago, it was great to see the detailing and fabrics up close.

We then visited Rococo Chocolates to collect my winning box of chocolates. Rococo chocolate is delicious and the packaging lovely. I need to take a picture quickly to post as the chocolates themselves seem to be evaporating. I have no idea where they are going…

We then had a lovely lunch with maybe just a few bubbles… and a mooch along Marlybone High Street into the VERY nice shops. Although I was tired when I got home and went to bed very early last night, it was great to be out. To look at lovely things. To laugh. And live.

via Jo Blogz: Lovely Day in Town.

Can’t speak for the other brands chosen, but for the record all our chocolate is ethically sourced

So we’ve put together a small list of options – we’d be happy with any of these on Mothering Sunday, and they all cost under £8

Shop bought:

1. A small box of chocolates from Booja Booja, Rococo or Lindt. Or swap your choc for a Fair Trade variety.
2. A beautiful box of cupcakes
3. A bottle of pink prosecco (on offer this week at Co-op for £4.99)
4. A selection of our favourite cheeses, with a bottle of red and some crackers

Homemade:

1. A homemade cake (lemon drizzle is easy for kids to make)
2. Homemade fudge
3. Homemade muffins served with a fresh pot of coffee and the Sunday papers

via hospitality: Inspiration from the Mother Tuckers – Pt 1.

Australian scientists claim they’ve stumbled upon  new flavor sense: fat.Everyone knows that fat is an excellent vehicle for food flavors and has a highly appealing mouthfeel. A new study, however, suggests that along with sweet, sour, salty, bitter, and umami (essentially, the ability to detect protein), we can also actually taste fat itself.

Dr. Russell Keast, an exercise and nutrition sciences professor at Deakin University in Melbourne, told Slashfood, “This makes logical sense. We have sweet to identify carbohydrate/sugars, and umami to identify protein/amino acids, so we could expect a taste to identify the other macronutrient: fat.” In the Deakin study, which appears in the latest issue of the British Journal of Nutrition, Dr. Keast and his team gave a group of 33 people fatty acids found in common foods, mixed in with nonfat milk to disguise the telltale fat texture. All 33 could detect the fatty acids to at least a small degree.

The most common form of cocoa butter has a melting point of around 34 to 38 degrees Celsius (93 to 100 degrees Fahrenheit), rendering chocolate a solid at room temperature that readily melts once inside the mouth. Cocoa butter is one of the most stable fats known, containing natural antioxidants.

via So Fat, You Can Taste It – Slashfood.

by George R Vaughan

Chocolate has come a long way in the last 20 years and fine chocolate is now more popular than ever. For Chantal Coady, the inspiration behind Rococo, it remains the living embodiment of a dream she first had as a child. With 3 shops thriving in the heart of London, she has lost none of the enthusiasm of her early years and remains as innovative and driven as she was the first time she opened the doorsto her flagship store in Motcomb Street.

She is a pensive woman; someone who seems to take her time to weigh you up before engaging with you. Much about her is measured and restrained but if you look hard enough you can clearly see the spark of invention and a scattering of mischief behind those experienced yet engaging eyes.

“I have always loved chocolate, ever since I can remember. Being one of 5 children there never seemed quite enough of it to go round but then I guess that made my desire for it all the greater.

“I come from a nomadic family, so when I was growing up I attended it lots of different schools, but the biggest chunk was at a convent boarding school which I hated with a passion. 6th form was in London at Mary Datchelors and then I finished off my education with St Martins and Camberwell Schools of Art.”

Although Chantal’s training at university was originally in textile design, she opened Rococo almost immediately after graduating and has made it her one and only career, with the store on the King’s Road having become something of an icon in the area.

“Since those early days I have seen a lot of changes but even though there has been agreat deal of expansion in the specialist chocolate market, to a certain extent it still remains a food area still waiting to be completely discovered. Most people are now aware of the differences between fine chocolate and the industrial candy that they were brought up on.”

Naturally, as any decent chocolatier will tell you, you need good beans make good chocolate and Chantal is confident that her crop comes from some of the best around.

“Rococo has a small cocoa farm in Grenada in the Caribbean, which is a joint venture with The Grenada Chocolate Company. It is part of a co-operative group of organic cocoa farms; all of them have a share in the Grenada Chocolate Company. Furthermore, all the chocolate is ethically farmed and produced.”

If you happen to take a trip along the King’s Road, Rococo will stand out and just a glance through the window will reveal some of the most wonderful creations one can imagine.

“Chocolate gives me the opportunity to be creative. It is such a versatile product. My ideas tend to come to me from out of the blue, sometimes when I am away from work, a smell or a taste or even a colour can spark my imagination.”

And yet for all her drive, hardwork and the respect gained in the industry, Chantal remains in the minority when it comes to women in the chocolate industry and it was something I quizzed her for an answer to.

“I suppose it is the same in the world of chefs, but generally when a woman succeeds in this job, they have to be very, very good. I think we need to look at supporting women all over the world with micro credit unions, so that especially in really poor communities, like the cocoa producing countries, they can help to build a better world for their children and their children’s children. If cocoa farming could be elevated from a subsidence crop to one that had added value,which would be a good starting point. In the developed world, I guess that many women do go far with professional careers, and maybe there is not that much money to be made in chocolate?

“As far as my own success goes, I have to attribute some of that to my family, especially my husband. Rococo was my first baby, the real children did not comealong until the business was established, and then my super-hero husband got involved with the business too, so it really is a family affair. It is not easy to get the work/life balance right but I have been blessed with a great family and a great team who I work with.”

With images of cocoa beans andrich dark truffles filling my head I asked Chantal what her own personal favourite chocolate is.

“You might have a bit of a sweet tooth to start off with in this industry but as times goes by you learn that real sugary chocolate is ultimately notsatisfying and the sign of a really good chocolate is one that you only need a small piece of to hit the spot.”

“It depends on my mood, sometimes I love a bit of really good dark chocolate, like the Grenada or Manjari from Madagascar, othertimes it might be a sea salt caramel or white chocolate with cardamom.”

One of Chantal’s proudest moments came earlier this year at the G20 summit here in the UK when she was approached by the PM’s wife, Sarah Brown, to provide the chocolates for the visiting world leaders.

“To be asked ahead of so many excellent and talented chocolatiers was more than I could have ever expected. It was a wonderful honour and something that both me and my family were very excited about.

“For my mother in particular it is a noteworthy moment because along with my husband, she demonstrated tremendous faith in me in the early days. She gave me the deeds of her house to act as collateral for the bank loan that got me started and it is something I will be eternally grateful to her for.”

As someone who is so dedicated to her task, running a business as well as being a mother and wife means that any time she has outside of work is precious so I found it admirable to hear Chantal say that outside of her career, her time was still focused on her family.

“I love to spend time with the family. We go to Grenada once a year, all together and try to get to our house in Provence two or three times too. We all love cooking and eating great food and we also do various sporty things, like cycling, walking and boating. I am also totally addicted to BBC radio 4, 7 and World Service, I almost never watch the TV. I like art, music, film and theatre too when there’s a moment.”

So where to now for the woman who has provided her chocolates to some of the most influential people in the world?

“You can never stop testing yourself. There are still many opportunities to chase – even in a recession. I would love to try my hand in the Middle East and the USA as these markets still have plenty of potential for development when it comes to fine chocolate.”

If you would like more information on Rococo and the delightful Chantal Coady then why not visit her website rococochocolates.com or even better, one of her 3 stores. I can assure you, you won’t be disappointed.

via The First Lady of Chocolate | Women Talking.

Fortunately for our customers Rococo Chocolates are not the most expensive by a wide margin, but according to Sir Alan Sugar “has earned it’s place” ahead of it’s cheaper rivals.

Chocopolagie invented by Fritz Knipschildt, a chef who studied culinary in Danish. In 1999, Knischildt create one of the most delicious chocolate in the world. The most expensive chocolate is valued $ 250 per piece for the dark chocolate truffles. Black truffles in it comes from France and is only available if booked in advance. Truffle consists of 70 percent cocoa Valhrona Ganache mixed with soft, hand-made truffle oil. As a final touch, truffles dusted with cocoa powder.

via Top 5 Most Expensive Chocolates in the World | Most Interesting Facts | Most Interesting Facts Around The World.

We’ll be holding 2 tastings for small groups in our Motcomb Street shop and cafe after it has closed to the public at 6pm and 7pm on Thursday 18th March. As well as the very demanding task of eating chocolate, you’ll get the chance to talk to our Prof du Choc and award-winning chocolatier, Laurent Couchaux, about his work and how he develops his recipes. Laurent will talk you through his latest creations as you taste them and ask you to make notes and mark favourites on a chart, which we’ll use to make final adjustments to recipes and pick the range for spring.

Tastings last for an hour and the £20 charge is fully redeemable against any chocolate you buy at the end of the night. Yum! Spaces are very limited so booking must be made in advance – please call 020 7245 0993 or email 5motcombstreet@rococochocolates.com.

Rococo is a small chocolatier and chocolate maker based in London. They grow their cacao in Grenada, in a partnership with the Grenada Chocolate Company. They grow organic Trinitario beans which are then turned into bars and fine chocolates at founder Chantal Coady’s space in London.

The design of the packaging and candy itself is charming, quaint and distinctive from other chocolatiers. The flavors she employs are also a distinctive palette of aromatics, spices and florals.

The Milk 37% Cocoa Bee Bar is quite simple. It’s a little softer than a dark chocolate, though certainly doesn’t bend like a Cadbury bar. It has the light scent of milk and sugar and a little musky hint or malt. It’s quite dark for a milk which appeals to me, though it still has that light cooling effect on the tongue that’s common in milk chocolate. The melt is silky and smooth though on the sticky side because of the sugar and 17% milk content. The chocolate notes are overshadowed by the milk for the most part, but it’s still a great texture and the fresh dairy flavors are a highlight.

The Lavender Bee Bar is made from 65% cacao and uses no vanilla, instead it’s organic lavender essential oil that gives this bar its pop. The fact that they use oil instead of flowers is different here. I’ve had other bars that use whole flowers to flavor the chocolate and while that does a nice job of imparting complex flavors, lavender buds really aren’t that tasty or smooth. The dark chocolate is smooth, a bit dry and bitter. The lavender is woodsy with a hint of pine and a whiff of aromatics like menthol. I like the flavor of lavender, it reminds me a lot of rosemary – both go well with all kinds of chocolate.

The bar that was most compelling to me was the White Cardamom Bee Bar. This one was wrapped – both in foil and then a paper-overwrap. The mold of the bar is also slightly different – it’s four sections instead of six. The bar is beautiful, a light and creamy yellow with specks of spice. The ingredients list 28% cacao (that’d be cocoa butter) and 22% milk. I love cardamom and love tasting it in candy. This bar utilizes it perfectly, it’s like a rich rice pudding. It’s a little sweet, but the deep nutty flavors of the cardamom, which is kind of like nutmeg, coriander and saffron all in one. I could eat this bar regularly. I wouldn’t mind a little vanilla in it, to give it some bourbon notes, but this is fabulous as it is.

Other flavor combinations I’m eager to try are Gold, Frankincense & Myrrh; Arabic Spices; Basil & Persian Lime; Orange & Geranium and Peppered Mint. For web orders in the US, it appears that Miss Del’s General Store in Clarksdale, Mississippi. At these prices they’re certainly not an everyday indulgence, more of a way to explore the world of flavors.

via Fair Trade – Candy Blog.

I love being a mum, and I love my food. Which probably makes me easy to buy for on Mother’s Day. And it has meant that Dr T has never fallen into the trap of Olay and L’Oreal Mother’s Day advertising (trust me, she’s worth so much more, and no mum wants anti-wrinkle cream. Ever).Here’s some ideas for gifts for the food and drink loving mum, to show her just how worth it she is!

Fabulous chocolates from Rococo

Of course chocolates are traditional, but they don’t have to be old-fashioned. I love the packaging and unusual flavour combinations from Rococo, like the dark chocolate and violet.

via thefoodiegifthunter.co.uk » Blog Archive » What do you get a foodie mum?.

This gorgeous shop is a mecca for chocolate lovers. It is the brainchild of designer Chantal Coady, who opened the store in 1983, and is dedicated to producing the finest and funkiest chocolate in the capital. Chocolate becomes an art form at Rococo. Famed for its unique blend of organic chocolate, made using cocoa beans from the Caribbean, they add extra cocoa butter to ensure that distinctive melt in the mouth feel.

via LondonTown.com | Rococo – Motcomb Street Belgravia London.

For dessert, my taste buds and I spent an indulgent half-an-hour in Rococo Chocolates (45 Marylebone High Street; closed Mondays).

As I peered at its window display of quirky chocolate treats, such as chocolate cigars, chocolate buses and asparagus sticks, the shop door opened and the heady smell lured me in.

Rococo’s chocolate-obsessed owner set up the business in 1983 to create and sell top quality chocolate. Before my visit, I was never tempted by flower-scented fondant creams, sugar-free chocolate or salt-flavoured chocolate.

But as I tasted these delicacies, I was reminded not of Samuel Johnson but of The Simpsons: ‘‘There’s a party in my mouth and everyone’s invited.”

The secret to merging these flavours, according to the enthusiastic shop assistant, is to strike the exact balance of flavours. When it’s done correctly, one taste is not overwhelmed by another, and each is discernible while melting on the tongue.

via Sample a taste of London | The Post.

Don’t forget – it’s Mother’s Day on 14th March.

Luxurious flower-scented fondant creams, delicious rose and violet, or sensuous lavender and geranium Chocolates by post.

Indulgent Chocolates online gift ideas to suit every taste – and every budget.

Indulgent flower-scented fondant creams, delicious rose and violet florals, sensuous lavender and geranium chocolate – Rococo has chocolate gift ideas to suit every taste and every budget.

This year, we’re also donating £1 to our nominated charity Sense for every box of our pink limited edition Rococo Organic Milk Rose Wafers that we sell.

Perfumed with mellow rose oils, our special rose wafers make an ideal gift for Mother’s Day.

Send a delicious chocolate gift for Mother’s Day AND donate to charity – what a great combination!

via Mother’s Day Chocolates & Gifts for Mum, Gift Ideas for Mother’s Day Rococo Chocolates.

The Brighton Chocolate Festival will be the perfect place to meet some of the best UK master chocolatiers, as well as Brighton & Hove’s best chocolate companies. You will be able to buy kits to make your own raw chocolate at home, a huge variety of flavoured bars and truffles, chocolate cakes, hot chocolate, chocolate cocktails, savoury food with chocolate and enjoy dipped fruits from the chocolate fountain.

You will also be able to join in tutored tastings and demonstrations which will take place on both days from 12-5pm at TABLE restaurant in Jubilee Square. Also Join ‘Taste of chocolate’, a fun and engaging workshop teaching you how to become a chocolate connoisseur by awakening your chocolate senses, Sunday 2-5pm. £40 or £30 for ‘Club Chocolate’ members. If you are a chocoholic and want to learn more about the sweet brown stuff then you cannot afford to miss this event.

Visit the website for full details and timetable at http://www.festivalchocolate.co.uk

Source: New York Times Date: December 3, 2003

Finding this kind of nuance in the flavor of chocolate is irresistible entertainment for food lovers. Chocolate connoisseurship now seems as logical as the rise of dark-roast coffee and extra virgin olive oil.

Chantal Coady, a leading chocolatier in England, is the founder of the Campaign for Real Chocolate, which aims to enlighten British and American consumers about the differences between industrial chocolates like Cadbury, Hershey’s and Mars, and what she calls “real” chocolate, like Valrhona, Callebaut and Scharffen Berger.

The differences are apparent. All-natural chocolate is rich, smooth and complex; industrial chocolate contains additives that make it waxy, gritty and super-sweet.

And then there is the age-old question: milk or dark? Americans traditionally prefer milk chocolate, which is used in virtually all candy bars. But according to annual studies conducted by the Chocolate Manufacturers Association, the percentage of Americans who prefer dark chocolate to milk has risen steadily, from 15 percent in 1991 to 27 percent in 2002. And among Americans 35 and over, the preference for dark chocolate has now risen to 37 percent.

Dark chocolate is by any measure a purer product than milk chocolate, which is mixed with dry or condensed milk and, often, more sugar. “It’s like the difference between a complex red wine and a light, sweet rosé,” Ms. Coady said.

via Chocolate connoisseurs.

Nice to see an early review about our Easter Chocolates starting with high praise for both the packaging and contents.

Rococo Milk Chocolate Easter Egg, £20.

Good Housekeeping verdict: The chocolate egg has a creamy texture and rich, well-balanced flavour. It comes beautifully packaged in tissue paper inside a ribboned white and purple box, which also contains a delicious selection of handmade chocolates.

via Chocolate easter egg Chocolate Easter eggs Rococo Milk Chocolate Easter Egg Rococo Milk Chocolate Easter Egg :: Food :: All About You.

Blooming Jewel Tea

A delicious, pure, precious and fragrant green tea. Using a technique dating back thousands of years, fine green tea leaves are hand tied by Chinese craftsmen into elegant shapes which unfurl when steeped in hot water. Each artisan tea ball unfurls to display a delicate flower blossom. The flavour is light and refreshing with a sweet richness. Origin Fuijan, China. 6 individual flowers that are guaranteed to surprise and delight

Coco Ribbon hand lotion with lotus, black orchid, rose and iris

Prepare to be devoted to this nourishing and exquisitely scented hand lotion with UVA and B protection. The unique flower complex consisting of Lotus, Chinese Rose, Black Orchid and Iris helps soothe, regenerate and soften. Part of the new cosmetics range from celebrated London luxury boudoir brand, Coco Ribbon, recently voted one of the Cool Brands 2007

Rose and Violet oil dark chocolate

Handmade dark chocolate bars infused with aromatic rose and violet oils. Handmade by award-winning company Rococo, the artisan chocolatier with destination shops on London’s King Road and Marylebone High Street. Each bar contains 85g of floral loveliness.

via Happy Box London: Mother’s Day gift collection.

The latest news about chocolate – that it makes blood vessels more flexible – adds to accumulating evidence that chocolate offers a number of health benefits and may be good for the heart. Earlier findings had shown that chocolate contains polyphenols, the same kinds of antioxidants found in red wine and green tea; stearic acid, a type of fat that doesn’t raise cholesterol levels; and flavonoids, which reduce the stickiness of platelets, inhibiting blood clotting and reducing the danger of coronary artery blockages.

In the most recent study, researchers at Athens Medical School in Greece recruited 17 healthy young volunteers who agreed to eat a 3.5-ounce bar of dark chocolate and then undergo ultrasound tests to see how the chocolate affected the functioning of endothelial cells in blood-vessel walls. Normally, these cells control the stiffness of blood vessels by secreting substances that regulate flexibility. The researchers found that on the days the volunteers ate dark chocolate (as opposed to those who ate fake chocolate), endothelial function was improved for about three hours. These are interesting findings, but we don’t yet know what they mean in terms of preventing cardiovascular disease, heart attacks, or deaths. This study doesn’t tell us whether eating dark chocolate on a regular basis would reduce the risk of heart disease.

via Is Chocolate a Health Food?.

via Rococo at Liberty.

We love Chantal Coady’s recipe from her must-have book Real Chocolate (Quadrille, £9.99).

Preparation time: 1¼ hours, including soaking Cooking time: 20 to 25 minutes Makes 12

• 200g (7oz) dried fruit – sultanas, cherries or cranberries
• 100g (4oz) light brown sugar
• 400ml (14fl oz) cold English Breakfast tea
• 50g (2oz) butter, melted
• 2 to 3tbsp polenta (cornmeal)
• 2 eggs
• 2tbsp rich dark Seville orange marmalade
• 450g (1lb) self-raising flour
• 2tsp ground mixed spice
• 100g (4oz) good quality dark chocolate, such as Green & Black’s, chopped into small chunks

You will need a 12-hole muffin tin

1. Put the dried fruit, sugar and cold tea into a bowl to soak for 1 hour. Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Prepare the muffin tin – brush the base and sides with melted butter, then coat with polenta, shaking off any excess. This stops the buns sticking to the tin and avoids the use of muffin cases, which can sometimes stick too. You can do this an hour ahead and leave the tin in the fridge.
2. Beat the eggs and marmalade together. Add the fruit, sugar and tea mix. Sift the flour and mixed spice, then fold in to the mixture. Finally, add the chocolate chunks and mix through.
3. Pour the mixture into the prepared muffin tin and bake for 20 to 25 minutes or until golden brown on top. Allow to cool slightly before removing the tea cakes to a wire rack to cool completely.

via Breakfast chocolate tea cakes recipe | Recipes ideas, easy recipes, healthy food | Woman and Home | womanandhome.com.

MENTOR:   CHANTAL COADY

Founder Rococo – the exquisite chocolate brand

We asked mentors and mentees a few questions….

Chantal told us she wanted to become a mentor because with over 25 years running her own business, she understands the value that a mentor can add, and is really keen to be able to be one of the M.A.D. (Make a Difference) Women!

When she started out in 1983, she says there were no support networks like this one, and very few other “one women shows” to use as a benchmark – the business world felt like a lonely place.

And what does Chantal think of her mentee:

“Kate is a classic start up business, she has a vision of what she wants to do, which is to roll out her brand, and become internationally recognised.  My role is to help her to articulate the vision by creating a map of how to get there, offering practical and emotional support, and of course holding her feet to the flames, which can be uncomfortable.”

And what advice would she give to others starting out:

“I would advise anyone starting out to know who your friends are, be brave, be focussed and don’t be afraid to ask for help even from business role models you don’t know.

Articulate your vision, make plans, but also use visualisation to help you see what you can achieve. Remember, if YOU don’t believe it, no-one else will!”

CHANTAL’S MENTEE IS:  KATE STARKEY

Founder of Kate Starkey Couture – Ladies Tailoring company

Kate decided to apply for a mentor because she felt she needed to expand her perspective and benefit from the wisdom and experience of a successful business owner – and is delighted to be learning from Chantal’s mentoring.

Kate has said after her initial meetings with Chantal:

“Chantal has been invaluable in creating a real focus for myself and the business – providing great insight into what’s important to concentrate on at any one time.

As we both operate in quite niche markets, there is a great synergy in our businesses.  Chantal has therefore been able to advise on many different levels and I am hoping to achieve clarity in exactly what direction the business will go – and some tips on how to get there!”

via Business Events, Lifestyle Events & Cultural Events – FreshIdeas Events.

A review of the organic artisan bars by choc.olot.es:

Rococo Chocolates produces a number of different chocolate gift boxes, chocolate bars, gift bags, confectionaries, and sugar free products. We decided to try some of their Artisan Bars which are made with their special blends of organic chocolate: dark 65%, milk, or white chocolate, and are available with 22 flavors. We decided to try the Orange & Geranium, Basil & Lime, Lavender, and Cranberry & Nutmeg bars; the tree first ones are made with dark chocolate (65%), the latter one with white chocolate.

All bars have delicate spiced flavor and smell, we especially enjoyed the flavored dark chocolates. The lavender bar was unexpected; the delicious fragrance reminded me of perfume. These dark chocolates are absolutely recommended for those who like bittersweet chocolate and would like something different than normal, unflavored chocolate bars.

Editor’s Rating:

Type: Specialty chocolate bars.
Flavor: 5 stars

via Rococo Artisan Bars.