Imagine working with chocolate all day… What a drag - not!
That’s exactly what Rebecca Knights and the crew at Coco Chocolate get to do, producing amazing chocolate at their harbourside Sydney studio at Middle Head. (A fabulous viewand working with chocolate all day… it just gets better, doesn’t it?!) Coco Chocolate uses organic chocolate couverture (that’schocolate made with extra cocoa butter to give a high gloss) for production of their award winning chocolates, including GOLD at The Great Taste Awards.
Chocolate School
Rebecca grew up in Sydney before travelling to Europe to train as a chocolatier, including tuition at the esteemed school Valrhona in France. After her training, she opened her very own chocolate studio and retail store in the UK. After ten years and creating a range of chocolates for the prestigious Harvey Nichols department store in London, the desire to come home was strong. Rebecca is now the creative director for the Coco Studio and The Sydney Chocolate School, developing all of the Coco Chocolate recipes and showcasing at the Coco flagship store in Kirribilli.
Good for the Planet
When it comes to sustainability, the Coco Chocolate team are big advocates of organic farming, ethically traded chocolate and non GM ingredients.
In fact all cacao couverture sourced for tempering at Coco Chocolate is ethical and producers are members of SEDEX (an online database which allows companies to store and view data on ethical and responsible business practices). This step ensures ethical and responsible practices in labour standards (including employment conditions, profitable income for farmers, supporting community development projects and no child labour), health and safety, the environment and business ethics.
As a result we can all enjoy Coco Chocolate – creating value for all through the supply chain with transparency, traceability, productivity and quality - how good is that?
Treat Yourself
Feel like a little chocolately treat right about now? Me too. Kerb that craving and shop chocolate now!
