Caramelized sugar, luscious milk, a touch of sea salt and a blend of beans from Granada and Madagascar create a perfect pairing
Ingredients: Sugar, cocoa butter, whole milk powder, cocoa mass (37%), skimmed milk powder, caramel, soy lecithin, sea salt, flavoring, paprika extract, natural vanilla flavoring
In 1983 Chantal Coady opened the first Rococo store in the Chelsea section of London and subsequently spearheaded a new approach to chocolate making in Britain. Focused on origin, a “clean” list of ingredients, and careful handcrafting, her chocolates were among the first to showcase chocolate both its purest form and paired with unusual flavors. She has inspired a growing number of new artisans and is often credited with founding the “British School of Chocolate Making”. In 2014 Coady was recognized by the Queen and honored with the Order of the British Empire during Her Majesty’s birthday celebration.