Press


July 12th 2018

The Zero Waste Chocolatemaker

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July 9th 2018

Horsham Coffee Roasters Visit To the Chocolate Cabin

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April 4th 2017

In West Sussex, J.Cocoa are going from strength to strength. The large Easter eggs are beautiful, and the ganache filled mini-eggs (see lead photo) are quite delicious. The ganache has a fine buttery quality, the flavours combining deep caramel with a dark, almost marmalade note. I loved them! Both the milk and dark chocolates are deliciously accomplished. The new milk Nicaloso 30% chocolate combines a butterscotch note with molasses, a creamy melt and a cafe au lait ending. Great stuff.

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April 4th 2017

J. Cocoa Deluxe Giant Gold Leaf Egg

Brilliant bean-to-barist James has turned his totally tropical-tasting Tenor 66% chocolate (a double award-winner) into this oversized Easter treat. The choc’s so tip-top that the gold leaf is really gilding the lily, but who’s averse to a bit of bling? Should you need more reason to indulge, it’s accompanied by a set of caramelised milk chocolate ganache mini eggs.

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Dec 13th 2016

I love that there are more British bean-to-bar makers on the scene now, and that the community keeps on growing. It’s something that benefits everyone. I have to give James of West Sussex-based J. Cocoa a special shout-out; for both his cluster of awards and his mechanical advice when one of my grinders broke!

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Nov 30th 2016

J. Cocoa’s Tenor 66%

Tenor has had its praises sung loudly by both the International Chocolate Awards and the Academy of Chocolate for good reason. At 66%, it’s a fruity beauty with a caramel quality whose Nicaraguan beans are sourced in the La Dalia region of Matagalpa and roasted, cracked, winnowed, stone-ground, conched and set into shiny square slabs in young maker James‘s West Sussex workshop. Take heed – if you’re in need of a serious fix, the small slab size means you’d be wise to order more than one.

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Nov 15th 2016

For “simple” chocolate then I’d recommend J.Cocoa for true bean to bar production of some very tasty chocolate bars. I really love the 70% Rugoso Dark Chocolate, this has beautiful, smooth flavours to it. I also love James’ story, he started this as a hobby, is still making this in a shed in the garden and used to be a fishmonger. I don’t know how good he was as a fishmonger, but he’s making amazing chocolate.

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Oct 31st 2016

New bean to bar chocolate maker J. Cocoa are creating their chocolates in West Sussex. They have already managed to garner some awards in the International Chocolate Awards European chocolate makers heat. Watch this space, look out for their chocolate, and I will investigate for you too.

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Nov 13th 2015

Meet James from J.Cocoa