Kokoh Chocolate has been created from Joanna’s passion for fairly traded, fine quality cocoa and a sensational taste experience.
Developing well balanced, unusual flavour combinations together with pure and natural ingredients. With a keen interest in food trends and aiming to be one step ahead with innovative ingredients and ideas.
Joanna's chocolate creations have won fourteen Great Taste Awards and a Silver Academy of Chocolate Award which are an accolade to her tireless attention to quality, taste and creative flavours. Fine quality chocolate will leave a long lasting flavour so you only need a small piece of chocolate to satisfy.
'Place a small piece of chocolate in your mouth….let it melt slowly. The flavour of fine quality cocoa evolves on your palate’
Kokoh Chocolate promotes the important message that “ fine quality chocolate and purity of ingredients is good for you”
Joanna’s chocolates are created with a passion for ﬁne quality chocolate and a sensational taste experience. This can only be achieved if we use the very best quality ingredients. Using the ﬁnest, premium chocolate made from carefully selected cocoa beans. We use cocoa from a variety of diﬀerent beans around the world including Madagascar, Ecuador, Venezuela, Africa and many others. Our chocolate bars promote the use of ﬁnest chocolate and ingredients that are of beneﬁcial value… read the back of the individual bar labels to see a description of the unique ingredients .... the important message is that ‘ﬁne quality chocolate and purity of ingredients is good for you’. We use natural ingredients in our recipes.
We ensure that all our cocoa is fairly traded. We support local cocoa farmers in West Africa with farmer training and community projects in partnership with the Cocoa Horizons Foundation. By improving farmer livelihoods and supporting them in turning cocoa cultivation into a sustainable source of income today and for the future. In Madagascar we support Raisetrade, products made in the Country of Origin.SHOP NOW >
Our name Kokoh is derived from the Mayan ‘kukuh’ drink, an ancient drink regularly given to warriors before they went to battle, providing them with long lasting nourishment. This is one of the earliest known uses of cocoa as an ingredient. This drink was very bitter, the Maya would vary the ﬂavour with the addition of forest honey, chilli, cinnamon, all spice and nutmeg.
Many people crave chocolate and avoid it because they assume that it is fattening and unhealthy. Although a lot of chocolate products are unhealthy and calories dense, it is due to the addition of substances such as sugar and not to the cocoa itself. In fact, cocoa powder, which comes from the cocoa bean, is highly nutritious, and beneﬁcial to our health. Cocoa provides a wealth of antioxidants, protein and fibre.
Eating chocolate is often associated with happiness and celebrations, studies have proved that consuming chocolate can help lighten your mood, making you feel calmer and more content. Dark chocolate stimulates the production of endorphins, chemicals in the brain that create feelings of pleasure.
So all our Kokoh Chocolate creations emphasise the nutritional power of cocoa using ﬁnest quality, pure and natural ingredients that are beneﬁcial to our wellbeing. So we can enjoy chocolate as a healthy addition to our daily diet.
As once quoted by a Spanish observer,
“This drink is the healthiest thing, and the greatest sustenance of anything you could drink in the world, because he who drinks a cup of this liquid, no matter how far he walks, can go a whole day without eating anything else.”
Each and every one of us has a unique palate, the only proven way to ﬁnd your favourite chocolate and wine match is to experiment. Chocolate and wine pairing is all about balance. To ﬁnd the right balance we need to consider the more obvious characters of the wine and chocolate, whether they are intense, light, bitter, dry or sweet. Awareness of aroma, maybe notes of citrus, berries, herbs or spices. The goal of successful wine and chocolate pairing is to balance the tastes in the cocoa and the wine so that the subtle ﬂavours beautifully emerge. A full bodied red wine needs to be matched with a more intense dark chocolate. Milk chocolate pairs well with light, aromatic white wine and a match with a sparkling white refreshes the palate. Take a look at our pairing of Port with Lemon and Black Pepper chocolate on our features page.VIEW POST >
Great Taste, organised by The Guild of Fine Food, is the acknowledged benchmark for fine food and drink. Described as the Oscars of the food world and the ‘epicurian’ equivalent of the Booker Prize.
2011 - Caramelised Hazelnut & Wattleseed Bar
2012 - Tonka Bean Truffles
2012 - Chilli & Lime 70% Cocoa Bar
2013 - Chinese Mint 71% Cocoa Bar
2013 - Himalayan Pink Salt & Toasted Almond 70% Cocoa Bar
2014 - Raspberry & Toasted Almond 70% Cocoa Bar
2015 - Tonka bean Truffles
2017 - Himalayan Pink Salt & Venezuelan 43% Cocoa Bar
2017 - Tonka Bean Truffles
2018 - Chilli & Lime Bar
2018 - Tonka Bean Bar
2019 - Chinese Mint 71% Cocoa Bar
2019 - Raspberry & Cocoa Nibs 70% Cocoa Bar
2020 - Himalayan Pink Salt & Toasted Almond 70% Cocoa Bar
The Academy of Chocolate was founded in 2005 by five of Britain’s leading chocolate professionals, united in the belief that eating fine chocolate is one of life’s great pleasures. This year, for the first time we entered The Academy of Chocolate Awards. We are delighted to have been awarded a Silver 2018 Academy Award.
2018 Silver Award - Himalayan Pink Salt & Toasted Almond 70% Cocoa Bar.
2022 Gold Award - Himalayan Pink Salt & Venezuelan 43% Cocoa Bar.