Rococo use Ugandan birds eye chillis to give a nice kick to this popular recipe where the spice develops slowly as the chocolate melts in your mouth and lingers afterwards.
In 1983, Chantal Coady dared to follow her dream: to share with others her love for chocolate. Nearly three decades, three shops, and many, many delicious chocolates later, she has certainly shared her dream with thousands of customers from around the world – all the while supporting ethical trade for cocoa farmers. Rococo's organic chocolate blend includes cocoa beans from their own Grococo farm in northern Grenada and a little extra cocoa butter for a silky texture. Almost too good to eat. Almost...
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