Welcome to the Cocoa Journey...
Where did it all begin?
'In 2014 I travelled to Costa Rica, a country mostly known for its coffee bean plantations and also produces distinct aromatic cocoa. The country has an ideal climate throughout the year to grow many different types and flavours of cocoa beans. Cocoa trees need lots of heat and sun all year round (although shade is needed during its early life). The country has remarkable and beautiful landscapes, it flourishes in greenery and extraordinary wildlife'.
- Jorge, Farmer & Co-Owner; La Iguana Chocolate with Jamie, Chocolatier & Founder; JK Fine Chocolates
Where did it take me next?
WHAT WE OFFER?
handcrafted chocolates and truffles using single origin coverture
chocolate and single origin cocoa beans. After Jamie's stay at La Iguana Chocolate, Costa
Rica in 2014 he was inspired by the family's passionate hands on
approach to fine organic cocoa production using traditional methods when
growing, harvesting, fermenting, drying, roasting and finally peeling
their cacao. Now Jamie continues the passion for fine flavourful
chocolate in all his creations which are carefully and extensively
developed, from the sourcing of ingredients to the dazzling finishing
WHY SINGLE ESTATE AND SINGLE ORIGIN COCOA?
Single origin chocolate and single estate beans is so important and can have many more characteristics and complexities in flavour than other chocolate. This is because each country’s soil, surrounding plants, animals and climate (heat, rain and wind) will change the end result of the cocoa bean’s flavour and why you will find Costa Rican chocolate is deep, earthy and smoky in flavour, to Madagascar where the beans are pungently tropical and fruity in taste. HOWEVER, even within that origin there are multiple of different flavours to be found depending on the many environmental factors. So this is why single estate cocoa beans are even more wonderful to work with as well!
(chocolate) is a fruit that is grown mostly in consistently hot
climates all year round and was originally discovered by the Aztecs. It
was also used as legal tender in some parts of the world. You can find
around 40-60 cocoa beans inside each cocoa pod that are individually
covered in an edible sweet white membrane/pulp before going through
the multiple different processes to then finally become chocolate as we
know and love in the UK.