The world of single-origin chocolate has many parallels with the speciality coffee industry, from the places where cocoa is grown to how it is processed and the ethos behind the companies who bring it to your door.
When we started supplying speciality coffee shops , we knew we needed to find a chocolate company that shared our values – enter Kokoa Collection . Their single-origin chocolates elevate hot chocolate into a truly memorable experience, all while being traded responsibly.
Here, we’re taking a deep dive into what makes single origin chocolate so special, the differences between the Kokoa Collection range, and how to prepare a cracking hot chocolate.
Who Are Kokoa Collection?
Kokoa Collection is an award-winning, Bedfordshire-based chocolate company specialising in chocolate solutions for coffee companies and cafés. Launched at the London Coffee Festival in 2011, they were the first brand in coffee shop culture to melt solid chocolate rather than powder to create drinking chocolate.
Their range consists of single origin chocolates sourced from the world’s top cocoa-producing regions, showcasing diverse flavours with a strong connection to origin. With the exception of their Ivory Coast white chocolate , all of their chocolates are vegan.
What Are Kokoa Collection’s Values?
Kokoa Collection works with local cooperatives rather than large organisations, allowing them to trade as closely with the source as possible. Much like our approach to sourcing coffee , the premiums paid enable producers to reinvest in their farms by rejuvenating trees and improving processing methods.
Sustainability is also central to their environmental approach. Kokoa Collection has shifted to fully recyclable packaging and is on the path to becoming carbon neutral. Like our support of coffee producers in Uganda , their tree-planting initiative in Haiti benefits local communities while helping to offset carbon emissions.
What Is Single Origin Chocolate?
Like coffee, cocoa is a fruit containing seeds. These seeds are fermented, dried, and roasted before being winnowed to remove their shells. The remaining cocoa nibs are ground into cocoa mass, pressed to separate cocoa butter, and refined through a conching process, which creates a smooth final texture.
Selecting cocoa from specific regions allows companies like Kokoa Collection to highlight how origin and varietal influence flavour. Forastero beans offer approachable, earthy notes, while rarer varieties such as Criollo bring floral aromas and fruit-forward sweetness.
The Kokoa Collection range includes the following chocolate tablets:
- Ivory Coast (White) – natural vanilla, creamy
- Venezuela (58%) – red fruits, caramel
- Ecuador (70%) – floral, balanced
- Madagascar (82%) – citrus fruits, pure
Flaked chocolate options include:
- São Tomé (58%) – butterscotch, popcorn, red berries
- Dominican Republic (70%) – vanilla, brownie, red cherry
How To Make a Kokoa Collection Hot Chocolate
Making a cup of hot chocolate with Kokoa Collection couldn’t be easier:
- Add 2–3 chocolate tablets to a cup (or flakes to taste).
- Cover with boiling water for 15 seconds, then discard. Alternatively, melt with a shot of espresso for a mocha.
- Heat approximately 175ml of milk.
- Add one tablespoon of hot milk to the chocolate and mix into a smooth paste.
- Gradually whisk in the remaining milk.
- Enjoy.
It’s easy to see why Kokoa Collection has become a go-to choice for hot chocolate lovers. If you’re looking to elevate your offering, explore the full range here , or sign up to our wholesale portal .