"Amarachi founded Lucocoa in 2015. Discovering that cacao, just like coffee, delivers intricate flavours when correctly roasted, but that the market instead chose to sell over roasted and emulsified blends of bulk generic cacao, she decided to do something about it by making chocolate from scratch– from the cocoa bean itself. It was the only way she could be sure that the chocolate contained the finest ingredients and was made to an excellent standard."
All ingredients are organic, and a price is paid that ensures the farmers can lead good lives whilst practising sustainable agricultural methods. Cacao beans are of the rare Criollo and Trinitario varieties, and the sweeteners used are coconumt palm sugar and a Peruvian superfruit called lucuma.
Ama roasts the beans, mixes the ingredients and presses the bars in Bermondsey - Lucocoa is London's first bean to bar chocolate maker.