Rococo today

I was so inspired by what I witnessed in Italy in 1994 that I decided it was time for Rococo to get serious and start producing as much as possible in-house. I had a little knowledge about the technical side of chocolate making, but could see that many of the best chocolate makers were, in fact, trained in a completely different discipline, and were self-taught.

I gave a very basic training to Joanna Gaskell, our new chocolate maker, who pretty quickly knew much more than I did about tempering chocolate and making truffles. We built a tiny chocolate kitchen in my house, and soon we needed another chocolate maker. Today Ruth Morgan, who originally trained as a sculptor and designer, has now joined Jo.