Limited edition chocs SS15

We have been busy in the kitchen lately, squeezing our creative juices to bring you a whole slew of new chocolate flavours. Mixing, blending, whisking, zesting, testing and tasting our way through many recipes to bring you this ultimate collection for Spring/Summer 2015.

It would be my pleasure to introduce them to you.

Muscovado Vanilla Fudge

Draped in dark chocolate and decorated with a wave, this fudge is made with deep, dark muscovado sugar and real vanilla beans. It’s forgivingly soft but has a little grit for you to get your teeth into.

Jasmine Tea

Dark chocolate ganache infused with premium jasmine tea, and dipped in dark chocolate. A pale green swirl on the top finishes the piece.


A dark ganache infused with the fresh, bright flavour of lemongrass. It is dipped in dark chocolate and decorated with yellow cocoa butter speckles.


This ganache is something special – made using caramelised white chocolate and white shiro miso, it brings a little ‘umami’ to the collection. It’s salty and sweet and caramelly all at once. It’s dipped in a not-very-sweet white chocolate and decorated with a snakeskin pattern lightly brushed with golden lustre.


This ganache is made from dark chocolate and our very own homemade ruby grapefruit marmalade. There are tiny slivers of peel hidden inside for texture variation. It is dipped by hand in dark Madagascan chocolate and decorated with orange zest crumbs.

PB Crunch

Doubly crunchy, this peanut praline benefits from pieces of roasted peanut and crispy feuilletine wafers. It is enrobed in milk chocolate and garnished with Maldon sea salt for good measure.

You can get your hands on a box containing these very limited edition chocolates here. Enjoy!

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Great Taste Awards 2014

When we reached our second birthday, I decided it was about time for Kokopelli’s to test out the realm of food awards, and start entering a couple of products for accolades.

Last week we found out that we have won a Great Taste Gold Star Award for our Fresh Lime Chocolates, for which I am absolutely delighted!

kokopellis lime chocolates

Here’s what the judges had to say about them:

Beautiful little chocolates with a delightfully delicate design. Super texture – smooth and rich. The thin crisp shell enrobes a delicious velvety ganache. The flavour is well balanced and the lime releases as the flavour unravels. A nice refreshing chocolate. Well made and the lime flavour is lovely.


The Great Taste Awards are organised by the Guild of Fine Food, and are the acknowledged benchmark for speciality food and drink. Great Taste has been described as the ‘Oscars’ of the food world and the ‘epicurean equivalent of the Booker prize’.

Well, we are feeling rather pleased with ourselves.

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Chickens, eggs and nests – must be Easter!

I think Spring is my favourite time of year. It’s full of a welcome warmth, sunshine and pretty new things like flowers. And fresh chocolates.

We’ve been busy here dreaming up new confections for you to celebrate Spring and Easter this year.

Left to right: Malted Milk Egg, Dark Banana Hen, Almond Rocher ‘Nest’, Honeycomb Hen, Speculoos Egg

Malted milk egg
A 40% milk chocolate mini egg, painted by hand with Kokopelli’s signature turquoise-coloured cocoa butter, and filled with a malted milk ganache and wafer pieces

Dark banana hen
A gorgeous little dark chocolate hen, painted by hand and flecked with cocoa butter, filled with freeze-dried banana pieces

Almond rocher ‘nest’
Caramelised, roasted almond slices mixed with milk chocolate and a touch of sea salt

Honeycomb hen
A cute handpainted milk chocolate chicken filled with tiny pieces of honeycomb

Speculoos egg
A handpainted dark chocolate mini egg, filled with a milk chocolate speculoos ganache (speculoos are spiced Belgian biscuits – very Eastery and very delicious)

The Easter Collection is available from our online shop now – and very much limited edition, so place your order soon!

We have gone all out and also made some ‘fried eggs’ for those with a sweet tooth – the yolk is filled with a lemon fondant. Also available on the shop here.

And finally, we’re doing Easter eggs again this year, in dark, milk and white chocolate, all hand-decorated with splashes of coloured cocoa butter. These eggs are available for collection only (please get in touch to arrange).

Happy Easter!

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Valentine’s Collection

Ah, chocolate. My first true love. Chocolate is the perfect gift to celebrate love, and happens to be a great way to show yourself some TLC too. I test this theory every day, and so far, it still holds. I’d better keep checking though…

We have a new, limited edition collection specially for Valentine’s Day – a collection of four caramels, each with different personalities to mirror the different faces love shows.

Left to right: Tonka Caramel, Passionfruit Caramel, Sea Salt Caramel, Cardamom Caramel

There’s our old friend, the Passionfruit Caramel, tangy, witty and fruity-sharp as ever. A soft, not-very-sweet caramel, blended with passionfruit puree, nestled within a fruity dark chocolate shell. Our signature Valentine’s chocolate.

The new Tonka Caramel, a soft, slightly salted caramel, infused with tonka beans. Tonka beans come from the same region as Kokopelli – Central and South America – and they have a taste reminiscent of bitter almond and vanilla. They are truly delicious and well complemented by the soft caramel and creamy milk chocolate. This is a playful chocolate, the flavours dancing together.

Another newbie, the Cardamom Caramel, is infused with both green cardamom and a hint of smoky black cardamom. The spice whispers along your tongue while the soft caramel melts alongside the milk chocolate shell. Sultry and seductive.

And finally, another old favourite, a classic: the Sea Salt Caramel. A soft, rich caramel with a hint of sea salt to cut the sweetness. Housed within a cocoa pod-shaped dark chocolate shell – this is a comforting, soothing chocolate to lift your spirits.

The Valentine’s Collection is available to order now. And don’t forget we can hand-write a love note on our pretty headed paper to be included with your order. Just leave the details in the ‘order notes’ box at checkout.

Happy V-day, chocolate lovers!

Thanks once again to the super-talented Macnifique for the lovely photography.

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Christmas specials 2013

It’s come round so quickly – that festive time of year again. And with it comes some seasonal limited edition chocolates from Kokopelli’s. This year I fancied giving those classic, favourite flavours a bit of a makeover.

And so… drum roll please… I present you with the clementine pate de fruit.

It’s a French-style fruit jelly (vegetarian of course!), made with tangy clementine puree, enrobed in a fruity Madagascan dark chocolate, and decorated with a dot of orange cocoa butter to finish. As you bite into it, the chocolate cracks between your teeth and the soft jelly yields to your tongue. It’s rather delightful, even if I say so myself.

Next up, we have the nutmeg caramel.

nutmeg caramel cut sm

This is a slightly salted soft caramel, infused with freshly grated nutmeg. It is nestled in a dark milk chocolate shell (yup, that’s a milk chocolate with a very high cocoa content, giving you that chocolate hit and milky creaminess all in one delicious mouthful), swirled with pink cocoa butter and a touch of gold lustre. Christmas all wrapped up in a delicate little dome.

These limited edition wintry beauts will feature in our mixed selection box over the holiday period. We will also be at The Chocolate Festival again this year – Friday 13th December through to Sunday 15th December. It’s on the Southbank Centre Square – please do drop by to say hello and support us in the freezing weather!

Happy holidays!

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Lucky cats, matcha and passion

I’ve been busy working away in the kitchen this summer, scheming, devising and developing a clutch of new products. I am proud to introduce you to them:

Lucky Fortune Cats
These came to me in a dream. No, really. And then I woke up and decided that I needed to make them a reality. They are so much fun I just couldn’t resist!
These lucky cats are painted by hand, and cast in smooth dark or white chocolate. Hidden inside each cat is a fortune printed on edible paper for you to discover. Available here in dark and here in white.

Matcha Bar

Matcha, or powdered green tea leaves, has been drunk in Japan for almost 1000 years and was originally created by Buddhist monks. It is known as the rarest and finest of all the Japanese green teas and is full of antioxidants. We have carefully blended a premium grade matcha from Kyoto with creamy white chocolate to produce a 50g matcha chocolate bar – bright green in colour but entirely natural, from the matcha. The fresh earthiness of the matcha cuts through the sweetness of the white chocolate, giving you a refreshing treat. Available from our shop here.

Passionfruit Caramels
Some of you may know that I have a penchant for that heavenly marriage of passionfruit and caramel. The tangy and the sweet all loved up in one delicious morsel. Now available is a new incarnation of this pairing in the form of a soft caramel. It is slightly chewy, but melts away on your tongue. The fresh passionfruit puree gives it a slight tang and exotic flavour, balanced by the rich butteriness. I can never get enough of these and I’m always left wanting just another taste. Available here. Let us know if there are other caramel flavours we should try – leave a comment below and we’ll send you a sample if we try your idea. Mango? Cinnamon? Raspberry? Cardamom? Ginger?

All these new products are now available on our online shop. I’m always open to new ideas so let me know if there is something else you’d like us to try! Thanks once again to the talented Macnifique for the gorgeous photos.

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Easter 2013

Springtime is here! I can see it in the daffodils and sense it in the (slightly) warmer weather. Hoorah! And with spring, comes Easter, just two weeks away now. I am really excited to present Kokopelli’s ridiculously adorable Easter Collection, available at our online shop.

Our signature box contains four handpainted chocolate hens, two cast in solid dark chocolate, two in milk. Meticulously painting each one is a labour of love! These sweet little chickens are surrounded by eight chocolate eggs. Four have dark chocolate shells, filled with a zesty lemon-infused caramel and brushed with golden lustre dust. Four have milk chocolate shells and contain a smooth malted milk chocolate ganache, handpainted with lilac cocoa butter to highlight the design on the egg. Cute, right?

We will be at The Chocolate Festival again in London next weekend (22nd-24th March), where we will be selling all manner of chocolatey goodness, including these lovely chickens and eggs, Easter eggs, chocolate lollipops, as well as our year-round chocolates, and other sweet delights too. If you’re around London do pop down and say hello! It’s a fantastic event, with demonstrations, talks, beautiful things to look at and eat, and some of the country’s top chocolatiers all in one place. For a whole weekend. Come!

Huge thanks to the highly talented Talia of Macnifique for the gorgeous photos. Check out her out – not only is she a talented photographer, she is also a wonderful pastry chef!

Happy Easter!

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Love is in the air ♥

The day of love and affection is almost upon us, so what better time to present Kokopelli’s 2013 Valentine’s Collection? Three new flavours have been created specially for this amorous day, and one of our old favourites thrown in for good measure.

Our special Valentine’s Collection contains flavour combinations inspired by human relationships. The flavours correspond to a wide range of emotions and quirks – there’s sweet and tangy passionfruit caramel, smoky and inviting black cardamom, fiery cayenne pepper, comforting roasted hazelnut, sour cherry and sweet almond. All combined with smooth, meltingly delicious Valrhona couverture.

From left to right:
Passionfruit Caramel
Brought back by popular demand, this liquid caramel is sweet and tangy, infused with fresh passionfruits, within a fruity dark shell.

Morello Cherry with Amaretto
Inside this cocoa pod shell hides a soft centre made from morello cherries, with a touch of Amaretto to enhance the flavour.

Roasted Hazelnut
A classic favourite, this white chocolate shell is filled with roasted hazelnuts and milk chocolate, complemented by a touch of sea salt.

Smoky Black Cardamom and Cayenne Pepper
Smooth milk chocolate ganache infused with smoky, earthy black cardamom and a hint of cayenne pepper to tickle your throat, enrobed in dark chocolate and decorated with spiky red lines. My personal favourite because it’s a little unusual.

Each Valentine’s box comes with a beautiful, thick menu card to help you choose which chocolate to eat first.

We also have brand new notepaper on which we can include a handwritten message to your sweetheart (complimentary, of course!). Isn’t it lovely? There’s nothing like fresh, crisp headed notepaper. Yes, clearly I’m one of those that gets excited about stationery.

If you don’t want your Valentine’s chocolates to be sent straightaway, you can place your order now and specify in the order notes section at checkout when you would like them sent. It’s the perfect gift to impress your loved one, or an even better treat for yourself.

Kokopelli’s Valentine’s Collection is available to order at our online shop here.

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Happy New Year chocolovers! Here’s to a successful and joyful 2013 for us all.

I love florentines, especially at this time of year. They get me into the festive winter spirit, with their dried fruits and nuts, sticky sweetness and warm colours. This year, I decided to make florentine mini-bites, or as I’ve newly named them, florentinies.

These are chewy and a bit soft in the middle, filled with soft dried figs, stem ginger, currants, dried apricots, citrus peel, blackcurrants and toasted almonds.

They’ve been given the finishing touch with a glossy spread of dark chocolate.

25g butter
75g brown sugar
6g flour
75ml crème fraîche
70g flaked almonds, toasted
1 stem ginger ‘nut’, finely chopped
70g mixed dried fruit of your choice
Tempered dark chocolate, as needed

Pre-heat oven to 180°C. Heat together butter, sugar and flour over a medium flame, stirring continuously. When all melted, add crème fraîche and stir well. Mix in all other ingredients. Spoon out into a silicone muffin tin for uniform pieces. Bake for 15 minutes until golden brown and bubbling, then transfer to a cooling rack. When cool, spread with melted, tempered chocolate and leave for a few minutes to set. Yum yum!

Makes around 15 florentinies. Store for several days in an airtight container, or even better, invite some friends over to eat them up immediately!

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Holidays are coming…

The holiday season is almost upon us – I can feel the first excitement and chill of it in the air. Lots of preparations are happening behind the scenes at Kokopelli’s. We have beautiful new boxes, new menus on the way, new seasonal chocolates, and lots of website development work going on – online shopping is now closer than ever!

I’m also excited to announce that Kokopelli’s will have a stall at The Chocolate Festival next weekend – from Friday 7th – Sunday 9th December. It’s at the Southbank Centre and it would be great if you popped by to say hello. It’s a really fantastic event showcasing the country’s top chocolatiers.

So without further ado, I introduce to you our winter specials:

Chai spiced caramels
A soft caramel delicately spiced with cinnamon, cloves, ginger, cardamom and fennel. Housed within a milk chocolate shell decorated with festive purple glitter and a touch of gold lustre.

Quince gems
Dark chocolate gem-shaped shell, striped with quince-coloured cocoa butter. Filled with a milk chocolate ganache, blended with quince puree, my favourite winter fruit with a wonderful perfume.

Pictures of our new boxes, menus and market stall banner to follow…

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