Lucocoa was founded by Amarachi Clarke, who describes herself as a “chocolate crusader and activist”, dedicated to making exceptional chocolate and ensuring that chocolate is not made by child labourers or enslaved people.
Every bar is made by hand in their factory in the South London food hub of Bermondsey. Amarachi started making chocolate at home, but now she and her staff understand the importance of grinding times and roasting times and temperatures.
The also never use refined sugar. Instead, they use coconut sugar (which does not taste like coconut, more like caramel) and lucuma, a superfood fruit from Peru. “Coconut sugar,” says Amarachi, “whilst still a carbohydrate, does not spike blood sugar in the same way refined sugar does. So, with Lucocoa Chocolate, you are not on a rollercoaster of sugar highs and crashes.”
Why they are different:
Lucocoa don’t just source carefully for ethical reasons: they know that cocoa - like wine grapes, like coffee - takes on different characteristics depending on where it’s grown. Their handmade, traditional methods allow Lucocoa to make the most of each flavour pr
Why they are kind:
Amarachi’s background is in international development and she uses this knowledge to great effect in her new line of work. She visits all of her suppliers and ensures that standards are met and that the suppliers are paid more than the standards set by Fair Trade and the Rainforest Alliance.