Chocolate crafted as food. Giving back with every bar. Bold yet balanced flavors. And a healthy dose of color. When CEO Jean Thompson founded jcoco (pronounced jay-koko), the ultra-premium sister brand to Seattle Chocolate in 2012, her mission was twofold: elevate the way people experience chocolate and turn an everyday indulgence into an opportunity to make a difference. Today, jcoco is a cult-favorite among epicureans and has donated more than 3.5 million servings to organizations working to combat hunger.
chocolate that feeds
OUR MISSION: FIGHTING HUNGER
At the heart of jcoco is its mission of giving back. Since its first bar sold, jcoco has donated a percentage of all sales to organizations providing meals to people in need. Thanks to your purchases, we have donated more than 3.5 million servings across the United States. Follow our hashtag #chocolatefightshunger to learn more about the incredible work of our partner organizations and how you can get involved.
Our signature 1oz. mini bars are just the right size for experiencing the bright, bold, complex, and nuanced flavors of jcoco. Inspired by flavors around the world, try unexpected combinations like Cayenne Veracruz Orange in white chocolate, Boharat Middle Eastern Spice in dark chocolate, or Edamame Sea Salt in milk chocolate.
meet our founder
Jean Thompson, jcoco’s founder and the “j” in jcoco, is an unstoppable force for change. Her vision for the future includes chocolate as its own course at the table, a food celebrated as both delicious and nutritious, and appreciated for its rich layers of flavor and nuance based on terroir, fermentation, and roasting.
She built jcoco as a brand that respects its farmers, its supply chain, and its revered product: chocolate. And because an indulgence can always be an opportunity to make a difference, jcoco was founded to give back to hungry neighbors in need with every bar.
"I believe we are in a chocolate renaissance."
— JEAN THOMPSON
experience chocolate together
High-quality cacao can transcend our expectations of chocolate. We think of artisanal chocolate as its own food group, and we serve jcoco as dessert, in tasting flights and food and wine pairings, and alongside—or in place of—sweet and savory courses. Some people break bread at the table; we believe in breaking chocolate.