discover jcoco

THE CHOCOLATE RENAISSANCE

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nunc ut magna iaculis, sagittis ex id, aliquet odio. Vestibulum gravida dignissim nunc, a varius tortor porta eu. Maecenas nibh diam, faucibus vitae est eu, dapibus hendrerit lacus. Etiam hendrerit scelerisque iaculis. Morbi ultrices turpis nisi, non ultricies tellus tempus in.

ORIGIN PERUVIAN CHOCOLATE

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nunc ut magna iaculis, sagittis ex id, aliquet odio. Vestibulum gravida dignissim nunc, a varius tortor porta eu. Maecenas nibh diam, faucibus vitae est eu, dapibus hendrerit lacus. Etiam hendrerit scelerisque iaculis. Morbi ultrices turpis nisi, non ultricies tellus tempus in.

DISCOVER ELEVATED FLAVORS

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nunc ut magna iaculis, sagittis ex id, aliquet odio. Vestibulum gravida dignissim nunc, a varius tortor porta eu. Maecenas nibh diam, faucibus vitae est eu, dapibus hendrerit lacus. Etiam hendrerit scelerisque iaculis. Morbi ultrices turpis nisi, non ultricies tellus tempus in.

jcoco at the table

Woodland S'more with 85% Dark

  • 3 dashes chocolate bitters
  • 1 scoop of dark ice cream made with jcoco 85%
  • 2 oz whiskey of your choice
  • Cinnamon sugar mix for rim
  • Fire roasted marshmallow
  • Smoked in Jamie Boudreau’s Cinnamon French Oak
  1. Rim an old fashioned glass with a mixture of ground cinnamon graham crackers and sugar.
  2. Add one scoop of jcoco 85% dark ice cream to the glass.
  3. Stir bourbon and bitters with ice, then strain into glass.
  4. Under a smoking cloche, smoke cocktail along with oak chips. Wait fifteen seconds.
  5. Garnish with a charred marshmallow.

Cream Puffs with 80% Dark

recipe here

Cayenne Veracruz Orange Sour

  • 2 dashes spicy chile bitters
  • ¼ oz lime juice
  • ½ oz orange juice
  • 1.5 oz bourbon whiskey
  • 5 dashes aromatic bitters
  • 1 egg white
  • jcoco cayenne veracruz orange
  1. Place bourbon, orange juice, bitters and egg white in shaker. Shake for 30 seconds.
  2. Add a handful of ice. Shake again for ten seconds.
  3. Strain into a chilled cocktail glass.
  4. Shave chocolate on top.

ENDLESS PAIRING POSSBILITIES

Black Fig Pistachio

" Pair with vanilla bean crème brûlée — the bright pops of fig and subtle richness of pistachio play well against a brûlée made with dense vanilla paste. The soft richness of the custard will soften any lingering bitterness from the dark chocolate. "

– Jessica Tousignant, Sommelier

Cayenne Veracruz Orange

"Pair with Quaricello, Neromaestri. An exhilarating Lambrusco and chocolate adventure. Wind in your hair and delicate bubbles teasing your nose. Just enough acid to balance the gentle spice and and draw out the gorgeous citrus coursing through this bar of joy. A summer picnic kind of experience, rich in berries, bathed in wild flowers. Are you coming along?"

– Campbell Scarborough, Owner Left Bank Wine Shop

Boharat Moroccan Spice

"Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nunc ut magna iaculis, sagittis ex id, aliquet odio. Vestibulum gravida dignissim nunc, a varius tortor porta eu. Maecenas nibh diam, faucibus vitae est eu, dapibus hendrerit lacus. Etiam hendrerit scelerisque iaculis. Morbi ultrices turpis nisi, non ultricies tellus." tempus in.

– Chef Tarik Abdullah, Feed the People

Alaskan Smoked Sea Salt

"Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nunc ut magna iaculis, sagittis ex id, aliquet odio. Vestibulum gravida dignissim nunc, a varius tortor porta eu. Maecenas nibh diam, faucibus vitae est eu, dapibus hendrerit lacus. Etiam hendrerit scelerisque iaculis. Morbi ultrices turpis nisi, non ultricies tellus." tempus in.

– Campbell Scarborough, Owner Left Bank Wine Shop

ENDLESS PAIRING POSSBILITIES

ALASKAN SMOKED SEA SALT

 

 

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nunc ut magna iaculis, sagittis ex id, aliquet odio. Vestibulum gravida dignissim nunc, a varius tortor porta eu. Maecenas nibh diam, faucibus vitae est eu, dapibus hendrerit lacus. Etiam hendrerit scelerisque iaculis. Morbi ultrices turpis nisi, non ultricies tellus tempus in.

– Campbell Scarborough, Owner Left Bank Wine Shop

BLACK FIG PISTACHIO

 

 

" Pair with vanilla bean crème brûlée — the bright pops of fig and subtle richness of pistachio play well against a brûlée made with dense vanilla paste. The soft richness of the custard will soften any lingering bitterness from the dark chocolate. "

– Jessica Tousignant, Sommelier

 

BOHARAT MOROCCAN SPICE

 

 

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nunc ut magna iaculis, sagittis ex id, aliquet odio. Vestibulum gravida dignissim nunc, a varius tortor porta eu. Maecenas nibh diam, faucibus vitae est eu, dapibus hendrerit lacus. Etiam hendrerit scelerisque iaculis. Morbi ultrices turpis nisi, non ultricies tellus tempus in.

– Chef Tarik Abdullah, Feed the People

CAYENNE VERACRUZ ORANGE

 

 

Pair with Quaricello, Neromaestri. An exhilarating Lambrusco and chocolate adventure. Wind in your hair and delicate bubbles teasing your nose. Just enough acid to balance the gentle spice and and draw out the gorgeous citrus coursing through this bar of joy. A summer picnic kind of experience, rich in berries, bathed in wild flowers. Are you coming along?

– Campbell Scarborough, Owner Left Bank Wine Shop