Chocolate crafted as food. Giving back with every bar. Bold yet balanced flavors. And a rainbow of color. When CEO Jean Thompson founded jCOCO in 2012, her mission was two-fold: elevate the way people experience chocolate and turn an everyday indulgence into an opportunity to make a difference. In addition to paying fair wages, 10% net profits go to support cocoa farmers to ensure a thriving future for this precious fruit.
chocolate is food
FEED YOURSELF
We believe that chocolate is food, every bit as complex as your favorite wine or craft spirit; and we serve jcoco as dessert, in tasting flights and food and wine pairings, and alongside—or in place of—sweet and savory courses. The jcoco experience is now even richer, with a variety of high-cacao blends that bring flavors like Crisp Quinoa Sesame and Alaskan Smoked Sea Salt to a new level.
FEED THE FARMER
Working directly with a small, local Peruvian chocolate maker ensures full traceability and sustainable farming practices - and the best flavor profile possible. To preserve these practices for many years to come, we cut out the middlemen and pay our farmers directly, ensuring that they take home amounts that are substantially above the industry average for fine cacao. By supporting origin cacao from small farms, you’re helping ensure a thriving future for farmers - and chocolate in general.
"I believe we are in a chocolate renaissance."
— JEAN THOMPSON
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 be an opportunity to make a positive difference “in the lives of cocoa farmers and their families.”
crafted at origin
Working directly with a small, local Peruvian chocolate maker ensures…above industry average for fine cacao. “By keeping post-harvest processing and cocoa liquor making close to where the cacao is grown, we maximize the value for all members of the cocoa value chain.
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.