Amarachi Clarke founded Lucocoa in 2015 after realising that there was no breadth or depth of offering in a market dominated by poor quality chocolate.

Discovering that cacao, just like wine and coffee, delivers intricate flavours when correctly roasted, but that the market instead chose to sell over roasted and emulsified blends of bulk generic cacao.

She decided to do something about it by making chocolate from bean to bar removing all nasties and not using refined sugar – Opting for unrefined coconut sugar and lucuma a fruit from Peru instead.

Amarachi has set about creating a brand that is ethical and transparent and most of all delicious, all great reasons to get behind Lucocoa.

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