Annamarie Jones, chocolatier

A sunny San Diego native,  I decided to further my natural talents in cooking in 2007.  I  launched my career in cookery and chocolate after starting as a commis chef for a boutique Southeast Asian-fusion family-run catering company, and an artisan chocolate company, Chi Chocolat, in San Diego.  After completion of the Grand Diplome from Le Cordon Bleu London in 2010, where I discovered my passionate undying affinity for chocolate,  I  landed a chocolatier role with Dallmann Fine Chocolates in San Diego.  I returned to London and landed a chocolatier role with the prestigious Melt Chocolates in Notting Hill for two years, followed by Rococo Chocolates in 2013.

Passion for taste, indulgence, and sustainability.

 
I love nothing more than to see people enjoy great chocolate.  My chocolate comes from small batch independent makers who can trace and source their cacao beans directly to the growers and farmers.  I want the true essence of chocolate–distinctive flavour profiles from minimal cacao processing–to land directly on the tongue.  This is why I use few but interesting combinations of ingredients, such as muscovado sugars, cacao nibs, peanut butter, almonds, Medjool dates, and coconut cream, in my chocolates.  
 

I design and host chocolate events, tastings, & workshops, tailored to your specific occasion

 

Since my days as a teaching chef in 2012, I’ve enjoyed educating and encouraging people to personally develop their palates, improve their cooking skills, and to be seduced by new flavours!  Chocolate is an excellent place to start.  I specialise in tailor-made workshops and events to discover the chocolate aficionado in all of us.  I’ll be your culinary guide in tasting single origin chocolate combined with interesting pairings, such as wine, gin, spirits, beer, tea, or cheese & bread.  I invite you to broaden your mind, be captivated, and enjoy an adventure through taste!  

With chocolate,

Annamarie “Lady Cacao”

 
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