About

Our Values in Action

More than just chocolate artisans, we at NeoCocoa are deeply invested in our community and the pursuit of social justice. From the start, we've prioritized local sourcing, fostered partnerships with fellow Bay Area small businesses, and proudly supplied our treats to local establishments. Our dedication to a thriving local food economy is why we're proud members of the Good Food Guild, a community committed to responsible sourcing. Our collaboration with La Cocina and the social impact training we received from The Justice Collective have further strengthened our commitment to community support and socially conscious values. Recent initiatives include fundraising for Planting Justice and AAPI Women Lead, and we pledge to continue this journey, contributing positively to our local community and the wider world.

Our Story: From Passion to Purpose

NeoCocoa began with founder Christine Doerr's lifelong love of chocolate, sparked during her teenage years at Cocolat, the pioneering Bay Area truffle shop founded by Alice Medrich. This early experience ignited a culinary path, leading Christine to the California Culinary Academy and subsequent roles as a pastry chef throughout the San Francisco Bay Area.

After a decade in professional kitchens, Christine explored the corporate world as a graphic designer. However, her passion for chocolate remained. A period of reflection led her back to her true calling: crafting exquisite chocolate. Recognizing a gap in the market for the perfect truffle, Christine seized the opportunity and founded NeoCocoa in 2008. With crucial support from La Cocina, she launched her signature line of unique, shell-less artisan truffles.

Since then, Christine's dedication has earned NeoCocoa significant recognition, including multiple awards at the 2011 San Francisco International Chocolate Salon (Best Truffle, Most Luxurious Chocolate Experience) and being named a Top 10 North American Chocolatier by Dessert Professional magazine in 2011. Our Toffee Nib Brittle (2016) and Black Sesame Seed Brittle (2016, 2020) have also received prestigious Good Food Award and a SOFI Gold Award.

Beyond her initial "Hearts of Chocolate" truffles, Christine continues to innovate, creating a delectable range of barks, toffees, and chocolate-covered marshmallows. She also contributes her expertise as a member of the Chef's Council at CCD Innovations Inc. and the Pastry Program Advisory Committee at the International Culinary Center.

To learn more about the inspiring stories behind small food businesses like ours, be sure to listen to the Lettuce Wrap Podcast.

 

  

Haylee Stephens

Haylee Stephens joined NeoCocoa in the summer of 2023 as an Assistant Chocolatier and has grown into the role of Head Chocolatier. On any given day she may be cooking brittle, whipping marshmallows or enrobing honeycomb. You may even find Haylee handing out samples at chocolate events when she's not in the kitchen!

Growing up in Las Vegas, she was always drawn to the dazzling showcase of food and never failed to fill her sweet tooth with cookies, cakes, and confections. This passion led her to study baking and pastry in New York at The Culinary Institute of America. After working in Washington D.C. and Oregon, the Bay Area was a welcome adventure. During free time Haylee enjoys baking new treats to share, cuddling with her cat, and practicing karaoke.

 

History of Chocolate

Chocolate is made from the seeds of the cacao tree, which grow in pods on the trunk and branches of the tree. The pods are harvested, fermented, and dried. The beans are then roasted and shelled, and the nibs (the edible part of the beans) are ground into cocoa mass. Cocoa mass is a thick, sticky paste that is made up of cocoa solids and cocoa butter.

Cocoa solids are the component of chocolate that give it its bitter taste, while cocoa butter is the component that gives chocolate its smooth, velvety texture. To make chocolate, cocoa mass is combined with sugar, milk, and other ingredients, depending on the type of chocolate being made. The mixture is then melted and stirred until it is smooth and glossy. The chocolate is then poured into molds and allowed to cool and harden.

There are three main types of chocolate: dark chocolate, milk chocolate, and white chocolate. Dark chocolate is made with cocoa mass and sugar, while milk chocolate is made with cocoa mass, sugar, and milk powder. White chocolate is made with cocoa butter, sugar, and milk powder.

The cacao tree is native to Central and South America, but it is now grown in many other parts of the world. The cacao tree is a perennial tree, which means that it lives for many years and produces fruit year-round. The pods of the cacao tree are about the size of a grapefruit and contain about 30 beans. The beans are fermented for about a week to develop their flavor. After fermentation, the beans are dried and shelled. The nibs are then ground into cocoa mass.