2016 Good Food Award
NeoCocoa Toffee Nib Brittle is a perfect execution of mouth feel, texture and chocolate flavors in a brittle structure. The texture is nibs and brittle is crisp and crunching without being heavy, hard or sticky. The dark chocolate which is applied as a thin upper and lower layer coating the toffee really helps to set this brittle apart from others. The toffee flavored brittle has a distinct browned butter character which is full flavor and a sweetness that is not over powering or cloying. The only negative about this tasty treat is you won't be able to stop with one piece.
NeoCocoa’s artisan Toffee Nib Brittle is handcrafted in small batches using only the highest quality and 100% natural ingredients. Crunchy, roasted cacao nibs, 72% dark chocolate, alderwood smoked sea salt and brown sugar set this brittle apart. Furthermore, the dark, buttery toffee is thinly layered between dark chocolate resulting in a perfectly light and crispy brittle that is richly satisfying and sure to leave you craving for more.
About the Producer:
Christine Doerr’s love affair with chocolate began in the 1980’s when, as a teen ager, she worked at a Cocolat chocolate shop, part of a chain of stores founded by Alice Medrich who is credited with popularizing chocolate truffles in the SF Bay Area. Christine’s experience at Cocolat eventually inspired her to enroll at the California Culinary Academy and after graduation go on to work as a pastry chef at various bakeries and restaurants throughout the Bay. After 10 years in the kitchen, Christine left the culinary world for a stint in the corporate world. However, after several years working as a graphic designer, chocolate eventually called her back to the kitchen. After much soul-searching, Christine asked herself what she would do for nothing and the immediate answer was “work with chocolate”. Ever in search of the perfect truffle, Christine never found the type of truffles she craved on the market. Thankfully, she saw this as a perfect opportunity to start her own business. So in 2008, Christine founded NeoCocoa. With the help of La Cocina, a non-profit incubation program that helps female food entrepreneurs start and grow their business, Christine began making her own line of unique shell-less artisan truffles. Today, Christine has her own kitchen and, in the few years since founding NeoCocoa, has garnered some serious accolades. She was most awarded at the 2011 San Francisco International Chocolate Salon including awards for Best Truffle and Most Luxurious Chocolate Experience. In 2011, she was also honored with the distinction of being named a top 10 North American chocolatier by Dessert Professional magazine. Christine was recent winner of a Best Food Award for her 2016 Toffee Nib Brittle.