Established in 2010 as the Cockington Chocolate Company, we recently rebranded to reflect our relocation to St Marychurch. The owners of Lloyd and James have accumulated a combined total of sixty years’ business experience, including a 13-year joint-ownership of a multi-award-winning five-star boutique hotel and restaurant on the South-West coast, listed in the Michelin Guide. We have a passion fo
r good food (including chocolate), outstanding service and integrity. The seed was sown for the creation of Lloyd and James Chocolate during a holiday in, arguably the chocolate capital of the world, Bruges. When the opportunity arose to purchase the old Cockington Chocolate Company, the business partners seized the opportunity, and Lloyd and James Chocolate was born. Ian James undertook three months of intensive training to qualify as a chocolatier. The business, opened to critical acclaim in July 2011 and makes innovative, bespoke, hand made Chocolates using only the finest Belgian Chocolate. Our products which range from exquisite truffles to magnificent 'centre piece' sculptures, hand made in our Studio behind Cockington Court. In one of the 'Sea Change' units, we produced, from raw materials, competitively priced, beautifully packaged delicious chocolates. The unique selling point of Lloyd and James Chocolate is that the Chocolatier makes/creates in full view of the discerning public who can see 'raw material to finished product'. We moved in 2020 to 26 Fore St, St Marychurch, Torquay TQ14LY -come and see us in our new location. Our Chocolate is from Equadorian Arriba and is a blend of the Forestero and Trinitario bean, fully certified as Fair Trade. In Ecuador, there are two main varieties of beans, Nacional and CCN-51. Genetically, Nacional is considered a Forastero bean. However, Nacional grows only in Ecuador and alleged attempts to grow it in other regions have not produced the same flavours profiles. CCN-51 is an acronym for Collecion Castro Nacional, or according to others Collection Castro Naranjal. Carlos Castro, a well-known cacao breeder in Ecuador, created the hybrid of a Trinitario and Nacional and it was number 51 of his experiments.
