Time Out says
Putting the Coco(a) in handmade, organic chocolate
Coco Chocolate prides itself on making “real chocolate,” meaning chocolate with higher cacao content, cacao butter and real vanilla. This relatively new outfit, only opening its doors in 2004, produces all of its chocolate and develops its recipes at its Middle Head harbour-side location known as both the Coco Studio and The Sydney Chocolate School. Coco Chocolate hand-tempers all of its chocolate on marble -- if that’s not lavish, we don’t know what is -- and the staff on-hand at the French-inspired Kirribilli location are trained on how to explain the chocolate process from bean to bar if you’re at all interested.