Our current retail partners BEYOND of San Francisco:
Hudson Greens & Goods- Napa, CA .g.g
The Xocolate Bar - Oakland & Berkeley, CA
Post Ranch Inn Mercantile - Big Sur, CA
Toque Blanche - Santa Cruz, CA
The Xocolatl Garden - Carmel, CA
Oceana Market - Pacifica, CA
BK Collections - Los Altos, CA @
Wild Roots - Felton, CA
Providore Fine Foods - Portland, OR
ChefShop - Seattle, WA
Mixed Pantry - Seattle, WA .pantry
Sugar Pill - Langley, WA
Time Market - Tucson, AZ
Pearl River Mart Foods - New York
Rice Market - Washington DC
09/09/2025
Another day cooking and coating lots of slabs of Black Sesame Toffee Brittle! š Our office becomes engulfed in the wonderful smell of toasty sesame seeds when we break the brittle into pieces for you! š
08/23/2025
Our award-winning Toffee Nib Brittle, crafted with 72% dark chocolate, gets an irresistible twist in This crunchy, twice-baked delight practically begs to be dipped into hot chocolate, coffee, tea, or even wineā¦ though itās just as tempting to enjoy straight from the bag.
07/30/2025
A sea of spice š
When we make our Chai Latte Toffee Brittle, we infuse a mix of cardamom, cinnamon, fennel, ginger, and black pepper into the candy and finish it with dark milk chocolate. The result is a delightfully aromatic blend of spice reminiscent of having a cup of Chai!
06/28/2025
Weāre a 15 Years of Good Food Awards Winner! š„ Our Black Sesame Seed Toffee Brittle made with Dandelion Chocolate has officially been crowned a winner in the Confectionary Category of ās 15 Years of Good Food Awards.Ā Weāre honored to be recognized alongside so many exceptional craftersāand we couldnāt have done it without you! #70%caminoverdeecuador
06/27/2025
Find us tomorrow, June 28th, from 1-4 PM! We will be sampling our toffee brittles, wildflower honeycomb, and marshmallows! š
06/20/2025
Happy first day of summer! Cheers to longer days, cool nights, and chocolatey marshmallows this season. šš
06/13/2025
Thereās hot honey, then thereās hot (off the enrober) honeycomb! š„šÆš« Our airy and crunchy candy finished with 72% dark chocolate is a sure fire way to spice up your Friday night.
06/03/2025
Thrilled and honored to be named a finalist in the Confectionery category for the 15th Anniversary of the Good Food Awards!
Being recognized among so many passionate and talented makers who prioritize taste, craftsmanship, and sustainability is truly humbling. Weāre proud to be part of a community that values quality ingredients, ethical sourcing, and the power of good food to make a difference. Thank you to the for this incredible recognition! Proudly made with organic .sonoma butter, sugar, sesame seeds and 70% Camino Verde chocolate
05/28/2025
This is ātaste the rainbowā NeoCocoa style.
No matter the person, taste, or preference, we have something for everyone! š«
05/23/2025
If youāre looking to get away for the long weekend, our Toasted Coconut Toffee Brittle is a sweet way to get a taste the tropics! š“š„„
05/03/2025
Organic .sonoma butter packaging for toffee brittle production. One of the 6, easy to pronounce, ingredients our award winning confections.
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In the years since founding NeoCocoa, Christine has garnered some serious accolades. She was most awarded at the 2011 San Francisco International Chocolate Salon with multiple awards including Best Truļ¬e and Most Luxurious Chocolate Experience. In 2011, she was honored with the distinction of being named a top 10 North American Chocolatier by Dessert Professional magazine. In 2016 the Toffee Nib Brittle won a Good Food Award and in 2017 the Black Sesame Seed Brittle won a gold SOFI (Specialty Outstanding Food Innovation) from the Specialty Food Association. In 2020 the Black Sesame Seed Brittle won a Good Food Award.
Christine continues to expand her product offering beyond her initial āHearts of Chocolateā line of ganache truļ¬es, creating a variety of other chocolate confections including barks, toffees, and chocolate covered marshmallows. She also serves on the Chef's Council at CCD Innovations Inc. and she is on the Pastry Program Advisory Committee (PAC) at the International Culinary Center.
Be sure to check out the Lettuce Wrap Podcast to hear real stories of some of your favorite small food business entrepreneurs.
The Beginning
NeoCocoa founder Christine Doerrās love affair with chocolate began in the 1980ās. As a teenager, 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. Christineās 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 soulsearching, Christine asked herself what she would do for nothing and the immediate answer was āwork with chocolateā.
āI'm an avid chocolate truļ¬e taster and have the hips to prove it!ā Ever in search of the perfect truļ¬e, Christine never found the type of truļ¬es 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-proļ¬t incubation program that helps female food entrepreneurs start and grow their business, Christine began making her own line of unique shell-less artisan truffles.
