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With its focus on producing the best quality chocolate, it’s no wonder local business Coco Chocolate has managed to stay sweet for two decades… 

Award-winning local artisan chocolate company Coco Chocolate is about to celebrate 20 years of crafting exquisite chocolate, as well as 13 years of imparting the art of chocolate making at its Sydney Chocolate School. 

This illustrious journey is a testament to the passion and dedication of founder Rebecca Knights. 

“Reaching 20 years is a great milestone for us,” she says. “All of the team at both Coco Chocolate and The Sydney Chocolate School are so proud to celebrate 20 years. It means our boutique chocolate and the classes we run are loved by the public, and that we have a niche brand with loyal customers.”

Coco Chocolate has been a pioneer in creating delectable treats using organic, ethically-sourced chocolate couverture. 

The dedication to only using the finest of ingredients is evident in every bite – and often includes cacao, fruits, nuts, liqueurs and Herbies spices & peppers.

Quality has been Rebecca’s trademark since the very beginning. She trained as a chocolatier at the prestigious Valrhona school in France. Then, after a decade in the UK crafting chocolates for the likes of Harvey Nichols, Rebecca returned home to Sydney and launched Coco Chocolate as well as the accompanying Sydney Chocolate School in 2004 and 2011 respectively. 

The Coco Chocolate flagship store in Kirribilli is a French-inspired sanctuary, where customers can indulge in the finest handcrafted chocolates.

“It’s a treasure of a store where people love to come for a full sensory experience; the chocolates, the DeGournay curtains, the chandelier made of glass candy canes and French cups,” says Rebecca. 

The Sydney Chocolate School, located in Headland Park in Mosman, has become a hub for aspiring chocolatiers; over 15,000 people have learnt how to make chocolate at the Mosman studio. Even a famous singer-songwriter… 

Rebecca smiles at the memory of what must have been one amazing chocolate-making session. “Yes, Adele had a private chocolate making party with us when [she was] on tour!” she confirms.

Despite the challenges posed a few years ago by the COVID-19 pandemic, Coco Chocolate adapted by enhancing its online presence. While Rebecca recalls the Sydney Chocolate School struggled at first, it ultimately prevailed.


“Coco Chocolate was fine during COVID as we put great effort into our online shopping but it was hard with social distancing laws for the school.”

“We had to really work hard to make online courses and send tasting packs for students to work with, which now, through adversity, is another class we can run for customers unable to come to Mosman and it has a five-star review,” Rebecca explains. 

Now, both establishments are set to celebrate Coco Chocolate’s 20th birthday. To mark the special occasion, they have some special treats for their customers. 

“There will be free samples for all coming in store, and new chocolate flavours [will be released].” says Rebecca.

“We are also creating birthday celebration classes where you can celebrate your own birthday with up to 40 people making chocolate. And, most importantly – all the chocolate you make, you can take home.” 

Rebecca is delighted about Coco Chocolate achieving two decades of success, but has made the surprise announcement that after the celebrations, she is hanging up her apron. 

“I am very proud to have made 20 years and now excited to hand over the reins to a new owner in the future to continue the growth,” she says. 

“My husband has retired, so after 20 years, he would now like me to join him!” 

Coco Chocolate
3a-9b Broughton St/ Bligh St Kirribilli
(02) 9922 4998

Sydney Chocolate School
Building 21
1110 Middle Head Road Mosman
(02) 9960 5848