Company Background:
Coco Bros is a small, independent chocolatier based in Belfast, run by two brothers with a deep passion for unique and imaginative chocolate creations. Drawing on years of experience in hospitality and training with artisan producers, they handcraft a range of premium, contemporary confectionery.
Each product is carefully made by a skilled chocolatier, using unexpected ingredients to create bold and innovative flavours that challenge traditional ideas of chocolate. Daily operations include developing new recipes, sourcing quality ingredients, and handcrafting sweets and chocolate bars in small batches.
Coco Bros is committed to using only the finest ingredients, working with trusted suppliers such as La Rousse Foods. By doing so, they support ethical and sustainable farming practices. Their approach combines creativity, quality, and responsibility, resulting in chocolate that is both exciting and memorable.
Challenge:
As part of their ongoing efforts to improve their business CocoBros Chocolate wanted to focus on the standardisation of recipes and their processes. However, they required upskilling support from NWRC Foodovation™ Centre to make this a reality.
Solution:
Recognising the need for support with incorporating this into the business, CocoBros decided to collaborate with the NWRC Foodovation™ Centre. Clara Brogan, Food Technologist and Technical Consultant at NWRC, worked closely with Jamie and Jonathan. By standardising recipes and improving organisation, the Coco Bros team have developed skills in precise recipe formulation and quality control to ensure consistency.
They have learned to follow clear workflows, improving efficiency, time management, and attention to detail. Whilst working with Foodovation™, CocoBros understood the importance of documentation and record-keeping, which will enhance food safety through better traceability and compliance with regulatory standards. This collaboration will also support improved stock management and cost control by minimising waste and ensuring accurate ingredient usage.
Impact:
Collaborating with the NWRC Foodovation™ Centre provides CocoBros with a range of valuable benefits that strengthen the business both operationally and strategically. By standardising recipes and improving organisation, the team can achieve greater product consistency and quality control, ensuring every batch meets the same high standards and builds customer trust.
Jamie and Jonathan Ritchie, Co- Founders of CocoBros described the benefits of working with NWRC’s Foodovation™ Centre via the Department for the Economy InnovateUs Programme: ”We would like to thank NWRC Foodovation™ and especially Clara Brogan for taking on the massive task of streamlining our recipe collection and making it so simple and easy for everyone to understand.
”We worked out we had 33 recipes for just eight chocolate bars. What she did to simplify this, and how it looks, is excellent. We couldn’t have done a better job, and it’s made our life that bit easier.
”We also thank you for providing a test scenario under lab conditions to determine shelf-life, and for giving us the opportunity to clarify our ingredients list needed to upscale to the supply chain for merchants and the necessary labelling documentation.
”The approach regarding coaching us on labelling information, acceptable ingredients, and the relevant laws was very professional. Any questions we asked were answered promptly. This service is totally invaluable to a small business.”
