NeoCocoa Confections
Brand · Food and drink
From Passion to Purpose
NeoCocoa began with founder Christine Doerr's lifelong love of chocolate, sparked during her teenage years at Cocolat, the pioneering Bay Area truffle shop founded by Alice Medrich. This early experience ignited a culinary path, leading Christine to the California Culinary Academy and subsequent roles as a pastry chef throughout the San Francisco Bay Area.
After a decade in professional kitchens, Christine explored the corporate world as a graphic designer. However, her passion for chocolate remained. A period of reflection led her back to her true calling: crafting exquisite chocolate. Recognizing a gap in the market for the perfect truffle, Christine seized the opportunity and founded NeoCocoa in 2008. With crucial support from La Cocina, she launched her signature line of unique, shell-less artisan truffles.
Since then, Christine's dedication has earned NeoCocoa significant recognition, including multiple awards at the 2011 San Francisco International Chocolate Salon (Best Truffle, Most Luxurious Chocolate Experience) and being named a Top 10 North American Chocolatier by Dessert Professional magazine in 2011. Our Toffee Nib Brittle (2016) and Black Sesame Seed Brittle (2016, 2020) have also received prestigious Good Food Award and a SOFI Gold Award.
Beyond her initial "Hearts of Chocolate" truffles, Christine continues to innovate, creating a delectable range of barks, toffees, and chocolate-covered marshmallows. She also contributes her expertise as a member of the Chef's Council at CCD Innovations Inc. and the Pastry Program Advisory Committee at the International Culinary Center.
