Chocolate That's Truly 'Bean To Bar
Meet Amarachi Uzowuru
Amarachi is the founder of luxury bean-to-bar chocolate brand, Lucocoa. As she discovered more about chocolate she realised the market was dominated by poor quality products, so decided to make her own from scratch.
Tell us a bit about yourself. How would you describe your personality? Well… I asked my husband and he said he would describe me as kind, industrious and ambitious.
What are your favourite books, podcasts or magazines? I like to listen to podcasts. Some of my favorite ones are The Daily Zeitgeist and The Read – I listen to both of them regularly.
Are you a big traveller? Where do you love to visit? I love travelling, I would say that South America is probably one of my favorite places to visit. There is just so much to see, learn and do. From the eery, peaceful, and overwhelming Machu Picchu in Peru, to the pure vibes in Cartagena in Colombia, there is something for everyone in South America.
What stuck with you most from your time in South America? I love learning about history, and there is so much of it there. Something that I always have found fascinating is that in 1665 people in London were dying from the plague because of poor sanitation. Meanwhile, the Incas in Peru were experiencing the polar opposite, they had great sanitation and they had built their buildings to last centuries and withstand natural disasters like earthquakes – and they are still standing today. Places like Machu Picchu were built in 1438 – it’s just absolutely fascinating to me.
Amarachi, the founder of luxury chocolate brand Lucocoa, shares the future of her brand. We love that she sources the beans from ethical suppliers and then the rest of the process happens under one roof.
What do you hope to see in the future for Lucocoa? As a brand, we want to continue to challenge the status quo. I want people to rediscover chocolate in a new way and the hope is that in the future we will change the narrative of chocolate. We want to get people to realise that chocolate is more like wine and coffee and align bitter, high sugar chocolate as bad quality chocolate.
Do you think the way we view chocolate in general will evolve? Over the years, the public has become more and more conscious about what they are eating and where it has come from. Chocolate has always been seen as something unhealthy and as a guilty pleasure. I think we are evolving to appreciate the quality of chocolate over the quantity. The perspective of ‘less but better’ is becoming increasingly popular.
What social contributions do you hope to make? We are very clear about why we do what we do and one of the things that I wanted the company to focus on was sustainability. I didn’t want to cut corners when it came to the price of the cocoa beans themselves. I believe that if you create something or grow something, you should be paid the appropriate price for it. It isn’t about minimum wage, but a living wage. You should always be paying people what they are worth – that is where sustainability lies.