Neo Cocoa
San Francisco, CaliforniaDiscover the heart of a truffle—a unique confection made from the best local and organic ingredients.
Contact UsNeo Cocoa
San Francisco, California
Store Policy
Return Policy
Packages may be left without a signature if no one will be there to sign for it. Neo Cocoa is not responsible for packages stolen or damaged after they are delivered to the address specified by the customer. We suggest shipping your chocolates to a business location if possible to ensure your package arrives safely and out of the elements. We require a signature for purchases totaling more than $100. Neo Cocoa will not refund purchases if the product is damaged or melted after the first delivery attempt or if it is returned to us by the USPS.Browse Local Producers
Voted 2010 Master Chocolatier Award San Francisco International Chocolate Salon
Best Truffle - 2009 San Francisco International Chocolate Salon
Best New Truffle in The City - 7x7 Magazine 2009
Best Local Truffles - SF Weekly 2010
Discover the “heart” of a chocolate truffle, specialty of Neo Cocoa founder, owner, and pastry chef Christine Doerr. Christine's truffles are unlike anything you’ll find elsewhere. A twist on traditional French or European-style truffles, Neo Cocoa has created a confection much more delicate than its hard-shelled American-style counterpart: the heart of a truffle—rich, creamy chocolate delicately dusted with cocoa powder.
Christine uses only the best local and organic ingredients: Guittard chocolate and Straus Family Creamery cream.
"Made from ganache only (no enrobing), these are my new favorite truffles...subtle and sophisticated in a world of overly floral, spicy and sweet and often just plain weird."
- 7x7 Magazine
"Christine Doerr describes her Neo Cocoa truffles as "naked." Unlike the boxed assortments we're used to, Neo Cocoa truffles contain only the creamy chocolate filling (known as ganache) and not the hard outer shell (or couverture). This simplicity of structure results in simple, vividly flavored chocolates in varieties such as warm ginger root, freshly zested lime, mocha cinnamon, and almond butter with smoked sea salt."
-SF Weekly 2010
Best Truffle - 2009 San Francisco International Chocolate Salon
Best New Truffle in The City - 7x7 Magazine 2009
Best Local Truffles - SF Weekly 2010
Discover the “heart” of a chocolate truffle, specialty of Neo Cocoa founder, owner, and pastry chef Christine Doerr. Christine's truffles are unlike anything you’ll find elsewhere. A twist on traditional French or European-style truffles, Neo Cocoa has created a confection much more delicate than its hard-shelled American-style counterpart: the heart of a truffle—rich, creamy chocolate delicately dusted with cocoa powder.
Christine uses only the best local and organic ingredients: Guittard chocolate and Straus Family Creamery cream.
"Made from ganache only (no enrobing), these are my new favorite truffles...subtle and sophisticated in a world of overly floral, spicy and sweet and often just plain weird."
- 7x7 Magazine
"Christine Doerr describes her Neo Cocoa truffles as "naked." Unlike the boxed assortments we're used to, Neo Cocoa truffles contain only the creamy chocolate filling (known as ganache) and not the hard outer shell (or couverture). This simplicity of structure results in simple, vividly flavored chocolates in varieties such as warm ginger root, freshly zested lime, mocha cinnamon, and almond butter with smoked sea salt."
-SF Weekly 2010
Our Story
2009 Best New Chocolates: Neo Cocoa, 7x7 MagazineThe chocolate truffles Neo Cocoa creates do not have a hard chocolate shell like most other truffles. We believe in getting to the heart of the matter and savoring the pure meltiness of chocolate and flavor without the impediment of a formidable shell.
-Christine, Neo Cocoa
Fledgling chocolatiers dangerously tinkering with infusions of lavender are a dime a dozen. That’s why SF’s Christine Doerr, who launched Neo Cocoa last year, is so valuable. Her truffles separate themselves from the masses; her touch is subtle and sophisticated. She skips the enrobing and dips the balanced ganache, enriched with Straus cream, only in cocoa. Try the ginger, toasted coconut, cocoa nibs (pictured above) or our favorite, almond butter and sea salt."
While wondering what she’d be when she grew up, Christine Doerr found herself watching a lot of Julia Child. It was the late 1980s, and cooking shows were becoming popular. One day, Christine announced, “I think I’ll be a chef!” and promptly moved to San Francisco to attend the California Culinary Academy. After being turned off by a butchery class, she decided she liked sugar and flour more than raw meat, and her career as a pastry chef began!
Truffle Making at La Cocina from Foodzie >Vimeo.
Christine perfected her craft as a pastry chef by working in establishments such as Palo Alto Baking Company, Draeger’s Market, and Flea St. Café, in the San Francisco Bay Area, for more than ten years. When she wanted to open her own business, one fleeting thought that arose was “Wouldn’t chocolate truffles be yummy?” However, she stuffed her back pockets full of culinary knowledge and experience and returned to school for graphic design. It wasn't long before her long held dream of creating chocolate truffles using fresh, local, organic ingredients came knocking at the door again. This time Christine answered, and Neo Cocoa was born.