About Us

Cocoa V Chocolate  -  174 Ninth Avenue, NYC  212-242-3339

Cocoa V, a vegan chocolate boutique and wine cafe opened it’s doors on November 22nd, 2009 in the quaint, fashionable neighborhood of Chelsea, NYC. What makes us stand out among a slew of other chocolate shops in the big apple are a number of things.  We are the very first 100% vegan, organic, fair trade chocolate shop to date.  Cocoa V is also kosher certified.  In our boutique we offer a complete line of bon bons, truffles, bark, bars and baked goods. Special treats like our signature vegan "milk" chocolate truffles, almond toffee, cookies and cream bark and "Yes Please" candy bar allow everyone who's vegan or lactose intolerant to feel like a kid in a candy store again!

The cocoa beans we use are grown in the Dominican Republic, are processed in Switzerland and then the chocolate makes its way to us. It’s rich, smooth texture is one that is hard to find, and complemented by Chef Costons fillings and such, seems to be satisfying even our most persnickety customers. Concoctions like a “Pistapple Bon Bon”, (pistachio and apple) or  “Pumpkin See Brittle” encourage the raising of a curious eyebrow, while our more traditional flavors like Creamy Peanut Butter or Raspberry Ganache absolutely please every walk of life. All of our chocolat is made on the premises out of our petite kitchen which is something you rarely see nowadays.

In our cafe we pair the chocolate, chocolate desserts and a number of savory items like our Whimsical Quiche, Edamame Bean Pate and Tofu Salad Wrap with select wines in an intimate, warm setting with a french flair.

Cocoa V and The Animals

One of the most popular questions we’re asked is “why don’t you use dairy?”. Well, the answer is simple; demand for dairy products requires that animals be pushed beyond their limits, genetically engineered and fed growth hormones in order to produce huge quantities of milk. In order for a cow to produce milk, she must first have a calf. Dairy cows are impregnated every year in order to keep up a steady supply of milk. What a cruel and unnecessary process.  Our chocolate is smooth and delectable without the use of milk.  None of our chocolate, baked goods or savory items contain any dairy or animal products. 

When most people think of chocolate they don't think about animal suffering. By not using any animal products in our chocolate we see this as an opportunity to answer the question "why no dairy?" and to let people know the truth about the conditions on dairy farms and about humane and healthy alternatives to dairy products. The animals that live their lives on dairy farms are pushed to their limits and this abusive treatment needs to stop.  It can only stop by spreading awareness of this mistreatment.  Please join us in spreading the word and keep the suffering out of what you eat right down to the chocolate!

*Cocoa V Chocolate is in association with Blossom Vegan Restaurant and APRL.

For Your Health - Dairy products are unhealthy and contain no fiber or complex carbohydrates and are laden with saturated fat and cholesterol. Dairy products are undeniably linked to a number of ailments such as allergies, constipation, obesity and heart disease. There are several dairy substitutes on the market today that offer delicious flavor and do not pose a health threat.

Founder: Pamela Elizabeth

Pamela is one of the co-founders of Blossom Vegan Restaurant and Cafe Blossom located in NYC. She opened Cocoa V Chocolate in November of 2009.  Her goal is to bring attention to animal suffering by offering cuisine that is free of any animal products whatsoever and by educating the public about the plight of farm animals through these venues.  

The Chocolatier
Patrick Coston 

Flavor is at the center of creativity for celebrated pastry chef Patrick Coston. Unique at the top of his field in that he is American-born and entirely self-taught, he has built a successful career from the ground up with his passion for learning and a continual search for new challenges. While at Ilo, a three-star Manhattan restaurant, he was honored as one of the Top 10 Pastry Chefs in America in both 2002 and 2003 by Pastry Art & Design Magazine. His handmade chocolates have been called "a box o' bliss" by Gourmet Magazine, and in 2002, USA Today recognized Coston as one of the nation’s Top Ten Artisanal Chocolatiers. In 2009, Coston earned a spot on Dessert Professional Magazine’s inaugural list of North America’s Top Ten Chocolatiers where he was recognized as one “whose confectionery craft exemplifies the use of chocolate, and whose contributions have elevated the chocolate industry,”
                
Growing up in Norman, Oklahoma, Patrick remembers feeling comfortable in the kitchen from a very young age, whipping up everything from pasta to pastries. He left Oklahoma at the age of 18 for a one-year apprenticeship at The Left Bank in Vail, Colorado, feeling that the best way to learn would be by finding mentors. When the restaurant's pastry chef left mid-year, Patrick successfully lobbied for the chance to replace him.

At the end of that year, Coston moved to San Francisco to work under Chef Alain Rondelli’s tutelage at the five-star restaurant Ernie’s. After making a brief return to the main kitchen as a way to get his foot in the door, an opening arose in the pastry department. Patrick jumped at the opportunity to return to desserts and has never looked back.

In 1992, Coston joined the highly acclaimed San Francisco institution Aqua, and within six months Aqua's Executive Chefs George Morrone and Michael Mina gave the 22-year-old Patrick his first Executive Pastry Chef position. Three years later he took over the pastry kitchen at the Cypress Club where he first created his personal line of handmade chocolates.

Coston's next move was to Las Vegas--a move prompted by his desire to be part of the opening of a new restaurant, Picasso at the Bellagio Hotel. But when Jean-Georges Vongerichten approached Coston in 1999 with the ticket to his New York City dreams he could not refuse knowing the position at The Mercer Kitchen would be a tremendous way to get acclimated to the city.

Having learned more about New York and wanting a chance to get back to his fine-dining roots, Patrick joined Rick Laakkonen at Ilo in the fall of 2000 where he developed and refined his dessert repertoire including his signature fruit soups and flavor-oriented tasting plates such as citrus, chocolate and stone fruit. He also took the opportunity to reintroduce his handmade chocolates and created his own company: The Art of Chocolate.

Las Vegas called him back in 2004, where he spent a year and a half at the helm of the Ritz Carlton Lake Las Vegas pastry kitchen. In March 2006 he was appointed executive pastry chef at the Mandarin Oriental Hotel, New York City. He additionally acts as a consulting pastry chef at other select restaurants in the city, including creating signature desserts for North Square.

Patrick and his creations have been included in a long roster of magazines, books, and television shows including, Bon Appetit, Gourmet, Food Arts, Grand Finales: The Art of the Plated Dessert, Food Nation with Bobby Flay and Food Network Challenge. He is currently working on a book of his own, Pastry, Desserts & Chocolates to be published by Prentice Hall in 2010.