Demochoco product identity

17 Feb 2015 | By Jeremy Boo


Demochoco produces fresh chocolate truffles in small, made-to-order batches, eliminating emulsifiers and artificial preservatives.

Good chocolate truffles, Jialiang of Demochoco believes, are born from great chocolate. Chocolate emulsion, “ganache”, is made by gradually mixing heated cream into melted chocolate, before letting it set. Ganache should be elastic and shiny, the consistency of honey. It is not sticky and does not separate.


The cacao bean dances across the collection of boxes.

Earthy hues and the cacao bean motif pays homage to the fundamental ingredient of a good truffle: chocolate. An off-white tone provides breathing spaces and pays homage to cream, the second ingredient. A single cacao bean falls from the masses of cacao beans to reflect the selection of specific chocolate variants, whether single origin or blended.

Manjari and Araguani, both distinctive single-origin chocolates, part of Demochoco’s Permanent Series:





  1. Araguani 72%
  2. Manjari 64%

The label, which folds over the front of the box, seals the box and houses tasting notes. This keeps costs as low as possible because, like most things produced in small quantities, the cost per label is high. The cacao motif is kept to the lid portion, away from the edge of the box, as printing toner may crack when bent in the dry environment of a refrigerator.


Second from bottom: A version for handwritten labels was created for ultra-tiny batches of experimental flavours and custom orders.

Demochoco’s chocolate truffles are occasionally infused with flavours, handpicked to delight. Complementary and contrasting flavours are introduced judiciously, in quantities just sufficient to highlight and to anchor the chocolate’s flavour profile. There are no blanket rules.

“For instance, whisky is usually paired with dark chocolates. But a chocolate too dark would overwhelm the citrus notes and delicate Mizunara oak flavour of the Suntory Hibiki 12,” says Jialiang. “I chose to pair it with Tainori because it has 63% cocoa solids, which means it can stand up to the whisky. At the same time, its light acidity and slight fruitiness matches the whisky’s citrus notes.”

Similarly, the earthy hues of the labels vary in harmony with flavours. Hibiki Truffles, as the first product in the upcoming Japan Series, is the first to receive a label which does not use the cacao bean motif. This departure visually evokes a sense of exploration in forests and mountains of Japan.





  1. Port Wine Truffles
  2. Hibiki Truffles

The imagery in the Japan Series visually departs from the cacao bean motif to explore new flavour combinations in Japan.