Vicuña Chocolate

Specialties

Vicuña Chocolate ethically sources the finest heirloom cocoa beans from Central and South America.

We roast, crack, winnow, and stone grind organic and fair-​trade cocoa beans, then temper, mold, and package our signature 70% dark chocolate bars on site.

Enjoy a hot chocolate in our café while watching the entire chocolate making process through our factory viewing window!

Visit our website to learn more about factory tours, community events, tastings, demonstrations, private parties, and to place wholesale orders.

Meet the Business Owner

Neely C.

Business Owner

Founder Neely Cohen has worked as a pastry chef, chocolatier, and bean-​to-​bar chocolate maker in the United States, South America, Europe, and the Middle East. She has harvested and roasted cacao in the Amazon jungle and taught thousands how to make chocolate from scratch.

A graduate of the Natural Gourmet Institute, Neely Cohen has trained under renowned pastry chef Pichet Ong, cooked at the James Beard House, and has had the honor of making dessert for Vice President Joe Biden. In 2012, she earned national acclaim after winning on Food Network’s Sweet Genius.

Neely is delighted to bring her passion, experience, and expertise to her hometown of Peterborough, New Hampshire.