In a quiet corner of London near Hyde Park's Speaker’s Corner, a chocolate shop stands out—not just for its creations but for the philosophy behind them. COCOMAYA, founded with intent and creativity, is much more than a sweet shop. It’s a statement on ethics, artistry, and the connection between people and craft.
While wandering through this part of the city, the name “Cocomaya” instantly sparked a familiar memory. We couldn't help but think of Chocolate Maya in Santa Barbara, which is also run by a creative woman who sees chocolate as a way to show culture and values. Even though they are on different countries, the two shops have more in common than just their names.
A Neighborhood Gem with a Global Perspective
COCOMAYA is nestled on a culturally rich side street near central London. The shop’s location sets the tone—away from the bustling high street, it invites curiosity rather than commands attention. It feels purposeful, like everything about the place was created with care—from the front window display to the handwritten notes beside certain treats.
When we first saw the sign, we smiled, thinking about Maya Schoop-Rutten, owner of Chocolate Maya, a dedicated retailer of SantaBarbaraChocolate.com products. The COCOMAYA philosophy is based on Maya's dedication to using only the best ingredients, and using only handcrafted techniques.
Behind the Name: A Story of Ethics and Taste
COCOMAYA is the vision of Yael Mejia, an entrepreneur with a strong sense of responsibility and style. Yael's approach blends modern culinary ideas with thoughtful sourcing and environmental awareness. She only uses foods that are in line with her beliefs: organic when possible, fair trade all the time, and never with unnecessary ingredients.
Her commitment to fair trade isn’t just about meeting certification requirements. It’s woven into how the business operates—by choosing supply chains that support growers, by favoring transparency, and by keeping the story of the cacao bean visible in every product.
It’s the kind of attention that reminds us of the values behind our own chocolate at Santa Barbara Chocolate—where the source matters, and every batch has a story.
Valrhona and Michel Cluizel: Crafting with Quality
At the heart of many COCOMAYA creations are two names chocolate professionals know well: Valrhona and Michel Cluizel. People know that these South American couvertures are consistent, have strong flavors and have a strong connection to the cacao regions where they come from.
Using chocolate from these producers is a choice that reflects care. Both Valrhona and Cluizel maintain close partnerships with cacao farmers, prioritize ethical trade practices, and support origin-specific characteristics in their chocolate. COCOMAYA chooses them not for label value, but for their reliability, flavor, and values.
It's a reminder that making exceptional chocolate begins long before tempering or molding—it starts with sourcing.
Creativity Meets Tradition: The Work of Jonathan Deddis
Jonathan Deddis who works as the house chocolatier at COCOMAYA, brings a sense of play and accuracy to the kitchen. His truffles, bars, and chocolate figures show that he has both traditional training and the courage to be artistic. Color, contrast, and shape are all part of the flavor story he tells.
You’ll find chocolates with layered textures—crispy shells with smooth ganache, soft centers with crunchy inclusions. There’s a deliberate use of flavor pairings, often unexpected, like thyme with dark chocolate or pink pepper with milk chocolate. It’s clear he respects tradition but isn’t afraid to bend it when the result makes sense.
The chocolates are beautifully presented without feeling overdone. Every detail from the packaging to the finish on each truffle—speaks to thoughtful production, not mass replication.
COCOMAYA and Chocolate Maya: Shared Philosophy Across the Globe
Though they may never have met, Yael Mejia and Maya Schoop-Rutten seem cut from the same cloth. Both women have opened chocolate shops that are unique in their own ways. Neither of them takes the work lightly; it's important to them, artistically, and personally.
Maya’s shop in Santa Barbara is known for sourcing directly from small cacao growers, often from Latin America. She values transparency, supports sustainable farming, and believes in purity over artificial flavoring. The handmade truffles, drinking chocolates and solid bars at Chocolate Maya reflect a personal relationship with every step of the process.
In London, COCOMAYA uses European style and artistic whimsy to show similar values. Even though the style is different, the main idea is the same: making chocolate well is worth the time.
Why Shops Like COCOMAYA Matter?
Independent chocolate shops like COCOMAYA are important for reasons that go beyond product variety. They’re keeping the art of chocolate alive by making thoughtful decisions—by connecting with growers, training staff with care, and avoiding shortcuts that sacrifice quality.
More importantly, these shops are led by individuals who truly believe in what they’re doing. That’s rare, and it’s why shops like this resonate with people long after they’ve left. You may buy a single bar or a small box of truffles, but the memory sticks with you because it feels human.
There’s something honest about the process: selecting cacao by flavor and ethics, building relationships with suppliers, and then using that foundation to create something beautiful.
Looking Ahead
We hope to visit COCOMAYA again soon—to see what new flavors have been created, to talk more with the staff, and to continue this quiet but meaningful connection between two chocolate makers an ocean apart.
As lovers of ethically sourced chocolate, shops like these remind us that good chocolate is rooted in real people, real stories, and the courage to make thoughtful choices. Whether it's a strong dark bar made from single-origin cacao or a delicate truffle dusted with raspberry powder, these treats are about more than just taste.
If you're ever in London near Hyde Park, take the time to walk one street over. Look for COCOMAYA. Step inside. You’ll likely leave with more than just chocolate.