I am Melanie Neil, Founder &  Chocolate artisan here at CocoaMo.

In 2014, post chocolate Master Chef training, under 2011 UK World Chocolate Master, Ruth Hinks, I founded CocoaMo in Helensburgh, Argyle & Bute.

My ethos for CocoaMo is to make chocolates to indulge in, using ethically sourced cacao and predominantly organic ingredients. CocoaMo's chocolates make a  special gift to a loved one, or as an indulgent gift to ones self.

The majority of my collections are  Limited Edition.  This ensures I am always pushing forward with creativity to combine new flavours and techniques, and to provide my customers with a unique experience with every purchase.

A small number of items, labelled "CocoaMo classic" can be purchased in the Winter collection.  These items are frequently requested customer favourites from past collections, and I would receive countless notifications if they were not available to purchase!

The online store is currently open every other week.

also spend time supplying 5 star boutique hotels, and Michelin restaurants with bespoke chocolate collections. These collections are designed exclusively for their guests, and cannot be found anywhere else.

All of the chocolate I use is ethically sourced.  For all of CocoaMo's collections, and for all commissioned hotel & restaurant work, I use Amedei of Tuscany.  I will also be introducing Willies Cacao into our future collections, alongside Amedei.

A few of the ingredients I use come from my organic kitchen herb & flower garden. Others are from established, and where possible, local producers, and the majority are organic.

A  micro-batch, bean-to-bar stone ground chocolate range can be found in the online store.


 I am passionate about creating chocolate using the finest cacao beans, and ingredients. 

This means researching and talking to farmers, and exporters of cacao, learning about the providence and taste profiles of the beans and about the maintenance of the plantations, and care of the employees.

I have been fortunate to be featured in the book:

"From bean to bar - A chocolate lovers guide to Britain".

Written by Andrew Baker, the weekend editions Editor at The Telegraph, and Judge at the Academy of chocolate awards. This book features the best of Britains artisanal chocolate makers (such as Paul A Young, Willie's Cacao, & Duffy's to name a few), where to find them, and what drives them to make good quality chocolate.

Lastly, CocoaMo was named after my late Mother, Mo.  She started this passion of mine for good quality chocolate. Unfortunately, she passed away before seeing this company I created in her name....I would hope she would be proud.

Melanie Neil

Founder CocoaMo chocolates©2014


CocoaMo chocolates - Helensburgh's Chocolate artisan ©2014 

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