MELANIE NEIL  Helensburgh's chocolate artisan

THE ARTISAN

Melanie Neil established CocoaMo chocolates© in Helensburgh, Scotland, in 2014.  

Melanie spent a year, post chocolate Masterchef training (under 2011 UK World Chocolate Master Ruth Hinks), creating and refining her first collection, which was launched in the Winter of 2014.

THE INGREDIENTS

Melanie is passionate about sourcing good quality, and where possible, local ingredients.  Melanie aims to use predominantly organic ingredients that are sourced from reputable suppliers, alongside globally sourced ingredients of the highest provenance with exceptional taste. Some ingredients found in CocoaMo's collections are grown in Melanie's organic kitchen Garden, others include locally foraged items such as the wild pear, in the "wild pear & cognac" bon bon.

THE CACAO

Time, care and passion go into sourcing the beans that are used for CocoaMo's micro batch, stone ground chocolate.  This means regularly conversing with exporters of the cacao, sourcing information about the plantation and provenance of the beans, and ensuring the welfare of the farmers, and all involved in the process is of the highest standards.

For boutique hotel & Michelin restaurant commissions, & for CocoaMo's collections, Melanie uses Felchlin of Switzerland, Grand Cru range (read their story here).

THE COLLECTIONS

CocoaMo's collections are limited edition, and appear twice a year:   Spring or Sumer and Winter.

This ensures that Melanie is always pushing forward with new techniques and creative ideas, to provide the customer with a unique experience.

 

Out with the limited edition collections, there are a small number of items in the online boutique labelled "CocoaMo classic".  These are items from past limited edition collections, and due to popular demand, are now available all year round as they have become firm customer favourites.

THE PRESS

Melanie & CocoaMo chocolates© have been featured in written articles in The Telegraph, Scottish National newspapers, Scottish Field Magazine and Coast magazine.

In 2019, CocoaMo was featured in the book "Bean to bar Britain - a guide to Britains chocolate makers".  Written by Andrew Baker, Weekend edition Editor of The Telegraph, and judge at the Academy of Chocolate.

THE NAME - a note from Melanie Neil

"CocoaMo was named after my late Mother, Maureen or "Mo".  My Mother (closely followed by my GrandFather) was the first person to introduce me to not only good quality chocolate, but also, to the importance of quality ingredients in cooking.

Unfortunately, my Mother passed away in 2009, and so did not have the opportunity to see the launch of this company that bears her name... I would hope she would be proud".

Melanie Neil

Founder & CEO

CocoaMo chocolates©2014

55C79393-E38F-4273-BA4C-4D538785BF86_1_201_a_edited.png

CocoaMo chocolates.co.uk

  • Instagram
  • Twitter
  • Pinterest