MELANIE NEIL Helensburgh's chocolate artisan
A photo gallery of CocoaMo's past collections. Click the arrow on the right to move through the gallery. Click the photo to enlarge.
"Japan" Spring 2021
Gift wrap. Using Geisha cloth imported from Kyoto, Japan.
"Japan"
Limited Edition Japanese inspired collection. Spring 2021
"Japan" Spring 2021
Ceremonial grade matcha (from Kyoto) ganache, witha centre of mandarin pâtes de fruit, which has been infused with oolong tea, from Kyoto. decorated with candied ioykan peel. Encased in 70% chocolate from Amedei of Tuscany.
"Japan" Spring 2021
Umeboshi in a artisan sake caramel. Encased in a 70% chocolate from Amedei of Tuscany.
"Japan" Spring 2021
Kyoto oolong tea, water based ganache. Encased in 35% chocolate from Amedei of Tuscany. Decorated with 24 carat gold leaf.
"Japan" Spring 2021
Sudachi and black sesame caramel. Decorated with falling sesame (to represent the falling cherry blossom of Spring), and candied sudachi peel. Encased in 70% chocolate from Amedei of Tuscany.
Spring 2021
A twist on the French classic confection pâtes de fruits. This version is made with Mandarin infused with oolong tea from a single estate in Kyoto.
Turkish Lokum Spring 2021.
Made with preserved Scottish raspberries, and foraged, wild Japanese rose petals for that distinctive flavour.
Spring 2021 packaging
CocoaMo wax seal on all boxes of bon bon, and confections.
Winter 2020 collection
Gift wrap
Winter 2020 collection
Limited Edition Chocolate artisan selection "flavours of Chrsitmas" including goose fat toffee, christmas pudding & a triple layer gingerbread bon bon.
Micro batch stone ground chocolate
The Spring/Summer & Winter collections have Limited Edition, micro batch, stone ground chocolate bars.
Winter 2020 collection
Dark milk using cacao beans from Indonesia, combined with organic kitchen garden bay leaves & pink peppercorns.
Winter 2020 collection
Peruvian 70% chocolate made into hot chocolate melts.
Winter 2020 collection
Limited Edition, a take on the popular Stollen bread.
A deep filled bar comprising of marzipan from Argentina, dried fruits soaked in dark Scottish rum & combined into a chocolate ganache, mixed spice, fresh grated nutmeg, and organic flaked almonds. Encased in 70% dark chocolate from Amedei of Tuscany.
A deep filled bar comprising of marzipan from Argentina, dried fruits soaked in dark Scottish rum & combined into a chocolate ganache, mixed spice, fresh grated nutmeg, and organic flaked almonds. Encased in 70% dark chocolate from Amedei of Tuscany.
Summer 2020
A deep filled bar. Half Amaretto ganache, half marzipan from Argentina. The underside of the bar has crushed amaretti biscuits for texture. Encased in 70% dark chocolate from Amedei of Tuscany.
Spring 2020
Almond, wild dry pear & stem ginger biscotti
Spring 2020
Limited Edition. A take on the popular Simnel cake eaten at Easter. Dried fruit ganache, organic mixed spice, glace cherries, and 11 pieces of marzipan. Encased in a 35% milk chocolate from Amedei of Tuscany.
Winter 2019 collection
Gift Wrap
Winter 2019 collection
Limited Edition chocolate artisan selection "Aromas of Christmas" including eggnog, French chestnut, pear & cognac bon bons and Montelimar nougat.
Winter 2019
70% Amedei of Tuscany. Chocolate spread made with organic, roasted pecan nuts.
Winter 2019 collection
Wild dried pear, Hennesey cognac caramel, organic caramalised walnut. 70% chocolate from Amedei of Tuscany.
Winter 2019
Whisky Mac bon bon. Features a different Scottish whisky each year. Combined with Kings Ginger liquer, and stem ginger. Percentage of proceeds go to The Royal British Legion and Poppy Scotland.
Summer 2019 collection
Limited Edition "Garden" featuring Amalfi lemon & mint, Argyll honey & thyme, lavender from Provence, violet bon bons.
Summer 2019 collection
Limited Edition "Garden" collection. Each box was wrapped in hessian cloth, and hand sealed with CocoaMo's wax seal. Melanie then created a minature garden using artifical grass, foraged gorse flowers, and dried lavender from the organic kitchen garden.
Winter 2018 collection
Gift wrap
2018 Commission
Bespoke bon bon created for an event for a Michelin Chef in Scotland. Baharat spiced orange ganache, confit orange, 70% chocolate using Amedei of Tuscany.
Winter 2018
Difference coffee & green cardamom, with caramlised hazelnut. 70% chocolate using Amedei of Tuscany.
Summer 2018
Limited Edition, stone ground chocolate
Summer 2018 collection
Limited Edition stone ground chocolate - Vietnamese coconut dark milk bar. Using cacao beans from Vietnam, organic coconut milk powder & dried coconut from Vietnam.
Stone ground chocolate
Limited Edition. 70% bar using cacao beans from Madagascar. Combined with dark muscovado sugar & liquorice syrup from Lakrids by Bulow. Topped with a piece of persimmon which had been confit in a sugar syrup of clove & black peppercorns.
2018 Collaboration
Collaboration "chocolate themed dinner night" with The sugar boat restaurant, Helensburgh.
Winter 2017 collection
Limited Edition, stone ground chocolate "Peruvian land, Scottish Loch". 70% chocolate using Peruvian cacao beans, combined with wild dried pear & wild dried elderberries, foraged from Loch Lomond.
Winter 2017
Morello cherry & Cognac bon bon.
Summer 2016
Chai tea & black sesame
Summer 2016 collection
Gift Wrap - using foraged, dried Japanese rose petals.
Summer 2016 collection
Limited Edition "Afternoon tea with the High Raj" featuring wild rose & raspberry, Masala chai & confit ginger, Bangladesh Tetulia tea, & Mango. Each box was wrapped in a genuine piece of sari material, imported from India.
Summer 2016 collection
Bangladesh Tetulia tea. A water based ganache bon bon.
Winter 2015 collection
Spiced orange bon bon.
Summer 2015
Isle of Skye sea salt caramel.
Summer 2015
Grand Marnier truffle - grand marnier ganache, rolled twice in tempered 70% chocolate from Amedei of Tuscany, and rolled in hand made dark chocolate flakes.
Winter 2014
From the very first collection in 2014, and now a much loved customer favourite. Kitchen garden organic black peppermint bar. Each square is filled with a black peppermint ganache. Peppermint infused sugar crystals are added for texture. Encased in 70% chocolate using Amedei of Tuscany.