MELANIE NEIL Helensburgh's chocolate artisan
A photo gallery of CocoaMo's current and past collections. Click the arrow on the right to move through the gallery. Click the photo to enlarge.
S A L T & P E P P E R
Autumn 2021.
Salted caramel using Blackthorn sea salt, on a layer of pink peppercorn ganache. Encased in 70% Amedei Toscano chocolate.
Salted caramel using Blackthorn sea salt, on a layer of pink peppercorn ganache. Encased in 70% Amedei Toscano chocolate.
F L O R E N T I N E
Stem ginger, almond and gingerbread spice blend from Epices Roellinger. Finished with Felchlin Grand Cru 68% chocolate.
V E G A N
Winter 2021.
12 chocolates, 3 flavours:
Tahini and sesame croquet, Earl Grey, crunchy almond nut butter.
12 chocolates, 3 flavours:
Tahini and sesame croquet, Earl Grey, crunchy almond nut butter.
G I F T W R A P
Winter 2021.
Vegan collection
Vegan collection
W I N T E R
Winter 2021, limited edition collection.
12 chocolates, 6 flavours:
Mince pie, spiced caramel apple, French chestnut, dark rum truffle & spiced orange.
Made using Felchlin of Switzerland Grand Cru chocolate.
12 chocolates, 6 flavours:
Mince pie, spiced caramel apple, French chestnut, dark rum truffle & spiced orange.
Made using Felchlin of Switzerland Grand Cru chocolate.
G I F T W R A P
Winter 2021 collection, gift wrap.
A P R I C O T & P E A R
AUTUM 2021.
Confit apricots on a layer of apricot & Poir William ganache with Poir William liqueur. Hint of kitchen garden rosemary. Encased in 70% Amedei Toscano chocolate.
Confit apricots on a layer of apricot & Poir William ganache with Poir William liqueur. Hint of kitchen garden rosemary. Encased in 70% Amedei Toscano chocolate.
S E S A M E
Spring 2021.
Black sesame croquant, made with kalamansi juice and 65% Amedei chocolate. Layered underneath a tahini milk chocolate ganache, made with 32% Toscano brown by Amedei. Encased in Amedei 70% Toscano black. Decorated with gold shimmer dust and copper cocoa butter.
Black sesame croquant, made with kalamansi juice and 65% Amedei chocolate. Layered underneath a tahini milk chocolate ganache, made with 32% Toscano brown by Amedei. Encased in Amedei 70% Toscano black. Decorated with gold shimmer dust and copper cocoa butter.
J A P A N G I F T W R A P
Spring 2021, Limited Edition.
Gift wrap. Using Geisha cloth imported from Kyoto, Japan.
Gift wrap. Using Geisha cloth imported from Kyoto, Japan.
J A P A N
Spring 2021,Limited Edition Japanese inspired collection.
M A T C H A
Ceremonial grade matcha (from Kyoto) ganache, with a 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.
U M E B O S H I
Umeboshi in a artisan sake caramel. Encased in a 70% chocolate from Amedei of Tuscany.
K Y O T O O O L O N G
Kyoto oolong tea, water based ganache. Encased in 35% chocolate from Amedei of Tuscany. Decorated with 24 carat gold leaf.
S U D A C H I
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.
M A N D A R I N
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.
G I F T W R A P
Winter 2020. Gift wrap
W I N T E R 2020
Limited Edition Chocolate artisan selection "flavours of Chrsitmas" including goose fat toffee, christmas pudding & a triple layer gingerbread bon bon.
B E A N - T O - B A R
The Spring/Summer & Winter collections have Limited Edition, micro batch, stone ground chocolate bars.
B A Y L E A F
Limited edition, bean to bar chocolate, Winter 2020.
Dark milk using cacao beans from Indonesia, combined with organic kitchen garden bay leaves & pink peppercorns.
Dark milk using cacao beans from Indonesia, combined with organic kitchen garden bay leaves & pink peppercorns.
H O T C H O C O L A T E
Peruvian 70% chocolate made into hot chocolate melts.
S T O L L E N
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 68% Grand Cru chocolate from Felchlin of Switzerland.
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 68% Grand Cru chocolate from Felchlin of Switzerland.
A L M O N D
A deep filled 100g bar. Half Amaretto ganache, half marzipan from Argentina. The underside of the bar has crushed amaretti biscuits for texture. Encased in 68% Grand Cru dark chocolate from Felchlin of Switzerland.
B I S C O T T I
Spring 2020.
Almond, wild dry pear & stem ginger biscotti
Almond, wild dry pear & stem ginger biscotti
S I M N E L
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.
G I F T W R A P
Winter 2019 gift Wrap
