Cocoaecosse is a company that specialises in chocolate with a French touch, based in the beautiful Scottish Borders.
Having met in a kitchen in Lyon, France, Vicky and Olivier have both had different gastronomic backgrounds.
Since 1984, Olivier has progressed professionally, as a baker, becoming a pastry chef in some of the most prestigious Michelin star establishments, then finally in chocolate for the last 15 years. His obsession with chocolate gives him the opportunity to travel abroad and consult for various cocoa industries.
Vicky has followed a more culinary path which began in France in a 2 star Michelin restaurant and going on to expand her knowledge, related to ingredients, in fine food companies.
Taking inspiration from their travels, they create chocolates that are handmade - the ingredients being locally sourced or uniquely developed, for example, herb or fruit infusions; caramels or single malt whisky ganaches.
Their love of chocolate and its complex versatility combined with certain technical skills acquired over the years has culminated in this artisan business.