Not open to the public.
As the name implies, Cocoaecosse are a Scottish chocolate company with a strong French influence. Founded and run by Vicky Rogerson with Olivier Nicod leading the way on chocolate development and creation, both are French kitchen trained – Vicky as a chef, Olivier as chocolatier. These skills are now being putting to use in a range of bars, truffles and gourmet marshmallows launched in March 2016. The French influence can be seen in an emphasis on high cocoa content – even their house milk chocolate is 52% – and favourites such as the Brittany-recipe sea salt caramels. Links have been forged with local businesses to create the coffee and caramel bar; seasonal raspberry ganache truffles (they make their own fruit pastes) and a whisky, rum and gin line. Much is in the pipeline for this young company: a bean-to-bar range; online shop; new premises; and further expansion into stockists and restaurants around the country. For now, find them regularly at Kelso market, check Facebook for other appearances, or put in mail orders of any size.