Cocoa Mama Story
How we became a popular foodie destination in the Suffolk market town of Eye, offering handmade chocolates, homemade cakes, beautiful greetings cards and wonderful gifts.
Helen Fraser began her career as a journalist, travelling Europe and America…
When celebrating a big birthday on the top of a mountain in Finland, she decided to make the jump from Journalism into a new career in the food sector.
Helen had completed a Diploma in Professional Cookery, but over time, came to realise that her real passion was for fine chocolate. She loved the science of chocolate, and the creative freedom it gave her to explore different flavours and combinations.
She studied the artisan way of creating different chocolates, working with some of Europe's most highly regarded practitioners, learning to blend fresh ganache, hand-roll soft melting truffles, and mould gorgeous chocolate pralines.
Helen, travelled Europe to gain experience, she has been trained by award winning chocolatiers, Aneesh Popat, Marc Demarquette, and completed courses with Jean Pierre Wybauw - known around the world as ‘Mr Chocolate’ - who helped Helen develop her first recipes.
In 2009, Cocoa Mama was born
Starting in her own kitchen in Suffolk, with two small children on hand, Helen blended fresh flavours with various grades of chocolates; and the eye-catching luxury confection quickly became a hit in her corner of Suffolk at farmers markets and in gift shops.
In 2011 Cocoa Mama Chocolaterie opened its doors offering a range of chocolates alongside great coffee and hot chocolate.
We blend our own recipes, combined with a skill for cocoa butter artistry, creating unparalleled fine chocolates
Our recipes include single estate chocolate, Suffolk honey, natural flavours and no artificial preservatives. Which is why they are best kept in a cool dark place and eaten within two to three weeks - if you can make them last that long!
We take great care in sourcing high quality ingredients, and we work with companies that show they care about sustainability and the conditions and welfare of cocoa farmers.
Our suppliers have set themselves stretching targets - including 100% sustainable chocolate by 2025. They work within the wider industry to combat practices of child labour in cocoa plantations, and to improve farmers' livelihoods.
You can find more information about our cocoa suppliers here.
Hazelnut praline
Garden Mint Breeze
Banana Caramel
Crazy Sea Salt Caramel
Kir Royal Champagne & Blackcurrant
Suffolk Honey