Nicola's Chocolate

Nicola's Chocolate runs as a bean-to-bar micro-factory in Broadclyst, near Exeter, where Nicola personally sources cacao - including trips direct to origin farms such as Hacienda La Carrera in El Salvador - and then roasts, cracks and refines the raw beans in-house rather than buying in pre-processed couverture. That control over every stage lets each origin read distinctly in the finished bar: the range covers single-origin chocolate from El Salvador, Uganda and Colombia, each handled to let its own citrus-bright or deep, cocoa-forward character come through rather than being smoothed into a house style. Alongside the straight single-origins sit flavoured bars built on the same base, including a Masala Chai 50% and an Oregano & Sea Salt 70%, plus other spiced lines such as Spiced Rum. The chocolate has picked up recognized industry awards, including Taste of the West Gold across multiple years, an International Chocolate Awards Silver, and a 2024 Champion Chocolate designation. Nicola also runs classes, tastings and school workshops from the site, treating the micro-factory as a place to learn the craft as much as to buy the bars - a small, hands-on operation where sourcing, processing and teaching all happen under the same roof.