Free UK postage with single orders over £50
£1.00 from every chocolate box sold will be donated to
The Swallows H&N Cancer Charity*
(*Does not apply to SALE items or Special Offers)
Our History
Coco Paul’s Handmade Chocolates has been creating chocolate treats since 2024. Head Chocolatier and owner Paul Elkin, an avid chocolate enthusiast, started the venture in his home kitchen and has since seen it grow into a successful chocolate-making business.
After working and teaching in hospitality for over forty years, in the United Kingdom, Europe and Australia, Paul was diagnosed with throat cancer. The after-effects of his radiotherapy treatment meant that he was unable to enjoy many of the foods and drinks that he so loved. Due to Dysphagia ( a severe issue with swallowing), he found he could no longer eat chocolate. After trying numerous popular branded chocolates to no success, he applied his knowledge of food and drink to develop his chocolates. Using the finest natural ingredients, Paul created a range of handmade chocolates that are super smooth, melt in your mouth and have punchy flavours that excite your sensory palate. Although these chocolates were initially designed for people with swallowing issues, they soon became very popular with family and friends, which is how Coco Paul’s Chocolates started.
My Mission
At Coco Paul’s Handmade Chocolates, we take pride in our craftsmanship. It is our mission to bring you the finest collection of quality handcrafted chocolates. From the choice of chocolate and ingredients to the final finishing touches on each chocolate, we pay close attention to detail to ensure that every product we make is of the highest quality. Our chocolates are handcrafted in small batches to ensure freshness and flavour every time. Each batch is personally tested to ensure they meet Paul’s requirements and standards.
Fridge or Not, that is the question?
How To Store Chocolates
Nothing compares to the unique flavour of chocolate, especially quality handcrafted chocolate bonbons. At Coco Paul’s Handmade Chocolates, we take pride in our craftsmanship using the finest chocolate and ingredients. To maintain this quality and flavour, it is essential to store your chocolate correctly. There are many misconceptions around storing chocolate, so we thought it worthwhile to give some advice.
However, before we go through the known guidelines, it is well worth pointing out that most artisan chocolates have a much shorter shelf life than mass-produced chocolates. Therefore, any storage should only be for a short while, as they are best enjoyed when they are at their freshest.
The ideal temperature for storing chocolate is between 15°C and 20°C. Chocolate should be stored in a cool, dry, and well-ventilated place away from direct sunlight to help maintain its original quality. Another important factor is to keep it away from other food items with strong odours, such as onions, citrus fruits, etc.
Chocolate should be stored in a place with low humidity. If you keep your chocolate in an air-tight container, this will help with protection against humidity. Therefore, it is possible to store chocolate in a fridge. However, it is important to remove your chocolate from the fridge 30 minutes prior to consumption to allow the chocolate to return to the optimum storage temperature of 15°C to 20°C.
If you follow this advice, you should ensure that your premium-quality chocolate remains as delicious as the day you bought it.
Dysphagia, Chocolate and Me
❤️My Story❤️
I recently shared the story behind our melt-in-your-mouth chocolates, designed specifically for those living with “Dysphagia.” Many reached out asking, “What is Dysphagia?”
Fifteen years ago, I wouldn’t have known. My journey began in December 2010 when I was diagnosed with early-stage cancer at the back of my tongue after a persistent sore throat. The treatment involved removing 10 teeth, using a feeding tube, and undergoing six weeks of daily radiotherapy. While it was effective, I faced severe consequences: significant weight loss, a dry mouth, and difficulty swallowing. As a lifelong foodie, this was a tough adjustment.
Fast forward to 2021, I faced another hurdle: a shattered lower jaw that required reconstruction using a bone from my leg. This led me to puree my foods and get creative with flavors—think full English breakfast soup and Sunday roast soup.
I craved chocolate, missing those indulgent moments. So, I created my own line of premium chocolates—Coco Paul’s Chocolates—using the finest ingredients and handcrafted in small batches.
So, What is Dysphagia? Dysphagia is simply a medical term for difficulty swallowing, affecting millions globally and coming in four stages, from mild to profound.
If you or someone you know struggles with swallowing but loves chocolate, join me on this delicious journey!
Can’t Teach a Dog new trick
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How To Eat Artisan Chocolates
The Art of Tasting Chocolate – Part 1
Instagram is full of chocolatiers teaching how to make amazing chocolates, but few explain how to truly taste them. So, I thought I’d share my experience.
After training at a top catering college, I worked in one of London’s leading hotels under Cyril Ware, one of the UK’s few Grand Master Sommeliers. From him, I learned the art of tasting and appreciating fine wines—he could blind-taste 12 champagnes and identify each by year, grape, and vineyard.
The same principles apply to chocolate. If you’re enjoying fine, handcrafted pieces, it’s worth learning how to savour them properly. Before tasting, make sure your chocolate is stored correctly—away from strong smells—and served at the right temperature, around 16°C.
The Art of Tasting Chocolate – Part 2
Tasting chocolate involves five stages: Appearance, Aroma, Sound, Mouthfeel, and Finish.
Appearance:
Beyond colour—white, milk, dark, or ruby—look for craftsmanship. Handcrafted chocolates may feature intricate cocoa butter designs. Check for a smooth, flawless surface and note the chocolate’s natural colour, which can hint at its origin.
Aroma:
Bring the chocolate close to your nose and inhale deeply. Focus on the subtle notes—your brain will begin to recognise the distinctive aromas of different chocolates.
Sound:
Listen for a clean snap when breaking the chocolate; this indicates proper tempering.
Mouthfeel:
Quality chocolate feels smooth, not grainy. When fillings are present, try to distinguish their texture from the chocolate to appreciate its full complexity.
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“Simply the Best!”
I recently received a box of 12 assorted chocolates from Coco Paul’s Chocolates. As a confirmed chocoholic, I can honestly say that these were “SIMPLY THE BEST ” I have ever tried. The soft texture combined with exciting flavours were a memorable experience.
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