15/06/2026
How and why the Nook started … Airbnb
🌿☀️
It has been a long time since I wrote about what I do, so with so many new followers, I thought it was time to introduce myself again.
I started making chocolate just before lockdown. At the time, I was a single mum with two little children aged 2 and 5, and I wanted a way to work from home and be there for them. It wasn’t easy, especially with homeschooling on top and learning entirely new skills, but somehow I made it work.
Many people, like I once did, don’t realise there is a difference between a chocolatier and a chocolate maker. A chocolatier buys ready-made chocolate and creates bars, truffles and treats from it. A chocolate maker starts right at the beginning, grinding cacao nibs with sugar for 48–72 hours, ageing the chocolate to allow all the flavour notes to develop, and then creating bars and truffles from scratch.
I chose this path because I love pure chocolate. I don’t use lecithins, palm oil or flavourings. So I am both a chocolate maker and a chocolatier.
When cacao prices rose by almost 300%, I reached a point where, despite working harder than ever, I couldn’t justify spending all my time on chocolate alone. I wasn’t even earning minimum wage for the hours involved. That’s when I transformed my workshop into an Airbnb annexe, which some of you may know as Malvern Nook The Malvern Nook in Worcestershire . The kitchen still becomes a chocolate workshop for courses and busy order periods, but these days it spends more time welcoming guests.
One thing that has never changed is how I make my chocolates. Everything is made fresh before posting or collection. I don’t store chocolates in freezers, even during busy times, because I want customers to enjoy them at their very best.
I also avoid adding extra sugars such as glucose, dextrose or invert sugar to artificially extend shelf life. I prefer flavours to shine naturally. The colours you at times see on top of the bonbons are delicate splashes made with natural cocoa butter colours because I believe chocolate doesn’t need lots of decoration to be beautiful.
All my chocolates are plant-based. Most of my customers aren’t vegan, but they often tell me they enjoy the cleaner, lighter taste that comes without dairy.
I care for this little business as much as I care for my children ❤️. I want every customer to enjoy not only the chocolates themselves, but the whole experience.
Thank you to everyone who has supported me, ordered from me, recommended me, attended a course or simply followed along. You’ve kept me busy, inspired and passionate for another year, and I’m so grateful. 🤎🍫
Very limited boxes of bonbons and filled bars left now, but I will be back with more in September 👍
