THE BIG READ: Offaly duo enjoy love, chocolates and the sweet taste of success

Daniel Linehan and Georgia Quealy aren't just partners in life, they're partners in crafting some of Ireland's most exquisite and delicious handmade chocolates.

The dynamic boyfriend and girlfriend duo, run the highly acclaimed Bon Chocolatiers in Tullamore, where their handcrafted creations captivate the senses and spark pure delight. Their confections are so irresistible that they can hardly keep up with the demand, especially during Valentine's Day and Easter, when their artisan chocolates become must-have indulgences.

The pair first crossed paths at AIT, where their mutual love for the culinary arts ignited a lasting partnership. Both come from rich food traditions—Daniel’s family runs the 'Beans and Leaves' restaurant in Athlone, while Georgia’s father is a chef. Though their early culinary training only briefly touched on chocolate, the moment Daniel explored it further, he was hooked. The same was true for Georgia.

''I was like, this is way more interesting than regular cooking. I really liked the chocolate side of things. Georgia was exactly the same. After that we studied advanced pastry. To specialise in chocolate work, you have to go out of Ireland. There is no official qualification either, so you have to go abroad,'' said Daniel.

Together they trained internationally under world-renowned experts, including Master Chocolatier Vincent Valle in Barcelona. Daniel later honed his craft at Amaury Guichon’s prestigious academy in Las Vegas, immersing himself in cutting-edge techniques. ''It covered everything to do with pastry, chocolate, icecream, breads, croissants, but obviously chocolate because that's his claim to fame.''

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Georgia joined Daniel in Las Vegas towards the end of the program. The covid pandemic cut her trip short, but not before Daniel got to complete the course and the couple flew back to Ireland.

However, when they returned to Ireland, both of them were out of work. ''My parents' cafe was also closed,'' said Daniel, who decided to teach Georgia what he had learned in Las Vegas.''We were making pastries and chocolates. Georgia wanted to learn all the new techniques, and we were selling stuff to family and friends. People seemed to really like the chocolates. So we started to focus on that more and develop a core range that people were starting to buy. We thought, why don't we start up an Instagram page? It started to gain some traction, people were asking 'hey can I buy them.' We were just ordering blank boxes and putting a little sticker on the front. It was a mickey mouse sort of thing but it was market research.

''Then slowly we got to open back up. I started to work with Dad in the cafe, I worked during the day with my Dad, frying eggs and cooking breakfast. When it would close at 5pm I would clean down the whole kitchen, cover everything with clingfilm and Georgia and I would make chocolates.''

What began as a small operation making chocolates in Daniel’s parents’ café kitchen quickly took off. Over time, their dedication and creativity led to a fully-fledged business, complete with a facility in Athlone and this year they moved to a unit in the former Carroll's Meats in Tullamore.

''We are friendly with Niamh and Rory from Biasol who also have a unit in the same building. They were upgrading to the next unit, they rang us and said our old unit is there and it is fully functional. So we could just roll in our equipment.We moved here in April 2024.''

Winning the title of 'Emerging Producer of the Year,'' brought them to the attention of Dunnes Stores who were interested in buying their products. ''We didn't want to give away what makes us niche, but we still wanted to give Dunnes something that was unique to them. We developed a range of six different products, including, shards, clusters, and truffles. We make them under the 'Simply Better' range.'' These are now available in over 70 stores around the country.

Meanwhile, their specialist handmade chocolates are a labour of love, taking up to three days to craft each batch. From meticulously polishing molds to hand-painting vibrant designs inspired by the flavours within, their process is both artistic and painstakingly precise. Every caramel, praline, and marshmallow filling is made from scratch, ensuring the highest quality.

Their signature chocolate bonbons, a nod to their French training (where bon means “good”), have become a hallmark of their brand. Seasonal collections like the Valentine’s “With Love” box and their hand-painted Easter eggs showcase their flair for combining flavour with visual art.

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With an eye for innovation and a commitment to excellence, Bon Chocolatiers continues to sweeten Ireland’s palate, one delicious creation at a time.