How NearyNógs Is Changing Chocolate One Ethical Bar at a Time

| Support Local NI

 Shane and Dorothy Neary never planned to become chocolate makers. What started as a simple fundraiser in 2011 has grown into NearyNógs, Northern Ireland's first bean-to-bar craft chocolate company and one of Ireland's oldest artisanal chocolate makers.

The family business began when their eldest daughter needed funds for charity work in India. Dorothy remembered an old chocolate fudge recipe passed down from her mother, who had worked in the confectionery industry for years. They made batches to sell at the fundraiser.

The chocolate sold out quickly. People wanted more. A local buyer even asked if they could make chocolates for a wedding. The Nearys said yes, not knowing this would change their lives forever.


When Life Gives You Lemons, Make Chocolate

Shortly after that first fundraiser, tragedy struck. The Nearys' younger daughter fell critically ill and needed urgent medical treatment at Great Ormond Street Hospital in London. The family faced mounting medical bills and the need for flexible work arrangements.

The chocolate business became more than a hobby. It became their lifeline. Shane and Dorothy decided to turn their small operation into a full-fledged family business that could support them through the crisis.

What they built:

The name NearyNógs itself tells a story. It comes from children's tales written by Shane's father, Johnnie Neary. While these stories were never published, the memory lived on in family conversations.

The word "Nógs" derives from the Irish Gaelic term "Tír na nÓg," meaning "Land of the Young" or the Eternal Land. In Celtic mythology, this represents an otherworld beyond time. Perfect for a chocolate business built on preserving moments of joy.

The Bean-to-Bar Revolution

Understanding what makes NearyNógs special requires knowing what bean-to-bar chocolate actually means. Unlike mass-market chocolate companies that buy pre-processed cocoa, bean-to-bar makers control every step from raw bean to finished bar.

The movement started gaining momentum in the 1990s and exploded in the 2000s. Small producers rejected the industrial model that dominated chocolate production for over a century. They wanted quality over quantity, ethics over profit margins, and flavor over consistency.

Why bean-to-bar matters:

Today, over 2,500 bean-to-bar makers operate worldwide. Each brings their own philosophy and approach to chocolate making. Some focus on single-origin bars. Others experiment with local ingredients and unusual flavor combinations.

NearyNógs falls firmly in the craft chocolate category. They're not trying to compete with mass-market brands on price or volume. Instead, they're creating something entirely different.

From Bean Sorting to Bar Wrapping

The NearyNógs facility sits on the Mourne Coast with stunning views of the Irish Sea, Carlingford Lough, and the Mourne Mountains. Visitors who take the 85-minute Master Craft Chocolate Experience get to see the entire process unfold.

It starts with bean sorting. Workers carefully inspect each bean, removing any damaged or defective ones. Quality control begins here, not at the end of the production line.

Next comes roasting. Temperature and timing must be precise. Roast too long or too hot, and bitter flavors dominate. Too little, and the chocolate lacks depth. The Nearys have spent years perfecting their roasting profiles for different bean origins.

After roasting, the beans go through breaking and winnowing. This separates the valuable nibs from the papery shells. The nibs contain all the good stuff, concentrated cocoa flavor and natural cocoa butter.

The seven-step process:

Stone-grinding sets NearyNógs apart from many competitors. They use traditional stone grinders that slowly break down the nibs over many hours. This preserves subtle flavor notes that modern equipment might destroy.

The grinding process generates heat, melting the cocoa butter naturally present in the nibs. This creates chocolate liquor, a thick paste that forms the base of all chocolate products.

The Ethics Behind Every Bar

Walk into any NearyNógs shop or visit their website, and one thing becomes clear. This family cares deeply about where their cacao comes from and who grows it.

The global chocolate industry has a dark history. Child labor, poverty wages, and environmental destruction plague many cacao-producing regions. The average West African cacao farmer earns less than one dollar per day, while the chocolate industry generates nearly 90 billion dollars annually.

NearyNógs rejects this model entirely. They pay above market value for their beans. They support the Rainforest Alliance and practice direct trade whenever possible. Direct trade means building personal relationships with farmers, cutting out middlemen, and ensuring transparency.

Shane Neary travels to cacao farms across Central America, South America, the Caribbean, West Africa, and Asia. He meets farmers face to face. He learns about their growing methods, post-harvest processing, and daily challenges.


Their ethical commitments include:

This approach costs more. Ethically sourced cacao beans command premium prices. Transportation from remote farms adds expenses. The time Shane spends traveling and building relationships doesn't directly generate revenue.

But the Nearys believe it's the only way to do business. They want to honor three parties: the farmers who grow the cacao, the cacao itself, and the chocolate makers who transform it.

Solar Power and Sustainable Packaging

Environmental responsibility extends beyond cacao sourcing. NearyNógs recently converted their entire chocolate factory to solar power. The Irish coast might not seem like an ideal location for solar energy, but the system works.

The switch reduces their carbon footprint significantly. Chocolate production requires substantial energy for roasting, grinding, tempering, and climate control. Powering these processes with renewable energy makes a real difference.

Packaging presents another sustainability challenge. Chocolate needs protection from moisture, light, and temperature fluctuations. Traditional packaging often relies on non-recyclable plastics and aluminum combinations.

Their packaging principles:

The company also eliminated common additives found in commercial chocolate. No soy lecithin, a cheap emulsifier used to make chocolate smoother. No palm oil, an ingredient linked to deforestation. No gluten-containing ingredients.

This means their chocolate is soy-free, lecithin-free, gluten-free, and palm oil-free. Most varieties are also dairy-free, making them suitable for vegan diets.

The Irish Collection and Local Ingredients

While NearyNógs sources cacao from tropical regions, they incorporate local Irish ingredients whenever possible. The Irish Collection showcases this philosophy beautifully.

Take the Dúlamán bar, for example. It combines dark chocolate with Carlingford seaweed. Seaweed harvesting has deep roots in Irish coastal communities. People have gathered "channel wrack" for centuries, drying it for various uses.

NearyNógs takes this traditional ingredient and transforms it into chocolate. The seaweed adds a subtle mineral quality and umami depth that complements the cacao's natural flavors.

The Irish Soda Bread bar might sound unusual, but it works surprisingly well. Soda bread holds cultural significance in Ireland, a staple food for generations. Incorporating it into chocolate creates a familiar yet novel taste experience.

Other Irish-inspired flavors include:

The Buckfast truffles deserve special mention. Buckfast is a caffeinated tonic wine originally made by monks in Devon, England, but hugely popular in parts of Scotland and Northern Ireland. It has a controversial reputation, but the Nearys embrace it as part of local culture.

These products do more than taste good. They tell stories about Irish heritage, landscape, and community. Each bar connects consumers to a specific place and tradition.

Single Origin Chocolate and Flavor Profiles

Beyond the Irish Collection, NearyNógs produces single-origin chocolate bars from beans sourced across the globe. Each origin offers distinct flavor characteristics shaped by soil, climate, fermentation methods, and genetic varieties.

Ugandan cacao might present fruity, wine-like notes. Dominican Republic beans could offer nutty, earthy flavors. Cuban cacao tends toward tobacco and dried fruit characteristics. Philippine beans sometimes show floral, delicate profiles.

The chocolate percentage matters too. A 70 percent dark chocolate bar contains 70 percent cacao solids and 30 percent sugar. An 80 percent bar has more cacao intensity and less sweetness. Some NearyNógs bars reach 99 percent cacao, almost pure chocolate with minimal sugar.

Tasting single-origin chocolate resembles wine tasting. Experts identify flavor notes, assess texture, evaluate the finish. Terms like "bright acidity," "long finish," and "balanced sweetness" apply to fine chocolate just as they do to wine.

Common flavor notes in craft chocolate:

NearyNógs controls every variable to let these natural flavors shine. They don't add artificial flavoring or vanilla, common additives that mask bean characteristics. What you taste is the cacao, pure and simple.

Their sourcing relationships make this possible. When Shane visits farms and builds direct trade partnerships, he can specify exactly how he wants beans fermented and dried. These post-harvest processes dramatically impact final chocolate flavor.

The Master Craft Chocolate Experience

Understanding chocolate making intellectually differs from experiencing it firsthand. That's why NearyNógs offers factory tours and tasting experiences at their Mourne Coast facility.

The 85-minute Master Craft Chocolate Experience guides visitors through the entire bean-to-bar journey. You start by sorting beans, feeling the difference between good beans and defective ones. You smell freshly roasted cacao, an aroma that fills the factory.

You watch as nibs tumble through the winnowing machine, shells flying away while dense nibs fall into collection bins. You observe the stone grinders slowly transforming rough nibs into silky chocolate liquor.

The tempering demonstration shows how chocolate transforms from a dull, streaky mess into glossy, snappy perfection through precise temperature control. This step requires skill and patience, qualities that define craft chocolate making.


What the tour includes:

The tasting session forms the tour's highlight. Participants sample chocolate from various origins and makers worldwide. They learn to identify flavor notes, assess quality, and understand what makes exceptional chocolate special.

Tour guides don't just recite facts. They share chocolate stories, the Neary family's journey, tales from cacao origin countries, and the broader craft chocolate movement. These narratives make the experience memorable beyond just learning techniques.

The Café and Community Space

In recent years, NearyNógs expanded beyond chocolate production. They opened a café and tea room adjacent to the factory, creating a destination rather than just a manufacturing facility.

The café serves hot chocolate drinks in various flavors, all made with their own chocolate. Specialty coffee prepared on a state-of-the-art Modbar system complements the chocolate offerings. Indoor and outdoor seating lets visitors enjoy those spectacular coastal views.

This expansion serves multiple purposes. It creates additional revenue streams to support the family business. It builds community by giving locals a gathering place. It attracts tourists to the Mourne Coast region, boosting the wider economy.

Café offerings include:

The retail space lets visitors purchase bars, truffles, drinking chocolate, cacao nibs, and other products. Many items aren't available elsewhere, creating urgency for tourists to buy during their visit.

The café operates Monday through Friday from 10:00 AM to 5:00 PM, and Saturdays from 10:00 AM to 4:00 PM. Factory tours run on Wednesdays, Fridays, and Saturdays at 10:00 AM and 3:00 PM throughout the year.

Challenges in Craft Chocolate

Running a bean-to-bar chocolate business presents unique challenges that mass-market manufacturers never face. Small scale means higher per-unit costs. Limited production capacity restricts revenue growth. Seasonal demand fluctuations create cash flow issues.

Sourcing quality beans requires extensive travel and relationship building. Unlike industrial chocolate makers who can buy commodity cacao through brokers, craft makers must find specialty beans from specific farms or cooperatives.

These specialty beans cost significantly more than bulk commodity cacao. They also come with uncertainties. Crop failures, political instability, or natural disasters in origin countries can disrupt supply chains.

Major challenges include:

The Nearys faced all these obstacles and more. Early years required working with limited equipment and tight budgets. They upgraded gradually, adding stone grinders and improving their tempering capabilities as revenue allowed.

Online sales presented particular difficulties. How do you ship chocolate without it melting during transit? What packaging protects bars while remaining eco-friendly? How do you calculate shipping costs accurately?

Dorothy Neary spoke about these challenges in a 2018 interview. The learning curve was steep. They dealt with website glitches that made orders disappear. They accidentally forgot to charge shipping fees. Every problem became a learning opportunity.

Recognition and Growth

Despite the challenges, NearyNógs has gained recognition far beyond Northern Ireland's borders. They supply specialty shops in Boston and San Francisco. Corporate gift box companies like Snack Magic include their chocolate in curated selections.

European distribution continues expanding. Discerning chocolate shops across the UK, Ireland, and continental Europe stock NearyNógs bars. Online chocolate specialty retailers like Cocoa Runners feature their products.

The company participated in a remarkable sustainability project in October 2020. Fortnum & Mason commissioned Sailboat Chocolate, a 99 percent emission-free chocolate slate produced by Grenada Chocolate Company and shipped via tall ship from Grenada to London.

The sailboat chocolate project:

This project exemplified the values craft chocolate makers share. Reducing carbon emissions, supporting sustainable transport, collaborating across borders, and proving alternative models work.

NearyNógs even appeared in a commercial during St. Patrick's Day celebrations in March 2024. This mainstream exposure introduced their brand to audiences who might never have encountered craft chocolate otherwise.

The Craft Chocolate Movement's Future

NearyNógs exists within a larger movement reshaping how people think about chocolate. Just as craft beer and specialty coffee transformed their industries, bean-to-bar chocolate is changing consumer expectations.

More people now care where their food comes from. They want to know who grew it, how they were treated, and what environmental impact resulted. Younger consumers especially prioritize ethics alongside taste and price.

This shift creates opportunities for small producers willing to do things differently. It also raises standards across the industry. Even large chocolate companies now market fair trade, organic, and single-origin products to meet changing demand.

Trends shaping craft chocolate:

Technology has democratized chocolate making to some extent. Equipment that once cost hundreds of thousands now exists in smaller, more affordable versions. Information about techniques spreads through online communities and workshops.

However, making truly excellent chocolate still requires skill, dedication, and years of experience. The Nearys have spent over a decade refining their craft. Every batch teaches something new about how different beans behave, how roasting profiles affect flavor, how ambient temperature influences tempering.

What Sets NearyNógs Apart

Dozens of craft chocolate makers now operate across Ireland and the UK. Hundreds exist worldwide. What makes NearyNógs special among this growing crowd?

First, they were pioneers. Being Northern Ireland's first bean-to-bar maker required courage. No established template existed. No local community of chocolate makers could offer advice. They figured everything out through trial, error, and persistence.

Second, their story resonates. The family didn't start this business chasing profits. They started it to help their daughter do charity work, then expanded it to handle a medical crisis. Authenticity like that can't be manufactured.

Third, they genuinely care about ethics and sustainability. Solar power, direct trade, fair wages, and rainforest protection aren't marketing gimmicks. They're core business principles that cost money and reduce profit margins.

Key differentiators:

Fourth, their location offers something unique. The Mourne Coast provides stunning natural beauty that enhances the visitor experience. People don't just come for chocolate, they come for the views, the stories, and the connection to place.

Finally, their products consistently deliver quality. Good ethics and interesting stories matter, but chocolate must taste excellent. NearyNógs has earned recognition from chocolate competitions and enthusiasts worldwide based on flavor alone.


Lessons From a Family Business

The NearyNógs story offers insights that extend beyond chocolate making. It demonstrates how families can build businesses around shared values. It shows that starting small doesn't prevent eventual success.

Shane and Dorothy work alongside a small community of friends and family. They haven't pursued rapid expansion or venture capital funding. Growth happens organically, guided by what feels right rather than what maximizes returns.

This approach won't suit everyone. Some entrepreneurs want to scale quickly, exit successfully, and move to the next venture. The Nearys are building something to sustain their family and pass on to future generations.

Lessons from their journey:

Their willingness to be transparent about challenges also stands out. Many businesses hide struggles behind polished marketing. The Nearys openly discuss difficulties with online sales, equipment limitations, and learning curves.

This honesty builds trust with customers. People appreciate knowing the real humans behind products they buy. They want to support businesses that align with their values and treat people fairly.

Visiting NearyNógs

For anyone interested in craft chocolate, sustainable food production, or Northern Ireland tourism, NearyNógs deserves a visit. The factory sits at 19 Ballymaderfy Road in Kilkeel, County Down, about an hour south of Belfast.

The drive itself offers scenic rewards. The Mourne Coast Road runs along stunning coastline with mountains rising dramatically inland. Small villages dot the route, each with its own character and history.

Plan to spend at least two hours at NearyNógs. Take the factory tour if available. Linger in the café with hot chocolate and views. Browse the retail shop for unique bars and gifts.

Visitor information:

Booking tours in advance is recommended, especially during peak tourist seasons. The experience includes substantial hands-on elements and detailed tasting sessions that can't be rushed.

Combine your visit with other Mourne Coast attractions. The Mourne Mountains offer exceptional hiking. Carlingford Lough provides water sports and scenic drives. Historic sites dot the region.

The Power of Chocolate Stories

At its heart, NearyNógs succeeds because they understand something fundamental. Chocolate is never just chocolate. It's memory, emotion, connection, and story all wrapped together.

The name itself comes from stories Shane's father told. Every bar connects to cacao farmers working their land. Each ingredient carries Irish heritage. The business grew from family crisis and determination.

These narratives give the chocolate meaning beyond taste. When you eat a NearyNógs bar, you're not just consuming food. You're participating in something larger: ethical trade, environmental protection, family resilience, and cultural preservation.

Stories that resonate:

Mass-market chocolate can't tell these stories authentically. Industrial production strips away human elements. Commodity cacao obscures farmer faces. Marketing departments fabricate narratives that feel hollow.

Craft chocolate makers like NearyNógs offer the opposite. Every aspect feels genuine because it is genuine. The Nearys didn't hire consultants to develop an authentic brand story. They lived it.

Looking Forward

Where does NearyNógs go from here? Shane Neary has mentioned plans for increased distribution in Europe and the United States. They're exploring new flavor combinations and single-origin offerings.

The business model remains focused on quality over quantity. They're not planning to become the next large chocolate company. Instead, they want to perfect their craft and share it with more people.

Climate change poses challenges for cacao production worldwide. Rising temperatures, changing rainfall patterns, and increased pest pressure threaten cacao farming in many regions. Bean-to-bar makers will need to adapt.

Future considerations include:

NearyNógs' commitment to sustainability positions them well for this uncertain future. Their direct trade relationships mean they can work with farmers to implement climate-adaptive practices. Their willingness to pay premium prices helps farming communities invest in resilience.

The craft chocolate movement shows no signs of slowing. More consumers discover the difference between industrial and artisanal chocolate every year. They taste the complexity of well-made single-origin bars and realize what they've been missing.

From Fundraiser to Legacy

Thirteen years have passed since Dorothy Neary made that first batch of chocolate fudge for her daughter's fundraiser. The family has weathered medical crises, business challenges, and the uncertainties of small-scale manufacturing.

Through it all, they've stayed true to their values. Ethical sourcing, environmental responsibility, quality craftsmanship, and authentic storytelling guide every decision. These principles cost more and make scaling harder, but they make NearyNógs what it is.

Walking into their factory, you feel the difference immediately. This isn't a corporate facility optimized for efficiency. It's a family workspace where people care deeply about what they create.

The chocolate tastes different too. No industrial processing. No cheap fillers. No exploitation hidden in the supply chain. Just carefully selected beans, skilled craftsmanship, and genuine passion transformed into something delicious.

What they've built:

Northern Ireland's first bean-to-bar chocolate maker has become much more than that title suggests. NearyNógs represents a different way of doing business, one that values people and planet alongside profit.

Their story reminds us that businesses can emerge from unexpected places. That family crises can become opportunities. That doing the right thing matters even when it's harder and more expensive.

Every bar of NearyNógs chocolate carries these lessons. Every bite connects you to cacao farmers in distant countries, to a family that refused to give up, to a vision of how food production should work.

That's the real sweetness in their chocolate. It tastes good because it is good in every sense of the word.