Hotel Chocolat – Luxury Chocolates and Gifts

Hotel Chocolat

The very first Hotel Chocolat shop opened its doors to guests in North London in 2004. It was the start of an amazing revolution in British chocolate. Since our Watford shop, another 75 stores have opened in the UK in the last 10 years.

Hotel Chocolat is the creation of British entrepreneurs Angus Thirlwell and Peter Harris. And although things have changed over the last 10 years, everything we do is guided by three basic values, and always will be.

What Hotel Chocolat believes in:

  • Originality: Being fresh, creative and innovative, and always one surprising step ahead.
  • Authenticity: Keeping it real. We grow our own cocoa beans, create our own chocolate recipes and even make chocolate fresh from the bean in our cafes.
  • Ethics: Reconnecting our love of chocolate with its roots. Cocoa farmers worldwide deserve respect and a fair deal. And that’s what we offer, from Saint Lucia to Ghana.

What makes Hotel Chocolat different?

Right from the start, we’ve never played by the rules of what people said a chocolate company should be. They’re one of the world’s few chocolate makers to actually grow cocoa, on our beautiful plantation in Saint Lucia. Connecting cocoa growing with luxury chocolate making and retailing makes us unique in the UK.

When we first started making our Easter eggs 13 years ago, we were advised by experts to make them as thin as possible and put the chocolates on the outside. We did the opposite – making ridiculously thick shells with all of our chocolates hidden inside for extra excitement.

Everybody said a slab of chocolate should be regular and divided into bite-sized pieces. Instead we made our curvy and iconic Giant Slabs.

Making our chocolates, our mantra has always been: More cocoa, less sugar, for a healthier and more satisfying cocoa hit. Our house grade milk chocolate is 50% cocoa, and even our white chocolate is 36% cocoa, well above the average.

And yes, Hotel Chocolat does have a hotel – the beautiful Boucan – where we created a dazzling Anglo-Saint Lucian dining experience with a twist of cocoa.

We brought it home to Britain, launching the Rabot 1745 restaurant in London and Roast+Conch in Leeds. We even sell savoury cocoa products in our stores.

We even have our own beauty range, inspired by therapies created at our plantation spa in Saint Lucia, made with our own cocoa.

At Hotel Chocolat, everything they do is only possible because of you, our lovely customers.

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