The Story of Hotel Chocolat (pronounced shok-o-LA)
Hotel Chocolat isn’t a physical place – it’s a feeling, a state of mind and a sanctuary. But if you’re looking for chocolate to really excite the senses, then it’s definitely the destination for you.
For Hotel Chocolat, the art of making chocolate and the art of seduction are one and the same. That’s why they make their chocolate with wholesome, premium ingredients and plenty of imagination and flair. It’s also why they present it in a way that builds up the excitement, style and drama to make gift giving the thrilling experience it should be. Now that experience is available to US consumers through an equally exciting website.
Founded by Angus Thirlwell and Peter Harris, Hotel Chocolat has been exciting consumers across Europe with its distinctive brand of chocolate for over 15 years. Maintaining a healthy respect for European chocolate making traditions, this fresh, young and vibrant chocolatier is passionately committed to creating authentic chocolate with more than a dash of the fashionista about it.
Angus Thirlwell said, “Chocolate and fashion are very similar. Each season inspires a fresh, new collection but each one also has classic pieces and recipes that will never go out of fashion, like the little black dress or luscious Champagne Truffles.”
An ancient love affair that continues
Man’s love affair with cocoa stretches back over three millennia, when the ancient Mesoamericans ground cocoa beans to make a potent drink. Chocolate has certainly moved on since then, but Hotel Chocolat is a chocolatier that is keen to stay close to the origins of cocoa. That’s why they made a commitment to growing their own cocoa on the Caribbean island of St Lucia. A commitment that allows them to expand their expertise all the way from the bean to the bar, forging a unique link between the customer and the plantation.
“Growing our own cocoa at Rabot Estate is a dream come true for me,” Angus Thirlwell said. “It enables us to create rare, high-end chocolate with unique flavor nuances. Flavors that we’ve been able to influence through the handling of the cocoa from harvesting to fermentation and finally drying of the beans. There aren’t many chocolatiers who can say that.”
That passion for the origin of cocoa can also be seen in Liquid Chocolat, a drinking chocolate inspired by the authentic drink that began it all over 3,000 years ago. Angus Thirlwell said, “When I’m in St Lucia I love to drink cocoa tea, which is probably the closest thing we have to the ancient Mesoamericans’ drink. I wanted to create something similar for modern palates – lighter and much less creamy and sweet than the average drinking chocolate and, most importantly, brimming with the authentic flavors of cocoa.”
And it’s not only their own single estate cocoa that is on display at Hotel Chocolat. The Purist range takes you on a guided tour of some of the most sought after cocoa in the world, from Madagascar and São Tomé to Ecuador and Venezuela.
A sensual experience
It’s not just the origins of cocoa that Thirlwell wants to get up close and personal with, “Eating chocolate should be an extremely sensual experience – an adventure that stimulates all of the senses. But it goes much, much further than that, which is why presentation is key for us. We want to excite all of the senses, from the snap and gorgeous melt of good chocolate, to the sheer thrill of giving and receiving a gift.”
This all-embracing philosophy can be seen throughout the range – from the bold packaging of their Giant Slabs to the finesse of the new Catwalk Collection. Thirlwell reveals, “If someone gives you a gift from Hotel Chocolat, we want you to experience the full spectrum of emotions – from the tantalizingly slow reveal, to the exciting bursts of flavor.”
And true to that philosophy, there’s something for every occasion and every emotion in Hotel Chocolat’s range.
Hotel Chocolat at a Glance
Find their chocolate exclusively at www.hotelchocolat.com
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