Rare & Vintage

Hotel Chocolat Rare and Vintage

20 bars. 6 countries. Upgrade to the best chocolate on the planet.

 

We believe that eating chocolate should be a beautiful experience. It's how the name Hotel Chocolat originated. Aspirational and luxurious, it expresses the power that chocolate has to lift you out of your current mood and take you to a better place. 

 

Our mission has always been to make the best chocolate we can, available to as many people as possible. In order to grow some of the planet's best cocoa, farmers need to be paid a fair price for their crops. So it made sense, as cocoa growers ourselves, to cut out the middle men and forge direct relationships with farmers. We'll strive to do this forever, and pass the benefits on to our customers. We call it our Chocolate Democracy. 

 

Much like wine, good chocolate reflects the flavours of the region where the cocoa beans are grown, and how they are dried and fermented. Roasted to perfection in small batches to tease out their multi-layered flavours, these beans come from six distinct cocoa-growing regions - Colombia, Ecuador, Ghana, Honduras, Vietnam and of course, Saint Lucia - each carefully chosen to showcase the sheer breadth of flavours possible when high-quality cocoa is treated with care.

 

Our brand new range houses 20 bars, made with some of the most sought-after cocoa in the world, each priced at £3.85. The collection has something for everyone, from exceptionally creamy 45% milk to a heady 100% dark with alluring notes of leather and smoke.

 

Our resident chocolate sculptress, Rhona Macfadyen, set to work creating a beautiful new design that would do these cocoa beans justice. Unconstrained by pre-existing rules, Rhona was inspired by the lines of pleated fabric, folding in on itself crisply, yet allowing flexibility of movement. A unique aesthetic was developed that was both functional and beautiful. Chic and modern, the new casting epitomises cutting-edge British design. Providing a fresh approach to portion control by refuting the traditional square, each Slab is satisfyingly snappable into slim shards - the ideal way to take cocoa of such sublime depth.

 

 

“We are immensely proud to bring these fantastic new couvertures into the heart of Hotel Chocolat. Our blueprint for sustainable cocoa growing teamed with cutting-edge British design and chocolate know-how has enabled us to submerge guests into our world of cocoa. Our new collection bridges the vast disconnect between raw agriculture and fine chocolate, marrying our expertise in both to make some of the world's best cocoa beans into chocolate that can be enjoyed every day.
 

Not only is the cocoa butter, milk and sugar in our new range all organic, we have used sugar as sparingly as possible. Cocoa will always be our number-one ingredient, even in milk and white chocolate. Most of the world's solid "chocolate" is laden with sugar. Flip it over and check the ingredients.” 

 

- Angus Thirlwell - CEO & Co-Founder

 

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