Hotel Chocolat The Classic Christmas Sleekster + H-Box Only £3.95(On Sale)
Bringing all-new boldness to this Christmas chocolate box are Triple Cherry and Triple Blackcurrant, each with three layers for a mighty fruit kick. No celebration would be complete without Champagne – we use the real thing in our Pink Champagne Supernova. Illegal Gianduja is the one for those who favour the smooth nuttiness of hazelnut praline. And Cinnamon Bun is the icing on the cake, with notes of warming cinnamon and fresh-baked bread intertwined with comforting caramel and whipped hazelnut.
Tree to Bar
Hotel Chocolat was founded in 2004 to make people happy. Angus Thirlwell and Peter Harris built it on three unwavering pillars: authenticity, originality and ethics. One of the few chocolate makers to directly grow some of their own cacao, on their eco-conscious cacao farm in the grounds of their Saint Lucia hotel (yes, you can stay there too), they connect the world of sustainable cacao agriculture with the hedonism of top-quality chocolate. This makes them unique in the UK, and gives them an unrivalled understanding of what impacts the taste of their chocolate, right from the growing tree.In 2006 they bought the 275-year-old Rabot Estate cacao farm in Saint Lucia, now home to the boutique Rabot Hotel. For over a decade they’ve been directly growing some of their own cacao on their organic estate, humbly learning the intricacies of every stage of the bean’s growth and the development of its flavours – from tree to bar – so that they can create chocolate with the best possible taste.
Tree to Bar
Originality
Authenticity
Ethics
The Inventing Room
Our Cambridgeshire Inventing Room is where the magic happens. It’s here that our chocolatiers get creative, experimenting with daring new chocolate recipes and uncompromising ingredients.
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