Yes, you could take a packet of wine gums to the theatre, but if you really want to impress, Hotel Chocolat offers something rather more luxurious. This British chocolatier actually grows rich cocoa for fine chocolate with a witty, fashionable edge. ‘Less sugar, more cocoa’ recipes allow the true flavours to shine through and what tastes divine feels good too. The Engaged Ethics program supports sustainable cocoa growing communities in Saint Lucia and Ghana with more projects being unwrapped soon.
Luxury British cocoa grower and chocolatier, Hotel Chocolat, was founded in 2004 to make exciting chocolate with three guiding principles – authenticity, originality and ethics – which remain central to the brand’s success today. With its Rabot Estate cocoa plantation in Saint Lucia, a chocolate manufacturing facility in Cambridgeshire and stores across the UK and internationally, Hotel Chocolat occupies a unique space – being able to link all aspects of chocolate from the tree to the consumer. They also have concessions in John Lewis stores nationwide and in David Jones, Australia. In 2011 Hotel Chocolat opened a boutique hotel in the grounds of Rabot Estate on Saint Lucia, which is also home to Boucan Restaurant and its pioneering menu of ‘cacao cuisine’. In 2013 Hotel Chocolat opened two cocoa cuisine restaurants inspired by Boucan – Rabot 1745 in London’s Borough Market and Roast+Conch in Leeds. Both restaurants reconnect the world of cocoa growing with the luxury of eating it.
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