Being famous for my love of chocolate, I decided to explore what stands behind one of my favorite British chocolate makers – Hotel Chocolate. Remembering the brand some ten years ago it all begun from one shop being established in 2004 in North of London by entrepreneurs Angus Thirlwell and Peter Harris but has now grown into a success story with more than 75 outlets in the UK. More than this, you can indulge into the Rabot 1745 Chocolate Restaurant or become an experienced chocolate maker by visiting one of Hotel Chocolate’s School of Chocolate. And if that’s not enough indulge yourself into the amazing atmosphere of Boutique Boucan Hotel in Santa Lucia set amongst Santa Lucia’s oldest cocoa plantation.

But what makes Hotel Chocolate different is the fact that they grow their own chocolate beans in Santa Lucia and they invent new delicious recipes. In fact, chefs working for the brand need to participate in a kind of Chocolate Master Chef competition in order to gain a place in this deliciously famous brand. Moreover, Hotel Chocolate offers originality and attention to detail to everything it does plus there is never an exception of the fresh bean ingredients.

The Hotel Chocolate Shop experience:

 

 

 

 

 

 

The chocolates on the shelves are not only fresh and delicious but also presented as a masterpiece. I definitely see this as one of the reasons the brand has grown so fast and is so famous across Britain as well as in the USA and Denmark. An interesting fact is that the brand launched the chocolates online much before e-commerce was as wide spread as it is today, back in 1993. The staff at the Hotel Chocolate outlets is also always helpful and knowledgeable about the products and history of the brand and can find the best flavor corresponding to your personal likeness. The unique combination of flavors and the real taste of cocoa beans rather than added sugar and preservatives, as some other brands on the market the tasting experience, makes the experience comparable to standing in the middle of the cocoa plantation or being transported back in time. I must say I have visited several chocolate makers in the past but Hotel Chocolate somehow feels very personalized and there is a lot of attention to the ingredients and to each and every flavor.

The School of Chocolate:

 

 

 

 

 

 

 

 

 

 

The School of Chocolate is another must try out ultimate experience because you get to learn how difficult of a process chocolate making actually is. From the growing and collection of the beans to the process of drying them in the sun, baking them, removing the outside shell and delivering it into a perfectly smooth and tasty bar, it is a difficult but rewarding process. I definitely felt awesome having some bubbly champagne and learning about the fact that cocoa beans taste different depending on the type of soil and the climate they have grown in. But more than theory doing my own very own bar of chocolate from a few cocoa beans took me more than 45 minutes of hard work. Of course the result was really tasty and the experience definitely worth a try plus the venue is not to be missed out.

Rabot 1945:

This Borough all chocolate inspired restaurant menu is one a kind and must try whether you are a fan of chocolate or not. The Borough market setting adds even more to this experience and the chocolate ingredients add a very tasty finishing to all dishes on the menu.

 

What’s left on my list:

I have not yet visited the actual hotel and plantation in Santa Lucia but I’m definitely planning to do so in the near future, therefore I’ll keep you posted on this amazing brand and the chocolate magic that they offer…More to this I’d love to hear the inspiration of the creators of this brand of amazing chocolate.