We did the opposite, opting for ridiculously thick shells that are still satisfyingly snappable.Įverybody said a bar of chocolate should be regularly divided into bite-sized pieces – but squares are boring, so we broke the mould and made our now iconic Giant Slabs, inspired by the shape of molten chocolate when you pour it onto the cool marble of a chocolatier’s table. When we first started making our Easter eggs more than a decade ago, we were advised by experts to make them as thin as possible. Right from the start, we’ve never played by the rules of what people said a chocolate company should be. We want to bring the world’s love of chocolate back to the farmers who make it possible, with a fairer share of the rewards and the tools they need to grow exceptional cacao. We’ve been challenging the status quo for cacao farming since 2002.
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As growers ourselves, with direct links to cacao farmers across the globe, we have an intricate understanding of how to turn quality cacao beans into irresistible chocolate.
We take inspiration from everything we love from our cacao farms’ lush rainforest surroundings to classic British desserts and tipples.Ĭhocolate starts at the roots of the cacao tree. We’re constantly striving to be fresh, creative, and innovative, and always one surprising step ahead. We are on a continual journey of development and growth, yet everything we do is still guided by the three basic values that we started with – and it always will be… We have over 40 stores in Japan, and a luxury eco-hotel on our working cacao farm in the Caribbean. Today, we have 126 stores, as well as cafés, restaurants, outlets, and factory stores. Two entrepreneurs, Angus Thirlwell and Peter Harris, were on a mission to make chocolate exciting again. When the very first Hotel Chocolat shop opened its doors to guests in North London in 2004, it was the start of a revolution in British chocolate.
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