THE sEvEnwonders of the club

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continued on page 8...

But for those who were just a twinkle in the Club’s eye in 1998 (or who can’t remember that far back!), those first Classic Selections were quite different – not least because they featured a golden box design and a couple of chocolate bars in each selection. The first issue of Club News was quite different too, as you’ll see on page 8!

Our boxes come in a real kaleidoscope of colours and there’s a kaleidoscopic range of tastes and flavours inside too!

The Chocolate Tasting Club certainly has come a long way since the first tasting selections were posted through members’ letterboxes 14 years ago and there are still many members who remember them well!

HOW DO YOU DO THAT?If you’ve ever wondered how we do some of the things you find in your tasting selection – then see our brand new feature!

See page 3

WHO’S who?Nicod, Macfadyen, Kalenko… now you can put faces to the names behind your favourite chocolates.

Meet the chocolatiers on page 13

IT’S BACK!The utterly unique Create a Chocolate Competition is here – don’t miss your chance to have your chocolate star in a monthly selection.

See page 5 for more

Issue 1204

nEwsClubThe monthly newsletter from the Tasting Club

2

EdiTorLetter from the

Send your letters to The Chocolate Tasting Club, Mint House, Royston SG8 5HL, or simply email me on simon@hotelchocolat.co.uk or via our website: www.chocs.co.uk We are waiting to hear from you! Club News Editor: Simon Thirlwell; Contributors: Simon Thirlwell, Terry Waters. © The Chocolate Tasting Club plc 2012

If you like your boozy recipes with a bit of a kick, then don’t miss the last

call for Fortified on page 4!

Can you believe that it was nearly fourteen years ago that the first Tasting Club boxes dropped through letterboxes and we began this exciting adventure? We didn’t know then exactly what

lay ahead, but I’m pretty sure that had someone said we’d have seven different selections to choose from every month, then we’d be quietly impressed! The goal, however, is not to impress, but to provide choice – and it’s safe to say that no matter what kind of chocolate lover you are in today’s Tasting Club, there’s a selection with your name written all over it!

And speaking of chocolates… on page 13 this month you can meet our growing chocolatier team, who are based in Huntingdon, Cambridgeshire, and are the creative culprits behind many of the chocolates in your monthly boxes. One of those chocolatiers, Olivier, was also behind the impressive feat of chocolate engineering that you can see on page 7.

And finally, in this issue we launch our annual Create a Chocolate Competition on page 5. As far as I know, this is an utterly unique opportunity, so if you love chocolate, then have a go, you never know what might happen!

Until next month, happy tasting!

Simon ThirlwellClub News Editor

One of those chocolatiers, Olivier, was also behind the impressive feat of chocolate engineering that you can

see on page 7.

“ “

LIfTINg THE lID ON A TASTINg SElECTION is a real treat for the senses, but it isn’t just that gorgeous

smell of freshly made chocolate that wows, it’s also the decorations on the chocolates that impress too. But have you ever wondered how we get those stripes, spots, spirals and splashes onto the chocolates and sometimes into the shells themselves?

There are actually two methods we use. The first is the good old-fashioned piping bag, typically filled with a naturally coloured chocolate and wielded by steady-handed decorators. They stand either side of the chocolate line and simply apply the stripes in steady strokes. This technique is one of the oldest in chocolate making, but it is still in regular and widespread use, although it is mostly limited to stripes and

criss-cross designs. You can tell this method has been used by the raised nature of the stripes on the chocolate shell.

The second method is used for embedding a decoration into the chocolate shell itself. This involves applying the design, again using naturally coloured chocolate, into the mould before the chocolate for the shell is added. The result is a decoration that is integrated into the smooth chocolate shell. The designs themselves are added with the help of CAD (computer aided design) equipment. Which also means that increasingly complicated designs can be used, not just stripes and spots, but heart-shapes, letters, words and even random squiggles that differ from chocolate to chocolate – much like a human with a piping bag ironically!

How do we...GET sTriPEs on A

CHoCoLATE?

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don’T forGET – score by post or online at www.chocs.co.uk and you’ll be automatically entered into this prize draw.

winnersThis month’s Prize Draw

S56 Elements prize draw winner is Mrs G weston from Cannock who wins a Nut Mania Giant Slab.Next month’s prize is a white & Caramel Cookies Giant Slab.

D145 Classic Selection prize draw winner is Mrs J Josiffe from Salisbury who wins a Classic Milky Liquid Chocolat.Next month’s prize is a Truffles Sleekster Selection.

K78 Dark Selectionprize draw winner is Mrs M wainwright from Leamington Spa who wins a Dark Liquid Chocolat. Next month’s prize is a Serious Dark Fix Sleekster Selection.

P09 Purist Selectionprize draw winner is Ms H Scarth from Bingley who wins a Purist Collection.Next month’s prize is a Rare Collection.

LAST CALL FOR…

THE forTifiEd sELECTion

This latest box is full of exciting chocolates inspired by the uplifting flavours of summer –

including recipes with lively cranberry and champagne, lychee liqueur, passion fruit, orange and rum. And we haven’t forgotten the mouth warming classics either, including Mandarin Napoleon liqueur, cognac and raisin, and soothing Irish Coffee.

Plus, each collection includes a brand new set of Provenance Cards – giving you fascinating insights into a select few of our featured alcohols, including their origin, history, tasting notes and more.

If you love your boozy chocolates to have an extra kick, and you haven’t joined the Fortified Club, then why not just try the latest selection – but hurry!

Available to members for just £19.95 (inc. delivery) – act now – limited availability Just go to www.chocs.co.uk/MEMBERSONLY or call 08444 72 70 70.

The UlTIMATE competition for chocolate lovers is back!

The Create a Chocolate Competition is your opportunity to create a stunning

chocolate and then see it come to life in a monthly tasting box. So don’t miss our unique annual event that gives you the chance to show us just how creative you can be. And you can be as creative as you like – milk, dark, white chocolate… truffles, pralines, solid chocolate slabs… if you can imagine it, then why not submit it?

Club founder, Angus Thirlwell, will

judge the entries and choose the winning chocolates. Each winning entry will then be created by one of our chocolatiers and will go on to feature in a monthly Tasting Selection to be assessed and scored by your fellow members. Which is an extremely exciting, if nerve-wracking experience – just ask any of our chocolatiers. Each winner will also receive a whopping 5kg of their winning chocolate to wow their friends and family!

COMPETITION

Create a

Chocolate

ClOSINg DATE 30TH APrIl

THE forTifiEd sELECTion

Don’t miss your chance to enter – see entry form on page 15 or you can download a copy at www.chocs.co.uk/CrEATEfOrM

For terms & conditions see www.chocs.co.uk/CREATECHOC

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The what, where and how of using the Tasting Club’s website!

WEBSITE

Ordering Special Collections1. Log in to www.chocs.co.uk/MEMBER using

your email address and password.2. Click on ‘Manage My Membership’ at the top

of the page.3. At the top of the page you will see a section

called ‘Exclusive Members selections available to you’. Click on ‘Order Here’ next to the selection you wish to order.

4. If you would like to pay later, click on the button next to ‘Pay Later’ and click on ‘Confirm’. Your reservation will then be placed.

5. If you would like to pay now, click on the button next to ‘Pay Now’ and click on ‘Proceed to Payment’.

6. Enter your card details and click on ‘Confirm Payment’. Your order will then be placed.

Walkthrough 4

There’s so much you can do on the Tasting Club website at www.chocs.co.uk/MEMBER – here we show you how to score your chocolates and order special edition boxes online.

How to score selections1. Log in to www.chocs.co.uk/MEMBER using

your email address and password.

2. Click on ‘Score’ at the top of the page (underneath the Chocolate Tasting Club banner).

3. Enter the box number of your selection and click on ‘Continue’.

NB – for regular selections, you can find the box number in the bottom right-hand corner of your scorecard. (For Classic and Trio selections you will not need to enter the whole number. Just enter the D__ number for both selections). For special collections the code to enter will be shown in the box at the top of the Score page.

4. Use the dropdown menu to choose a numerical score for each chocolate and type any additional thoughts in the ‘Comment’ box.

5. Click on ‘Score Now’ and your scores will be submitted.

A

C

A

B

B

C

D

E

F

F

D

E

Concept Chocolatier, Olivier Nicod, applies the finishing touches (above). The mask took pride of place in the

Hotel Chocolat room at the Asprey BAFTA party (Right)

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As official Chocolate Partner to BAFTA, our sister company Hotel Chocolat was quite naturally keen to push the boat out for this year’s glittering event – to celebrate the fifth year of the partnership and to show off our creativity to the full. Which is how we came to make a giant 100kg chocolate and 24-carat gold BAFTA mask!

Will you come face-to-face with the giant chocolate BAfTA mask next?

The metre high iconic mask was lovingly created by our Chief Chocolatier, Olivier

Nicod, and it went on quite a journey over the days leading up to the award ceremony and on the day itself… And due to its sheer size and weight, it was accompanied at all times by an elite, handpicked three-man team. They all set off on the friday from our Huntingdon development kitchen for Hotel Chocolat’s flagship store in Monmouth Street, Covent garden for a Sunday Times photo shoot. Next, because that store was a little on the warm side, the mask then had to go to our Moorgate store for a cooler night’s sleep!

Saturday morning and it was off to New Bond Street, to be hauled all the way to the top floor of the rather posh jewellers, Asprey – to take pride of place in The Hotel Chocolat room

at the BAfTA Nominees’ Party. Having been thoroughly admired all evening, the mask was carried back down the five floors and was once again taken back to Moorgate for 40 winks. And finally, on Sunday, the day of the BAfTA ceremony itself, he was pushed, pulled and carried into the grand Ballroom at grosvenor House to take centre stage (nearly) at the after show dinner. Such was its positioning, that absolutely everyone walked past the mask and there were many admiring glances from some rather famous actors.

So what became of the giant mask and where is it now? That, unfortunately, is highly classified information, but there are rumours he might embark on a nationwide tour of Hotel Chocolat stores… if they can find someone to help lift him that is!

9

However, one thing that hasn’t changed over the years is our devotion to creating exciting chocolates. In the beginning, we brought members a balance of milk, dark and white chocolate recipes in The Classic Selection and that was the perfect place to begin. The Classic has, of course, evolved over the years – the bars have long gone, replaced by the ever popular tasting batons and we now make our own chocolates, many of which top the charts, for example – but it is still the definitive mix of milk, dark and white chocolates. Which is exactly why it remains our most popular selection, because clearly the majority of chocolate lovers like to try a variety of chocolates.Nonetheless, the Tasting Club did not stand still and it has changed and expanded to suit our members’ needs. Our second selection came into being when it became clear that amongst our membership we had quite a few dark chocolate lovers. They started to write to us… they made comments on their scorecards… and finally we reached a tipping point when it was clear there were enough dark chocolate aficionados out there to warrant a selection all to themselves – The Dark Selection was created in 2006.

Approximately a year after that, we ran a members’ survey here in Club News because we suspected that there was a growing number who would prefer no alcohol in their selections. The results told us all we needed to know and the Tasting Club evolved once more to give members exactly what they wanted – this time it was an alcohol-free selection,

which became Elements, concentrating on solid chocolate and simple filled recipes.And we didn’t stop there! last year saw two new additions to the Tasting Club stable. The first was an evolution of the annual Fortified Collection. Such was the popularity of this no-holds-barred approach to boozy recipes that it changed from being an annual special edition to being a regular quarterly Fortified Selection. The second new addition was The Purist Selection – inspired by Hotel Chocolat’s Purist range, it is a showcase for rare cocoa and fine chocolate from around the world, paired with premium ingredients in solid chocolate bars and simple filled chocolate recipes.And finally, this year we have just seen the launch of our latest delicious creation, The All Milk Selection. It owes its existence to our members’ wishes once again – the results of a survey that overwhelmingly told us that Classic Selection tasters would love a selection devoted to milk chocolate. And that, as its name suggests, is what The All Milk Selection is all about.

But doesn’t it say ‘Seven Wonders’ in the headline we hear you ask? Well yes, and the seventh wonder is Trio – our extended Classic selection. And with three each of every chocolate it really is a wonder, as it has stopped many a family argument…

Who would have guessed we would have such choice and variety in the Tasting Club when it all began almost 14 years ago? There really is a selection to suit absolutely everyone. Where will the Tasting Club go next? Stay with us and find out!

They started to write to us… they made comments on their scorecards… and finally we reached a tipping point…“ ”

continued from page 1

Left – chocolates from all seven of our selections. Can you spot your favourite? Top Right – the first ever issue of Club News looked very different to today’s edition!

THE sEvEnwonders of the club

scores

Classic SelectIon – D145 1. Grandma’s cheesecake by E Desmet 8.56 (35% scored it 10/10)2. classic Praline by O Nicod 8.49 (35% scored it 10/10)3. coffee Buttercream by JC Vandenberghe 8.49 (36% scored it 10/10)4. Whisky caramel by O Coppeneur 8.47 (31% scored it 10/10)5. Scrumpy crunchy by L Leary & E Desmet 8.45 (33% scored it 10/10)6. Peach & Amaretto by R Macfadyen 8.41 (36% scored it 10/10)7. lemon & nougat by O Coppeneur 8.40 (29% scored it 10/10)8. Mango crème Brûlée by G Pereira 8.40 (28% scored it 10/10)9. 39% Italian Blend Milk Batons 8.39 (31% scored it 10/10)10. Salted Soft caramels by O Nicod 8.35 (29% scored it 10/10)

Dark SelectIon – K781. classic Praline by O Nicod 8.59 (30% scored it 10/10)2. Grandma’s cheesecake by E Desmet 8.54 (28% scored it 10/10)3. Salted Soft caramels by O Nicod 8.26 (23% scored it 10/10)4. Feisty Jagermeister by K Kalenko 8.25 (26% scored it 10/10)5. 72% Dark Batons, Madagascar 8.25 (24% scored it 10/10)6. lemon & nougat by O Coppeneur 8.23 (17% scored it 10/10)7. Gianduja by K Kalenko 8.21 (29% scored it 10/10)8. Peach & Amaretto by R Macfadyen 8.20 (18% scored it 10/10)9. Mango crème Brûlée by G Pereira 8.17 (19% scored it 10/10)10. coffee Buttercream by JC Vandenberghe 8.16 (15% scored it 10/10)

Elements SelectIon – S561. classic Praline by O Nicod 8.66 (36% scored it 10/10)2. 39% Italian Blend Milk Batons 8.37 (33% scored it 10/10)3. Salted Peanut crunch 8.27 (28% scored it 10/10)4. Mango crème Brûlée by G Pereira 7.93 (26% scored it 10/10)5. Soft Salted caramel by O Nicod 7.82 (22% scored it 10/10)6. Gianduja by K Kalenko 7.81 (15% scored it 10/10)7. 52% Milk chocolate, Dominican Republic 7.50 (17% scored it 10/10)8. coffee Buttercream by JC Vandenberghe 7.39 (23% scored it 10/10)9. Rhubarb Rhubarb by K Kalenko 7.09 (13% scored it 10/10)10. 72% Dark Batons, Madagascar 6.18 (17% scored it 10/10)

Purist SelectIon – P091. 65% Island Growers truffle 8.20 (36% scored it 10/10)2. 72% ocumare Dark, Venezuela 8.00 (28% scored it 10/10)3. 66% Sambirano truffle 8.00 (27% scored it 10/10)4. Panned Zesty lemon 8.00 (30% scored it 10/10)5. Pistachio & cranberry Bûche 8.00 (23% scored it 10/10)6. 64% Dark chocolate, Papua new Guinea 7.60 (18% scored it 10/10)

Grandma’s Cheesecake

Classic Praline

Classic Praline

65% Island Growers Truffle

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feedback

Have Your Say!In The Postbag…Dear Simon & terry

I would like you to know how much my husband and I look forward to receiving our Dark Selection each month, never knowing what delightful flavours to expect.

the last delivery gave me the best laugh I have had in ages - how can receiving a box of chocolates give someone a laugh I hear you ask? Well, it is the shape of some of the chocolates (the round ones, like Madeira truffle). ‘His’ fingers just cannot get hold of them in the box, and in the latest box he was getting so frustrated trying to get it out of the box and losing his cool that I was in fits of laughter.

We also differ greatly with the size of some of the chocolates. He says that they are ‘just right’ so you know that you have just eaten a chocolate. I find most of them too big, as I like them to melt in the mouth so that you first get the lovely chocolate and then the individual taste of the centres. I have to bite them in half and then the second half melts in my fingers while savouring the first. Still, this does give me sticky fingers to lick afterwards.

So if you read in the paper ‘the chocolate tasting club’ has been the cause of divorce, you know whose it will be! thank you both for bringing us these lovely chocolates and giving me a good laugh – who says chocolate does not give you a feel-good feeling?

Kind regards

tessa Parker

Bouquet Coffee Buttercream – ElementsThis was definitely my favourite. Unfortunately, I only had one as my husband is a great lover of white chocolate and out of the goodness of my heart I let him have one. Sometimes you just have to do these things.

Glynis Docherty, Newcastle Upon Tyne

Brickbat feisty Jagermeister – ClassicHideous. Whoever thought this up should be sectioned.

Richard Bennett, Salford

Brickbat Madeira Truffle – DarkOh dear, what happened to the Madeira flavour?

Mr Illingworth, Caversham

Bouquet Peach & Amaretto – ClassicThis NEEDS to become one of the ICONS! Absolutely loved it!

D Grazier, Croydon

Bouquet Madeira Truffle – ClassicNice and heart-warming! Something to linger over the taste buds before finally embarking on the long warming journey downwards!

Joy Irving, Cirencester

Bouquet Mango Crème Brûlée – DarkTook me back to the flavours of Cuba where mangoes glut in June and the old Spanish dessert “flan” is also popular. Sunshine on a winter’s day.

Julia Courtney, Barnet

Bouquet Salted Peanut Crunch – ElementsQuite simply, THE best chocolate I have ever had. Peanuts and chocolate are, for me, a match made in heaven. Absolutely loved it!

Jodie Schmid, Leigh-on-Sea

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GuARAntee youRSelF SoMe SIZZlInG SunSHIne tHIS SuMMeR WItH 18 excItInG RecIPeS AnD 10 excluSIVe RecIPe cARDS!

To reserve yours go to www.chocs.co.uk/SUMMER or call 08444 72 70 7012

The first Summer Desserts Collection appeared three years ago and really took

the Club by storm. The second edition was, once again, one of the highest scoring special editions of the year and this glorious third collection is all set to be an absolute sizzler!

And it’s no wonder, because the links between desserts and chocolates run deep – chocolatiers and chefs regularly find great inspiration for their own creations in desserts and chocolates. What’s more, dessert-inspired creations regularly score well with Club members. And that in turn is our inspiration for this, the third sizzling instalment of Summer Desserts.

This year we’re getting the very best of both worlds with an array of exciting new recipes, as well as six of the superstars from last year – taking us from the refreshing zing of Summer Berries, Blackcurrant Bombe and lemon

Meringue Pie, to the more laid back notes of Cherry & Almond Cupcakes, Chocolate & Orange Pot, Mocha frappé, Mango Crème Brûlée and much more.

Come rain or shine this summer, as a Tasting Club member you can guarantee yourself at least one bit of sunshine – with Summer Desserts!

Summer DESSERTS

IncluDeS A FRee Set oF 10 RecIPe cARDSIncluded in this year’s collection is a unique set of 10 dessert recipe cards. And you won’t find them anywhere else, because they have all been exclusively created for members by Cacao Cuisine Development Chef, David Demaison.

HErE ComEs THE sun!

olivier nicod – Concept ChocolatierOlivier is our very own master chocolatier, who joined our team in September 2007. And from the word

‘go’ his chocolates have enjoyed a warm welcome from Club members. Olivier is involved in all areas of new chocolate development and came to us via the kitchens of one the world’s most renowned chefs, Paul Bocuse, so his credentials are impeccable. Prior to joining Hotel Chocolat and The Tasting Club, Olivier had his own chocolaterie in Scotland and he was chosen to create a chocolate for the inauguration of the Scottish Parliament in 2004 – a whisky and heather honey creation that he still vividly recalls. More recently he has been in action creating the impressively large chocolate BAfTA mask you can

see on page 7!

Rhona Macfadyen – Development ChocolatierAssisting Olivier at our Huntingdon base is rhona, who has previous experience with Olivier – she worked

with him in Scotland at his chocolaterie, Plaisir du Chocolat. Enticed across the border to join the team in November 2007, rhona develops and perfects recipes for Tasting Club selections and special edition boxes. With a Masters Degree in Art & Design rhona clearly has a creative eye and is known as ‘Picasso’ amongst the team – although she tell us that’s more to do with the abstract state of her apron at the end

of the day!

Kiri Kalenko – Development ChocolatierKiri joined us in 2008 having earned her degree at liverpool John Moores University. She’s primarily involved

with developing chocolates for The Purist Selection and Hotel Chocolat’s Purist range. She especially enjoys experimenting with interesting ingredients and different origins of chocolate, “Sometimes the pairings work and sometimes they don’t, but that’s what makes it all the more interesting!” Kiri was recently invited back to her university to talk to the students and left with them with homework… to develop chocolate recipes. The winner will hopefully feature in a tasting selection.

livi Shaw – Chocolate Technicianlivi is one of two new members of the chocolate making team, who joined us in September 2011. Having graduated from Sussex University

last summer, livi followed one of her foodie passions and worked in a bakery for experience before starting at Hotel Chocolat. Her job involves working closely with Kiri on Purist chocolates and making samples for tasting meetings and for photography. livi has also had her first chocolate recipe approved –inspired by her favourite cocktail, Pina Colada.

Felicity Plimmer – Chocolate Technicianfelicity joined the team last September, alongside livi, having graduated from York University and

gained experience as a Commis Chef. She shares the responsibilities of managing the development kitchen stock with livi and works closely with rhona. One of felicity’s highlights so far has been the creation of a pecan brownie recipe – which has been approved and so we may well see it in a tasting

selection soon.

So, next time you’re perusing your Tasting Club menu, you’ll be able to put some faces to the

names behind the chocolates!

Our team of chocolatiers is getting ever bigger, so we thought it was high time that we became better acquainted!

Meet the CHoCoLATiErs

13

update

news

now you can tell us Everything! Scores and comments are at the heart of all we do here at The Chocolate Tasting Club. Recently, however, there have been rumblings of discontent from members…

There has been no sign of all-out mutiny just yet, but we have noticed a number

of complaints sent to us on the monthly scorecards. And the message was loud and clear – more room was needed to write comments! Although, we couldn’t help thinking that the space used to complain about the lack of space could have been put to better use… but enough of our facetiousness!

The good news is that the message was received, understood and we’ve found some additional room for the comment section on the scorecards now in your selection boxes. Of course, that is a double-edged sword, because we’re now expecting more comments from you all.

Alternatively, you can always score and comment upon chocolates at the Tasting Club Website – where the space for comments is (almost) unlimited. Just log in or register at www.chocs.co.uk/MEMBEr and click on ‘Score’

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Hotel Chocolat named ‘MOST ADvOCATED’ British Brand

The research, carried out by Bain & Co, surveyed 6,000 British shoppers during

June 2011 and covered 350 brands across the shopping spectrum. Overall, Hotel Chocolat placed fourth in the Top 10 Most Advocated Brands and was the only British brand to make the list – finishing behind such illustrious names as Kerastase, Mercedes and Apple iPhone. In the chocolate sector Hotel Chocolat finished in first place.

Hotel Chocolat has been named as the British brand most likely to be recommended to friends and family in the UK.

Club founder and Hotel Chocolat Chief Executive, Angus Thirlwell, said, “This is a thrilling result – for your customers to recommend you to their friends and family is the greatest accolade a company can hope for. Our entire ethos revolves around making our customers happy with exciting products and a distinctly British brand – it’s great to know that we’re on the right track!”

COMPETITION

Create a

Chocolate

15

✁

cut

her

e

HoW to enteR:Just complete your details and those of your stunning chocolate using this entry form, then send it to the address below. Alternatively, you can email your entry to simon@hotelchocolat.co.uk and you can also download a copy of this form at www.chocs.co.uk/CrEATEfOrM

coMPetItIon cloSeS 30tH APRIl 2012

Send this entry form to CTC Create a Chocolate Competition, Mint House, Royston SG8 5HLFor terms & conditions please see www.chocs.co.uk/CREATECHOC

name: Member no. or Postcode: telephone no: email Address:

name of your chocolate:

Please sketch your chocolate here:

Describe the Filling of your chocolate:

Describe the shell and decoration of your chocolate:

competition

ExclusivE Members-Only Offer

Book a stay at The Hotel Chocolat, Saint Lucia – and we’ll give you a FREE Tree-to-Bar Experience!

The Hotel Chocolat offers something truly exclusive – the chance to discover cocoa like never before, exploring the sun-dappled cocoa groves. You can also enjoy the unique Tree-to-Bar

Experience, where you’ll find out all about growing cocoa, harvest your own pods, create your own seedling and make your own chocolate. All whilst enjoying the luxurious blend of

plantation-chic, stunning natural beauty and relaxing wellbeing.

The Tree-to-Bar Experience lasts approximately 3 hours and usually costs US$65 per person.

Please quote FREE TREE when booking. Find details of packages, prices and availability at: thehotelchocolat.com

reservations@hotelchocolat.com or call : 0844 544 1272