The leading UK premium chocolate company, making innovative and accessible luxury chocolates

To make some of the best chocolate on the planet.The first step...

..buy an old cocoa estate and start growing cocoa “Like a wine maker with his vineyard”

Saint Luciaour cocoa estate

New York London CopenhagenTokyo

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.

Two entrepreneurs, Angus Thirlwell and Peter Harris, were on a mission to make chocolate exciting again.

Luxury British cocoa grower and chocolatier, Hotel Chocolat was founded with three guiding principles: Authenticity, originality and ethics – which remain central to the brand’s success today. With our 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.

The secret of great chocolate:

never overwhelm itwith too much sugar

cocoa is always the star,

Rabot Estate, Saint Lucia INSIDE HOTEL CHOCOLAT

MORECOCOA,LESSSUGAR

Making our chocolates, our mantra has always been ‘More Cocoa, Less Sugar’.Cocoa will always be our number-one ingredient, even in milk and white chocolate.

– and it always will bethat we started with

Everything we do is guided byThe Three Basic Values

ENGAGED ETHICS

OriginalityWe’re constantly striving to be fresh, creative and innovative, and always one surprising step ahead.  AuthenticityChocolate starts at the roots of the cacao tree. So we got stuck in.  EthicsYou work too hard for bad chocolate. They work too hard for cheap cocoa. 100% of our cocoa is covered by our Engaged Ethics programme - Doing the right thing, not just saying it

Our Oath:Cocoa will always be our biggest ingredient, not sugar

The Truth:Sugar is a cheap filler, that’s why most chocolate in the world is stuffed full of too much of it

Take our Advice:Check the ingredients Cocoa first = chocolate Sugar first = confectionery, NOT chocolate - it’s a simple rule

Naturalchocolate

No fake ingredients, ever.

2004 The first-ever Hotel Chocolat shop opens.2006 To realise their dream of becoming cocoa farmers, Angus Thirlwell and Peter

Harris buy a beautiful 250-year-old cocoa plantation in Saint Lucia: Rabot Estate.2011 Boucan, our luxury hotel, restaurant and spa, opens on our cocoa plantation.2012 The first Hotel Chocolat boutique opens in Copenhagen.2013 Our restaurant, Rabot 1745 opens in London.2015 Our cookbook, A New Way of Cooking with Chocolate, is published, giving a

unique insight into the award-winning dishes from our restaurants.2016 We take home 18 Academy of Chocolate Awards, including three Golds.2017 Our first ever no added sugar milk chocolate: Supermilk Pure. Simply 80% cocoa

and organic milk. Nothing to hide: no artificial sugar substitutes.2018 Hotel Chocolat opens Business to Business in Denmark – And the story continues.

Our Story - Highlights

4

2�

5

5 innovationschocolate world

that rocked the

SUPERMILK - A REVOLUTION IN MILK CHOCOLATE

THE EPIC CHOCOLATIERS’ TABLE

COCOA BEAUTY

COCOA BEER& COCOA GIN

Meet us and see the other innovations we couldn’t fit on this page

BATONS3 designed to be the perfect shape for chocolate

The great wall ofchocolateFresh chocolate served simply, 100+

recipes – Your choice, no compromise

MORE COCOA LESS SUGAR