The Story behind Hotel Chocolat’s extra thick Easter eggs
Back in the early days, Hotel Chocolat received advice from the ‘professionals’. Egg experts who advised them to make the chocolate shells as thin as possible to economise on chocolate… Very shrewd – if you’re an accountant that is! Naturally they completely ignored their advice then and they still appear to.

Their chocolate Easter Eggs are still over three times thicker than the average Easter egg and to read more about the story behind The story behind Hotel Chocolat Extra Thick Easter Eggs.

In the early 90’s Angus Thirlwell and Peter Harris wanted to make high quality chocolate available to the British consumers. The supermarkets were full of chocolate, however they were keen to fill a niche for people who wanted to pay that little bit extra for quality.

They were able to secure authentic wholesale ingredients by growing their own cocoa at their West Indian cocoa plantation, Rabot Estate. As a result their catalogue-based business was born.

Due to their success and the increasing demand for high quality chocolate, an award winning web site soon followed, and in 2004 the first Hotel Chocolat store opened on the high street.

Hotel Chocolat have recently been awarded Emerging Retailer of the Year by the influential Retail Week and have been nominated as one of the UK’s prestigious CoolBrands.

Click to visit Hotel Chocolat.

[youtube]OfS2okt8mCI[/youtube]

Hotel Chocolat decided that they wanted to manufacturer their chocolate in the traditional ways, so they setup a plantation in the West Indies.

The plantation was set up in St Lucia which is stunningly beautiful and right behind the Soufrière volcano and Sulphur Springs.

Watch their video and get a unique insight into cocoa farming on the Rabot Estate. You will see the cocoa growing, pods ripening on trees as well as how they harvest, ferment and dry the beans, until they’re ready to make chocolate.