Hotel Chocolat, the luxury cacao grower and chocolatier, unveils its new bakes and savouries collection across its key North Yorkshire and West Yorkshire stores: Harrogate, Leeds Trinity, Leeds Springs, and Ilkley (which is set to open late September). This enticing new offering evolves from the successful Velvetiser Café concept and features an array of entirely new recipes created in-house by Hotel Chocolat’s expert Development Chef, David Demaison. These delicious treats are based on dishes from the renowned restaurant at Hotel Chocolat’s cacao farm in Saint Lucia and are inspired by the brand’s exquisite chocolate range.
The vibrant collection of chocolate and savoury creations are designed to delight at breakfast, lunch, and every other moment in between. Wake up to a flaky Chocolatine, with two of Hotel Chocolat’s sophisticated, high-cacao chocolate batons encased within. Enjoy lunchtime with an authentic Rabot Original savoury pastry, available in three different variants. Elevate the afternoon with a Beyond a Brownie – luxuriously chocolatey and loaded with fillings inspired by the brand’s best-loved chocolates.
True to their innovative spirit, Hotel Chocolat approached their new bakes with the same precision as their chocolates, even opening Boar Lane Bakery in Leeds to ensure the highest quality. Hand-baked daily, these creations promise exceptional taste and texture, reflecting the brand’s commitment to excellence and attention to detail.
The new café collection comes as part of Hotel Chocolat’s broader commitment to expanding its UK presence. Alongside the café collection, the company is set to open 25 new stores across the UK next year, creating 200 new jobs. This expansion has been complemented by a £10 million investment in its manufacturing plant, which will generate an additional 50 jobs.
Ian Mackie, Head of Velvetiser Café says: “This launch represents a significant milestone for the Velvetiser Café, as we expand our offerings to include a diverse and delectable menu inspired by our commitment to quality and innovation. Each item is crafted with care and precision, using the finest ingredients sourced responsibly, reflecting our dedication to ethical and sustainable practices. We cannot wait for our customers to experience the unique flavours and the exceptional quality that define Hotel Chocolat.”
David Demaison, Executive Development Chef notes: “We spent months obsessing, finessing, and taste-testing (of course), before settling on just the right ratio of chocolate to pastry, and more. Now, our imaginative menu is ready to savour. A collection of chocolate and savoury creations designed to delight at breakfast, lunch, and every other moment besides. Wake up to a flaky Chocolatine, with two of our sophisticated, high-cacao chocolate Batons encased within. Spend your lunchtime with an authentic Rabot Original savoury pastry, in one of three recipes. And elevate your afternoon with a Beyond a Brownie – luxuriantly chocolatey and loaded with fillings inspired by our best-loved chocolates. I look forward to seeing our customers enjoy these new offerings, which are a true testament to our passion.”
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