Luxury chocolate brand, Hotel Chocolat, has scooped the most awards at this prestigious world event, two of them for products made exclusively from Saint Lucian cocoa, grown at its own estate in Soufriere as well as from 160 cacao growers across the island.
Hotel Chocolat was awarded Silver in the “Bean to Bar under 80%” category for its Rabot Estate Single Cote, Bord du Lac 70% cocoa and Bronze in the “Best Flavoured Milk Bar” category for its Saint Lucian 65% Milk Earl Grey.
Hotel Chocolat was the first chocolatier to make single-origin Saint Lucian chocolate in 2007. Prior to this, local cocoa beans that made it to market were lost in mixed bulk sales and anonymous chocolate blends. If properly fermented, dried, roasted and conched, Saint Lucian beans can produce chocolate with a dazzling array of tasting notes, ranging from classically rich cocoa to black tea and ripe yellow fruit, grassy olive oil and dry red Burgundy.
Philip Buckley, Country Head, Saint Lucia comments: “A key part of our plan is helping island growers to keep farming. By buying their harvests at a good price, we allow farmers to reinvest in their farms, and with technical support and access to higher quality cocoa, it’s a win-win for everyone. Today, more than 166 island grower partners have joined us, and we couldn’t be prouder.”
These latest awards solidify Saint Lucia’s global reputation as a top quality cocoa producer and profile the strong food culture of the island.
Hotel Chocolat stocks its Saint Lucia chocolate in 82 company-owned shops across the UK and Scandinavia.
