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The British are coming!

continued on page 3...

Far from the chocolate ending up in Boston Harbour, as did a certain consignment of tea, Boston has welcomed Hotel Chocolat with growing excitement. Nicki Doggart, who is in charge of operations in the United States told us, “Boston was the obvious choice for the first of our stores – and not just because we were already here with our distribution hub for the online delivery service. This city has a real foodie heritage and culture running right through it, so we knew that we would be welcomed and that customers here would take a real interest in our chocolate.”

And true to form, the Bostonites have shown great interest already in

Hotel Chocolat’s Purist and Cuisine ranges in particular – including single estate and single origin chocolates, as well as cocoa pasta and premium cooking chocolate.

If you’re familiar with Hotel Chocolat stores here in the UK, then you will feel right at

home in the latest addition to Boston’s Newbury Street. But there is one major difference, which we’ll let Nicki tell you about, “One of the biggest causes of excitement over here has been our Tasting Room, where we can offer a much more personal and

This month sees the opening of the first overseas Hotel Chocolat store and Boston has been buzzing with excitement.

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Dear club members

Welcome to your latest edition of Club News! This month we lead with a story of a British invasion! Well, it’s not quite an invasion,

but Hotel Chocolat has opened its first overseas store in Boston, USA. And the Bostonians have welcomed this new addition with open arms – good to know the whole Tea Party thing is now water under the bridge… hopefully.

Continuing the theme of overseas adventures, in this month’s tasting box you’ll find a rather special single origin chocolate – made from our fourth St Lucia harvest. You can read the story behind the chocolate on page 6. And on the subject of making our own chocolate, one member’s letter about a particular style of decoration caused quite a debate here. See what you think and join the debate on page 11.

Also this month, the results from the ‘All I Want for Christmas’ survey are in, which means there are some special members’ only offers available on Christmas gifts (page 9). And finally, the unmissable Excellence Collection is on the way in the New Year, but we need your help to fill the last spot. So if you get a spare minute, please take part in the Members’ Choice and choose your favourite from past Excellence winners.

Until next month, happy tasting!

Simon Thirlwell Editor

Send your letters to The Chocolate Tasting Club, Mint House, Royston SG8 5HL, or simply email me on simon@hotelchocolat.co.uk We are waiting to hear from you!

SNIPPETS FROM OUR STORESA couple in the Southampton store asked staff whether praline was pronounced ‘prah-leen’ or ‘pray-leen’. When the man heard it was the former, he looked very happy, but thought he’d better take a chocolate for his wife – to soften the blow when he told her!

Don’t miss the Excellence Members’ Choice on page 7

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tailored tasting experience. We’ve already got a number of bookings and last week the Head Sommelier from one of Boston’s top restaurants created a wine pairing session with our Purist range. I can’t tell you how well that went down!”

Staff members have reported a constant stream of “oohs” and “aahs” from customers during their fi rst few days. Our American cousins have been impressed by the stylish look of the store “very cool” and, in particular, the quality of the

milk chocolate with higher cocoa content. One customer declared simply, “I’m in love.”

This fi rst Boston store has now been open for several weeks, but there will be an offi cial opening ceremony complete with ribbon cutting by Boston’s Mayor Menino. As we write, Nicki is busy fi nalising the arrangements and the guest list, “I’ve been blown away by the interest that has been shown in our Grand Opening. We’ve already invited a lot of local celebrities, but still more are asking to come along. We’ll

have a full range of local sports celebrities, business owners, chefs, television and radio personalities as well as key fi gures from Boston’s business and social circles.”

And as if that weren’t enough, Nicki is also fi nalising plans for a second store for Boston, scheduled to open by the end of October. So if you do happen to be in Boston, please be sure to drop in – they’d love to see some of their British cousins!

Hotel Chocolat Boston, 141A Newbury Street, Boston, MA 02116

Continued from page one...

Solid chocolate Survey

Winner ANNOUNCED!Thank you to everyone who took a few minutes to take part in our Solid Chocolate Survey. We’ve had well over 3,000 responses, so it’s clear that the future of the Solid Chocolate Selection is something that has stirred members into action. The survey is now closed and we’re reviewing the results – but early indications show that there is a defi nite mood for change out there. More news to follow next month…

Prize Draw WinnerCongratulations to John Lorimer, our Solid Chocolate Survey Prize Draw Winner – two of Hotel Chocolat’s best loved Giant Slabs, Rocky Road & Caramellow, are now winging their way to you.

Prize Draw WinnerCongratulations to John Lorimer, our Solid Prize Draw WinnerCongratulations to John Lorimer, our Solid Chocolate Survey Prize Draw Winner – two of

Prize Draw WinnerCongratulations to John Lorimer, our Solid

SORRY LINCOLNSHIRE…In a recent article it seems we inadvertently moved Boston from Lincolnshire to Lancashire. Suitably embarrassed and chastened by members, we duly apologise and promise to return it to its rightful county.

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BRICKBAT Arabica Star – “Did you taste this before putting it in?” Megan Hallam-Wooler, Cramlington.

CLASSIC SELECTION - D114

DARK SELECTION - K47

SOLID SELECTION - S25

1. Hazelnut Cheesecake by E Desmet 8.53 (34% scored it 10/10)

2. Hazelnut Whirl by E Desmet 8.42 (30% scored it 10/10)

3. Toffee Bombe by O Coppeneur & G Bernardini 8.26 (25% scored it 10/10)

4. Plum Brandy by EJ Whalley 8.24 (27% scored it 10/10)

5. Rhubarb & Custard Reminisce by C Richardson, O Coppeneur & G Bernardini 8.19 (28% scored it 10/10)

6. Walnut Praline by O Nicod 8.18 (22% scored 10/10)

7. Copacabana by P Hills & JC Vandenberghe 8.16 (21% scored it 10/10)

8. Jamaican Caramel by O Nicod 8.10 (32% scored it 10/10)

9. Costa Rica 38% Milk Tasting Batons 8.07 (20% scored it 10/10)

10. Arabica Star by K Kalenko & O Nicod 8.04 (21% scored it 10/10)

11. Lemon Zing by O Nicod 8.03 (20% scored it 10/10)

12. Cranberry & Hazelnut Crunch by G Pereira 7.92 (20% scored it 10/10)

13. Polish Kitten by K Kalenko 7.89 (27% scored it 10/10)

14. Papua New Guinea Tasting Batons 7.87 (17% scored it 10/10)

15. Mousse au Chocolat by M Meier 7.79 (15% scored it 10/10)

1. Classic Belgian 9.14 (48% scored it 10/10)

2. Sticky Toffee 8.87 (52% scored it 10/10)

3. Cookie Crème 8.71 (35% scored it 10/10)

4. Costa Rica 38% Milk Tasting Batons 8.70 (23% scored it 10/10)

5. Mocha Bites 8.55 (45% scored it 10/10)

6. Papua New Guinea Tasting Batons 8.48 (26% scored it 10/10)

7. Peanut & Caramel Buttons 7.81 (19% scored it 10/10)

8. Eton Mess 7.77 (29% scored it 10/10)

9. Raspberry Ripple Puddles 7.68 (19% scored it 10/10)

BOUQUET Jamaican Caramel – “Wonderfully warming with a long-lasting afterglow.” Linda Pollard, Chesterford.

BOUQUET Rhubarb & Custard Reminisce – “Tangy, zingy, perfect. I defi nitely want to see this one again.” Cal Jones, London.

1. Arabica Star by K Kalenko & O Nicod 8.83 (33% scored it 10/10)

2. Plum Brandy by EJ Whalley 8.68 (33% scored it 10/10)

3. Polish Kitten by K Kalenko 8.49 (39% scored it 10/10)

4. Jamaican Caramel by O Nicod 8.38 (42% scored it 10/10)

5. Hazelnut Cheesecake by E Desmet 8.38 (32% scored it 10/10)

6. Papua New Guinea Tasting Batons 8.30 (17% scored it 10/10)

7. Copacabana by P Hills & JC Vandenberghe 8.26 (17% scored it 10/10)

8. Rhubarb & Custard Reminisce by C Richardson, O Coppeneur & G Bernardini 8.15 (25% scored it 10/10)

9. Hazelnut Whirl by E Desmet 8.13 (20% scored it 10/10)

10. Toffee Bombe by O Coppeneur & G Bernardini 8.10 (17% scored it 10/10)

11. Walnut Praline by O Nicod 8.09 (18% scored 10/10)

12. Mousse au Chocolat by M Meier 8.07 (12% scored it 10/10)

13. Cranberry & Hazelnut Crunch by G Pereira 7.95 (17% scored it 10/10)

14. Lemon Zing by O Nicod 7.71 (11% scored it 10/10)

5

PLAY it AGAIN!In last month’s Club News we revealed that you’ll

be getting an extra four weeks to let us have your

scores – by mail and online. Why? Well because it

seems members are lingering a little longer over

those diffi cult scoring decisions and spending

more time on their comments. All of which means

that this month we’re re-reporting the scores

from last month, to give us the 3-month time lag

we need. So what difference has an extra month

made? In terms of overall fi nishing positions, the

encouraging news is that there have been only

moderate changes.

Hazelnut Cheesecake remained top of the Classic

score chart but, having established a sizeable lead

last month, the scores this month are all much

tighter at the top. The Costa Rican Baton seems

to have been this month’s biggest fallers, dropping

from second place down to ninth. And Hazelnut

Whirl was only too delighted to fi ll that space,

leap-frogging the dependable Toffee Bombe,

which remained in third place on virtually the

same score.

Looking at the Dark score chart, meanwhile, we

see that Plum Brandy and Polish Kitten slugged it

out for second place, with the former coming off

best this month, pushing the poor Kitten down to

third. Arabica Star remained top dog, but it’s worth

noting the difference that an extra four weeks can

make – with a sizeable increase in average score

from 8.4 to 8.8.

And speaking of sizeable increases, our Solid

Chocolate Tasters clearly put their extra four

weeks to great use – with the winning Classic

Belgian Blend jumping from a score of 8.7 last

month to 9.1 this! The top six chocolates all

followed suit with substantially larger scores and

one or two swapping places along the way.

So, all in all, it was an interesting exercise to

compare two sets of the same results. But more

importantly, it now means that we have an extra

four weeks in which to collect scores – so more

members will now have the chance to send us

their scores and we will be confi dent of having an

even more accurate result. And when the scores

are very tight, that could make all the difference.

Next month it will be back to business as usual as

we report the scores of the next monthly box.

BOUQUET Hazelnut Cheesecake – “Easily the best chocolate I’ve ever tasted!” C Wing, Chesterfi eld.

Hazelnut Cheesecake hit the spot this month

BRICKBAT Polish Kitten – “This polarised us – some loved it but some found it unpalatable – the ‘Marmite’ syndrome!” Karen Ng, Denbighshire.

BOUQUET Cranberry & Hazelnut Crunch – “Nice take on the classic ‘fruit and nut’ – we were really nutty over this one...” Leslie & Chris Shepherd, Swindon.

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making chocolate

historySt Lucia is home to some of the world’s most sought after, fi ne fl avour cocoa – the Trinitario bean. It’s a natural cross between the brilliant, but diffi cult to grow, Criollo strain and the hardier, but less complex, Forastero. So it’s strange, but true, that the world has never before tasted chocolate made with St Lucia’s Trinitario cocoa – previously all St Lucian cocoa has been exported and mixed into blends. Hotel Chocolat is the fi rst, and only, chocolatier to make single origin St Lucia chocolate.

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Tasting Club members have tasted previous year’s harvests and you’re about to taste the latest in this month’s box. This is our fourth harvest of beans from St Lucia and includes cocoa from 70 of our neighbours, all small cocoa growers. The cocoa arrives at Rabot Estate ‘wet’, which is to say still in the pod, so that we can ferment and dry the beans to our exact specifi cation – because that is where the true character of cocoa is developed.

With each batch of chocolate improving on the last, this, our fourth cuvée is the best yet. And with each harvest, our experience and knowledge of how to get the best out of these fi ne fl avour beans grows. This year the beans have been subjected to a lower temperature roast,

for a slightly longer time, which has preserved more of the multi-layered fl avours and resulted in something milder and more sophisticated in nature.

The recipe, as always, contains no vanilla, and for this dark chocolate version

We’re already looking forward to this year’s Excellence – the annual best of the best collection. And while we’re examining members’ scores and comments to find the true chocolate superstars of 2009, we also need your help in filling one of the spaces.

Last year’s members’ choice was so popular that we’re throwing it open again this year. So, instead of Angus having all the say, we’re inviting members to select their favourite chocolate from a shortlist of past Excellence winners. Classic and Dark tasters have the last three champions to choose from, while Solid Chocolate tasters, being relative new comers, will choose from both of their previous winners.

Which one of the previous champions will make it into the Excellence Collection

2009? Well that is entirely up to you! To cast your vote please go to www.chocs.co.uk/excellencechoice

we have chosen a 65% cocoa content. Again, this has proved to be the optimum recipe to let the flavours express themselves, whilst not being too intense.

Angus’s VerdictAfter extensive tasting… Angus reports lively raisin

flavours with a natural creaminess much like buttered toast and a long finish that lingers in the mouth for quite a while.

The Fourth Harvest St Lucia Batons are in this month’s Tasting Selection – why not tell us what you think?

SNIPPETS FROM OUR STORESA lady came into the Maidstone shop looking for a small gift for her father. When she saw the boxes of Vintage Buttons her eyes lit up, as her father’s surname is Button – and he is, therefore, a vintage Button.

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EXcELLEncE – Your Help Needed!

There’s been a

Murder!

8

We’ve just been putting the fi nal fi nishing touches to Murder, Mystery & Chocolate – the latest and possibly the most entertaining of Club special editions.

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Our game, as the name suggests, is set to test your chocolate tasting and sleuthing abilities to the maximum and has a murderous twist. But things have just become a little more harrowing as Club Founder, Angus Thirlwell, has just fi nished recording his introduction for the accompanying CD... By all accounts Angus has hammed it up in heroic style and he’s joined on the soundtrack by a very special guest star, who will guide you through the excitement...

There’s still time to order Murder, Mystery & Chocolate and have it delivered in good time for your Christmas fun and games – available at the exclusive members’ price of £24.95 (including delivery) www.chocs.co.uk/murder

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Members’ Only Offersfor CHRISTMAS

We recently asked members in an online survey to nominate the Hotel Chocolat gifts they would most like to receive an extra special offer on this Christmas – and the results are in. So, while it’s still way too early to be untangling the fairy lights, why not start getting your gifts organised with a special 10% members’ only discount on these select gifts.

You can take advantage of as many as you’d like, while stocks last of course. Christmas has, quite literally, come early!

Christmas Chocolate Goody

BagAn irresistible collection

of Christmas goodies and one of the handiest

gifts to keep up your sleeve, so to speak.

Christmas Gift Box DeluxeAn adventure of Christmassy fl avours from Cinnamon Almonds to Sparkling Star Pralines.

Rather Large Christmas CrackerSpectacularly crammed with 40 chocolates, 12 Christmas hats and the all-important jokes…

£27.00Non-member Price: £30.00Ref: 300042

£16.20Non-member Price: £18.00

Ref: 350050

The Chocolatier’s TableA truly astonishing array of 65 chocolates

covering all of the most sought-after recipes.

£36.00Non-member Price: £40.00

Ref: 260077

£25.20Non-member Price: £28.00Ref: 350058

£11.25Non-member Price: £12.50Ref: 310113

Peepster - Best Sellers CollectionNothing but our four favourite slabs brought together in a stylish matt black sleeve.

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Fortifi ed SCORE CHART1. Amaretto Apricot by K Kalenko 8.85 (43% scored it 10/10)

2. Sozzled Cherry by E Desmet 8.70 (40% scored it 10/10)

3. Drunken Manon by JC Vandenberghe 8.69 (46% scored it 10/10)

4. Plum & Armagnac by O Nicod 8.67 (35% scored it 10/10)

5. Champagne & Pomegranate by O Coppeneur & G Bernardini 8.65 (37% scored it 10/10)

6. Screwdriver by R Macfadyen 8.62 (38% scored it 10/10)

7. Whisky Wham Bam by JC Vandenberghe 8.59 (36% scored it 10/10)

8. Sticky Toffee Rum by O Nicod 8.57 (40% scored 10/10)

9. Tequila Slammer by O Coppeneur & G Bernardini 8.53 (34% scored it 10/10)

10. Calvados & Raisin by O Nicod 8.49 (33% scored it 10/10)

11. Orange Liqueur & Cherry by K Kalenko 8.40 (33% scored it 10/10)

12. Dutch Courage by K Kalenko 8.39 (32% scored it 10/10)

13. Tipsy Mandarin by E Desmet 8.39 (31% scored it 10/10)

14. Greek Coffee by R Macfadyen 8.34 (32% scored it 10/10)

15. Vermouth Velvet by M Meier 8.31 (27% scored it 10/10)

16. Poire William by E Desmet 8.25 (27% scored it 10/10)

17. Port & Cherry by M Meier 8.24 (28% scored it 10/10)

18. Whisky Mac by R Macfadyen 8.21 (27% scored it 10/10)

BOUQUET Drunken Manon – “Wow! Can’t improve on this except to have another one!” Toni Sherman, Bracknell.

BOUQUET Dutch Courage – “Wonderful. Couldn’t imagine gin in a chocolate! How wrong I was... it was delicious.” Mary Langton, Wakefi eld.

BOUQUET Whisky Mac – “Best one in the box – I ate both of them as my husband was out! That will teach him to leave me alone with my selection.” Valerie Harbridge, Deal.

BOUQUET Sticky Toffee Rum – “This transported me back to bonfi re night, only this time with booze – yum, yum, yum!” Penny Meadowcroft, Oldham.

BRICKBAT Port & Cherry – “Promised so much and delivered so little.” Suzanne Gray, Canterbury.

BRICKBAT Dutch Courage – “This one didn’t fortify me for anything – in fact, it nearly had me hiding behind the sofa.” Deborah Stamp, St Ives.

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SPOTTED IN THE STORESComedian Bob Mortimer was spotted in Bluewater and Jeremy Paxman took a break from grilling politicians to drop into the Brighton store.

in the POSTBAG…

Steve Morgan was talking about Cranberry & Hazelnut Crunch and Walnut Praline from box D114. He continued, “Choc 7 has holes in the dome revealing the cranberries and a hole resembling woodworm!” Understandably concerned, we set about investigating and started at the top…

Club Founder, Angus, revealed, “This is actually a new look we are developing that I’ve code named ‘Rough Cut’. As the name suggests it is a slightly more rugged finish than say a glossy truffle shell, but the idea is for a key ingredient to peep through the top of the shell to give an interesting visual.”

And delving further into the technicalities of making chocolates like this, we learned that the hole Steve noticed was in fact a small air hole caused by trapped air. Usually, chocolates are vibrated to remove all air that would cause such a hole. However, in the ‘Rough Cut’ case, the usual vibration would cause

the fruit and nuts to fall to the bottom and therefore nullify the effect.

Back to Angus, “I personally like the ‘Rough Cut’ look, but following Steve’s feedback we’ll see if we can fine tune it a little. I’d be interested to hear what the general consensus amongst members is.”

Last month we featured Peanut Bite, which sported this ‘Rough Cut’ look – what did you think?

Don’t forget that every letter we publish receives THREE free Tasting Boxes!

Contact us by email – simon@hotelchocolat.co.uk or by post at The Chocolate Tasting Club, Mint House, Royston, SG8 5HL.

In this month’s postbag we concern ourselves with one topic and one topic only – a certain new style of decoration that caused one member to comment, “chocs 7 and 9 aren’t right.”.

SNIPPETS FROM OUR STORESIn Gateshead a young man admitted that he was in the doghouse and needed a gift for his girlfriend. Staff suggested a Giant Slab, but he thought she might hit him with it and it would do serious damage! He settled on a boxed selection instead – much softer.

Write to us at: The Chocolate Tasting Club, Mint House, Royston, SG8 5HL Email: simon@hotelchocolat.co.uk or via our website: www.chocs.co.uk Club News: Editor: Simon Thirlwell; Contributors: Simon Thirlwell, Lynn Cunningham, Terry Waters; Design: Katherine Kannegieter © The Chocolate Tasting Club Limited 2009

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Don’t forget - you can score by post or online at www.chocs.co.uk

THIS MONTH’S PRIZE

DRAW WINNERS

Classic Selection prize draw winner is Mrs M Thompson of Lowestoft who wins a collection of Champagne Truffl es. Next month’s prize is the Sleekster Christmas Selection – with irrepressibly seasonal fl avours, sure to put you in the mood

Dark Selection prize draw winner is Mr J L Nelstrop of Norwich who wins a Dark on Dark Giant Slab. Next month’s prize is a St Lucia Chocolate Discovery – full of the distinctive fl avours of St Lucia’s undiscovered cocoa.

Solid Chocolate prize draw winner is Miss K Barber of Norwich who wins a Rocky Road Giant Slab. Next month’s prize is a White & Caramel Cookies Giant Slab – where irresistible crunch meets melting mellowness.

Christmas Selection – with irrepressibly seasonal fl avours, sure to put you in the mood

Dark Selection prize

Spot the POD

We’ve sneakily stolen a pod from this cocoa tree, but can you tell where it should be? The winner will be the entrant whose guess is deemed to be closest to the centre of the pod – one guess each please! The winner will carry off a gorgeous Hand-Piped Sleekster Selection.

How to enter1. Mark your cross on the photo and send

it to us with your scores2. Choose your square and email the grid

reference to simon@hotelchocolat.co.uk3. Do it online in seconds at

www.chocs.co.uk/spotthepod

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