D126 R32 K59 S37 016856 continued on page 3... What’s happening in January 2011? Well that’s the date that the real Hotel Chocolat will be open for business at The Rabot Estate on Saint Lucia – with a very special offer for Club members. F ive years ago, Hotel Chocolat Co-founders, Angus Thirlwell and Peter Harris, took a leap in the dark by purchasing an historic cocoa plantation and embarked on a dream come true for chocolate makers – growing cocoa.The first two years were taken up with rehabilitating the cocoa groves and restoring the old plantation house. But always at the back of their minds was the thought – how can we open up this captivating experience to our customers? And captivating it is – from its stunning position 1,000 feet above the glittering Caribbean Sea and the jaw-dropping view of Saint Lucia’s iconic Piton Mountains, to the gently sloping, therapeutically relaxing groves of cocoa trees. Angus told us, “I cannot honestly think of a more peaceful, yet uplifting experience than sitting quietly for a moment in the shade of the cocoa trees, with a gentle breeze at my back and the Pitons rising up in front of me.We knew we had something very special here, so after first tending to the cocoa, we then began to make plans for creating the real Hotel Chocolat.” A date for your diary January 2011
Transcript
D126 R
32 K59 S37 016856
continued on page 3...
What’s happening in January 2011? Well that’s the date that the real Hotel Chocolat will be open for business at The Rabot Estate on Saint Lucia – with a very special offer for Club members.
Five years ago, Hotel Chocolat Co-founders, Angus Thirlwell and Peter Harris, took a leap in the dark by purchasing an historic cocoa
plantation and embarked on a dream come true for chocolate makers – growing cocoa. The first two years were taken up with rehabilitating the cocoa groves and restoring the old plantation house. But always at the back of their minds was the thought – how can we open up this captivating experience to our customers?
And captivating it is – from its stunning position 1,000 feet above the glittering Caribbean Sea and the jaw-dropping view of Saint Lucia’s iconic Piton Mountains, to the gently sloping, therapeutically relaxing groves of cocoa trees. Angus told us, “I cannot honestly think of a more peaceful, yet uplifting experience than sitting quietly for a moment in the shade of the cocoa trees, with a gentle breeze at my back and the Pitons rising up in front of me. We knew we had something very special here, so after first tending to the cocoa, we then began to make plans for creating the real Hotel Chocolat.”
A date for your diaryJanuary 2011
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Dear Club Members
Send your letters to The Chocolate Tasting Club, Mint House, Royston SG8 5HL, or simply email me on [email protected] We are waiting to hear from you!
Uh oh, the Fortified Collection is back! See page 12 for more.
Welcome to your latest edition of Club News. This month’s big news is the almost imminent opening of the real Hotel
Chocolat in Saint Lucia. Many members will remember when we first reported this – when it was just a glint in the respective eyes of Hotel Chocolat Co-founders, Angus Thirlwell and Peter Harris. As you can imagine, there’s a real buzz of excitement now that the opening is getting ever closer. And as you can see, Club members get special consideration, with an introductory room discount of 20%!
And speaking of Saint Lucia, this month we also have a lovely account of Denise Musk’s recent trip to Rabot Estate with her husband Roger. Denise was one of last year’s Saint Lucia Prize Draw winners, so we’re delighted she took the time to share her experience with us.
Elsewhere in this issue we report on the most recent developments in Europe, with success in Norway, testing in Denmark due to begin in the autumn and more testing of the new delivery hub in Basel happening right now. And finally, for those who enjoy a good mystery, there’s excellent news on page 8.
Until next month, happy tasting!
Simon Thirlwell
Editor
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Now those plans have come to fruition with 14 Cocoa Pod Cottages that blend with the naturally beautiful surroundings. Together with its Pool Clubhouse, Massage Pavilion and the Boucan Bar and Restaurant, it’s a place where natural beauty, well-being and style come together, with a touch of hedonism and, of course, chocolate.
“My aim has always been to create an intimate, exclusive place worthy of this stunning setting,” Angus told us. “Guests will stay in our Cocoa Pod Cottages, which have been designed and built in our own inimitable style – Hotel Chocolat’s contemporary edge with a traditional West Indian twist. They’re all constructed from local stone and wood, with traditionally high ceilings and specially designed to catch the cooling breeze.”
Continued from page one...
Being set in the 140 acres of Rabot Estate, there are plenty of things to fill your days with. Taking it easy is one option… a quiet lounge around the pool, followed by a relaxing cocoa butter massage and then a snooze in the shade on your breezy veranda… Equally relaxing, but slightly more energetic is a stroll through the cocoa groves or to the fascinating site of the Battle of Rabot (1795).
Of course, being a working cocoa plantation guests will have a unique opportunity to roll up their sleeves and see what cocoa growing is all about – lending a hand turning the beans or helping out with the cocoa pod harvest. You can also take a class in chocolate making, cooking with cocoa or cocktail mixology.
AnD AT SunSeT, when the twin Piton Mountains are lit dramatically from behind, witness the drama from one of the best seats in the house at the Boucan Bar and Restaurant – serving cocoa and chocolate-inspired dishes made with fantastic, locally sourced ingredients and a rum punch that’s made to Angus’s father’s secret recipe…
20% off for Club Members!As if all of that wasn’t tempting enough, we’re also offering members a preferential 20% off room prices during January and February 2011 and an ongoing 10% off from March. So if you’re raring to get to Saint Lucia, then see the full brochure, prices, reservations and availability at www.thehotelchocolat.com or contact the reservations office on 0844 544 1272 and [email protected]
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CLASSIC SELECTION – D123
DARk SELECTION – k56
ELEMENTS SELECTION – S24
1. Blackcurrant Cheesecake by E Desmet 8.45 (43% scored it 10/10)
2. Madras Cocktail by M Meier 8.40 (34% scored it 10/10)
3. Toffee Chocolate Tasting Batons 8.30 (33% scored it 10/10)
4. Simply Praline by R Macfadyen 8.29 (29% scored it 10/10)
5. Salted Caramel Tart by k kalenko 8.29 (26% scored it 10/10)
6. Caramel Cruiser by O Nicod 8.23 (26% scored 10/10)
7. Macchiato Truffle by O Coppeneur & G Bernardini 8.20 (26% scored it 10/10)
8. Chocolate XS by G Pereira 8.19 (39% scored it 10/10)
9. Blackcurrant Mousse by O Coppeneur & G Bernardini 8.16 (32% scored it 10/10)
10. Graceland by JC Vandenberghe 8.13 (21% scored it 10/10)
11. Nuts for Cookies by R Macfadyen 8.08 (22% scored it 10/10)
12. Nutty Butterscotch 7.99 (23% scored it 10/10)
13. Gianduja Bombe by O Nicod 7.95 (19% scored it 10/10)
14. Costa Rica Milk Tasting Batons 7.56 (22% scored it 10/10)
15. Limoncello Lick by k kalenko 7.10 (26% scored it 10/10)
1. Macchiato Truffle by O Coppeneur & G Bernardini 8.45 (33% scored it 10/10)
2. French Blend Dark Tasting Batons 8.44 (19% scored it 10/10)
3. Simply Praline by R Macfadyen 8.30 (20% scored it 10/10)
4. Chocolate XS by G Pereira 8.17 (47% scored it 10/10)
5. Gianduja Bombe by O Nicod 8.16 (22% scored it 10/10)
6. Salted Caramel Tart by k kalenko 8.11 (22% scored it 10/10)
7. Madras Cocktail by M Meier 8.09 (21% scored it 10/10)
8. Caramel Cruiser by O Nicod 8.06 (12% scored 10/10)
9. Blackcurrant Mousse by O Coppeneur & G Bernardini 8.06 (17% scored it 10/10)
10. Nutty Butterscotch 8.01 (18% scored it 10/10)
11. Nuts for Cookies by R Macfadyen 7.97 (15% scored it 10/10)
12. Blackcurrant Cheesecake by E Desmet 7.93 (22% scored it 10/10)
13. Graceland by JC Vandenberghe 7.72 (9% scored it 10/10)
14. Limoncello Lick by k kalenko 7.43 (27% scored it 10/10)
15. Mellow Dark Tasting Batons 7.17 (15% scored it 10/10)
1. Toffee Chocolate Tasting Batons 8.66 (43% scored it 10/10)
2. Cookie Crème Slab 8.47 (30% scored it 10/10)
3. Caramel Cruiser by O Nicod 8.44 (38% scored 10/10)
4. Signature 40% Milk Chocolate 8.35 (37% scored it 10/10)
5. Salted Caramel Tart by k kalenko 8.05 (29% scored it 10/10)
6. Nuts for Cookies by R Macfadyen 8.00 (21% scored it 10/10)
7. Gianduja Bombe by O Nicod 7.90 (22% scored it 10/10)
8. Simply Praline by R Macfadyen 7.77 (23% scored it 10/10)
9. Graceland by JC Vandenberghe 7.20 (19% scored it 10/10)
10. French Blend Dark Tasting Batons 6.87 (15% scored it 10/10)
Bouquet Limoncello Lick – Elements
“Drop dead gorgeous to look at and to taste!”
DIANA PATTERSON, INGATESTONE
Bouquet Salted Caramel Tart – Dark “Sinister how
good this is!”
SEAN CONLIN, WALDERTON
Bouquet Toffee Chocolate Batons – Elements My son’s verdict: “If I could never have chocolate again, I would die
happy having tasted these”.
HEATHER CAWTE, DuRHAM
BRICKBAt Limoncello Lick – Classic “This one tasted just as it looked
– like radioactive petrol! Not a fan.”
ROBYN LAVEY, NEWARk
BRICKBAt Graceland – Dark “Was it just us? We shared these and, strangely, the men could only taste the banana and the
girls could only taste the peanut butter. Did this happen to anyone else?”
VICTORIA WILDERSPIN, JERSEY
BRICKBAt Gianduja Bombe – Elements “I really didn’t like the
sugar crystals.”
kIRSTY DICkSON, ABERDEENSHIRE
Bouquet Simply Praline – Classic “Sometimes simple is best and
this is certainly the best praline!”
LESLIE WHEELER, CARDIFF
Bouquet Chocolate XS – Dark “A decadent chocolate, to be eaten slowly lying back listening to the birds singing!”
SHEILA HALLIDAY-PEGG, STAMFORD
Bouquet Blackcurrant Cheesecake – Classic “I loved this one. The white
chocolate contrasted beautifully with the other flavours and the biscuity crunch
was divine.”
ISABEL STAINSBY, GLASGOW
A Couple of months Ago we reported that the Chocolate tasting Club was going to norway and that early results were promising. those results have continued to be positive, so we’re delighted to say that norway is now officially part of the family!
We shouldn’t be surprised, however, that the Norwegians like our chocolate – after all, there are already several thousand, chocolate-loving Tasting Club members in neighbouring Sweden. And those of you clued up in geography might well have an idea of where we’re going next… a short skip over the North Sea to Denmark, where we’ll be testing the water this autumn.
Warm welcome from Norway
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Terry Waters, Managing Director of the Chocolate Tasting Club, telephoned in July 2009 with the news that I had won the
Prize Draw. I was surprised and delighted to hear the prize was a holiday for two in Saint Lucia. Roger, my husband, and I found it hard to believe that I had won and waited until confirmation of the win came from The Chocolate Tasting Club before accepting that it was true!
A departure date of May 9th 2010 was decided on, however, in March we found out that, unfortunately, the Real Hotel Chocolat would not be open in time, so we were booked into a villa near the Rabot Estate instead. At least we were still going to Saint Lucia and the villa turned out to be beautiful. At the same time we were told that because of the flights we would also have to spend an extra night there. Things were getting better and better.
The morning after we arrived our escort, Janeka Simon, arrived to take us to Rabot Estate, where we were greeted by the team on the veranda of the estate house, complete with a traditional estate workers breakfast of cocoa tea, bakes and local juice.
Stan (Alphonsus Stanislas, the Agricultural Consultant) gave us a brief history of the island,
Snapshots from Saint LuciaAs part of our marketing to potential new members, we regularly offer a prize draw with the prize of an all expenses paid trip to Saint Lucia on offer. And because we’re not one of those companies that reserves things ‘for new customers only’, we open up that prize to all current members too. Denise Musk, one of our winners, has recently returned from her holiday and kindly sent us this account of her time in Saint Lucia.
Denise plants her cocoa tree
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the Battle of Rabot, the alternating control between the British and the French and the development of the Estate by Hotel Chocolat from 2006 to the present day. Then we learned all about the Cocoa Programme at Rabot, which is regenerating the best quality trees to preserve the gene pool. With the help of world leading experts at Reading university, they’ve identified the rare, Criollo-rich Trinitario cocoa trees to be propagated and planted out.
In the nursery we saw the grafted plants that are looked after until they are of suitable size to be planted out on the Estate or on the numerous certificated small farms that form part of an expanding community of cocoa growers on Saint Lucia. I then helped/hindered with the grafting of my very own sapling, which was tagged with my name and will be planted when it is ready.
Next we visited the fermentation and drying facilities, where the aroma from the fermentation process is reminiscent of a brewery, very powerful and evocative. We then saw how the beans are dried in the sun by turning regularly over a few days. The quality control lady oversees the drying process to ensure that the beans are thoroughly dried before they are packed into bags ready for shipping to Hotel Chocolat in the uk.
Janeka also organised a picnic for us near to the site of Rabot Lake, which has, over the years, mysteriously disappeared leaving an open, grassed area surrounded by cocoa trees and other plants. We took the opportunity to take some photographs of the area around the lake, which I will use as inspiration for my embroidery designs.
On our last evening we were invited to the Rabot Estate house for dinner with the team.
Once again, they had prepared all of the food, which was much appreciated. Socialising with such lovely people on a beautiful Saint Lucian evening was most enjoyable and over far too quickly. It was time to say our goodbyes to everyone as the holiday was drawing to a close.
During the week there was time to do the tourist bit too, with a visit to the Sulphur Springs, a trip to the Rainforest Canopy and a frightening trip in a water taxi to Castries, the capital, which made us realise our limitations.
WHAT DiD We GAin fRoM THe expeRienCe?
Our knowledge of the growing and processing of cocoa has increased immeasurably. We also learnt that cruise ships or even the ferries of Ibiza are more our idea of sea travel than a small water taxi on the open sea.
The holiday proved to be what we intended it to be, a holiday of a lifetime with both educational and tourist aspects. To any other winners of the Prize Draw I say grasp the opportunity with both hands and enjoy. There really are not enough words to express our thanks to the Chocolate Tasting Club for the chance to travel to Saint Lucia and meet such a lovely group of people. Thanks are due to Terry Waters, Debbie Hodgetts in the uk who did the initial planning and especially to Janeka in Saint Lucia for looking after us whilst we were there. Apparently my cocoa tree will be ready to harvest in two years and we have been invited back. I wonder if we will make it?”
Denise Musk
There’ll be only one way to find out – we’ll have to taste the chocolates!
All the details of this thrilling special edition party game will be ready for you soon – and the murder, mystery itself will be available in good time for Christmas fun and games. In the meantime, I suggest we all keep our eyes peeled…
Yes, it seems that they’ve been at it again in the world of chocolate and this time it looks
personal. The details are still emerging, but here’s what I’ve gleaned so far.
It was Christmas Eve at Ganache Towers, home to one of the world’s greatest chocolatiers. However, the one person who would not be enjoying Christmas Day was the man himself. For Jan Duya, the self-proclaimed prince of the chocolate world, lay slumped over his chocolatier’s table – DEAD!
Summoned by the butler, Hercule Praline, the renowned chocolate detective, was on the scene within the hour. Jan Duya had been shot with his own revolver, however, this was no suicide, it was MuRDER. In addition to the butler there were five others in the house that evening and all, including the butler, could have had a motive… But with confusion over who was where and when that night, the question is – who had the opportunity?
Fittingly, Jan Duya’s last act in his final moments was to arrange five chocolates on the table in front of him. Was this merely the work of an obsessively neat man, or an intriguing and jolly tasty clue?
THeY’re aT IT aGaIN… DEATH BY CHOCOLATE!following the despicable goings on with the Duc de praline in last year’s Murder, Mystery & Chocolate, there have been whispers that another deliciously dastardly crime has been committed – Club news editor, Simon Thirlwell, is hot on the trail…
fouR yeARS AGo Lynn presented kofi Agyei (below right) with our Best kept Farm Award – a television complete with car battery to power it – and it arrived just in time for the World Cup. This year the village of Ameyaw was at fever pitch again as they cheered Ghana on in the World Cup. Although with an England shirt in the crowd, loyalties may have been divided!
TIME TO CALL THYME ON ANGUS?– members’ comment on Angus’s Chocolate Thyme recipe…
ERIK GOES NUTTY– hazelnut recipe win for Erik Desmet
COPPENEUR CREAM THE OPPOSITION– Crème Caramel claims first win for Coppeneur
SHIVER ME TIMBERS– plain sailing for Matthias Meier’s rum truffle
THE CHAV OF THE CHOCOLATE WORLD?– defending the honour of white chocolate
THE OSUBEN O S C A R S– Lynn presents the farmers awards in Ghana
CHAMPAGNE CHARLIES DO IT AGAIN– champagne truffle takes top spot
TRY AGAIN WILLY!– a member encourages Willy Roelandts to his first win
HEADLinE NewsOver the years we’ve seen quite a few headlines in Club News. Some were straightforward and informative, some required a little explaining and some made us smile. Here are a few of our favourites:
WHAT A BEAUTIFUL PEAR!– Pear & Mulled Wine recipe
wins the day
a MONKeY aTe MY HOMeWOrK– schools in the cocoa growing areas of Ghana
RASPBERRY STAGGERS INTO RECORD BOOKS!– Drunken Raspberry achieves highest score ever
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While many of us would associate cuckoo clocks with Switzerland, did you know the clock as we know it today actually comes from Germany? But there’s no taking away the fact that the Swiss are renowned for their precision, hence the worldwide popularity of Swiss watches. And when we combine that attention to detail with their long association with chocolate, we think we have found the perfect recipe – for our new European distribution hub.
yodel-ay-hee-hee
The idea is that, with a clutch of European countries now on board,
a centrally located European hub is the most logical way to despatch tasting boxes. We’ve already identified the area, Basel, and a suitable distribution centre, which has been fitted with the necessary air conditioning to keep our chocolates in pristine condition. Indeed, the first test batch of monthly tasting boxes has already been sent to
Switzerland to ensure that the system will work. And we’ll carry on testing for several months to make doubly sure it works.
So during this test period, some members will be receiving their selections from Switzerland. Will you notice the difference? Absolutely not –
we’re absolutely certain they’ll arrive in perfect condition and ready to enjoy as usual. And, although it would make an exciting change to hear a Swiss yodel to herald your chocolates arriving, we’ll still be using Royal Mail for the actual delivery to your door, so expect the usual knock!
You might have seen any one of Hotel Chocolat’s 41 stores across Britain, but did you know the chocolate is made right here in the uk at Huntingdon, Cambridgeshire? The even better news is that they have converted the old gatehouse of the Huntingdon factory into a brand new Factory Shop and it’s now open – with an array of irresistible chocolate goodies with 5% off, as well as discounted factory seconds that taste just as gorgeous.
HOTEL CHOCOLAT FACTORY SHOP NOW OPEN!
So, if you’re passing anywhere near, do drop in and bag yourself a delicious bargain. For opening hours and directions please go to www.hotelchocolat.co.uk/stores and click on Huntingdon.
Hotel Chocolat Factory ShopHadley Park3 Redwongs WayHuntingdon PE29 7HF
oopS! our enthusiasm got the better of us when we promised you a new look Club news this month. We nearly made it but it wasn’t quite right so we’ve delayed the changes until next month!
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Over the years, our packaging has developed in leaps and bounds – both in design and function. Over the last year alone, we’ve introduced a slimmer box to cope with shrinking letterboxes and a brand new design. But we’ve also been developing the greener side of our packaging too…
THe OuTer CarTONNot just a tough outer protection to ensure your chocolates arrive in pristine condition – it’s also recyclable and made from FSC* certified card. In fact, many members have written to tell us of their own ways of recycling the carton – from library index cards to warm insoles for shoes!
THe BOxCarrying our brand new design from a sketch inspired by the views on our Saint Lucian cocoa plantation, Rabot Estate. But it’s not just a pretty face – both the base and lid can be easily recycled and are both made from FSC* certified card.
THe TraY (INsIde)There are many restrictions relating to the material we can use for the inner tray that holds your chocolates in place. However, we have managed to find a material that is recyclable although, unfortunately, not by every council. We are continuing our search for a material that’s more widely recyclable and contains recycled material.
THe MeNuOur recently revamped menu is, of course, recyclable and printed on paper from FSC* certified sources. And in the course of our revamp, we’ve integrated the scorecard, which means we’re using slightly less paper too.
CluB NeWsAs well as bringing you all the latest to read whilst nibbling your chocolates, you can rest assured that Club News is also recyclable and printed on FSC* certified paper.
*The Forest Stewardship Council (FSC) is an organisation that promotes the responsible management of the world’s forests – benefiting the people who work there and the environment. An approach that is very similar to our own Engaged Ethics programme of sustainable projects in the cocoa growing areas of Ghana and St Lucia.
Don’t forget – you can score by post or online at www.chocs.co.uk
THiS MonTH’S pRize DRAW WinneRS
If you can’t wait a moment longer, you can preview all of the recipes and order your collection at www.chocs.co.uk/fortified5 or call us on 08444 933 933.
Classic Selection prize draw winner is Mrs L Dew from Ormskirk who wins a Just Truffles Sleekster Selection.
Next month’s prize is a White & Light Sleekster Selection – full of dreamy, mellow flavours.
Dark Selection prize draw winner is Mrs L Dobson from Windermere who wins a Serious Dark Fix Sleekster Selection.
Next month’s prize is a Dark Fruit & Nut Giant Slab – deep cocoa with succulent fruit and nutty crunch.
Elements Selection prize draw winner is Ms M Bulmer from Doncaster who wins an Eton Mess Giant Slab.Next month’s prize is a Banoffee Giant Slab – perfect for nibbling on a summer’s day.
When our first ever Fortified Collection was released back in 2006, it quickly
became clear just how many of you like your chocolates with a bit of oomph! Overnight, it became one of the highest rated boxes of all time. And as each of the following Fortified Collections reached the same heights, it became very clear that a great many of you share our view – that something very special happens when premium chocolate meets authentic liqueurs and alcohols... it’s a marriage made in heaven.
What is the secret of Fortified’s success? Well, we think it’s all down to the fact that it’s a collection totally devoted to boozy recipes. Which means that there’s none of the restraint we usually show in our monthly boxes – the gloves are most definitely off!
Right now we’re putting the final touches to the fifth instalment of this epic special edition, The Fortified 5-Star Collection. Topping up all 18 of the boozy recipes with 5-star wines, spirits and liqueurs – including Grand Marnier, peaty Speyside malt whisky, oak-aged Navy rum and golden rum from a boutique Saint Lucian distillery, five star Metaxa, Tuscan grappa, smoky Laphroaig whisky, marc de champagne and more.
