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Time is running out if you’d like to enter our Create a Chocolate Competition – you could win 5kg of your own chocolate!

Get YourThinking Cap On

Details on page 4

Brighten up your summer whatever the weather with the Summer Desserts Collection – last year’s was one of the most highly scored boxes ever.

Bring On TheSunShine!

Order yours on page 5

Have we found Club Founder Angus Thirlwell’s doppelganger? Find out what they said on Twitter.

Sweet Tweet

Turn to page 13 for more

continued on page 8...

newSThe monthly newsletter from the Tasting Club

Issue 1105

We’re delighted to say that The Hotel Chocolat on Saint Lucia is now open, offering guests a unique opportunity to get up close and personal with cocoa!Club Founder, Angus Thirlwell, who was on the island to ensure that everything went smoothly, spoke to us as the opening date got closer, “The place is a hive of activity, with staff in smart, new Hotel Chocolat uniforms going through their paces, the final dabs of paint are being applied, lush date palm trees are being dropped into their slots, cocktails and menus are being tasted for the final time and the Cocoa Cottages are being triple checked before our first guests arrive.

The Hotel ChocolatIS NOW OPEN!

One of Saint Lucia’s iconic Pitons as seen from the Hotel’s pool – not a bad backdrop!

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editorLetter from the

Send your letters to The Chocolate Tasting Club, Mint House, Royston SG8 5HL, or simply email me on simon@hotelchocolat.co.uk or via our website: www.chocs.co.uk We are waiting to hear from you! Club News Editor: Simon Thirlwell; Contributors: Simon Thirlwell, Terry Waters. © The Chocolate Tasting Club plc 2011

Don’t miss your chance to have your own chocolate in a monthly selection

– enter The Create a Chocolate Competition on page 4!

welcome to this month’s Club News. The big story in this issue is clearly the opening of The Hotel Chocolat on Saint Lucia. Being situated in

the grounds of Rabot Estate means that, as well as having a thoroughly luxurious experience, guests can also take advantage of their surroundings and get up close and personal with cocoa. I’m not sure that there’s anywhere else in the world that you can do that. The even better news is that there are a couple of special offers for Club members – see page 9 for more on those.

…as well as having a thoroughly luxurious experience, guests can also take advantage

of their surroundings and get up close and personal with cocoa.

“ “

Elsewhere this month, Summer Desserts has been well and truly launched. Last year this special edition caused somewhat of a storm – we knew it would be popular, but even we were surprised by just how popular it was! Maybe it’s because being British, we never quite know if we’ll be wearing flip-flops or wellies during our summer and this collection is full of guaranteed sunshine.

And finally, on page 13 you’ll find that Angus has been out and about at the Retail Week Conference where he was one of the invited speakers. We’re not sure he’ll be allowed out in future…

Until next month, happy tasting!

Simon Thirlwell Club News Editor

winnowingImprove your chocolate knowledge

Winnowing, also known as kibbling, is a key part of the chocolate making

process. It is often assumed that the whole of the cocoa bean is used to make chocolate, however, that is not the case. Chocolate makers are only interested in a small part of the bean called the nib, which nestles at the heart of the bean. So, after roasting at high temperature

the beans are broken up, usually by sending them at high speed onto impact plates. Next, they pass onto large vibrating sieves, which allow the nibs to fall through while the shells are blown away. The nibs are then taken for grinding and the shells are often made into fertiliser or cattle feed.

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don’t forget – score by post or online at www.chocs.co.uk and you’ll be automatically entered into the prize draw

winnersThis month’s Prize Draw

S43 Elements Prize draw winner is Mrs J Thompson from Scunthorpe who wins a White & Caramel Cookies Giant Slab.

Next month’s prize is an alcohol-free Signature Selection.

K66 Dark Selection Prize draw winner is Geoffrey Parker from

Orpington who wins a Serious Dark Fix Sleekster Selection.

Next month’s prize is a Signature Dark Collection.

laSt Call for...

COMPETITION

The Create a

ChocolateIs there a chocolate recipe inside of you that is just desperate to get out? Then you will not want to miss our unique competition!

D133 Classic Selection Prize draw winner is Bonnie Duncan from Aberdeen who wins an Exuberantly Fruity Sleekster Selection.

Next month’s prize is a Signature Classic Collection.

This is the ultimate competition for chocolate lovers – giving you the opportunity to create a stunning chocolate and then see it in your monthly tasting box. Milk, dark, white chocolate… truffles, pralines, solid chocolate bars… our competition is open to all members and all recipes, so if you can imagine it, then why not submit it?

The winners will be chosen by Club Founder, Angus Thirlwell, and each one will also receive a whopping 5kg of their winning creation! If you missed the entry form in last month’s Club News, you can download a copy at www.chocs.co.uk/createform and please let us have your entry by 31st May.

for terms & conditions see www.chocs.co.uk/CreateChoC

A sizzling special edition featuring 2 each of 18 different recipes – sure to brighten your summer, come rain or shine!

Includes an exclusive booklet of secret Boucan recipes.Reserve yours now at www.chocs.co.uk/summer or call 08444 933 933

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100 Clubbers Mr & Mrs Bright chat with Angus

Members left with a specially made chocolatier’s knife to mark the occasion

the 100 Club updateReaching 100 is a milestone that most definitely needs to be celebrated – which is why in the September 2008 we honoured the first 100 members to reach 100 monthly Tasting Selections.

As a thank you for their support over the years, we invited those 100 Clubbers to our chocolate factory in Huntingdon

for a bit of a knees-up. Thankfully, we had the foresight to put up a marquee, as the day turned out to be less than Indian summer-like. But that didn’t deter them, and after a couple of speeches and a few trips down memory lane, they all had a tour of the factory, a spot of lunch and then hands on chocolate making with our chocolatiers.

Since then, of course, more and more members have reached that 100 milestone, but we didn’t suspect just how many until now. At the time of writing 2,991 members have all reached the 100 Club and by the time you read this it will be well over 3,000! Thank you all for your continued support. Unfortunately, there are just too many of you now for a party, but who knows what’s in store for the first 200 to reach 200 Tasting Selections…!

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MakiNG Movies... PaRT 2!

Above – a sneak preview of the opening frames of our new TV advertisement.

Right – on location with our postman, our tasting box and, thankfully, a full-sized letterbox!

“A week after we got back from Saint Lucia, the film crew were at it again for yet another three days. On Monday we were in the studio filming ‘pack shots’ – essentially the individual chocolates and the filled boxes. On Tuesday we were ‘on location’ in a quiet cul-de-sac of a London suburb shooting a postman delivering a box. I admit that on the way there I was wondering if anyone had checked that the box would fit through the letterbox (although 95% of letterboxes are OK there are a few that can prove problematic). Thankfully, this was one of the 95%! Wednesday was undoubtedly the best

– that was when we went to the factory to get some wonderful shots of enrobing, decorating and lines and lines of different chocolates on the conveyor belt. We eventually finished at 7.00pm and I for one was exhausted and yet all I had done was to observe and advise!

So that was it all wrapped up then? Er, no. Next came the editing and we’ve spent another two days putting the film together, linking it with the captions and the voice over. All this for a 60-second advertisement! Thank goodness we’re not planning ‘Chocolate: the Movie’. Well, not yet anyway.

Last month we heard from Terry about filming the new Tasting Club TV ad in Saint Lucia. However, the work didn’t end after just three days in the sun. Terry takes up the story…

the 100 Club update

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continued from page 1

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As usual, the weather is gorgeous, with dazzling blue skies and, thanks to our elevated position, the ever-present cooling breeze. I must end here, as I need to test out the black quartz infinity edge swimming pool. The Piton is symmetrically reflected in its mirror surface – which is no accident according to Phil Buckley, our Estate Director/designer in chief/builder!”

As we reported several weeks ago, the hotel’s Boucan Restaurant is already open and after many rave reviews there is a real air of confidence in the kitchen and on the floor, thanks to the leadership of hotel manager Chester Francois and executive chef Jon Bentham. In fact, Trip Advisor, one of the internet’s most popular review sites, already has quite a few reviews of Boucan and we’re happy to say that guests have loved it – from the stunning views and the stylish design, to the unique Cacao Cuisine. Even the rum punch gets a mention as well as the open air showers in the Cocoa Cottages!

But you don’t have to take our (or their) word for it, because Tasting Club member Val Spowart has already been. Val was one of the winners of our Prize Draw competition and won seven nights at The Hotel Chocolat. She and her husband John have just returned and they kindly sent us a note say thank you for such a wonderful holiday and how they were both really sad to leave and come home. Val went on to say how excellent the staff had been, as well as mentioning the first class

accommodation and, in particular, the open air showers that are a feature in each of the six Cocoa Cottages. They are, of course, completely private and if you’ve haven’t tried one before it’s a very enjoyable experience – although it’s probably fair to say that showering outside is best suited to the tropics rather than our British climate! Val also wanted to single out the food in the Boucan Restaurant as one of the highlights of their trip. Thanks for your kind note Val, we’re glad you had an enjoyable time.

But the Hotel is not just about barefoot luxury! It is, after all, located on Rabot Estate, our working cocoa plantation. So, Tasting Club members will no doubt be pleased to hear that they can immerse themselves in the world of cocoa through a Tree to Bar Experience – walking amongst the trees, selecting ripe pods, experiencing the fermentation and drying processes, roasting and grinding beans and, of course, making chocolate and truffles.

And Tasting Club members will receive this Tree to Bar Experience (worth £90 per person) FREE when they book and stay at the hotel before 30th June 2011. That’s as well as the 20% OFF LAUNCH OFFER – also for stays up to 30th June.

Tasting Club members can immerse themselves in the world of cocoa – walking amongst the trees, selecting ripe pods,

experiencing the fermentation and drying processes, roasting and grinding beans and, of course, making chocolate

“”

The Hotel ChocolatIS NOW OPEN!

To fiNd ouT MoRE abouT THE HoTEL, foR avaiLabiLiTy aNd bookiNGS – please see www.thehotelchocolat.com or call reservations on 0844 544 1272

scores

Classic SeleCtIon – D133 1. red fruit explosion by O Coppeneur 8.52 (32% scored it 10/10)2. lemon & Caramel by O Coppeneur 8.36 (28% scored it 10/10)3. Caramel tasting Batons 8.33 (25% scored it 10/10)4. Pineapple truffle by O Nicod 8.31 (27% scored it 10/10)5. Day & night by K Kalenko 8.25 (24% scored it 10/10)6. Chocolate Pecan Pie by E Desmet 8.13 (20% scored it 10/10)7. Mississippi Mud Pie by S King & E Desmet 8.07 (22% scored it 10/10)8. warming walnut by M Meier 8.06 (22% scored it 10/10)9. Golden loch by JC Vandenberghe 7.99 (23% scored it 10/10)10. Kangaroo Cocktail by K Kalenko 7.93 (21% scored it 10/10)11. Brandy Star by M Meier 7.89 (20% scored it 10/10)12. ouzo truffle by G Pereira 7.84 (19% scored it 10/10)13. Malty raisins by R Macfadyen 7.79 (15% scored it 10/10)14. 42% Milk tasting Batons 7.69 (15% scored it 10/10)15. Pistachio Praline by K Kalenko 7.38 (12% scored 10/10)

Dark SeleCtIon – K661. red fruit explosion by O Coppeneur 8.39 (32% scored it 10/10)2. 70% forastero Dark tasting Batons 8.31 (24% scored it 10/10)3. Brandy Star by M Meier 8.27 (18% scored it 10/10)4. Kangaroo Cocktail by K Kalenko 8.24 (25% scored it 10/10)5. Day & night by K Kalenko 8.18 (28% scored it 10/10)6. warming walnut by M Meier 8.16 (16% scored it 10/10)7. Mississippi Mud Pie by S King & E Desmet 8.16 (16% scored it 10/10)8. Chocolate Pecan Pie by E Desmet 8.06 (22% scored it 10/10)9. Golden loch by JC Vandenberghe 7.94 (14% scored it 10/10)10. ouzo truffle by G Pereira 7.93 (13% scored it 10/10)11. lemon & Caramel by O Coppeneur 7.89 (13% scored it 10/10)12. Pistachio Praline by K Kalenko 7.88 (14% scored 10/10)13. Malty raisins by R Macfadyen 7.83 (13% scored it 10/10)14. Pineapple truffle by O Nicod 7.77 (15% scored it 10/10)

Elements – S441. Caramel tasting Batons 8.61 (38% scored it 10/10)2. Chocolate Pecan Pie by E Desmet 8.04 (24% scored it 10/10)3. Day & night by K Kalenko 7.85 (21% scored it 10/10)4. 42% Milk Chocolate 7.81 (24% scored it 10/10)5. Malty raisins by R Macfadyen 7.78 (21% scored it 10/10)6. Peanut Passion by G Pereira 7.73 (28% scored it 10/10)7. Pineapple truffle by O Nicod 7.61 (25% scored it 10/10)8. nut Mania by R Macfadyen 7.52 (19% scored it 10/10)9. Pistachio Praline by K Kalenko 7.12 (12% scored 10/10)10. 70% forastero Dark tasting Batons 7.07 (14% scored it 10/10)

Red Fruit Explosion

Red Fruit Explosion

Caramel Tasting Batons

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In The Postbag…

Dear Simon

I never used to receive the Club news as a gesture towards being eco-friendly but, since changing my mind, I have been regularly enthralled by what (it recently occurred to me) is just like the chocolate version of the Sun’s Page 3 girls! I love the beautiful photographs on page three of the news, the feuilletine and, I think, caramel ones from a short while ago had me staring for ages, and even the recent chocolate shell was beautiful to look at, in a purist sort of way. I am mostly pretty skint, so I buy one member’s tasting box every year, for my birthday, and these lovely photos help to keep me going during the lean months in between!

thanks for everything – love from leah Marks

Editor – thank you for your lovely letter Leah, i have passed on your comments to our design team who are delighted as they don’t get much fan mail!

why not drop us a line and, like leah, you too could be enjoying a free tasting selection if your letter is published.

feedback

Bouquet Lemon & Caramel – ClassicMy first ever 10! After all these years with 9 and a halves this one is the perfect chocolate. Well done!

Sarah Hills, Croydon

Brickbat Ouzo Truffle – ClassicI’m afraid ouzo has absolutely no business being in a chocolate. This was a criminal piece of confectionery!

Helen Clegg, Glasgow

Brickbat Pistachio Praline – DarkWe didn’t find the pistachio complemented the praline or the chocolate well... Rather disappointingly non descript!

Adam & Shirin, Leicester

Bouquet Mississippi Mud Pie – ClassicWhy would there be only two of these in the box. Myself and my husband fought over them!

Sam Davis, Birmingham

Bouquet Kangaroo Cocktail – ClassicWoof!

Arabella Yandle, Martock

Bouquet Day & Night – DarkA wonderful praline without too much sugar, so the lovely flavours came through.

Diana Patterson, Ingatestone

Bouquet Ouzo Truffle – DarkI thought I’d hate this but it was fantastic!

Andrew Clarke, Twickenham

Bouquet Pineapple Truffle – ElementsThe pineapple came through so well, if I closed my eyes I could imagine blue skies and palm trees. Mmmm!

Beryl Blackburn, Manchester

Have Your Say!

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preview

dipping Adventure

SPeCIal Members-only offer

12

for TWo

fanCY a DIP?The crunch of almond biscuits… the soft yielding textures of gianduja… the melt-away sensations of marshmallows… the sweet and savoury contrast of crunchy breadsticks… all with the simply irresistible pleasure of gorgeously soft, melting chocolate. And you can always try your own dipping additions too – like bananas, strawberries, grapes and pineapple, or pretzels, chocolate brownies, butter cookies, nuts or just about anything else you fancy.

the Dipping adventure includes:l 134g pot of our classically mellow

40% house milk chocolatel 134g pot of our extremely creamy

white chocolatel Silky smooth, melt-away gianduja trufflesl Crisp chocolate chip almond cookiesl Soft and irresistibly fluffy marshmallowsl Crunchy two-bite mini breadsticksl and two sets of hand-finished dipping tongs

Whether it’s a quiet night in with your nearest and dearest, or a spot of chocolate entertainment with a friend, there is something deeply satisfying about our Mini Dipping Adventure. Featuring tubs of mellow milk and creamy white chocolate to heat, we’ve also chosen some sweet and savoury treats to bring out every flavour nuance of the smooth, melting chocolate. All you need do is heat the chocolate and abandon yourself to the joys of dipping!

available now for the members-only price of £18.95 including delivery (£15 + £3.95 p&p) – SavInG £2. order online at www.chocs.co.uk/DIP or call 08444 933 933

updates

– survey results

As you can see from the results, there’s definite interest in quite a few items. So, watch this space for our brand new Recipe Book that’s coming soon and possibly Tasting Club mugs, aprons and calendars!

Thank you to everyone who took the time to take part in our last survey.

It was all about extra Tasting Club products that we thought members might like – but there’s only one way to be sure and that’s to ask the members!

So we asked if you would be interested in such varied things as Chocolate Tasting Club mugs, jumpers, aprons, calendars, diaries, umbrellas and our up coming new recipe book.

Club Founder and Hotel Chocolat Chief Executive, Angus Thirlwell, had an entertaining time at this year’s Retail Week Conference…

First of all Angus shared the stage with a few fellow entrepreneurs for a discussion about something he is passionate about – ‘Releasing the Entrepreneurial Spirit’, which Angus believes has been key to the success of Hotel Chocolat.

“The thing I remember most clearly, however, was Mark Constantine of Lush Cosmetics asking what time we got up that morning to prove just how hard working entrepreneurs are,” Angus told us. “So it was slightly embarrassing to have to admit to 9am thanks to a late night of heated discussion and Pinotage with our Creative Director…”

As if that weren’t enough, there was also a large projection of a live Twitter feed to demonstrate the power of social media. The funniest ‘tweet’ of the day? ‘Angus of Hotel Chocolat has the look and feel of a younger fitter Branson about him’. What do you think?

ANGUS SPEAKS at the Retail Week Conference

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taStInG ClUB eXtraS

ProDUCt IntereStRecipe Book 73%Calendar 60%Mugs 57%Apron 52%Hand book/diary 47%Umbrella 36%Jumpers 15%

and finally

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Over the last few months we’ve been busy redesigning all of our box lids and, as a result, we’ll be introducing smart new designs over the course of the next few months.

All three of this year’s Tasting Club Easter Collections sold out several weeks before Easter, which is good news in one way. Unfortunately, that did mean there were some members who wanted a Club Easter Egg but couldn’t get hold of one – and for that we apologise.

The main idea behind the changes is to create elements in the design that tie the whole range of boxes together, so that it’s clear they all belong to one happy family. You may well have already seen the first of these new designs if you received this year’s His & Hers Collection or Six of the Best and we’ll be introducing the new monthly boxes as stocks of the current designs run out over the next few months.

NEW designs are on the way!

FEELING RESERVED?

however, it does highlight the fact that the Club’s special editions are basically made to order, so that they

can be despatched and enjoyed as fresh as possible. Which is why we open up for reservations a good eight weeks before we finalise the production numbers.

By far the best way to reserve, though, is to reserve next year’s when you get this year’s – because it also typically means that you’ll pay this year’s price. If you missed the chance to reserve next Easter’s Egg at this year’s price, there’s still time! Email us at service@hotelchocolat.co.uk or call 08444 933 933

Where’s your menu gone?No doubt you’ll have already noticed that your menu is now to be found in the envelope and not in the box. It’s a labour-saving move that is part of our commitment to keeping a lid on costs – plus you can see what’s coming before you even open the box!

and finally

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When we first started working with our Tasting Club partners in the USA a few months ago, they told us that they’d be needing more Dark selections. We had naturally based our prediction of Classic to Dark Selections on many years of experience here in the UK and Europe. It told us that about 10% of all tasters would prefer dark chocolate. However, our American friends disagreed and so, to keep them happy, we sent some extra Dark Selections, not really believing that they’d be needed.

uSAA Surprise Twist in the

how wrong we were. It turns out that our experience in Britain and Europe count for little when it

comes to American tastes, because 35% of them prefer the Dark Selection – three and a half times more than in the UK!

Here in Britain we traditionally think of Hersheys when we think about American chocolate. It is the leading brand after all! And if you’ve ever sampled it then you’ll know that it has a unique flavour profile that is quite different to European tastes. That flavour is said to have come about because Milton Hershey formulated his own recipes rather than use European recipes when he founded his company in the late 1800s. It’s also said that Milton Hershey was a great lover of cigars, which most probably impaired his taste buds.

However, if these latest results from America continue, it’s clear that we’ll have to change our perceptions.

America has already embraced Hotel Chocolat and now the Tasting Club follows suit

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, Terry Waters.© The Chocolate Tasting Club plc 2011

Treat yourself or someone special to a unique tasting experience

Our new Chocolate Tasting Adventures have been created especially for chocolate lovers who would like to take the next step in their appreciation of chocolate – gaining delicious

insider knowledge and tasting tips.

Cost – £45 per person DAtE & tIME* – The last Thursday of every month at 7pm

LoCAtIon* – Hotel Chocolat, High Street Kensington, London and Rabot Estate Store, Borough Market, London.

sChEDuLE & BookIngs – please contact our Tasting Team to create your perfect evening on email tastingevents@hotelchocolat.co.uk or 01763 257 749 (Mon-Fri)

For more information visit www.hotelchocolat.co.uk/tastingadventures*Terms & Conditions Apply, Please see website for full details.