Good milk chocolate starts at the very beginning with the quality of the ingredients used.
That's why Hotel Chocolat insists on premium milk chocolate made by Master Chocolatiers using only the finest ingredients.
Nothing beats the melting sensation of fresh milk chocolate as it gently dissolves in your mouth and authentic milk chocolate should start to melt the moment you eat it. This is because it contains real cocoa butter whose melting point is just below body temperature. Industrially produced chocolate does not produce the same sensations because cocoa butter is substituted for cheaper vegetable fats.
The cocoa bean is what gives chocolate its overall flavour and so it's essential to use a good proportion of the ground cocoa bean itself, known as cocoa solids. Good quality milk chocolate, like Hotel Chocolat's, should contain at least 30% cocoa solids.
Swiss milk chocolate is classically smooth and creamy and arguably the best quality available. The secret of its velvety texture lies in the extra-long conching process - a kneading action invented by the Swiss that gently mixes the chocolate, enhancing its flavour. The end result is a sublimely smooth, mellow chocolate that is tailor made to melt in your mouth.
For one the purest chocolate experiences taste one of our exclusive chocolate slabs. We simply pour out molten chocolate and set it into thick half-kilo slabs. Try the velvety soft Milk on Milk slab or the Crostini Fruit & Nut Milk. For the ultimate in mellow experiences, why not try the unique Triple Chocolate Wham Bam slab.
If the Triple Chocolate Wham Bam slab doesn't take you fancy, why not try the classic Chocogram Deluxe? Containing a fine balance of tastes and textures with something for absolutely everyone.
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