472755 Velvetiser Hot Chocolate Machine, Copper

The Velvetiser

Imagined by Hotel Chocolat, engineered by Dualit

First we create our recipes, set them into pure chocolate blocks, grate them into gossamer-fine flakes, then seal them into single serve pouches

Barista-grade hot chocolate, at home

Real, grated chocolate. Your choice of dairy milk, plant milk or spring water. Meld into cloud-like luxury velvet, right from your kitchen

The Inventing Room

Our Cambridgeshire Inventing Room is where the magic happens. It??s here that our chocolatiers get creative, experimenting with daring new chocolate recipes and uncompromising ingredients.

It’s Easy

Make sure your whisk is in place
Pour your liquid in up to the line
Add the Hotel Chocolat flakes
Press the button and let the Velvetiser work its magic

Hotel Chocolat

??I wanted to express the escapist thrill of good chocolate. That??s where the name Hotel Chocolat came from. ??Chocolat?? sounds like the seductive melt taking place and ??Hotel?? promises a place to escape to.??

?C Angus Thirlwell, CEO and Co-founder

The Story of Hotel Chocolat

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Tree to Bar

Hotel Chocolat was founded in 2004 to make people happy. Angus Thirlwell and Peter Harris built it on three unwavering pillars: authenticity, originality and ethics. One of the few chocolate makers to directly grow some of their own cacao, on their eco-conscious cacao farm in the grounds of their Saint Lucia hotel (yes, you can stay there too), they connect the world of sustainable cacao agriculture with the hedonism of top-quality chocolate. This makes them unique in the UK, and gives them an unrivalled understanding of what impacts the taste of their chocolate, right from the growing tree.

In 2006 they bought the 275-year-old Rabot Estate cacao farm in Saint Lucia, now home to the boutique Rabot Hotel. For over a decade they??ve been directly growing some of their own cacao on their organic estate, humbly learning the intricacies of every stage of the bean??s growth and the development of its flavours ?C from tree to bar ?C so that they can create chocolate with the best possible taste. In this way, and by working with cacao farmers around the world through their Engaged Ethics programme, they proudly connect the world of sustainable cacao agriculture with the hedonism of luxury chocolate.

The Three Pillars