Hotel Chocolat

When the very first Hotel Chocolat store opened its doors in North London in 2004, it was the start of a revolution in British chocolate. Two entrepreneurs, Angus Thirlwell and Peter Harris, were on a mission to make chocolate exciting again. [...] When we first started making our Easter eggs, more than a decade ago, experts advised us to make them as thin as possible. We did the opposite, opting for ridiculously thick shells that are still satisfyingly snappable. Everybody said a bar of chocolate should be equally divided into bite-sized pieces - but squares are predictable, so we broke the mould and made our Slabs, inspired by the shape of molten chocolate when you pour it onto the cool marble of a chocolatier's table. Hot chocolate was commonly made with lack-lustre powders, or by standing over a hot stove whisking grated chocolate into milk. We knew there had to be a better way, so we invented the Velvetiser for barista-grade drinking chocolate, at home, at the touch of a button. [...] We're one of the world's few chocolate makers to actually grow cacao on our beautiful Saint Lucian cacao farm, Rabot Estate.

Quoted from hotelchocolat.com, in Hotel Chocolat's own words. We have not edited it and we do not vouch for it.