The approach taken by Hotel Chocolat has been to increase the amount of chocolate and decrease the sugar in its confections since it began in London in 2014. Angus Thirlwell, a founder, even bought a cacao plantation on St. Lucia in the Caribbean, which is the source for some of its cacao; most comes from other countries, notably Ghana. Hotel Chocolat now has more than 100 boutiques, many with cafe areas, in England and beyond, including recent additions in Manhattan and Paramus, N.J. With Mother’s Day on the horizon, the American shops offer several options, notably an assortment called Exuberantly Fruity with several rose-toned pieces ($34.50), hat boxes of Champagne truffles — large and small; pink and plain ($15 and $30) and a small Mother’s Day assortment ($19.50).
Hotel Chocolat Boutique, 441 Lexington Avenue (East 44th Street), 646-590-4400; Garden State Plaza, Paramus, N.J., 929-262-9193, hotelchocolatusa.com.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
