Hotel Chocolat Café
Menu with Prices in the UK

Grated 70% dark chocolate flakes micro-whipped to order with steamed milk into a silky, cloud-like drinking chocolate.

50% milk chocolate blended with caramelized sugar and Guérande sea salt flakes, whipped silky smooth.

Mellow 50% milk chocolate flakes with deep caramel notes and velvety cocoa butter richness.

More cacao, less sugar: 65% cocoa solids paired with pure milk for deep chocolate depth with milk chocolate creaminess.

Bold, smoky, and intensely aromatic 85% single-origin dark chocolate flakes with natural earthy tannins.

Pure unadulterated 100% cacao with zero added sugar, revealing nuanced notes of dried fruit and toasted nuts.

Finely milled roasted Piedmont hazelnuts blended with velvety 50% milk chocolate.

Rich 70% dark chocolate flakes infused with natural Tasmanian peppermint oil for a refreshing herbal finish.

70% dark chocolate tempered with a warming tingle of habanero chilli powder, inspired by ancient Mayan recipes.

36% cocoa butter white chocolate infused with natural Madagascar Bourbon vanilla beans.

Zesty Italian blood orange essence folded into decadent 70% dark chocolate flakes.

Dark chocolate paired with tart Morello cherry essence and vanilla cream, topped with dark chocolate curls.

100% plant-based creamy chocolate made with finely milled hazelnuts instead of dairy milk.

Smooth roasted peanut butter swirled into creamy 50% milk chocolate flakes with a pinch of sea salt.

Grated 70% dark chocolate blended with whole milk and crushed ice, crowned with chocolate whip and cocoa nibs.

Chilled drinking chocolate blended with salted caramel sauce, sea salt, milk, and chocolate whip.

Piedmont hazelnut chocolate whipped chilled with cold dairy milk and topped with roasted hazelnut nibs.

Refreshing peppermint and 70% dark chocolate shaken over ice and topped with chocolate curls.

White chocolate and real strawberry puree whipped chilled with Jersey milk and vanilla whip.

Your choice of Velvetiser chocolate flaked recipe, poured fresh over cubed ice for a smooth, refreshing drink.

Cold-brewed Arabica coffee infused with roasted cacao husks and paired with premium tonic water over ice.

Double espresso poured over chilled milk, cold cacao syrup, and ice.

Freshly pulled double shot of Arabica espresso blended with melted 70% dark chocolate flakes and textured milk.

Espresso and salted caramel milk chocolate flakes topped with micro-foamed milk and cocoa dust.

Velvety textured whole milk poured over a double ristretto, dusted with single-origin Saint Lucian cocoa powder.

Steamed milk and espresso infused with a subtle note of cacao nib syrup.

Double shot of rich espresso topped with hot water, served with a complimentary single-origin chocolate batôn.

Brewed using roasted cacao shells from Saint Lucia: aromatic, light, naturally sweet, and packed with theobromine.

Roasted cacao shells blended with pure whole-leaf peppermint.

Single-estate Assam and Ceylon whole leaf tea served in a pot with fresh milk.

Black tea scented with natural oil of bergamot and cornflower petals.

Soft serve infused with roasted cacao nibs in a crisp freshly baked waffle cone, topped with warm chocolate drizzle.

Cacao-infused soft serve in a tub with cocoa nib sprinkles and chocolate fudge sauce.

Ice Cream of the Gods layered with sea-salted caramel sauce, brownie crumbs, chocolate pearls, and cocoa nib shards.

Cacao soft serve layered with tangy British raspberry coulis, 70% dark chocolate sauce, and crisp chocolate flakes.

A generous swirl of Ice Cream of the Gods drowned in a freshly pulled double shot of hot espresso.

Fudgy, dense brownie baked with 70% dark chocolate and studded with molten dark chocolate puddles.

Brownie cup filled with hazelnut praline ganache, enrobed in milk chocolate and toasted hazelnut nibs.

Rich dark chocolate brownie loaded with amaretto-steeped Morello cherries and roasted almonds.

Cookie-brownie hybrid: rich dark brownie base topped with chocolate chip cookie dough and whole roasted hazelnuts.

Large chewy cookie studded with milk chocolate chunks and pockets of gooey salted caramel.

Warm scone baked with cocoa nibs, served with Cornish clotted cream and strawberry cacao jam.

Flaky French pastry baked with Normandy butter and filled with two batôns of 70% dark chocolate.

Golden laminated croissant laminated with pure cacao-infused butter for a golden, subtly nutty finish.

Aged vintage Montgomery cheddar and fontina cheese on sourdough with spiced red onion and cacao nib chutney.

Thinly sliced Italian prosciutto crudo, melted fontina cheese, rocket, and roasted cacao nibs on toasted sourdough.

Buffalo mozzarella, slow-roasted sunblush tomatoes, and fresh basil pesto with a drizzle of cacao balsamic glaze.

Slow-braised British pulled pork shoulder in a spiced cacao and Caribbean barbecue glaze inside a flaky brioche parcel.

Flaky puff pastry stuffed with baby spinach, creamy ricotta, and toasted cacao nibs.

Toasted bagel spread with dill cream cheese, Scottish smoked salmon, capers, and a pinch of ground cocoa nibs.

A child-sized cup of warm or cold 50% milk chocolate, topped with whipped cream and chocolate sprinkles.

A junior scoop of Ice Cream of the Gods soft serve with chocolate buttons.

Tub of bite-sized milk and dark chocolate brownie squares perfect for little chocolate lovers.