Hotel Chocolat’s Selectors are elegantly understated: each features simply six filled chocolates or one or two solid Slabs in some of their finest recipes. Here you’ll find seven of their best fruity chocolate Selectors (all made with the finest natural ingredients. Nothing artificial, ever). Cherry Deluxe Selector Whole kirsch-soaked cherries suspended in a luscious amaretto ganache, enrobed in milk and dark chocolate. Raspberry Smoothie Selector Powerfully tangy pressed raspberries tamed with real whipping cream and mellow 40% milk chocolate. There’s never been a recipe more loved by Hotel Chocolat’s Tasting Club – voted top-of-the-box four times. Coconut Selector Creamy coconut and milk chocolate truffles, rolled in dried coconut for a little nibbly texture. Passion Fruit Selector Natural oomph of pressed passion fruit enveloped in Hotel Chocolat’s luscious high-cocoa white chocolate. Mango Smoothie Selector A soothing interplay of juicy mango and creamy white chocolate. Blackcurrant Selector Tangy-on-the-tongue blackcurrant, tamed in a white ganache centre, enrobed in 70% dark.
Ingredients: Cocoa solids (cocoa butter, cocoa mass), sugar, full cream MILK powder, stabilisers (sorbitol, glycerol), glucose syrup, butter oil (from MILK), fruit juice concentrates (mango, raspberry, blackcurrant), half candied cherries (cherries, liquor, kirsch), whipping cream (cream (from MILK), stabiliser (carrageenan)), amaretto, skimmed MILK powder, passionfruit puree, cream (from MILK), emulsifier (SOYA lecithin, sunflower lecithin), natural colours (beetroot, annatto, anthocyanin, carotene), concentrated whey (from MILK), neutral alcohol, flavourings, acidity regulator (citric acid), MILK protein.
Manufacturer Contact Information
3 Redwongs Way, Huntingdon PE29 7HF
48 chocolates in seven recipes.
All filled, fruity chocolates. Raspberry, passion fruit and more.
All made according to Hotel Chocolat’s ‘more cacao, less sweet’ mantra.
100% of Hotel Chocolat’s cacao is Engaged Ethics.
Hotel Chocolat are one of the few chocolatiers on the planet to grow some of their own cacao – giving them an unrivalled understanding of what impacts the final flavour of their chocolate.