Winter chocolate & wine pairing with Hotel Chocolat - Chester wine tasting evening

£75.00 per person.

Join us in The Tasting Room at Tanners Wines Chester for an excting evening of chocolate and wine pairing featuring choclates from British choclatier Hotel Choclat.

Look forward to sparkling wine to welcome you and five more still wines, each paired with a unique flavour from Hotel Chocoat. There will be white and red wines and maybe a rosé too!

We are proud to feature Riedel Performnce varietal specific crystal glassware at every UK tasting! This food and wine pairing event will be hosted by Riedel Business Manager Richard J Smith: taste the difference with every sip and find out how and why the right wine glass can transform the tasting experience and enjoyment of wine. Find our more about Riedel, the Wine Glass Compnay, here.

Please note that this event is not suitable for vegan guests or guests allergic to dairy products and no alternative food pairings are available. The Tanners tasting room table is a high level table with stools rather than restaurant style seating.

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. Hotel Chocolat is one of the world’s few chocolate makers to actually grow cacao on their beautiful Saint Lucian cacao farm, Rabot Estate. Working with nature and fellow farmers they have humbly learnt the intricacies of growing cacao, right from the tree. Connecting cacao-growing with imaginative chocolate crafting makes Hotel Chocolat unique in the UK giving an in-depth understanding of the factors that impact the final flavour of chocolate, right from the roots.

Centuries ago Mayans revered the potent cacao bean as a gift from the gods, but somewhere along the way its power has been lost in translation. As sugar prices dropped, British chocolate in general has focused increasingly on sweetness. Much of the world’s ‘chocolate’ is laden with sugar. Some milk chocolate bars contain more than twice as much sugar as cacao.

When crafting their chocolates Hotel Chocolat has always been ‘more cacao, less sugar’. Cacao will always be the number one ingredient, even in milk and white chocolate. You work too hard for bad chocolate. Farmers work too hard for cheap cacao. Hotel Chocolat have been challenging the status quo for cacao farming since 2002 and want to bring the world’s love of chocolate back to the farmers who make it possible, with a fairer share of the rewards and the tools they need to grow exceptional cacao.

Hotel Chocolat are committed to working with cacao farmers to develop a better way for cacao farming: one that’s positive for nature and positive for farmers, helping both to thrive. As cacao farmers themselves, running their own organic cacao farm in Saint Lucia, Hotel Chocolat have seen cacao-growing challenges first-hand. Working with farmers and experts in both Ghana and Saint Lucia, they began the journey towards a better way for cacao farming 20 years ago, developing what they call gentle farming methods. Hotel Chocolat also work with cooperatives and grower schemes in other parts of the world that are aligned with their ethical principles.

We can't wait to welcome you!