Hotel Chocolat has launched a new café collection in its North Yorkshire and West Yorkshire, UK, stores as part of the expansion of its Velvetiser Café format.

The locations include Harrogate, Leeds Trinity, Leeds Springs and the upcoming Ilkley store, set to open in late September.

This new range, developed by Hotel Chocolat's executive development chef David Demaison, includes a variety of bakes and savouries inspired by dishes from the company’s restaurant in Saint Lucia.

The collection features items such as the Chocolatine, a pastry with high-cacao chocolate batons; Beyond a Brownie, which is described as particularly chocolatey with fillings based on the brand’s popular chocolates; Rabot Original savoury pastries; and the Dunking Pastry, designed to complement drinking chocolate.

It also features the Hazelnut Crownie, a cookie-brownie hybrid with Piedmont hazelnuts; Rabot Estate Banana Bread, a cacao-rich banana bread; Cacao Pod: a cacao pod-inspired pastry lined with either dark or white chocolate; and Chocolatier’s Carrot Cake, layered and topped with cream mixed with molten 36% white chocolate.

The new products are hand-baked daily and "promise exceptional taste and texture," said the company. This launch is part of Hotel Chocolat’s broader expansion plan, which includes opening 25 new stores across the UK and investing £10 million in its manufacturing plant, creating 250 new jobs in total.

Ian Mackie, head of Velvetiser Café, said: "This launch represents a significant milestone for the Velvetiser Café, as we expand our offerings to include a diverse and delectable menu inspired by our commitment to quality and innovation. Each item is crafted with care and precision, using the finest ingredients sourced responsibly, reflecting our dedication to ethical and sustainable practices. We cannot wait for our customers to experience the unique flavours and the exceptional quality that define Hotel Chocolat.”

David Demaison, Hotel Chocolat's executive development chef, noted: “We spent months obsessing, finessing, and taste-testing before settling on just the right ratio of chocolate to pastry and more. Now, our imaginative menu is ready to savour. A collection of chocolate and savoury creations designed to delight at breakfast, lunch and every other moment besides."

"Wake up to a flaky Chocolatine, with two of our sophisticated, high-cacao chocolate Batons encased within. Spend your lunchtime with an authentic Rabot Original savoury pastry, in one of three recipes. And elevate your afternoon with a Beyond a Brownie – luxuriantly chocolatey and loaded with fillings inspired by our best-loved chocolates.”

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