Harrods has recently revealed its Chocolate Hall, which concludes the four-year transformation of the renowned London department store.
In a statement on their website it stated:
Now open, the Chocolate Hall is the final piece of the puzzle, concluding a four-year transformation of The Food Halls.
Opening soon: Witness the magic of each in-house creation at The Chocolaterie where our chefs make everything from fresh bonbons and indulgent filled bars to chocolate-dipped confit fruit, all in full view.
Chocolate Pioneers
Thirteen years ago, executive pastry chef Markus Bohr joined Harrods at a time when its chocolate selection was both good and broad but unrefined. It had come a long way from its early days of cocoa creations: according to our archives, the store first sold bars in 1870 and began making its own in-house in 1897.
As Bohr began his tenure, he was tasked with elevating the store’s status as a world-leading chocolate maker and purveyor, a mission that began with creating an exclusive couverture. Teaming up with a company called Cacao Barry, which at the time was a small business with a laboratory for making your own chocolate, Bohr created a flavour profile that would become the backbone of Harrods’ bonbons, bars and patisserie. Over time, he created four lines, officially known as Harrods Grand Cru Nos.1, 2, 3 and 4 – though he is quick to state a particular affection for No.3, a 72% dark that is enticingly bitter with notes of yellow fruit. “Our couverture is one of our pillars; part of our uniqueness,” he said. “It’s a fantastic chocolate, and the only place you can get it is at Harrods.”
This year, Harrods is celebrating 150 years of chocolate with the much-anticipated opening of the Chocolate Hall. Naturally, it comes with the best of the best confectionery partners from all over the world: think William Curley, Pierre Marcolini and To’ak, to name but a few. And then there are all the enduring favourites: an unrivalled selection of chocolate-covered fruit and nuts (including additions like dark-chocolate- coated Amarena cherries); an array of hand-finished truffes; and the signature Harrods Gold Bar, made to a recipe unchanged for more than 20 years.
Image credit: Harrods
To stay up to date on the latest, trends, innovations, people news and company updates within the global confectionery market please register to receive our newsletter here
Media contact
Kiran Grewal
Editor, International Confectionery
Tel: +44 (0) 1622 823 922
Email: editor@in-confectionery.com
