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
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Media contact
Kiran Grewal
Editor, International Confectionery
Tel: +44 (0) 1622 823 922
Email: [email protected]
