Coconut-white and coconut-milk chocolate come together to create tropical flavours, sending you to a remote, sunny Carribean island. A coconut reimagined in chocolate form, we’ve captured the bronzed exterior shades and creamy interior hues of the coconut in a heavenly chocolate swirl.

Dessicated coconut runs throughout this Coconut & Coconut Chocolate Slab Selector, giving a delightful chew against the velvety profile of our milk and white chocolate. We use 50% cocoa in our milk chocolate to add a level of richness to this slab: by keeping the cocoa content high, we can protect the nuanced, fruity notes of the cocoa bean. 

High-cocoa butter white chocolate lifts the mellow flavours of our coconut-milk chocolate and adds an astonishingly velvety texture. The smoothness of our white chocolate is down to one simple reason - we use 36% cocoa butter in our white chocolate. By using a high percentage of cocoa butter, our white chocolate has a wonderful melt once placed in the mouth, making it a white chocolate like no other.

You’ll find flakes of desiccated coconut throughout this slab that add a wonderful chewy texture against the silky coconut-chocolate. At Hotel Chocolat, we believe in nothing artificial ever: by using natural ingredients, we’ve crafted a slab which effortlessly captures the fresh, authentic tastes of an aromatic coconut.

The cacao tree can be a delicate little soul. It grows best in the shade of larger trees to protect it from the Caribbean sun, so we plant coconut trees throughout our Rabot Estate cocoa plantation. This recipe celebrates their connection, with both coconut-white and coconut-milk chocolate. Bring the taste of the Caribbean home, and tuck into our Coconut & Coconut Chocolate Slab Selector.