Hotel Chocolat unveils the all-new Velvetiser

Hotel Chocolat has unveiled the ALL-NEW Velvetiser, obsessively engineered in the relentless pursuit of the ultimate drinking chocolate, hot and now cold. This isn’t just an evolution; it’s the result of meticulous testing, tempering and tasting that redefines what drinking chocolate can be.

After cultivating a devoted Velvetiser community, Hotel Chocolat set out to elevate the experience even further. Enter the ALL-NEW Velvetiser – the complete system for hot and cold barista-grade drinking chocolate, at the turn of a dial. The thermodynamic programming calibrates hot and cold drinking chocolate, and the patented InnerPod ridges and custom-designed whisk create a vortex- effect for an unrivalled, high-density chocolate crema. Behind every turn of the dial; velvet-smooth texture like never before. And behind every pour? Satisfying cacao depth. Every detail is the result of obsession. Obsession with chocolate. Obsession with better. Obsession over the ultimate drinking chocolate experience.

“We always believed there was a better way to enjoy drinking chocolate – at home, as it should be – made with real chocolate, effortlessly,” says Angus Thirlwell, founder and president at Hotel Chocolat. “So, we began experimenting – and the Velvetiser was born. We didn’t set out to make just another hot chocolate; we set out to transform the drinking chocolate moment entirely. From one chocolate lover to another, this is your cue to sit back, sip, and succumb to the velvet-smooth texture only the Velvetiser can deliver. Our mission has always been to reinvent how the world experiences chocolate. Uniting ethical cacao and inno vative design. Welcome to the dri nking chocolate revolut ion. ”

At the heart of the ALL-NEW Velvetiser lies thermodynamic programming and the vortex-effect. The patented custom-designed whisk, shaped with petal-like edges inspired by the cacao flower, spins to generate a vortex while cutting through the liquid to create ultra-fine passages of air. Working in perfect harmony, the InnerPod ridges condense those air passages and stabilise the vortex driven by the whisk, delivering velvet-smooth texture and unrivalled chocolate crema every time.

For the first time in the market, the ALL-NEW Velvetiser can make cold drinking chocolate at the turn of a dial. This new functionality uses a specially developed range of 6 cold recipes made from finely milled real chocolate crafted with ingredients that shine when served cold, melding seamlessly with pre-chilled milk. Deep inside their inventing room, chocolatiers at Hotel Chocolat developed this finely milled real chocolate alongside the Velvetiser’s unique cold setting programme, which pulses at the start to meld the chocolate, before gradually decelerating to preserve the chocolate crema. This is cold drinking chocolate like you’ve never experienced before. Each cold chocolate recipe is perfected, keeping ‘more cacao, less sugar’ in mind – deeply satisfying and never too sweet, for happiness only cacao-loaded chocolate can provide.

NEW Cold drinking chocolate recipes:

• Cherry: A tantalising duo. Tart Morello cherry soars over mellow cacao notes.
• Crème Brûlée: Lively notes of burnt caramel take centre stage alongside a hint of creamy

  vanilla.

• Banana: A harmony of banana and chocolate, enlivened by deep, not-too-sweet molasses

  notes.

• Mandarin & Orange: The classic combination of orange and chocolate, lifted with lively

  mandarin.

• Mint: Peppermint layered over a canvas of high-cacao chocolate where the minty notes

  soar .

• Classic: One for cacao purists. Deeply chocolatey, luxuriantly creamy, not too sweet.

  Hot Chocolate library highlights – selected from a range of over 20+ much-loved recipes:

• Salted Caramel: Caramel-milk and 50% milk chocolate with a pinch of sea salt for savoury edge.
• Hazelnut Praline: Like a sublimely smooth praline. Real hazelnuts melded with 70% dark chocolate.
• Orange: 65% Supermilk chocolate, infused with citrusy yet rounded notes of blood orange.