Sustaining the future of chocolate

摘要

"The thing about chocolate is that it's the most exciting word in the food lexicon - If you mention it, people can't help but prick their ears up," asserts Angus Thirlwell with confidence. The co-founder of premium confectionery group Hotel Chocolat appears in optimistic form discussing the ongoing development of one of the UK's most noted luxury brands. With the company's cocoa production facilities in St Lucia at the heart of the firm, it continues to set out its ambitions as one of the sector's most sustainably-focused enterprises.