Hotel Chocolat have their own cacoa plantation in Saint Lucia called the Rabot Estate, which was first established back in 1745.
The high quality cacao beans they grow on the plantation are used to create a rare and vintage range of chocolate that uses simple recipes to showcase the beautiful flavours.
You can buy Rabot Estate bars individually or join Hotel Chocolat's Tasting Club, in which you will a receive a monthly box (can be reduced to two or three months) with a various selection to try. All of these chocolates are high in cocoa solids and low in sugar.
The box I was sent, contained two mini buche logs, six truffles, and three bars. The selection comes with a menu that has a note from the chocolatier that made them. For exampleKiri Kalenko says of her Chuao Feulletine Buche 'I love butter flavours and nibbly textures of feulletine. I also live the caramel, biscuity notes of our Chuao 70% chocolate. so I married the two together to create this bar, and felt it was a match made in heaven.'
The second buche was 52% almond & cardamom milk chocolate, which uses Marcona almonds from Spain, which are much plumper than regular almonds.
They go much more experimental with their milk chocolate bar that is actually 70% cocoa solids. This is a level you would usually only see in dark chocolate.
Talking about dark chocolate, the piece of resistance in this box was most definitely the Saint Lucia Island Growers 100% Dark 35g bar. You would expect this to be extremely bitter, but it is not. Instead it is very creamy and lingers in the mouth for ages. The tiniest bit will satisfy you.