Chocolate Hall

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 says. “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.
 
If your taste buds are already tingling and you just can’t wait, discover our range of world’s finest chocolate online.