The cocoa bean has a rich history, from an ancient currency to the quintessential Easter treats families enjoy around the world every year.

To celebrate our partnership with Hotel Chocolatr, we caught up with their Head of Chocolate Innovation, Adam Geileskey.

Adam worked in Food Science before specialising in chocolate. As Head of Cocoa Innovation, Adam leads Hotel Chocolat's team of chocolate creatives as they develop new recipes for its stores, cafés and Tasting Club. 

Here Adam explores the history of chocolate, and tells us what we can expect next from the chocolate industry.

The history of chocolate

The ancient Mayans, Aztecs and Olmecs used chocolate as currency and as an offering to their gods. Why do you think chocolate has been so highly regarded for so many years?

Chocolate naturally contains some interesting molecules. These give you feelings of well-being, love and are stimulating to the brain. We think this is why cocoa gained its special status in ancient civilisations.

Chocolate has a fascinating history. Can you tell us how and why it increased in popularity in England?

Well we have to thank the Quaker families during the industrial revolution for this. As people moved from farm to factory they turned to gin for solace.  Quaker industrialists were looking for a healthy alternative and tried to switch people to drinking chocolate. The rest is history!

Why is heritage important in the production and marketing of chocolate today?

Chocolate is steeped in tradition and heritage. Our techniques for making date back over 200 years, of course we give ours a modern twist. Eating chocolate evokes childhood memories for me of Christmas and special treats, when I eat Chocolate these memories flood back.

How did chocolate become associated with Easter?

It was a long evolution. Eggs are associated with Easter because of the symbology of new life and the connection with the resurrection story. Decorated eggs were gifted and when chocolate became available in the 18th century chocolatiers started creating chocolate eggs.  Finally the industrialisation of the UK in the 19th century allowed eggs to be mass manufactured and popularised.

(Discover more about the evolution of the Easter egg in our blog).

This Easter many of us will be enjoying chocolate. What are predicted to be your best-selling chocolates this Easter?

Without a doubt our caramel filled little Easter bunnies. They are amazing!

Throughout history we’ve enjoyed chocolate in a variety of ways, from drinking chocolate from small dishes to eating it in solid blocks. What is new or coming up in the chocolate world we can expect to see?

Less sugar and more environmentally-sensitive sourcing.  We’ve just launched a milk chocolate that's made with hazelnut and without milk. It tastes as good as our classic milk chocolate. Don’t believe me, just try it.

About Hotel Chocolat

Head of Cocoa Innovation sounds like a great job, can you tell us about your role?

It’s genuinely the best job in the world! One day I can be out visiting our partner farmers in Ghana, St Lucia or Colombia, the next sitting around a table in our Inventing Room in Cambridgeshire tasting the latest creations from our Chocolatiers, and next out to one of our stores supporting our retail team on their chocolate knowledge.

How much chocolate would you say you eat in an average week? 

Not a lot, but I eat some every day. It’s about quality not quantity, I’m very fussy about my chocolate.

The name ‘Hotel Chocolat’ sounds French – is there a story behind the brand name?

Well we are a British business, making chocolate in Cambridgeshire.  The story of the name's origin is that Hotel Chocolat originated as a place of escape where our customers can 'check-in' and relax and Chocolat pronounced in the French way reflects the smooth, silky, melting nature of our chocolate.

What sets Hotel Chocolat apart from other chocolate brands?

Everything from the roots of the cocoa trees we plant in St Lucia to the compostable packaging we developed for our quails eggs.  

Finally, why do you think people love chocolate so much? 

It’s an affordable moment of escape from reality.  This small pocket sized treat takes us back to highlights of our childhood while simultaneously stimulating our senses and our brains. What’s not to love?

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