Portraits

Lights on: Signature 63%

A bespoke chocolate from Coworth Park - Adam SMITH & Jonas PLANGGER

In collaboration with Valrhona, Coworth Park creates a signature chocolate that is as comforting and decadent as a visit to the hotel itself. Developed by executive chef Adam Smith and head pastry chef Jonas Plangger, the signature 63% chocolate is an indulgent treat to be shared by connoisseurs and pleasure seekers alike.

Creating the bespoke couverture was a journey of exploring both Adam and Jonas’ favourite childhood dessert memories, as well as using the picturesque parkland of Coworth Park as a source of inspiration. These ideas were discussed with the Valrhona chocolate specialists before the notes were translated into flavours. Each trial was micro-batch produced in Tain L’Hermitage. To accurately capture the essence of Coworth Park, each trial was tested by Adam and Jonas and went through various stages of development.

Tasting notes

Each bite is reminiscent of an idyllic day in the heart of the British countryside. Flavours of raspberry jam and earl grey tea give a tart acidity and light tannins, these are balanced with a rich caramel undertone, evoking memories of a summer picnic in the meadow or afternoon tea at the Drawing Room. Unrefined sugars and Tahitian vanilla combine for childhood memories of cosy nights with warming bowls of sticky toffee pudding. Tastes of heady warm hay in the chocolate are a nod to the hotel’s long-standing history with polo.

Coworth Park portrait executive chef Adam Smith Restaurant Coworth Park-highres

What prompted you to develop your bespoke couverture?
There are many great chocolates couvertures on the market but we wanted to create something special and unique to us, and our guests at Coworth Park

Why did you choose the Valrhona bespoke offer?
Valrhona, like Dorchester Collection, is a market leader in its field who we felt would be a great partner to help us to create something very special

coworth park
Can you quickly tell us about your experience and the history of your bespoke chocolate?
We approached Valrhona to discuss the possibility of making a bespoke chocolate for us at Coworth Park. We then had several consultations on what we were looking for and the flavour profile we wanted. Valrhona subsequently produced several samples and at each stage we tweaked the flavour profile until we were happy. Myself and Jonas then went out to Tain- l’Hermitage to visit the Valrhona production factory and taste lab to sign off on the final chocolate. Lastly, we worked closely with our in-house team and Valrhona to design the bespoke packaging before the chocolate went into production. We are very happy with the overall end product!

Did the idea you had when you start to develop your bespoke couverture evolve with the Valrhona support?
Valrhona are the experts in chocolate so their help and support through the entire project was fantastic and really helped bring our initial ideas to life

What is the aromatic profile of your chocolate? Tell us about your bespoke chocolate (origin, taste…)
Signature 63% is sourced from 2 single origin cacaos, each with its own unique history and collaboration with Valrhona.

  • Madagascan beans are harvested from the Societe Millot in the Ambanja region of the country. A relationship spanning over 3 decades, Valrhona has always relied on these beans to deliver a fruity tart acidity to its landmark Single Origin chocolate Manjari. This tart acidity gives the chocolate the fruity heart of the chocolate reminding guests of raspberry jam and light tannins from the summer rooms signature tea blend.
  • The Grenada Cocoa Association is a co-operative of Farmers across the “Spice Island” made up of 2500 families each working together to promote socially and environmentally sustainable agricultural practices. A surprisingly fresh, herbaceous chocolate it is this bean variety that gives the chocolate its notes of wild meadows and dry grasses, notes that envelop the senses as soon as you make your way through the front gates of Coworth Park

In simplicity, it is a taste of Coworth itself.
A decedent treat to be shared by connoisseurs and pleasure seekers alike.
Notes of a summer picnic with strawberry jam scones and earl grey tea in the meadow combine melt away to rich heady caramel, unrefined sugars and Tahitian vanilla evoke cosy nights together with warm bowls of sticky toffee pudding.
Each bite is reminiscent of an idyllic day in the heart of the British countryside. Flavours of raspberry jam and earl grey tea give a tart acidity and light tannins, these are balanced with a rich caramel undertone, evoking memories of a summer picnic in the meadow or afternoon tea at the Drawing Room. Unrefined sugars and Tahitian vanilla combine for childhood memories of cosy nights with warming bowls of sticky toffee pudding. Tastes of heady warm hay in the chocolate are a nod to the hotel’s long-standing history with polo.

coworth park dessert
What impact has the creation of your bespoke chocolate had on your business?
It has enabled us to create pastries and desserts that are truly unique in terms of flavour and quality

How would you describe the bespoke chocolate couverture experience with Valrhona?
In collaboration with world renowned chocolatier Valrhona, Coworth Park creates a signature chocolate that is as comforting and decadent as a visit to the hotel itself. Developed by executive chef Adam Smith and head pastry chef Jonas Plangger, the signature 63% chocolate is an indulgent treat to be shared by connoisseurs and pleasure seekers alike.
Creating the bespoke couverture was a journey of exploring both Adam and Jonas’ favourite childhood dessert memories, as well as using the picturesque parkland of Coworth Park as a source of inspiration. These ideas were discussed with the Valrhona chocolate specialists before the notes were translated into flavours. Each trial was micro-batch produced in Tain L’Hermitage. To accurately capture the essence of Coworth Park, each trial was tested by Adam and Jonas and went through various stages of development.
The whole experience was amazing; a once in a career opportunity and a real highlight for myself and Jonas. It is something not everyone gets to do and we hope it is just the start of a great working relationship and opportunity with Valrhona!

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