Hotel Chocolat, an 'innovative European chocolatier and cocoa-grower committed to real authentic chocolate,' just opened its first US store on the ever-elegant Newbury Street in Boston.

Captivate Cooking was dying to know more, so we chatted with the US CEO Nicki Doggart about her experience with Hotel Chocolat.

Thanks Nicki and Hotel Chocolat for this great information!

Captivate Cooking: HOW DID YOU GET STARTED IN THE INDUSTRY?
Nicki Doggart: It was a spectacular confluence of timing, personal passion and business background. I am passionate about good food, love working in a dynamic innovative environment and created a business ethics forum during my MBA program in Britain. I learned about Hotel Chocolat’s extraordinary ethical business practices and was hooked. I’m now the CEO of US operations.

Captivate Cooking: WHAT TYPE OF TRAINING IS INVOLVED IN BEING A CHOCOLATIER?
Nicki Doggart: A combination of eco-agriculture, culinary, and business experience is routinely called in to service for the process of sourcing, cultivating, creating recipes and marketing our premium quality chocolate.

Captivate Cooking: WHAT IS THE BEST PART OF WORKING FOR HOTEL CHOCOLAT?
Nicki Doggart: Chocolate is a purchase that makes you cheerful, so its gratifying to bring smiles to people. And when they taste our chocolate and experience how delicious it is, we love their sense of satisfaction. Beyond that I’m proud of the company’s social ethics so knowing the commitment behind this leadership and philosophy is

Captivate Cooking: HOW MUCH CHOCOLATE DO YOU EAT PER DAY?
Nicki Doggart: Hmmm, I probably shouldn’t admit that. I love chocolate and we have so many tempting flavors that chocolate is definitely part of my daily diet.

Captivate Cooking: WHAT SHOULD PEOPLE KNOW BEFORE TRYING A PRODUCT BY HOTEL CHOCOLAT?
Nicki Doggart: That the purity of the chocolate is higher than what they’re used to, making the flavor incomparably authentic and a surprising departure from typical commercial brands that are much higher in sugar content and additives, what we call “nasties.” We are the chocolate equivalent of a fine estate wine as would be appreciated by a trained sommelier accustomed to quality. Chocolate aficionados with a global viewpoint know us and love us, so we’re definitely worth checking out! You will be rewarded with an incomparable flavor experience.

Captivate Cooking: WHAT IS THE WEIRDEST (MOST UNIQUE) CHOCOLATE COMBINATION YOU HAVE TRIED?
Nicki Doggart: I was surprised by the delicious flavor of chili and pink peppercorn 72% dark organic bar. It’s a very unexpectedly enjoyable combination. Some of my other favorites are Mango Strips with mango liqueur sealed in Dark Chocolate and Ginger Canapes – dark chocolate top with ginger. Devine!

Captivate Cooking: WHAT ONE PIECE OF CHOCOLATE BEST REPRESENTS HOTEL CHOCOLAT?
Nicki Doggart: Our Purist library series of organic and single estate bars are top notch for flavor, quality and purity.

Visit Hotel Chocolat at 141A Newbury Street, Boston, MA 02116 (Telephone: 617 391 0513) or on the web at http://www.hotelchocolat.com/