Everything You Need to Know About Harrods Chocolaterie Slabs

In 2024, we sold over a tonne of our signature bread-and-butter slab – and it’s easy to see why. It hits every note: sweet, crunchy, salty, buttery. There’s a lovely story behind it, too. Made with leftover Harrods sourdough from The Food Halls that’s blitzed, dried and fried in beurre noisette, then mixed with caramelised white chocolate and Maldon salt flakes, it’s both indulgent and a smart way to minimise food waste. The thick layer is sandwiched between a textured layer of 41% milk chocolate. The chefs keep creating it tirelessly to meet demand – once you try it, you’ll understand why.  

Chocolate for breakfast? Sold. This slab was dreamed up by our French head chef and chocolatier Bastien, who, inspired by the classic Gallic breakfast combo, experimented with the ingredients until he landed on this winning combination. Similar to the bread and butter slab, he uses leftover Harrods croissants, and the coffee flavour comes from our Knightsbridge Roast house blend. Expect a subtle crunch from the caramelised nibbed coffee beans, sandwiched between 42% milk chocolate.

Pistachio chocolate lovers, this one’s for you. A firm favourite since The Harrods Chocolaterie opened in 2021, this crunchy creation combines blitzed whole pistachios with Sicilian pistachio paste, folded into creamy white chocolate. The mix is sandwiched between layers of crisp feuilletine (made from sweet crêpes that are baked golden and crushed into flakes) and finished with two sheets of rich 66% dark chocolate.