Hotel Chocolat shuts store as 38C London heat melts stock

Hotel Chocolat recommends chocolate be stored at 18C to 20C, calling heat and humidity its "two worst enemies." Cocoa butter starts melting at roughly 34C to 38C, which can alter chocolate's texture and appearance.

The retailer was acquired by Mars for £534m in January 2024. Co-founder Angus Thirlwell stayed on as CEO. The chain now runs more than 160 UK stores along with cafes, bars and restaurants.

The heatwave created operational headaches across retail, not just for chocolate sellers. Refrigeration and cooling systems came under pressure. High street footfall dropped 3.8% year-on-year in July, the British Retail Consortium and Sensormatic reported. London footfall fell 5.3% as shoppers avoided travel and shopping in the heat.

British Retail Consortium chief executive Helen Dickinson said retailers were investing in more air conditioning and efficient refrigeration as extreme temperatures become more frequent. "Climate change continues to deliver more and more extreme temperatures in the UK," she said. "Retailers are responding by investing in both mitigations and in sustainability initiatives aimed at reducing carbon emissions."