The series that steps inside the world of Hotel Chocolat, from its magical inventing rooms and the chocolate factory floor, to the cacao-filled tropical forests. In this episode, manager Aaron and his staff go all-out to open the company's new Thanet store on time, but some last-minute hitches threaten to scupper his plans. Rhona attempts to create a showstopping giant chocolate sculpture, but will the delicate butterflies stay in one piece? Meanwhile, Hotel Chocolat's newest chocolatier, Sammie, dreams up a new alcoholic chocolate, but her choice of ingredients is risky as champagne always causes problems on the factory floor. Founder Angus chases his dream of breaking into the American market as he works out what flavours sell well on a trip to Chicago. And the tables are turned on the company's elite team of taste testers as they sit a make-or-break assessment of their skills. 

In this episode, chocolatier Yodi tries to get his first ever chocolate invention - a fiery chilli maple - into production. But will it be approved by the tasting panel? Boss Angus hatches a plan to take the USA by storm as he looks for a Chicago store. And executive chef David heads to their St Lucian cacao farm in search of inspiration for a new line of savoury pastries. 

In the lead-up to the festive bonanza, an exclusive look inside the chocolate-maker's inventing room, and its 'chocolate imaginarium' too. Prepare for special choc drinks and cranberry treats.

A brand new luxury range is created. And there's a visit to the cocoa fields in Ghana.

Behind the scenes with one of Britain's best chocolate makers