The story of Godiva dates back to 1926, when Joseph Draps opened his first shop on a cobblestone street in Brussels. The chocolatier needed a name for his sophisticated confections: a moniker which would evoke passion, luxury and elegance. Enter Lady Godiva; wife of Lord Leofric, one of the most powerful noblemen in 11th century England. Lady Godiva famously rode through the streets of Coventry, “clad in nought” in order to remit the tolls placed upon her town. Her act of self-sacrifice gained the love of her townspeople, and Joseph Draps sought to do the same with his chocolates.

By 1948, Godiva had become so popular in Brussels that Draps enlisted the help of his family to produce and package his covetable confections. Cocoa was clearly something that ran in the family blood; Draps’ children, Joseph and Yvonne, followed in his footsteps, growing the small residence into the renowned, global business that it is today. In London, Godiva boasts standalone boutiques in Covent Garden and Canary Wharf, as well as a handsome concession in Harrods.

The caricature of Lady Godiva on horseback can be seen on many of Godiva’s perfectly formed creations. Since 1968, Godiva has been the official chocolatier to the Royal Court of Belgium, and continues to honour Draps’ commitment to luscious, handcrafted excellence.

Chocolate Carnival Gold Collection

Carefully crafted by Godiva’s master chocolatiers, the tantalising Carnival Collection is made up of unexpected texture combinations that will make your palate dance: chocolate mousse with popping candy; white chocolate mango ganache with chilli and dark chocolate ganache with salted caramel.

Godiva Chef chocolatier Jean Apostolou has given each chocolate a character of its own, intended to play with the key themes of a carnival celebration. What would you expect to find under the white chocolate shell and surprising pink dot? How about Gianduja nut milk chocolat enriched with crunchy hazelnut pieces. Or what about the chocolate emblazoned with a dancing man motif? Chef Jean was inspired by the movement and fluidity of smooth salted caramel. which he paired with a dark chocolate ganache.