Grenada Chocolate Company

It is only recently that I discovered the now burgeoning trade of chocolate production in Grenada.  I was reading The Spice Necklace by Anne Vanderhoof (a great resource for travelers and sailors alike by the way) when I discovered this.  And as luck would have it, while rambling through the rain forest in Victoria, St. Mark, we stumbled across a cocoa staging area.

As we neared the place, a smell began permeating the car.  It at first reminded me of the musky smell of wine must.  But underneath, you could smell the sweet smell of chocolate.  Another reason for me to return to this little paradise...more chocolate needs to be explored.  As it was not the main point of our visit, we only had time to snap a few pictures and speak to a few of the workers.  The visit also piqued our curiosity enough for us to purchase several (no judgement please) bars at a local grocery store, to enjoy.

Large beds (actually giant drawers) of drying cocoa beans
If it rains, these giant drawers are pushed in to keep the beans dry.
Upon returning home, I did a little research and found out some interesting facts (obtained from Grenada Chocolate's website):

- The Grenada Chocolate Factory was established in 1999 by Mott Green
- Their chocolate is certified organic
- They are one of the only small-scale chocolate makers producing fine chocolate where the cocoa grows

Visit their website for more information.  There is also a short video on YouTube all about Mott Green and the Grenada Chocolate Company.

We enjoyed one of our last two bars with some friends a few days ago...I am going to have to ration the other until I know when I am going to return.

As I have mentioned before, I don't have a sweet tooth nor am I particularly fond of chocolate.  However, this chocolate was very different - especially considering it was a 71% cocoa bar.  I have often found that when I eat chocolate with high percentages of cocoa, the bars tend to be a little bitter, not necessarily sweet.

When you first put a square of this dark chocolate in your mouth, be patient.  Don't attack it like a Mars bar and you're Yogi Bear.  Savour it.  Let it melt on your tongue.  It might take a while, but let it work its magic.  The slightly bitter cocoa will be the first thing that you taste, be patient.  Let the levels of flavour unfold.  When it's soft enough, chew slowly.  I often find that closing my eyes at this stage usually multiplies the sensory quotient of the experience.  There is an unexpected yet delightful fruitiness to the chocolate.  The flavours linger for quite a while - try not to ruin this by guzzling a beer afterwards.  Let it linger, longer.

It did however, go quite well with some red wine - just sayin'.

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