Chocolate

Cocoa pod and beans, finished chocolate

Cocoa and chocolate connoisseurs know that Trinidad is famous for its Trinitario cocoa-a hybrid created in 1939 from the famous criollo cocoa and the more robust African forastera. This attempt to produce a more hardy cocoa plant resulted in a particularly fine tasting cocoa, blending delicate flavour with strong fruitiness, and a delightful aroma.

A few years ago, Valrhona brought out its limited quantity “Gran Couva”-the first vintage domain chocolate, coming from a single domain. Gran Couva is the name of the area and cocoa estate in Trinidad.



There is also another product unfamiliar to those from outside the Caribbean "cocoa tea". Is similar to a hot chocolate drink, but the cocoa is not very processed. It is made from cocoa beans that are grated with spices-bay leaves, nutmeg and cloves. This forms an aromatic paste which is then shaped into balls or blocks and dried. When you need to make a cup of hot chocolate, you grate the quantity you want, boil it in water, and add your milk and sugar.

Here is a trip down memory lane on how the beans were dried-in cocoa houses. My grandfather had a cocoa house,and I remember how much fun we had as children using it as our "playhouse"



A relic from the past- a cocoa sifter