“There’s so much behind a good piece of chocolate: the genetics, the sense of place, the terroir, the tradition, culture and history.”Dr Darin A. Sukha Cocoa Research Centre, University of the West Indies, Trinidad.
Collaboration between university researchers, farmers’ cooperatives, government agencies and the local private sector is revolutionizing the cocoa industry by making locally value- added products from cocoa, which increases domestic revenue and ensures future sustainability for harvesting.
La Chocolaterie Trinidad Cacao sources whole blocks of chocolate from a small-batch facility in Centeno, Trinidad. The result? More profits stay in the hands of Trinidadians who work with cocoa.
Cacao is grown by small estates and farmers’ cooperatives in Trinidad and Tobago. Each region lends distinct flavours to the cacao, influenced by the terroir (the unique climate, soil and surrounding landscape). Strict labour standards are enforced with mandatory national schooling for all children and no child labour.
Roasting, grinding and refining is completed on the islands. Less transport and storage of raw cacao yields higher quality chocolate and more profits are kept within the country. Couverture (high quality chocolate rich in cocoa butter) and 100% pure cocoa mass are then imported to Montreal, Canada.
Master chocolatier Eddy Rosine takes great care in honouring the unique characteristics of the cocoa terroirs. The perfect balance of flavour is achieved by experimenting with local and imported spirits, fruits and nuts. An exceptional gastronomic experience is the result.