The world’s hot chocolate zones
July 7 is Chocolate Day, which is the perfect excuse to indulge in the rich stuff. Would you like to know the very best places on Earth to sample it? Then read on with JANE MEMMLER’S picks of the top choc spots from Lonely Planet’s new
Global Chocolate Tour guide
It’s no surprise that chocolate crops thrive across the islands of the Caribbean.the sunshine and rich volcanic soil on many islands is ideal for nurturing the trees, a fact readily exploited by the colonial powers that historically tussled over the region.
The Spaniards first planted cacao in Trinidad in 1525. From the late 16th century, as European demand for the crop grew, more slaves were shipped over from Africa to thewest Indies to work the fields and satisfy a distant continent’s growing chocolate cravings.
The Grenada Chocolate Company is a leading light in ethical – and delicious – chocolate production.
In 1999, an Organic Cocoa Farmers’ and Chocolate-makers’ Cooperative was set up by visionary American Mott Green and Grenadian farmers Doug Browne and Edmond Brown.
It proved a game-changer, demonstrating that it was possible to produce chocolate on Grenada while also benefitting local people.
The company’s success has led to the island becoming a real hub for the sweet stuff, inspiring other artisan chocolatiers and, in 2014, the founding of the Grenada Chocolate Festival, held each May in St George’s.
At the Grenada Chocolate Company’s bonbon shop you can learn about the chocolate-making process and buy handmade truffles and award-winning bars, including Salty-licious, made with Caribbean sea salt, and the punchy 100 per cent pure cocoa, so strong it’s almost savoury.
● grenadachocolate.com
People have been producing cocoa, coffee and sugar cane here for around 300 years.
When American business executive
Jonathan Lehrer first found Bois Cotlette in 2011, it was a little worse for wear. First settled in the 1730s by a French family from Martinique, the estate was still owned by descendants of the original settlers, and largely neglected.
But since Lehrer decided to leave the corporate world to turn farmer and chocolatier, Bois Cotlette has been back in business. Chocolate tours explore the
It’s thought that Ecuador’s chocolate-making history stretches back more than 5,000 years but it’s only since 2002 that pioneering Ecuadorian brand Pacari has been an industry game-changer.
Now Pacari’s fair trade, biodynamic, organic, multi-award-winning chocolate is for sale in around 30 countries.
At its Casa de Experiencias in La Floresta there are free chocolate tastings.
Pacari’s chocolate comes in various flavours such as Andean rose, Peruvian pink salt or even gin.
● pacari.com
their hands deliciously sticky creating their own chocolates.
The term “Belgian chocolate” really does have a significance for global consumers, as there are rules and regulations ensuring that the chocolate is produced in Belgium.
Chocolate-maker to the Belgian royal family,wittamer is best tasted in their old-world salon de thé on the Grand Sablon square in Brussels. For chocolate-making workshops try Zaabar and for small batches, try Mary, founded in 1919 by Mary Delluc.
● Wittamer.com/ zaabar.be; mary.be