best chocolate in Grenada
I admit to being blown away by the quality of chocolate in Grenada I had the opportunity to taste while visiting the Grenada Chocolate Festival.Grenadian chocolate is now among the finest in the Caribbean and the West Indies. And it not only tastes good. It is grown in a sustainable fashion on small farms that practice eco-friendly methods in growing, harvesting, and processing their cocoa. This post lists a few of my favourite Grenada chocolate makers and why I think you will be impressed with artisanal sustainable chocolate from Grenada.
Jouvay Chocolate makes a fantastic bar featuring fresh ginger.
Everyone credits Mott Green for putting chocolate from Grenada on the map. He is a co-founder of the Grenada Chocolate Company. This portrait of Green was on display at the Art and Soul Gallery during the Grenada Chocolate Festival.
Cocoa beans drying in the sun at the Diamond Chocolate Factory in northwest Grenada.
best chocolate in grenada
- The Grenada Chocolate Company: I’ll start with the GCC, as it’s been around the longest, and is still the company that people think of when looking for quality chocolate in Grenada. Co-founded in 1999 by Mott Green, an expat who was unexpectedly killed in an electrical accident at the GCC in 2013, the Grenada Chocolate Company pays its growers considerably more than other cacao farmers on the island may receive and is certified organic. The GCC purchases half of its beans via the Belmont Estate and the other half via independent growers. I wish I’d had the opportunity to do a private tasting of the bonbons with co-founder Edmond Brown, as I was so focused on the chocolate bars, I didn’t even taste the line-up of filled chocolates that includes flavours such as coconut, citrus fruits, banana, ginger, soursop, and locally made Rum-Rivers truffles. You can purchase Grenada Chocolate Company bonbons (and bars) at their shop at the Belmont Estate and just the chocolate bars at the House of Chocolate as well as selected retailers including the True Blue Bay Resort’s gift shop.
- Jouvay Chocolate: This brand of Grenadian chocolate is handcrafted at the Diamond Chocolate Factory located in the St. Mark Parish of northern Grenada. I loved making the journey from St. George’s up to St. Mark, and upon arrival, seeing the cocoa beans drying out in the sun and being made into chocolate right there on the same property. Jouvay Chocolate is the result of a partnership between approximately 3,000 cocoa farmers who are members of the Grenada Cocoa Farmers’ Cooperative and the LA Burdick Grenada Company. Parent company LA Burdick Chocolate is a Swiss-trained, US-based company that makes chocolate at four different east-coast locations. Having toured the Swiss chocolate scene quite extensively when first embarking on my chocolate journey in 2009, I could sense the Swiss presence at the Diamond Chocolate Factory. It was spotless and efficient. Jouvay Chocolate is about as fresh as you can get, and the fact that Jouvay Chocolate is made on quality machinery gives it the edge of being slightly more sophisticated in its texture and flavour. I especially loved the Ginger bar made with 60% cocoa and fresh locally grown ginger. I was happy to include Jouvay Chocolate on the list I wrote for National Geographic Traveler featuring the 10 Best Chocolate Shops in the world.
- Crayfish Bay Organic Estate Chocolate: This one is my favourite Grenadian chocolate for flavour and texture. Founder Kim Russell has been a smuggler in the Caribbean, a busker, and musician. He and Guyanese wife Lylette run the Crayfish Bay Estate where seabreeze-kissed cacao flourishes among the fruit trees, resulting in a uniquely flavoured chocolate. But that’s not enough to make this chocolate stand out. Kim roasts the cocoa beans in a charcoal roaster that he invented, producing a smoky flavoured chocolate enhanced with natural flavour notes of passion fruit and the mild acidity that I love in a fine dark chocolate. You can search the world over, but I doubt you will find a creamier and more flavour-filled chocolate that hasn’t been tampered with (enhanced) in some way. The Crayfish Bay 75% chocolate bar is completely pure and natural, and to my taste, the best chocolate in Grenada. Want to find out for yourself? You can rent the hilltop stand-alone 2-bedroom self-catering open-air unit at Crayfish via their site or on Air BnB. An experience you’ll never forget!
Kim Russell of Crayfish Bay Estate tells us how he invented the charcoal roaster. He is willing to share his knowledge with anyone who wants to learn how to build one.
To my palate, Crayfish Bay Organic Estate Chocolate offers utter perfection.
This is the view you get from your rustic rental space at Crayfish Bay Estate.
I hope this gives you a taste of the fabulous chocolate you will find on Grenada. It is a highly recommended chocolate travel destination where you can feel good about engaging in sustainable travel. If you have the opportunity to take in the Grenada Chocolate Festival held each May, do! It is one of the best chocolate events I have ever attended.
The Grenada Chocolate Festival sounds like a delightful experience for chocolate lovers and sustainability advocates alike! It’s impressive to see how Grenada has elevated its chocolate-making craft to such high standards, combining quality and eco-friendly practices. How do you think events like the Grenada Chocolate Festival contribute to promoting sustainable tourism in the region?
What a fabulous question, Fardina! I believe that attending events that promote the concept of sustainable practices in the cacao-chocolate chain are important in transitioning public opinion that ‘chocolate is candy’ to one acknowledging that cacao and pure chocolate are actually health foods that are good for our bodies and the planet.
Thank you Doreen for such a generous compliment and review of Crayfish Bay Organic Estate chocolate. We value you knowledge and experience regarding chocolate and look forward to having you here in Grenada next year during Chocolate Fest
You’re welcome, and thanks, Lylette. I would love to return to Grenada. In the meantime, please do remember to send me a sampling of your newest bars. Thx!
If you happen to be interested in helping one of these amazing companies stay afloat, Crayfish Bay Chocolate launched a crowdfunding campaign on Indiegogo in November/16 to purchase some new equipment. You’ll find their campaign at https://www.indiegogo.com/projects/crayfish-bay-chocolate-survival#/.
I’m a huge fan of chocolates! They say we also grow cacao in the Philippines, but there are very few chocolate brands here that are local. I hope to visit Grenada soon to taste theirs! Dark choc is my favorite!
Hello, Sam and thanks for your comment. The Philippines does indeed grow cacao and there is some fine chocolate being made from its beans. I recently had some Askinosie Chocolate made in the US from cocoa beans grown in the Philippines and it was delicious.
Just wanted to advise that Jouvay Chocolate bars are now available online at http://www.grenadamarket.com, including the new Ginger Chocolate, Nutmeg Chocolate and Cocoa Nibs Chocolate.
I was in Grenada in January this year. We stayed at Grenadian by Rex a 10 minute walk from the airport. We took tours of the island and went to the jouvay chocolate factory.
Awesome, Hilda. Grenada truly is a magical destination. And now that I know how good the chocolate is … I’ll be back for sure. 🙂 Thanks for stopping by.
Oh my, what could go wrong with a bar of chocolate? Personally, I’ve been highly interested on cacao farming till the moment they start preparing it for production. I love mine dark and bitter but smooth and creamy in texture, very rare I find a proper one with these qualities!
Hello Evan and thanks for your comment. Welcome to the conversation! I truly think you would like the chocolate in Grenada as it does possess the qualities you like. It is very dark with a slight acidic tartness (what you are likely referring to as ‘bitterness’) but it is really smooth and creamy, as Grenadian cacao has a high level of cocoa butter in it that makes the chocolate naturally creamy. I love it!
Surely I’m one of the biggest fan of chocolate, I would love to see how to make it. I always research if the place I will visit produce their own chocolate, as local ones are great!
You are definitely a girl cut from my own cloth, Mary! That’s precisely what I’m doing with Chocolatour. Trying to encourage chocolate lovers to seek out destinations where some really amazing things are being done with chocolate. And for that, Grenada passes the test with flying colours!
You do indeed have the best job in the world. Thanks for all of this tasty information.
I guess it was the Jouvay Chocolate that I tried in a food fair. The taste lasted in my mouth for so long and I could feel the freshness it has.
You deliver your knowledge of chocolate with such passion, Doreen! I’m curious: 1. When did you first become aware that this was your heart’s desire (your inspired mission)? And
2. How did you go about finding your way with it? Maybe the topic of a new blog? 🙂
Thx very much for your comment–and your interest, Ramona. There was an excellent interview done about Chocolatour a short while ago that will probably answer most if not all of your Q’s. You’ll find it at http://travelblog.goaheadtours.com/exploring-the-world-through-chocolate/. Cheers, and thanks again for your kind words.
The only chocolate themed vacation I’ve ever been on was to go to Hershey Park in Hershey Pennsylvania. I was 9 and it was a ton of fun. And my husband (before I knew him) worked a summer at Hershey Park and I believe gave chocolate tours. Of course, the chocolate you’re getting to taste is much, much better. But I was 9 so I didn’t know any better. Chocolate from Grenada looks yummy.
Hi Erica. Well, you and your husband have one up on me. I have not yet made it to Hershey Park, but I do have plans to visit and enjoy a stay at the Hotel Hershey Resort and Spa. Not too many other places you can indulge in a chocolate bath!
‘Follow your passion, and success will follow you!” Arthur Buddhold
I really love that you write what you are passionate about. Being a chocolate lover myself, it makes me want to try all these chocolates. What a wonderful life adventure!
Chocolate has indeed taken over my life, Elizabeth. But I admit. I love it! Thx very much for your comment, and for discovering my blog. As a chocolate lover yourself, I invite you to subscribe and enjoy the ride. 🙂
I remember sampling some chocolate when I was there. If I remember it was very rich and thick. I am often fascinated by the different cuisines each country and region has. It is also fascinating this applies to chocolate as well.
Thanks for sharing this with us.
Absolutely, William. Terroir is a very key factor in the natural flavour notes you will find in chocolate, just as you find in wine from different regions. That’s what makes global cuisine so interesting. Everything really does taste different in every region. Even if we don’t add any additional ingredients to natural cocoa, pure chocolate from region to region tastes different.
I have never been to Grenada but it looks gorgeous! I can’t imagine a better trip than the one involving beautiful scenery and chocolate. Happy travels!
Thanks, Michelle. You are so right. That’s my (IMHO) chocolate travel is the ultimate!
You have the *best* job, Doreen! I think it’s awesome that there are so many ways to prepare chocolate, and all the nuances of flavour. Especially love the sound of the Crayfish Bay chocolate – is that available online somewhere? Or will I just have to dream about it : ))
Hi Krystyna and thanks for your comment. Crayfish Bay chocolate is not yet available for export, but I believe you can get the Jouvay online, which is almost as good! Grenadian chocolate truly is a gem, and all the brands mentioned are producing noteworthy chocolate.
Your description of Crayfish Bay surely does make it sound exceptional. Is it the charcoal roaster that makes the difference. Sounds pretty unique.
It is indeed the charcoal roaster that makes the difference, Ken. I’m always amazed at the ingenuity of some of the chocolate makers I have met. Kim Russell of Crayfish Bay is one of the most creative and the most determined. The results are noteworthy and delicious.
I was so excited to try the chocolate in Grenada when I visited with my family back in 2013. It was so incredible! Thanks for bringing back the memories!
You’re welcome, Kevin. And with the addition of Crayfish Bay Chocolate, there’s even more reason to return! I’ve got about 2 pieces left of the bar I bought while there and have been cherishing them as they will soon be gone!
I would love to try the soursop filled ones! In Singapore, we serve soursop on crushed ice-heavenly.
Hi Mar and thanks for your comment. Yes, soursop is quite an exotic flavour, isn’t it? That’s what I love about travel so much. It gives us the opportunity to taste so many different things.
Hi Doreen, too funny! I was reading along thinking how good the banana and coconut filled chocolates must be, I could almost taste them. And then I read”sour soup” filled chocolate and thought wow did that sound dreadful. Lol. see you cleared it up in the other comment reply.
Hi Susan. I finally checked the spelling, as the person from GCC who had sent me the list of their flavours had misspelled it. It is not ‘sour soup’ (sorry to all for the confusion.) It is soursop, and here is the Wiki page on it for further info: https://en.wikipedia.org/wiki/Soursop. I have gone in and corrected the original post to avoid further confusion. Never a dull moment! 🙂
Really amazing Doreen. I had no idea of the rich history or scope of the chocolate industry until I began following your blog. in a way this reminds me of wine – maybe not as snooty, but certainly qualifies when it comes to the craftsmanship. Thanks!
You are absolutely correct, Marty. The world of artisan chocolate is indeed like the world of fine wine. There are many similarities, including the level of craftsmanship and creativity required to produce a high quality product.
Doreen, I think of all the chocolates you mention the ginger bar is the one that I would like to try first – not to mention the soup.
You know, to most of us having to write one post about chocolate would be a challenge and here you are writing one every week and still able to keep them interesting and tell us stuff we didn’t know. That’s pretty amazing.
Thx so much for your kind words, Lenie. I do try and mix it up, giving you a sense of place before I delve into the chocolate. For as you know, for me … it’s not just about the chocolate. It’s about the people making it, and the places where they live and create the noteworthy chocolate. Yes, there are certain things that REALLY go well with dark chocolate. Ginger and passion fruit are two of my favourites.
Lenie, I had to go and read my post again to see where you found reference to soup! It is the “sour soup” fruit (bonbon) flavour you are referring to! It is commonly used in cooking in the Caribbean.
Sorry Doreen – I was thinking chocolate soup would be really something to try – maybe you could create a recipe for it? 🙂
I prefer dark chocolate – far richer and luxurious in the mouth. I like the idea of filled chocolate – banana and coconut for me please!
Chocolate, especially the selection boxes is definitely one of my indulgents.
My mouth was watering reading about the different kind of chocolates in Grenada, this is our kind of tour! The picture of the dark chocolate looks delicious!
Definitely my kind of tour, too! Welcome to my blog. I hope you’ll return again soon, as we have many delicious journeys here. 🙂
Hi Doreen,
I never been to this part of the world but we have something in common I believe we both love chocolates! Who doesnt right? If given a chance i would like to check out the places that you recommend and tried their chocolate 🙂 yumyum!
Hi Cai. You are SO right! What’s not to love about chocolate? I’ve not yet been to your part of the world (I believe you are from the Philippines?) but that region is definitely on my radar for volume III of Chocolatour.
Sounds like there is a lot of chocolate makers in Granada. My husband would love to go on trips and look for chocolate. I have to tell him we need to visit there.
Sabrina, you will know from reading this blog that chocolate travel is the new niche I have been promoting and encouraging my readers to consider. Grenada is a wonderful tropical chocolate destination. Or come with me next year to Switzerland on a group Chocolatour. It is going to be amazing! Subscribe to this site so you don’t miss the details.
I like the cooperative approach between chocolate growers and chocolate makers. It’s a great way to approach making wonderful food. You’ve certainly made me want some chocolate!
Hi Rose, and thx for your comment. The really cool thing about the chocolate scene in Grenada is that in some cases, the growers are tge also making chocolate, and in other cases, they are at least involved in cooperatives together. I love the Cocoa Culture of Grenada!
Your depth of knowledge when it comes to chocolate never ceases to amaze me. I admire anyone who truly goes after any subject to master it, and you certainly do that with chocolate.
Jeri, that’s got to be one of the nicest comments anyone has ever left on my blog. Do you mind if I quote you? 🙂
By all means 🙂
Doreen — I enjoyed this “tour” of chocolate making in Grenada. A shame that you can’t buy it online. I assume it’s not distributed outside the country because you didn’t mention that.
Hi Jeannette. I’m quite certain that the Jouvay Chocolate is available online. I think that the Grenada Chocolate Company has plans to market online, but hasn’t yet done it. And Crayfish Bay is just starting out, so it will be awhile before their production increases to the level to export.
Trust your judgement on chocolate, Doreen, which makes me think the dark chocolate in the picture looks delicious even though it’s not my favourite kind of chocolate.
Catarina, you can definitely trust me. The Crayfish Bay 75% dark chocolate is so smooth and creamy without the sweetness of sugar. It is an absolute delight!
Wow, you remain such a font of chocolatey knowledge!
I’ll have to fine tune my sweet tooth to sample all of your recommendations!!
HI Chris. Chocolate has taken over my life. But believe me. When you begin partaking in some of the delicious chocolates I have featured on this site, you will find them to be sumptuous and flavour-filled, but not sweet. I really don’t like sweet chocolate, although I do admit to having a soft spot for caramel.
Normally I do not like dark chocolate, but the one on your pictures looks so good!
Hi Kristina and thanks for your comment. If you don’t like dark chocolate, try a dark milk chocolate. It will still have some sweetness to it, but the true flavour of the chocolate will still come thru. Thx for stopping by and being the first to comment!
I can’t wait to leave for Grenada and taste the chocolate and look at the magnificent views of the world from there.
You’d definitely love it, Bev. There’s pretty much nothing to dislike about Grenada!
The post is pure ecstasy, after all it is about chocolates and who doesn’t like a bite or too.
I was particularly fascinated by the Charcoal Roaster, and it is indeed commendable that they are willing to share their knowledge.
I’m glad you enjoyed the post about chocolate in Grenada. Yes, Kim is a very generous soul, and made me promise to let people know that he is willing to share his knowledge and enthusiasm for the charcoal roaster.