Starting my chocolate making journey over 15 years ago, I was struck by how little was available about how chocolate was made, where cocoa came from and very few choices about purchasing, supply and understanding the sourcing relationships. Working in the wine and fine food industry I set about asking questions of chocolate makers and suppliers about the origin of the chocolate I was working with. I was frustrated with the lack of information and the reluctance to share insights that I felt as consumers we were entitled to.
I was struck by the stories of York’s chocolate makers, and a new era of chocolate making that had kicked off in the US. I came across an amazing project in Grenada to create chocolate at the origin of the cocoa and retain greater value for the communities that grow it. Please check out the Grenada Chocolate Company as the best example of growers making chocolate and retaining the value.
Check out the Grenada Chocolate Company Here
