Thursday, October 26, 2017

Grenada, the Caribbean Capital of Chocolate


By Alexander Britell

“Cocoa absorbs the flavor of anything around it,” Wendy Anne tells me.

That’s the thing about cocoa, the fruit whose fermented seeds are the basis for chocolate — terroir is paramount.

Whether it’s mango or papaya or nutmeg, everything in a cocoa tree’s environment will end up, in some manifestation, in the bean — and, eventually, in the bar.  Read more >>

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