The St Vincent Cocoa Company is a cacao collective supporting farmers across the island, helping to promote the Trinitario based cacao. The chocolate has quite a dark colour and is rich, slightly red fruit like but with roasted notes too. This is made using Colombian Panela and unrefined brown sugar
Our friends at Cacoa Elora's bean to bar chocolate bars are made from the beans, or nibs, with many of the processes being done by hand.
This means sourcing the beans, including sometimes directly importing them from producers, roasting them to develop the flavour, breaking them down before removing the outer inedible husk, and then grinding them with a touch of cocoa butter and the sugar of choice.
It takes at least 24 hours to grind the chocolate, after which it is poured into containers to mature before it can be tempered and made into bars and other products.