Grenada back on form

Bumped into Mott Green at a recent Academy of Chocolate meeting, and Mott brought one of his latest Grenada Chocolate Company bars to try. The efffects of various hurricanes a few years ago meant that Grenada were forced to use imported beans from Costa Rica, and the chocolate was just not the same – it lacked those creamy sweet rum tones typical of Caribbean beans.

The Grenada trees have mostly recovered now, and with the addition of improved techniques and machinery, the Grenada chocolate is now better than ever – with butter cream and a smoother texture. For the first time in a few years, I’ve actually been left thinking "where can I get my hands on some more!"