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While the bulk of the region’s bean harvest is exported to Europe and the USA for processing into chocolate products, confectionery and cosmetics, a few islands have been quietly developing a reputation for high quality, single estate chocolate that is now sold both locally and in connoisseur outlets as far afield as New York, London, Paris and Stockholm. Grenada has led the way through the Grenada Chocolate Company, which was founded in 1999 by Mott Green as a small-scale co-operative devoted to producing a home-grown, home-made dark organic chocolate. The company now has over 150 acres of cacao farms plus a new factory outlet making bonbons filled with local nuts, fruits and spices. Last year its strong, dry 82% chocolate bar won a Silver Medal at the 2011 Academy of Chocolate Awards in London.