Our shop floor quickly filled with with guests for this evening of fine flavour chocolate tasting and pairing with Rum. And not just any Rum, Angstura's celebrated rums made also on the island of Trinidad.
Darin was true to the institution he comes from, a quiet man but possessing immense knowledge on chocolate and specifically fine flavour chocolate. He introduced us to a brief history of cocoa on the island, from its glory days of being the second largest producer of beans in the world, to the ravage of pod disease, the economic shift to oil and gas leading to dwindling production and finally to the revival project with The Trinidad and Tobago Fine cocoa company. Artisan du chocolat has been a partner to this project since its inception about 2 years ago and will celebrate chocolate week in October by launching 5 products made from liquor processed in Trinidad's very first own chocolate factory. The chocolate tasting took us on a journey of discovery from a flat commodity Ghana chocolate, to an Ecuadorian one with a little more personality and to an exceptional Trinidadian chocolate, made in the lab of the University of West Indies, packed with flavours of raisin and honey - the equivalent musical journey would go from nursery songs to Carmen, from inoffensive but bland to intense and unapologetically bold.