As part of its efforts to revitalise the Caribbean’s cocoa industry to enhance food security, the Food and Agriculture Organisation of the United Nations (FAO) has been strengthening the sector’s foundations as a crucial undertaking.
FAO in partnership with The University of the West Indies Cocoa Research Centre in Trinidad and Tobago hosted a Master Class in Chocolate Making for chocolatiers in the Caribbean.
The 4-day workshop which was attended by chocolatiers from St Lucia, Dominica, Grenada and Trinidad and Tobago, was championed by Chef Régis Bouet, a renowned chocolatier with 30 years experience as Research and Development Director of the French chocolate maker Weiss and finalist of the Meilleur Ouvrier de France chocolatier confiseur.
Throughout the workshop, the participants gained an understanding of how quality is interconnected throughout the cocoa value chain while developing an enhanced sense of taste, aroma and value-added products of chocolate, as well as linking with important workspace and equipment requirements. During the training, they learnt critical procedures and stages of roasting, use of cocoa butter and perfecting the art of the pre-crystallisation process and understanding factors impacting taste and shelf life for high-quality chocolate. Participants also learnt the science behind making ganache, panning techniques and different recipes for quality value-added products.
“I am really grateful for this opportunity. I’ve been learning a lot of new things about pre-crystallisation and how chocolate is really made,” stated Jamal Prince, a participant from Dominica. Prince has been making cocoa cubes and powders, including instant cocoa beverage for 15 years, and started cultivating his own cocoa trees 3 years ago.
“The training was phenomenal and I learnt a lot of new techniques in chocolate making. It will help me get ready to export my products regionally and internationally,” expressed Maria Jackson, another participant and owner of Cacoa Sainte Lucie, a small business that produces gourmet chocolates in St Lucia. Her business started off in a small retrofitted garage, but has grown and evolved with a team of 15 employees, creating a wide range of cocoa-based products, including chocolate bars, bonbons, cocoa sticks, candles, soaps and more.
Meanwhile, Chef Régis Bouet, spoke on the success of the workshop. He commented “What was intended to be a training course turned into a convivial moment of sharing with motivated people. I was delighted to give them as much as I could.”
Anne Desrochers, Plant Production and Protection Specialist with FAO indicated that “The advanced master class on chocolate making was designed for Caribbean chocolatiers actively involved in chocolate making and cocoa processing, who were looking to enhance the quality of their products and share experiences with other chocolatiers.” The training covered critical aspects of quality chocolate making in addition to the commercial aspects of running a viable business. Desrochers expressed that this approach was particularly important to ensure the sustainability of businesses given that Caribbean Small Island Developing States (SIDS) are vulnerable to natural disasters.
“The critical aspects of cocoa processing and high-quality chocolate confectionery were discussed through theory, demonstration sessions and hands-on practice. This highly anticipated training, which focused on key areas of skill set development for chocolate makers in the region, generated high interest and was very well received by participants from across the Caribbean,” she expressed.
According to the International Cocoa Organisation (ICCO), the relatively small share of fine flavour cocoa world exports is estimated at approximately 12%, Latin America and the Caribbean being the main exporting region, accounting for 90% of the world exports. The balmy temperatures of the Caribbean islands are ideal for growing cocoa trees, and some of the world’s finest and most flavourable cocoa are produced in the region.
FAO
