Photo Credit: Trinidad and Tobago Fine Cocoa Company

“There’s so much behind a good piece of chocolate: the genetics, the sense of place, the terroir, the tradition, culture and history.”

Dr Darin A. Sukha Cocoa Research Centre, University of the West Indies, Trinidad.

Beyond ‘Bean to Bar’

Collaboration between university researchers, farmers’ cooperatives, government agencies and the local private sector is revolutionizing the cocoa industry by making locally value- added products from cocoa, which increases domestic revenue and ensures future sustainability for harvesting.

La Chocolaterie Trinidad Cacao sources whole blocks of chocolate from a small-batch facility in Centeno, Trinidad. The result? More profits stay in the hands of Trinidadians who work with cocoa.

With every sumptuous bite, you contribute to a more equitable share of revenue for Trinidad & Tobago growers who care for the noble cacao plant.

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Our Revolution

There remains an imbalance in the world cocoa economy between the countries of the north, and the cocoa growing countries of the south. This threatens the sustainability of cocoa and creates conditions for unjust labour practices. Creative and passionate people in Trinidad & Tobago are changing this.

Photo Credit: Tobago Cocoa Estate


Cacao is grown by small estates and farmers’ cooperatives in Trinidad and Tobago. Each region lends distinct flavours to the cacao, influenced by the terroir (the unique climate, soil and surrounding landscape). Strict labour standards are enforced with mandatory national schooling for all children and no child labour.

Photo Credit: Oritnoia Estate


Roasting, grinding and refining is completed on the islands. Less transport and storage of raw cacao yields higher quality chocolate and more profits are kept within the country. Couverture (high quality chocolate rich in cocoa butter) and 100% pure cocoa mass are then imported to Montreal, Canada.

Photo Credit: Cocobel Chocolate Shop and Art Gallery