Chocolate plays a major role in Saint Lucia. There are festivals and even a month dedicated to its glorious properties. At Capella Marigot Bay guests have the opportunity to learn how to make chocolate, a skill I definitely wanted to acquire for myself! Fortunately, the task did not prove too difficult and I thought it would be fun to share the secrets with you! After all, who can say no to some delicious chocolate?!
You will need:
A pestle and mortar (preferably warm)
Place your cacao nibs into your mortar along with the cocoa butter. Grind the cacao nibs with the cocoa butter using the pestle. If your pestle and mortar are warm, this process will be much easier. The idea is to work the cacao nibs and cocoa butter into a smooth, creamy liquid. It is important to note that you cannot actually add any liquid to your chocolate. If your prefer milk to dark chocolate, use powdered milk. Liquids will cause your chocolate to separate.
Now it’s time to add sugar to taste! The less sugar you add, the higher the percentage of chocolate! For the particularly health conscious, add less sugar or try substituting the sugar for organic stevia in granular form. Be sure to grind the mixture a bit more after adding your sweetener to achieve that desired silky consistency.
Once your mixture is free of cacao or sugar granules, you can pour it into a plastic tray and refrigerate or freeze it overnight. At this stage, you can also add some goodies to your chocolate! I like adding salted almonds or cashews, pretzels, or dried fruit. Experimenting with different flavors and textures is one of my favorite parts about this process. There is no limit to what you can create!
Now you’re ready to give it a shot and treat yourself to some delicious and healthy chocolate of your own creation! If you come up with an interesting combination of flavors I’d love to hear about it. Feel free to tweet me at @CapellaStLucia!