With roots across the globe and across centuries, this bitter seed has been enjoyed as both a sweet treat and a medicinal remedy probably since before Christ walked the planet. It has truly stood the test of time and if my taste buds and recent travels serve, it’s not going anywhere any time soon!
As I mentioned in a previous post, my husband and I recently had a 12 day adventure in the Southern Caribbean. And on that trip, one of our favorite islands was Grenada. It is a poor country but their good spirits, focus on health and resourcefulness was incredibly inspiring. They are a people who truly ‘live off the land’, using every resource in its entirety, without waste. They preserve the land that sustains them and they use their plants as medicine.
Of the six islands we visited, Grenada was the only island that we took a bonafide tour in. It was a spice tour. Our tour guide rode through the Grenadian countryside pointing out innumerable plants and citing their countless uses from pain relief to a cure for IBS, treatment for insomnia and natural Viagra. We learned how they use the spices not only for cooking but also for medicine. Every part of the plant and nut is utilized. Even the shells are used as fuel, like charcoal.
Amongst the many plants and spices covered, cacao was one that was focused on. While Grenada has long been dubbed the “The Spice Isle”. It is also quickly gaining popularity as “The Caribbean Capital of Chocolate.” In fact, our tour guide informed us that both Belgium and Sweden are sending chocolatiers to Grenada to talk business. This is likely due to that fact that the fertile soil and simple but dedicated farming techniques yield a high quality cacao (or “cocoa” as they say in Grenada) which is then used to produce a high quality, organic and potent chocolate. The flavors of the neighboring plants, like nutmeg, banana and clove are also said to effect the flavors of the cocoa beans. “We don’t water our chocolate down with milk” our tour guide explained. “We give you only chocolate. And because it doesn’t have milk, it doesn’t melt in your hand. And the antioxidants it carries, promote good health.” Chocolate is known for lowering blood pressure and cholesterol. Thus, promoting good heart health as well as reducing stress hormones and eliminating free radicals in the blood. Chocolate as medicine? Now that’s something I can get down with!
Jouvay is one company that we learned supports both Grenada and the U.S.. American chocolate maker L.A. Burdick created a unique partnership with Grenadian cocoa farmers, making the farmers the majority owners of the company. The cocoa growers are also the manufacturers. They ensure the product is sustainable sourced. By keeping both the farming and the production in the country, the production is more environmentally conscious, economical and creates more jobs for the poorest country of the Caribbean. Because the famers are being paid U.S prices and have U.S marketing on their side, the farmers are compensated appropriately, the product reaches a wider consumer population, and thus, yields, higher success. Thus benefitting Grenada economically. The U.S benefits by gaining access to some of the world’s finest chocolate and its profits. You can buy Jouvay online and on Amazon and learn more about Jouvay here: https://www.jouvaychocolate.com/partnership
While we were in Grenada, we purchased some of their wonderful spices, cocoa and of course, some Jouvay bars. The cocoa balls we bought were produced specifically for making hot chocolate, we were told. And the Jouvay bars, a mild 60% and 75% cocoa are amongst the strongest chocolate I’ve tasted … but delicious! I’ve always loved dark chocolate. As a kid I always picked the gold wrapped “Special Dark”s out of the Hershey miniature bag. I feel so worldly now! LOL
So on this snowy day in the U.S. Yes, it’s snowing here in March … I decided to put those cocoa balls to good use. I won’t bore you with the process as this form of cocoa is not readily available here. I will however give you some non-alcoholic and libation ideas for your own hot chocolate. And for those who are experiencing proper spring weather, not to worry … frozen hot chocolate is here too!
Suggested Non-Alcoholic additives for your Hot Chocolate
- Peppermint – either a few drops of extract or a hard candy. As a kid I loved to stir my hot chocolate with a candy cane.
- Chocolate – either milk or dark … stir until it melts. It makes the drink that much richer!
- Raspberry or Orange extracts- a few drops. These fruits pair beautifully with chocolate.
- Coconut milk-for the non-dairy consumers or simply the coconut lovers. Give it a little zip in the blender and it gets all frothy and decadent without being overly heavy.
Suggested Alcohol additives for your Hot Chocolate
- Peppermint schnapps
- Whipped Cream vodka
- Frangelico
- Kahlua
- Bailey’s
- Vanilla vodka
- Caramel vodka
- Godiva liquor
Frozen Hot Chocolate
Prepare any one of these or your favorite hot chocolate recipes and then allow it to cool. Add to a blender with either a scoop of ice cream or just ice and blend til smooth. It’s like a chocolate milkshake of sorts!
Because it’s always the right season for Chocolate … Enjoy!
