About Us
Who we are
Founded in 2011, at Cacoa Sainte Lucie we are passionate about creating a truly indigenous artisan chocolate company. We work with Saint Lucia’s top-rated organic cocoa, world renowned for complex flavour profiles and maximum levels of health-giving antioxidants and minerals. From our location just outside Saint Lucia’s picturesque west coast village of Canaries, our team at Cacoa Sainte Lucie’s creates a delicious range of organic gourmet dark chocolates and cocoa nibs, milk chocolate, truffles and chocolate coated nuts. We’re so proud of the reputation we’ve earned for delivering delicious chocolate every time! We invite you to share in the Cacoa Sainte Lucie team’s enthusiasm for good chocolate by booking one of our ‘unforgettable’ Chocolate Experience Tours, or you can purchase our delicious chocolate online below.
Our Bean To Bar Process
-
Harvesting
The process begins with harvesting. The pods are cut open and the white pulp containing the cocoa beans is scooped out. Everything from geography, to soil type to the climatic conditions of the harvest have a huge impact on the beans and the chocolate’s flavour profile.
Winnowing
/CleaningRemoving the shell around the cocoa bean, leaving just the broken nibs which is essentially the ingredient needed to make chocolate.
RoastingRoasting takes place at 210° F for 10–15 minutes. Roasting sterilizes the beans, enhances flavor, and makes the next step much easier.
GrindingThe nibs are then ground, either by machine or between two stones. A liquid mass called cocoa liquor is produced. With more grinding and the addition of sugar, chocolate is made!
Roll RefiningThe ingredients are refined down to micro-particles to achieve our signature silky-smooth texture. The mixture is then blended and passed through a heating, cooling and reheating process.
Molding
& Hand Wrapping