St Lucia's Chocolate Heritage Month

In honour of the island’s rich history of cocoa production, St Lucia is going cocoa crazy for the month of August. Even the sweetest tooth will be satisfied over the four week celebration as 'sun downers' will be swapped for ‘Choc-tails’ and massages for chocolate-infused spa treatments. 

St Lucia’s chocolate legacy dates back to the thriving cocoa industry of the 1700’s and the island still produces some of the world’s most sought-after chocolate to date. Hotels and resorts are embracing the rich heritage creating inventive chocolate services and amenities as well as hands-on experiences for visitors. Many of St Lucia’s top hotels and restaurants, including East Winds uses native cocoa to create inspired savoury and sweet dishes and spa treatments that are both indulgent and healthy.

The entire island has been involved with choctastic surprises ranging from cocoa plantation tours, bean to bar experiences, specialty tasting menus and money saving offers in all of the resorts. 


How to make East Winds Chocolate tarellete with Gran Marnier

  • Pastry dough Filling (ganache)
  • 600g butter 250g dark chocolate
  • 400g sugar 250g whipping cream
  • 4g salt 70g butter
  • 1 vanilla pod (fresh) 1 oz Grand Marnier
  • 100g ground almonds
  • 1kg soft flour

Method:

-rub in butter and sugar together, add salt, vanilla seed, ground almonds and flour

-when dough is done rest for 20 minutes in the fridge

-roll out the dough to 3mm thickness and cut with a ring cutter

- place the dough in to tartellete moulds and rest 20 minutes in the fridge

-place a clear wrap on the dough and fill the moulds with baking beans

-bake on 180 C° until golden brown

-take out the baking beans and set a side to cool down

-put chocolate, whipping cream and butter in the bowl and melt over the bani- marie

-when mix is melted and well combine take it of the heat and add Grand Marnier

-fill the dough with ganache and rest in the fridge, allowing to set down

-serve cold and garnish with white chocolate or orange segments

Chocolate fondue

1 kg dark chocolate

700g whipping cream

pinch of salt

Method

-place all ingredients in a bowl and melt over the bain-marie

-pure the mixture in chocolate fountain

-use any kind of fruit or sweets to your liking and dip in the fondue

Click to learn more about East Winds St Lucia