Caption: Caribbean Chocolatiers participants with Anne Desrochers and Renata Clarke, FAO’s Subregional Coordinator and Chef Régis Bouet in the front row
THE Food and Agriculture Organization of the United Nations (FAO), in collaboration with the University of the West Indies Cocoa Research Centre, hosted an advanced Master Class in Chocolate Making.
The four-day workshop aimed at strengthening the sector’s foundations was attended by chocolatiers from Saint Lucia, Dominica, Grenada, and Trinidad and Tobago.
It was led by Chef Régis Bouet, a renowned chocolatier with three decades of experience as the Research and Development Director of the French chocolate maker Weiss, and a finalist of the prestigious Meilleur Ouvrier de France chocolatier confiseur.
Chef Bouet guided participants through the intricacies of the cocoa value chain, emphasising the interconnectedness of quality, taste, aroma, and the creation of value-added chocolate products.
Participants delved into critical procedures and stages, including roasting, the use of cocoa butter, the art of the pre-crystallisation process, and understanding factors that impact taste and shelf life. The training also covered the science behind making ganache, panning techniques, and various recipes for high-quality, value-added products.
Jamal Prince, a participant from Dominica, expressed his gratitude for the opportunity, stating, “I’ve been learning a lot of new things about pre-crystallization and how chocolate is really made.” With 15 years of experience in making cocoa cubes and powders, including instant cocoa beverages, and having recently started cultivating his own cocoa trees, Prince found the training invaluable.
Maria Jackson, owner of Cacoa Sainte Lucie, a small business in Saint Lucia producing gourmet chocolates, shared her enthusiasm: “The training was phenomenal and I learnt a lot of new techniques in chocolate making. It will help me get ready to export my products regionally and internationally.” Jackson’s business, which began in a small retrofitted garage, has grown to employ 15 people and create a wide range of cocoa-based products, including chocolate bars, bonbons, cocoa sticks, candles, and soaps.
Chef Régis Bouet reflected on the success of the workshop, noting, “What was intended to be a training course turned into a convivial moment of sharing with motivated people. I was delighted to give them as much as I could.”
Anne Desrochers, Plant Production and Protection Specialist with FAO, highlighted the workshop’s comprehensive approach: “The advanced master class on chocolate making was designed for Caribbean chocolatiers actively involved in chocolate making and cocoa processing, who were looking to enhance the quality of their products and share experiences with other chocolatiers.” She emphasized the importance of covering both the quality aspects of chocolate making and the commercial aspects of running a viable business, especially given the vulnerability of Caribbean Small Island Developing States (SIDS) to natural disasters.
Desrochers added, “The critical aspects of cocoa processing and high-quality chocolate confectionery were discussed through theory, demonstration sessions, and hands-on practice. This highly anticipated training, which focused on key areas of skill set development for chocolate makers in the region, generated high interest and was very well received by participants from across the Caribbean.”
According to the International Cocoa Organization (ICCO), fine flavor cocoa accounts for approximately 12% of world exports, with Latin America and the Caribbean being the main exporting regions, contributing to 90% of the global exports. The Caribbean’s balmy temperatures are ideal for growing cocoa trees, producing some of the world’s finest and most flavorful cocoa.
