As part of a four-day workshop, organized by the Food and Agriculture Organization of the United Nations (FAO), The University of the West Indies Cocoa Research Centre in Trinidad and Tobago hosted a Master Class in Chocolate Making for chocolatiers in the Caribbean. The aim of the workshop is to contribute to the revitalization of the region’s cocoa industry and fortify food security.
In attendance was Jamal Prince from Dominica. Prince has been in the chocolate industry for 15 years. He started by making cocoa cubes, and powders, branching into instant cocoa beverages. Three years ago, he began cultivating his own cocoa trees.
Along with a cohort from St. Lucia, Grenada, and Trinidad and Tobago, Prince had the opportunity to learn from distinguished French chocolatier Chef Régis Bouet, who has 30 years of experience in the industry as Research and Development Director of the French chocolate maker Weiss. He was also a finalist of the Meilleur Ouvrier de France chocolatier confiseur.
Participants of the workshop were given comprehensive training in various aspects of the business ranging from the stages of roasting, use of cocoa butter, and perfecting the art of the pre-crystallization process, to understanding how quality is interconnected throughout the cocoa value chain. They were also instructed on important workspace and equipment requirements while developing an enhanced sense of taste, aroma, and value-added products of chocolate.
Attendees also learned the science behind making ganache, panning techniques, and different recipes for quality value-added products.
Chef Régis Bouet commented on the workshop’s success, noting that, “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, acknowledged that the vulnerability of Caribbean Small Island Developing States (SIDS) necessitated that the training have a holistic approach, covering not just critical aspects of quality chocolate-making but also the commercial aspects of running a viable business.
“The critical aspects of cocoa processing and high-quality chocolate confectionery were discussed through theory, demonstration sessions, and hands-on practice,” she remarked, adding, “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.”
Meanwhile, Jamal Prince stated, “I am really grateful for this opportunity. I’ve been learning a lot of new things about pre-crystallization and how chocolate is really made.”
According to the International Cocoa Organization (ICCO), Latin America and the Caribbean are the main exporting region of the relatively small sector of fine flavour cocoa, accounting for 90% of global exports.
Great job Athalie. So proud of you.