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Grenade 60% cocoa

Discovered in 1498 by Christopher Columbus, Grenada embodies pure, unspoiled Caribbean exotics. The Spanish explorers renamed the original Camerhogue as Concepción. Even later, Spanish sailors adopted the name Grenada since the green and hilly paradise reminded them of the Spanish city Granada. With its mixed population of African, West Indian and European descent, its 45 white beaches, its mangroves and lush, vibrant vegetation, this small island is an exclusive pearl in the Caribbean. About one hundred miles from the Venezuelan coast, it offers warm temperatures the whole year round. The dense rain forests and fertile volcanic soil form the ideal birthplace for exotic spices and precious crops such as cocoa.

Taste profile
This dark chocolate is very mild, beginning with impressions of oakwood, dried spices and a slightly bitter touch. The taste develops towards even milder as the chocolate melts in the mouth, with delicate floral impressions of Mediterranean flowers and a heart of red fruit. Spicy aftertaste.

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History and origin of Grenadine cocoa
Grenada – also known as the “spice island” – is renowned for its aromatic cocoa of extremely high quality. Cocoa cultivation on the island of Grenada began at the end of the 17th century. Although this cocoa is appreciated for its character and refinement, Grenada accounts for only a tiny proportion of the world’s cocoa production. During the latest harvests, hurricanes still reduced the yield and made Grenade cocoa an extremely sought after variety. The plantations mainly produce Criollo/Trinitario varieties that yield a strong-tasting cocoa. Although Grenada lies in the hurricane belt, the plantations have been spared since 1955.

Description Name Ref. Liquidity Applications % Cocoa solids
% Milk solids
Hibiscus - raspberry Grenade - Dark GRENADE Liquidity 3 More info 60 %
Callets - 2.5 kg bag