Origin: Jamaica – One One Cacao

One/One Cacao started as a challenge. Nick Davis was working as a foreign correspondent in the Caribbean for BBC News and was doing a story about the Grenada Chocolate Company. He interviewed its legendary co-founder Mott Green, a New Yorker who relocated to the island and started an organic and sustainable farming co-operative that took the cocoa from bean to bar. 

“My family originally came from Jamaica and I said I’d love to do something similar on the island, he told me that if I was really interested I should make my own chocolate. Fast forward 4 years and One/One Cacao have a small award winning manufactory in the cocoa growing parish of St Mary that sources beans locally and from across the island, from St Thomas and Portland in the East, through to St Catherine, Clarendon and Trelawny in the centre, as well as from in Hanover in the West.  

We work hands on with individual farmers and co-ops and know exactly where our beans come from, good beans in – great chocolate out. 

The company now also does online experiences in making bean to bar chocolate with guests from around the world.”

Learn to Make Traditional Grenadian Cocoa Tea

This session is hosted by Aaron Sylvester of Tri-Island Chocolate in Grenada, and it is for those who have an interest in learning to make the Caribbean traditional cocoa tea, or for people to develop a new culinary skill using cocoa and spices in a fun and tasty way.

This mini session focuses on the key skills to select the traditional spices for the tea and implementing some of your own. You will also learn the traditional and non-traditional equipment options and how to use those unloved spices in your cupboard in a unique way.

The session lasts 30 mins and included a showcase of how cocoa is turned into chocolate in Grenada. No previous experience is required for this session.

Meet the Maker: Original Beans

Join Jan-Marcel Schubert, Conservation Cacao Leader at Original Beans, who is in charge of project development and purchase of cacao in Latin America.

Living in Ecuador he travels frequently to the projects in Peru, Colombia, Brazil and Ecuador. Directly from Ecuador he will tell us more about the mission of Original Beans, focused on the conservation and cacao project in the Mache Chindul Reserve in Esmeraldas, Ecuador. Learn about how this project started as a forest conservation project and what it needs to build a speciality cacao supply chain building from scratch. 

Cacao Club: Cacao Meditation and Sound Healing

Join Rosalind Daws for a beautiful new experience of the magic of chocolate. Working with Forever Cacao’s ceremonial grade raw cacao Rosalind will draw on over twenty years experience in the world of energy and mediation to craft a very special journey for this Sunday afternoon.

Cacao is a heart opener – both physically and energetically. In Rosalind’s expert hands you will turn your attention inwards to meet yourself and cacao in a way that is not available in day-to-day life. 

Rosalind is a Reiki teacher and practitioner, with training in mindfulness, crystals, sound and movement. She has been working with Forever Cacao’s ceremonial cacao for the last four years in meditative and movement settings, as well as it being a core part of her own healing and practice. She is offering a guided journey with cacao, voice and sound for the festival, incorporating simple techniques that can be used anywhere to encourage awareness, calm and well-being.

Suitable for anyone, whether completely new to this work or an expert with years of practice, fully guided and held, this session promises to be an island of peace in your Sunday schedule. 

Roz’s website: www.roz4harmony.co.uk