List of products by manufacturer THE GRENADA CHOCOLATE COMPANY

The Grenada Chocolate Company Ltd. was founded in 1999 with the idea of creating an Organic Cocoa Farmers’ and Chocolate-Makers’ Cooperative. The company produces high quality organic dark chocolate in Grenada with its world-famous cocoa beans. The factory is nestled in lush cocoa groves in Grenada’s pristine rainforest.

The award-winning organic dark chocolate has the wonderful complex flavor of Grenada’s fine-flavored organic cocoa beans, processed carefully in small batches. Producing chocolate right where the cocoa grows allows them to do their own fermenting, which gives a real advantage in creating the finest, most complex taste from the beans. They use their own extracted cocoa butter in the chocolate, also from Grenada’s fine-flavored cocoa. This brings in a luxurious extra richness and chocolaty flavor. The chocolate has a truly deep and rich flavor.

The company now has over 150 acres of organic cocoa farms in its cooperative and operates its own cocoa fermentry, located one mile from the little factory. This assures that they perform every activity involved in the production of their chocolate, from the planting and growing of the cocoa trees to the fermenting of the fresh cocoa beans to the processing of our fine dark chocolate. They grow their cocoa totally naturally without the use of any chemical pesticides, herbicides or fertilizers and have been Certified Organic.

The sugar is a fine organic raw sugar produced and milled by an organic growers’ cooperative in Paraguy.

Whole organic vanilla beans grown biodynamically in Costa Rica provide the “dash” of vanilla.

Organic soy lecithin is used as emulsifier in extremely small amounts.

They are one of the only small-scale chocolate-makers producing fine chocolate where the cocoa grows. Because small batch chocolate-making is very rare, they had to create their own processing methods, designing their own machines and refurbishing antique equipment to meet the requirements of their unique situation. Most of the machines are based in design on those of the early 1900′s, a time when quality had precedence over quantity in chocolate-making. Because they care about the environment, they use solar-electric energy to power our machines.

The original impetus and principle of the cooperative company is to revolutionize the cocoa-chocolate system that typically keeps cocoa production separate from chocolate-making and therefore takes advantage of cocoa farmers. They believe that the cocoa farmers should benefit as much as the chocolate-makers.

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