Sarah's idea of Heaven!
Stream
Darrell Jackson and Sarah Barnes
Wed 7 May 2014 20:33
Monday 5th May 2014.
The crew were up early (again) in anticipation for the trip out, as a bus had to be caught in Soufriere by 8am. Unfortunately, Simon was poorly and returned to his bed as the rest of the crew went off in the dinghy. We arrived in Soufriere by 7.40, just as things were beginning to open and wandered around to the bus stop. Luckily the bus had three seats left and as it was full it went straight away so we arrived at our destination an hour before the arranged tour!
However, noting our excitement and enthusiasm the security staff were happy to let us enter and wander up through the estate to the reception and restaurant. Nor did they mind the frequent stops for photos.
We were on the Rabot Estate, a cocoa estate established in 1745 and now owned by Hotel Chocolat (Sarah's favourite chocolate makers!), but run by local staff. We were booked on the 'Tree to Bar' tour with Cuthbert and Kurt. Margarette welcomed us to the estate and provided us with drinks as we waited for the others to arrive. The views from the reception were astounding; Petit Piton framed by the balcony, with an infinity pool on the deck below sharing the view over the rainforest out to sea and the Pitons. The staff were all relaxed and very chatty, they obviously have a passion for the estate and like to share it with visitors. At 9am the tour started!
Cuthbert is the head of the cultivation and research unit. He explained how the company took over the estate and have rejuvenated it. They have developed a gene bank and have worked with Reading University to identify disease resistant stock of cocoa trees. They use four distinct varieties, all grafted onto the strongest root stock to ensure good yields of the different flavour cocoas and sustainability. They work organically and ethically, composting all the waste, producing their own fertilisers and insecticides. They plant other species within the cocoa trees to provide shading with citrus trees, mangoes, coffee, almond, cashew, pawpaw, breadfruit, bananas and other crops required by the hotel and restaurant. We learned to identify the different types of cocoa and when they are ripe. We even harvested a few pods! Cuthbert is so passionate and knowledgeable that everyone was totally caught up in the experience as we learned about the different stages of fermenting and drying the seeds, meeting the different staff as we wandered around. We were then given the opportunity to graft our own trees, which will be planted in the orchard during the rainy season and should be producing their first harvest of cocoa by Christmas. Hotel Chocolate has grafted 75,000 trees on St Lucia, some of which are sold to their partner farmers at a cheap rate and others planted throughout the estate. A few have been sent to England, but Cuthbert does not feel that they will be successful in our climate!
After some refreshments, we got down to the business of making our own chocolate bars, while Cuthbert discussed the history and techniques of chocolate manufacture. Obviously, Sarah with her love of all things chocolate was his star pupil, surprising Darrell with her extensive knowledge of the history of chocolate, when he always thought she just ate it! Making chocolate is quite hard work, grinding the nibs takes a lot of effort and time so our bars we rougher than the glossy ones in the shop, but they taste good!
As we had to wait for the chocolate to set we decided that we would have lunch at the restaurant: Bouchon. To say it was exquisite, is an understatement! All the dishes had an element of chocolate in, which enhanced them without being overpowering. A very special treat! (Sarah is now trying to persuade Darrell to take her to the newly opened restaurant in London sometime!)
This was one excursion that lived up and exceeded by far the expectations we had and we look forward to one day coming back to visit our trees.
No food was eaten once we got back to Stream, Simon was still feeling "a little tender" and the others were full from their lunchtime experience at Hotel Chocolate, but we all slept well that night.