This field is for validation purposes and should be left unchanged.

The Belize Chocolate Company—Chronicles of Life in a New Land

The Belize Chocolate Company—Chronicles of Life in a New Land

Many chocolate lovers, such as myself, might not realize that the dessert actually originates in Latin America. Indigenous Indian groups such as Aztecs and Mayans used cacao beans in sacred ceremonies, on special occasions, and as a unit for trading.

img_7535-min

Today, gourmet chocolates can be found all over the world, and I’ve made it my personal mission to sample as many kinds as I come across. It just so happens that I serendipitously stumbled upon some of the best chocolate I’ve ever had the pleasure of devouring right here on Ambergris Caye, Belize—my new island home.

img_7529-min

The Belize Chocolate Company sits beachfront in San Pedro town, tantalizingly inviting overheated tourists in off the beach for an air-conditioned chocolate retreat. From iced chocolate tea and coffee to cheesecake, truffles, and banana caramel dark chocolate squares, there’s something here to please every palate.

img_7527-min

On my first two visits to the café, I sampled one of everything listed above (the cheesecake twice), and signed up to attend a short chocolate-making course offered by Chris, the owner. He hosts them every day of the week from 10:30-11:00 AM for $7 USD per person.

On my chosen date, I arrived a few minutes late (sometimes biking around can be a real B!), but luckily the class was cruising on island time and was gracious enough to have waited for me.

img_7524-min

Everything is set up on the front porch of the quaint wooden beach building, facing the sea. Chris begins by telling us a little about himself and a little about the history of chocolate in Belize.

He and his family have been living on Ambergris Caye for 18 years and making chocolate for nearly half of that time. They gather beans from their plantation in the southern region of the country and transport them to the island to be turned into a variety of tasty treats. He explains the importance of the cacao bean in the country’s early cultural and trading history, before beginning to explain the creation process from start to finish.

img_7394-min

Cacao beans grow in pods on the larger branches or trunks of the tree. Each pod can contain anywhere from 20-60 beans. It takes approximately one pound of beans to yield three-quarters of a pound of chocolate. When the pods are harvested, they’re wrapped in banana leaves and left to ferment naturally. Next, they’re roasted, and the inside “nibs” are separated from the shell. Shells can be used to make tea, or even fertilizer, while the nibs are either melted down and separated into cacao butter and cacao powder or pounded into pieces of chocolate.

img_7390-1-min

For this demonstration, Chris shows us how to use a traditional Mayan mortar and pestle—a metate. We add a small amount of sugar to the chocolate nibs and grind the mixture until it’s fine enough to sample, repeating the process (aka adding more sugar) as we go from dark to milk chocolate.

img_7388-min

Finally, when we feel completely full of sweetness, Chris sends us all off with three square samples of completed dark, milk, and white chocolates. A perfect end to an enjoyably educational class. The only question now is, how long can I last before I return for more cheesecake?

Interested in reading more about how I’m thriving and surviving in San Pedro, Belize? Click here to discover this island along with me.

OR

Check out the links below to see what other adventures I’ve been on lately.

The Mennonite Market—Chronicles of Life in a New Land

Sunday Funday with New Friends—Chronicles of Life in a New Land

Focusing on Fitness—Chronicles of Life in a New Land

Belize or Bust – Chronicles of Life in a New Land

South of San Pedro – Chronicles of Life in a New Land

 

Featured

Why Living Abroad Works
Top 10 Things to Know if You’re Moving to Spain
The Dark Side of Wanderlust
How to Avoid Double Taxation
Why Now Is a Great Time to Consider Cyprus
How to Build Wealth While Living Overseas
The Power of Solo Travel
The Bold Experiment of Liberland
Muriwai Gannet Colony, Muriwai Beach, New Zealand.
10 Reasons Why Now’s a Great Time to Buy in The Bahamas
A Practical Guide to Offshore Banking
How Greenland Became the Arctic’s New Frontier
Your Gateway to Freedom
El Salvador’s Stunning Comeback
Top 10 Things to Know if You’re Moving to Costa Rica
Top 10 Things to Know if You’re Moving To Thailand
Love Across Borders
The 12 Best Countries to Gain Citizenship by Descent
Editors’ Welcome
EA Subscribe

TRENDING

Plan B is Essentials in 2025
Global Roundup- Turbulence and Tipping Points
Global Roundup- Pressure Points and Public Pushback
Global Roundup: Defense, Detention, and Defying Limits
Global Roundup- Borders, Business, and the Battle for Resources
Global Roundup- Migration, Markets, and Tourism Shifts
Global Roundup: Power, Policy, and Economic Divides
How to Safeguard Your Wealth in an Uncertain World
Global Roundup- Migration Battles, Travel Costs, and Expats in Flux
Global Roundup- Passports Property and Policy Shifts