Jamaica and Chocolate have an interesting history.
Did you know that cocoa beans are graded by the International Cocoa Organization? Jamaica is one of the very few countries in the Western Hemisphere that produces and exports what is identified as “fine and flavour” cocoa. Only 7% of the world’s cocoa crops are of this grading and are produced in Ecuador, Grenada, Indonesia, Sri Lanka, Trinidad & Tobago, Venezuela and Jamaica!
Prior to travelling to Jamaica this year, I had read about the history of Sir Hans Sloane and his cocoa experience in Jamaica, back in the seventeenth century. Jamaica was taken over by the British from the Spanish in 1655. The British were amazed by the vast number of cocoa trees they found on the island and inevitably started shipping the produce to England. Sir Hans Sloane (a botanist) visited Jamaica in the 1680s and was served a local cocoa drink, which he did not wholly enjoy it seems. He decided to add some milk to the drink and found it to be a lot more enjoyable. He brought the amended recipe back with him to England and was selling the final product for medicinal purposes. It is said that the recipe was eventually sold to Cadbury’s who commercialised the recipe through their chocolates and drinking chocolate.
It goes without saying, that I couldn’t travel all the way to Jamaica and not come back with this famous cocoa.
“Chocolate Tea” 🙂 🙂 🙂
This feels like a novel concept. We are so used to buying a chocolate powder and dissolving it in warm milk or water. Such a boring concept compared to this Jamaican product!
– Grate cocoa stick and add to boiling water (approx. 5 mins)
– Sweeten with sugar and/or milk