A chocolate lab is now open at the Tobago Hospitality and Tourism Institute in Mt St George.
A partnership between THTI and the Trinidad and Tobago Fine Cocoa Company, the Trinitario Chocolate Lab was developed to refine cocoa and produce world-class chocolate. The lab also offers an avenue for culinary students to develop their chocolatier skills.
Director of the T&T Fine Cocoa Company Limited, Ashley Parasram, said the lab is the result of two years of negotiations and is aimed at developing the best chocolate in the world.
“It’s got to be more than exporting beans. It’s got to be about training and education. It’s got to be about getting value added in the country. And that is where THTI and Trinitario have done exactly that by building the chocolate lab.”
The Chocolate Lab is not just about producing good chocolate; it is also meant to be an agritourism product, showcasing how chocolate is made from the harvesting of the beans to the sweet dark elixir.
Cocoa trees planted on THTI’s grounds will supply the beans needed to produce the chocolate.
Deputy Chief Secretary Dr Faith Brebnor stated that this is a perfect opportunity to elevate Tobago’s brand.
“As we modernise and as we innovate, we have to ensure that we do not loose those pieces of Tobago because that is what will make our story, that is what will make our product, that is what will make our brand unique.”
The Trinitario Chocolate Lab has garnered the full support of the British High Commissioner, Jon Dean. He acknowledged that in the past, much of Tobago’s cocoa was exported to the UK for refinement but delighted in the island’s ability to provide pathways for Tobago’s refined chocolate to be exported to the British Isles.
“We want to deepen our partnership with Trinidad and Tobago in practical ways by supporting skills, development, encouraging trade links, opening conversations with UK buyers and helping turn local talent and world-class cocoa into wider economic opportunities.”
Ambassador for the European Union to Trinidad and Tobago Cécile Tassin also expressed support for the initiative and wants the lab to also be accessible to the wider community.
“I hope that this facility would inspire young Trinbagonians to see the possibilities that exist in their own communities to become chef, chocolatier, entrepreneur, innovators, and exporters.”
Meanwhile, Secretary of Education, Skills and Innovation, Orlando Kerr, encouraged students to consider the opportunities presented by the Trinitario Chocolate Lab.
“I want them asking, ‘Can I create a product? Can I build a brand? Can I supply a hotel or restaurant? Can I develop a Tobago Cocoa Experience?'”
The T&T Fine Cocoa Company has already produced chocolates that have made their way into luxury stores such as Harrods in the UK.
Stakeholders now hope to replicate this success, creating greater value from the island’s internationally renowned cocoa sector.