about

The Grenada Chocolate Company was founded in 1999 by Mott Green (born David Friedman), Doug Browne and Edmond Brown who had the idea of creating an Organic Cocoa Farmers’ and Chocolate-Makers’ Cooperative.

This radical new business model created the first “Tree to Bar” chocolate this century, adding all the value to the local economy in the village of Hermitage, St Patricks. Mott Green often said “It takes a whole village to make a bar of our chocolate”; the factory produces high quality organic dark chocolate in Grenada using the world famous Trinitario cocoa beans that grow right on their own doorstep. The chocolate factory is nestled in lush cocoa groves in Grenada’s pristine rainforest.

The internationally award-winning organic dark chocolate has the wonderful complex flavour of Grenada’s fine-flavored organic cocoa beans, processed carefully in small batches. Producing chocolate right where the cocoa grows allows the co-operative to do its own fermenting which gives a real advantage in creating the finest, most complex phenolic profile from the beans. The other important factor is that fresh beans are used to make the chocolate rather than ones that have been shipped half way around the world and might be months or even years old.

The GCC extracts its own cocoa butter from the same cocoa to add to the chocolate recipes, using unique presses designed by Mott and Doug. This gives the chocolate a luxurious extra richness to add to its deep intense fruity flavour.

The co-operative now has over 200 acres of organic cocoa farms which was formed with the objective of ensuring that the farmers would be fairly rewarded for their hard work. The GCC pays 1EC$ (65%) per lb more for the beans than the local price and in many of the farms of the co-operative is also involved in the management of the land as well as the planting, growing and harvesting of the cocoa. The cocoa is grown totally naturally without the use of any chemical pesticides, herbicides or fertilizers and has been Certified Organic by CERES.

The minimal amount of sugar used is a fine organic raw sugar produced and milled by an organic growers’ co-operative in Brazil. Whole organic vanilla beans grown bio-dynamically in Costa Rica provide our “dash” of vanilla.  Organic soy lecithin is used as an emulsifier in extremely small amounts, because they have found that without this addition it is almost impossible to make small batch chocolate successfully in the humidity of the tropics.

The GCC is one of very few small-scale chocolate-makers producing fine chocolate where the cocoa grows.   Because small batch chocolate-making is extremely rare, the GCC had to create many of their own processing methods, designing  specialist small scale machines and  refurbishing  antique equipment to meet the requirements of their unique situation. Most of the machines were designed in the early 1900’s, harking back to a time when quality had precedence over quantity in the world of chocolate-making.

Sustainability is at the core of the GCC’s values, so many of the machines were reconfigured to be powered by solar-electric energy.

The original impetus and principle of the co-operative company was to revolutionize the cocoa-chocolate system that typically keeps cocoa production separate from chocolate-making and therefore takes advantage of cocoa farmers. The GCC believes that the cocoa farmers should benefit as much as the chocolate-makers.

Awards

Bonbon Chocolates

In 20?? the GCC opened its own factory outlet store called Bonbon Chocolates where they produce a wide variety of delicious chocolates right on-site, using only local ingredients combining the wonderful dark chocolate with the many fruits, nuts and spices of Grenada. This charming small shop is located on Belmont Estate: the first and largest organic cocoa farm and fermentary in the co-operative.  The end result is a collection of Bonbons that are pure, delicious, natural and healthy so it’s well worth the trek up into the rain forest to track down this little gem.

Postscript

  • Doug Browne died from cancer in November 2008
  • Mott Green died in an electrical accident in June 2013
  • Edmond Brown is the sole surviving founder, and continues to be responsible for making chocolate every day.

 

Meet our Chocolate-Making Team

Meet some members of our Cocoa Farmer Team
Mott-farmers

about

The Grenada Chocolate Company was founded in 1999 by Mott Green (born David Friedman), Doug Browne and Edmond Brown who had the idea of creating an Organic Cocoa Farmers’ and Chocolate-Makers’ Cooperative.

This radical new business model created the first “Tree to Bar” chocolate this century, adding all the value to the local economy in the village of Hermitage, St Patricks. Mott Green often said “It takes a whole village to make a bar of our chocolate”; the factory produces high quality organic dark chocolate in Grenada using the world famous Trinitario cocoa beans that grow right on their own doorstep. The chocolate factory is nestled in lush cocoa groves in Grenada’s pristine rainforest.

The internationally award-winning organic dark chocolate has the wonderful complex flavour of Grenada’s fine-flavored organic cocoa beans, processed carefully in small batches. Producing chocolate right where the cocoa grows allows the co-operative to do its own fermenting which gives a real advantage in creating the finest, most complex phenolic profile from the beans. The other important factor is that fresh beans are used to make the chocolate rather than ones that have been shipped half way around the world and might be months or even years old.

The GCC extracts its own cocoa butter from the same cocoa to add to the chocolate recipes, using unique presses designed by Mott and Doug. This gives the chocolate a luxurious extra richness to add to its deep intense fruity flavour.

The co-operative now has over 200 acres of organic cocoa farms which was formed with the objective of ensuring that the farmers would be fairly rewarded for their hard work. The GCC pays 1EC$ (65%) per lb more for the beans than the local price and in many of the farms of the co-operative is also involved in the management of the land as well as the planting, growing and harvesting of the cocoa. The cocoa is grown totally naturally without the use of any chemical pesticides, herbicides or fertilizers and has been Certified Organic by CERES.

The minimal amount of sugar used is a fine organic raw sugar produced and milled by an organic growers’ co-operative in Brazil. Whole organic vanilla beans grown bio-dynamically in Costa Rica provide our “dash” of vanilla.  Organic soy lecithin is used as an emulsifier in extremely small amounts, because they have found that without this addition it is almost impossible to make small batch chocolate successfully in the humidity of the tropics.

The GCC is one of very few small-scale chocolate-makers producing fine chocolate where the cocoa grows.   Because small batch chocolate-making is extremely rare, the GCC had to create many of their own processing methods, designing  specialist small scale machines and  refurbishing  antique equipment to meet the requirements of their unique situation. Most of the machines were designed in the early 1900’s, harking back to a time when quality had precedence over quantity in the world of chocolate-making.

Sustainability is at the core of the GCC’s values, so many of the machines were reconfigured to be powered by solar-electric energy.

The original impetus and principle of the co-operative company was to revolutionize the cocoa-chocolate system that typically keeps cocoa production separate from chocolate-making and therefore takes advantage of cocoa farmers. The GCC believes that the cocoa farmers should benefit as much as the chocolate-makers.

Awards

Bonbon Chocolates

In 20?? the GCC opened its own factory outlet store called Bonbon Chocolates where they produce a wide variety of delicious chocolates right on-site, using only local ingredients combining the wonderful dark chocolate with the many fruits, nuts and spices of Grenada. This charming small shop is located on Belmont Estate: the first and largest organic cocoa farm and fermentary in the co-operative.  The end result is a collection of Bonbons that are pure, delicious, natural and healthy so it’s well worth the trek up into the rain forest to track down this little gem.

Postscript

  • Doug Browne died from cancer in November 2008
  • Mott Green died in an electrical accident in June 2013
  • Edmond Brown is the sole surviving founder, and continues to be responsible for making chocolate every day.

 

Meet our Chocolate-Making Team

Meet some members of our Cocoa Farmer Team
Mott-farmers

Gallery


William sharpening cutlass

William picking cocoa pods
William picking cocoa pods

William picking cocoa pods with cocoa 0knife
William picking cocoa pods with cocoa 0knife

Nyran taking out wet cocoa from pods

drying cocoa
drying cocoa

Sharon hand sorting cocoa beans
Edmond roasting cocoa beans
Edmond roasting cocoa beans

Marlon%20mixing%20sugar%20in
Marlon%20mixing%20sugar%20in

Kimon molding chocolate bars

wrapping chocolate bars

wrapping chocolate bars

tasting the chocolate

products

Fine Organic Dark Chocolate and Fine Organic Cocoa Powder

gcc-207
Our Organic Dark Chocolate comes in six varieties:

  • 60% Chocolate: sweet and rich with an intense and complex chocolate flavour
  • 71% Chocolate: strong bitter-sweet with extra fruity cocoa flavour notes
  • 82% Chocolate: Strong, dry cocoa flavour with very intense fruity notes
  • Nib-A-Licious: Crispy and delicious cocoa nibs (pieces of roasted cocoa beans) in our 60% chocolate
  • Salty-Licious: Our 71% chocolate with Caribbean Sea Salt! Sweet, salty and chocolaty.
  • 100% Chocolate: Pure cocoa flavour, savory and delicious, light acidic fruity notes, perfect for any chocolate recipe requiring unsweetened chocolate or to eat as a strong savory snack!

Available in EU

(Click on Circles to enlarge)

Available in USA

Available in Canada

Our Nib-A-Licious bars just won the the Silver Medal at The London Academy of Chocolate

Our 82% bar won the 2011 Silver Medal fromThe London Academy of Chocolate Awards!

Our 71% bar won the Silver Medal from The London Academy of Chocolate Awards in 2008.

Organic Chocolate bars (3 oz/85 gr) Ingredients: Organic cocoa beans, Organic raw cane sugar, fresh Organic cocoa butter (no added cocoa butter in our 82% and 100%), Organic soy lecithin (an emulsifier).

Organic Cocoa Powder

Pure Organic Cocoa Powder (6oz/170gr recloseable pouches):

Pure and delicious, perfect for hot-chocolate, chocolate ice-cream, baking, etc. Grenada’s cocoa is known for its extra rich flavour and strength. Our Organic* Cocoa Powder is uniquely rich and flavourful because of our small-scale relatively low-pressure cocoa butter press and, of course, because of the special taste of our cocoa beans!

*Certified Organic according to the USDA-NOP final rule by CERES (Certifier of Environmental Standards) GmbH/Certfied according to regulation EEC 2092/91 by CERES GmbH

All our bars are suitable for ovo-lacto vegetarians Suitable for vegans, Kosher certified, Halal certified & Free from latex.

Everything we make is Free from

  • all animal products
  • peanuts and peanut derivatives Free from other nut and nut derivatives Free from nut derived oil
  • sesame seeds and derivatives
  • other seeds and derivatives
  • milk and derivatives
  • egg, egg derivative and albumen
  • wheat, rye, oats, barley and derivatives Free from soya and derivatives
  • maize and derivatives Free from lupin and derivatives
  • rice and derivatives Free from gluten
  • fruit and derivatives
  • yeast and derivatives
  • vegetables and derivatives
  • fish, crustaceans, molluscs and derivatives Free from additives
  • Azo and coal tar dyes
  • glutamates
  • benzoates
  • sulphites
  • BHA/BHT
  • aspartame
  • natural colours
  • artificial colours
  • preservatives
  • antioxidants
  • M.S.G. (added)
  • M.S.G. (naturally occurring)

    http://www.hbingredients.co.uk/specsheets/O.VGREN10018X.85.pdf

Contact

The Grenada Chocolate Company Ltd.

Hermitage, St. Patrick’s

Grenada, West Indies

Phone: 473-442-0050

FAQs

  • All GCC bars are made in our own factory in Grenada, and we do not use any nuts, seeds, or dairy in any of our recipes. We just use a a little soya lecithin to make handling the chocolate a little easier in our tropical climate.
  • The factory is closed at the weekend and cannot normally take visits other than from accredited journalists etc.
  • Vistors are advised to go to the nearby Belmont Estate where you can see cocoa being processed, open weekdays and Sundays.
  • The factory outlet shop has excellent video of the chocolate making process (as well as excellent chocolates!), open weekdays and Sundays.Hours of Operation – 9:00 to 5:00 Please call in advance for tour.
  • The GCC factory outlet shop, which makes a range of hand made truffles and dipped fruits is on Belmont Estate and its open on weekdays and Sundays!
  • There are cocoa tours which are run by Belmont Estate, which go across the bridge and onto our farm, where in the right season you can see the fresh cocoa pods on the trees.

We look forward to seeing you!

Consumer Enquiries
Consumer Enquiries

Trade Enquiries

Owing to limited stocks of organic cocoa the GCC can only supply existing distributors in the EU, USA and Canada. You can contact them via the links indicated below: