In a world of mass-produced sweets, it’s easy to forget that truly exceptional chocolate starts with the bean — and not just any bean. At Trinidad & Tobago Fine Cocoa Company, we pride ourselves on producing 100% Trinitario cocoa, one of the world’s most sought-after varieties, known for its depth, balance, and character.
This is the chocolate that inspires chefs around the world — including David Oliver, Executive Pastry Chef at the renowned Beaverbrook Hotel & Spa in the UK.
In a recent behind-the-scenes video, Chef David walks us through the art and science of chocolate: what’s inside it, how it behaves, and why our Trinitario chocolate stands out for professional kitchens and pâtisseries.
What’s Really in Chocolate?
Chef David begins with a breakdown of dark chocolate: cocoa mass (made from ground cocoa nibs), sugar, cocoa butter, and lecithin (usually sunflower or soya). The percentage you see on a chocolate label – 66%, 70%, etc. – refers to how much of it comes from the cocoa bean. But not all percentages tell the same story; higher cocoa butter content can affect the strength and fluidity of the chocolate.
Unlike sugar dissolved in water, chocolate’s sugar is simply ground so finely (to 15–20 microns) that it feels smooth. This precision is key — it’s what gives our chocolate its signature melt and mouthfeel.
Handling Chocolate Like a Pro
Chocolate is sensitive. Add water, even a drop, and it can “seize” — turning grainy and unusable. Temperature control is just as crucial. Bloom, those white streaks or spots that sometimes appear, are the result of either sugar bloom (caused by moisture and condensation) or fat bloom (when unstable cocoa butter crystals rise to the surface due to fluctuating storage temperatures).
Chef David demystifies all of this in the video, making it clear that a bit of knowledge goes a long way when working with high-quality chocolate.
Why Trinitario?
We were proud to hear Chef David speak so passionately about our chocolate. He describes Trinitario as a hybrid of Criollo and Forastero — a bean that originated right here in Trinidad following a devastating hurricane that wiped out native Criollo trees. What emerged is one of the world’s most prized cocoa varieties, offering complex fruity and floral notes with very little bitterness.
“Trinitario chocolate has such a beautiful depth of flavour,” David says. “It’s perfect for high-end pastries, desserts, and petit fours.”
And it’s not just the flavour. Chef David also applauds our broader mission — from our sustainable farming practices and local partnerships, to our ambitious 1,000-acre cocoa rehabilitation project in Tobago.
Tips for Serving & Storing
To keep chocolate in peak condition, David recommends storing it in the fridge, tightly wrapped to prevent condensation. When you’re ready to serve, unwrap and present immediately — that’s when the aroma and snap of tempered chocolate make their full impact.
From Our Farms to Your Kitchen
At the Trinidad & Tobago Fine Cocoa Company, our chocolate is made to be used — in restaurant kitchens, bakeries, home ovens and everything in between. Whether you’re a professional chef or a passionate home baker, our chocolate delivers the flavour, performance and story that makes your creations unforgettable.
🍫 Explore our full chocolate range here.
