Featuring insights from world-renowned chefs and chocolatiers, our latest video celebrates the story of Trinitario cocoa — from bean to brilliance.
At the Trinidad & Tobago Fine Cocoa Company, we don’t just produce chocolate — we cultivate heritage, inspire innovation, and craft ingredients that chefs around the world are proud to use. Our latest video brings that story to life, featuring a lineup of pastry chefs, food technologists and chocolate makers from around the globe who came together to explore the artistry behind our Trinitario cocoa.
From the Chocolate Box at the Trinidad Hilton to cocoa estates across the country, this short film captures the spirit of our mission: preserving the legacy of cocoa in Trinidad and Tobago while creating unforgettable culinary experiences.
A Masterclass in Flavour
The film opens with Graham Hornigold, Co-founder of Smart Patisserie and renowned Michelin-level pastry chef, reimagining chocolate recipes using our newly reformulated couverture. Drawing from over 27 years of experience, he describes the flavour as “biscuity, fruity, and slightly acidic” — a testament to the complexity of Trinitario cocoa.
“We’ve reformulated the couverture to better showcase the natural character of Trinidad and Tobago’s cacao. It’s got all the beautiful notes I look for — dried fruit, warmth, and structure.”
From the Hilton to the Hyatt: Culinary Innovation on Display
The video also features spectacular desserts made at the World Cocoa & Chocolate Day Expo at Hyatt Regency Trinidad — an event that brings together chefs, chocolatiers, and cocoa experts in celebration of World Chocolate Day.
Gregory Arrendell and Fernando Franco from the Hyatt team unveil their showpiece dessert, The 24-Karat Golden Nugget, using both our 54% and 70% chocolate. With Angostura bitters in the crémeux, passion fruit jelly, and a crisp chocolate cookie base, it’s a distinctly local creation that reflects global technique and artistry.
The Science Behind the Flavour
Dr. Darin Sukha, Research Fellow at the Cocoa Research Centre (UWI), brings a deeper perspective on what makes Trinitario cocoa so rare. Recognised by the International Cocoa Organization as one of only eight countries globally that produce 100% fine flavour cocoa, Trinidad & Tobago plays a vital role in preserving genetic diversity and flavour nuance in the global cocoa industry.
A Personal Connection to the Source
For Gabriella Cugno, UK-based chocolatier and consultant, her visit to Trinidad wasn’t just professional — it was deeply personal. From exploring local estates to tasting cocoa fruit straight from the pod, the experience was eye-opening.
“Every estate has its own story — and you can taste that through the chocolate. There’s such richness here, not just in flavour, but in culture.”
Trinitario Cocoa: A National Treasure
Our cocoa variety, Trinitario, is more than a bean — it’s part of our identity. With over 100 known varieties of Trinitario cultivated in-country, we offer something rare: the ability for chefs to work directly with farmers to select specific flavour profiles for their creations. As Regis Bouet, chocolate consultant and maker, notes:
“Nowhere else offers this level of access, transparency, and connection from tree to truffle.”
Behind Every Bean, a Story Worth Tasting
The video closes with stunning visuals of our farms and fermentation centres, narrated by Nikita Nath of Ortinola Estate, one of our long-standing partners. Her voice reminds us that each bar of chocolate carries the efforts of generations of farmers, the vision of scientists, and the creativity of world-class chefs.
🍫 Discover our chocolate range here and bring a taste of Trinidad to your next creation.
