In Grenada, Jonathan Ray attempts to extend his life by eating plenty of dark chocolate.
I’m in the House of Chocolate mini museum in St. George’s, Grenada, and Kindra, my guide, is giving me a brief chocolate master class. Not only do I learn all about its production, I stuff my face with as much chocolate as I’ve ever eaten in one sitting and – best of all – discover that I’ve probably prolonged my life by several hours, if not days, by doing so, chocolate being about as good for you as anything can possibly be. Well, according to Kindra anyway.
“Grenada chocolate is the answer, not matter what the question!” she exclaims with a laugh.
I discover that the cacao tree was first brought to Grenada from the Amazon in 1714 and its beans were first used as a form of currency under the Aztecs. In Grenada, the tree flowers every 24 hours and is harvested throughout the year.
The cacao seeds grow in large pods on these trees and in order to make cocoa they are harvested, fermented, dried, roasted, winnowed, ground, refined, tempered and moulded.
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