I didn’t need the invitation. I had already dipped into the blend, still crunchy with fractured beans. A machine did the rest of the work, producing the smooth, molten chocolate we poured into candy-bar molds. The chocolate set while we ate lunch at the resort’s Boucan restaurant, where every dish—from gazpacho to snapper—is prepared with cacao.
After our meal and a cacao-oil massage, it was time for my handmade candy bar. It was bliss, and I polished it off all too quickly. I thought, as I gazed out at the pod-laden trees, I’ll just have to make another one. A
Hotel Chocolat Soufrière, (800) 757-7132, thehotelchocolat.com, From $450. This story appeared in the January/February 2012 issue.
See more agritourism hotels:
Glenburn Tea Estate in Darjeeling
Dalabelos in Crete
mexico">Los Poblanos in Albuquerque, New Mexico
Finca Rosa Blanca in Costa Rica
Estancia Nipebo Aike in El Calafate, Argentina
florence">Villa Campestri in Florence
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