chocolate factory tour st lucia

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Best St Lucia Chocolate Tours and Tasting Experiences

Exploring the lush Caribbean island of St Lucia, you’ll be instantly captivated by its rich, aromatic cacao plantations. This island is a tropical paradise with stunning natural beauty and a prime destination for chocolate aficionados.

St Lucia’s fertile volcanic soil and warm climate contribute to producing some of the world’s finest cacao.

Introduction to Chocolate Making in St Lucia

On immersive chocolate tours in St Lucia, the magic of chocolate making comes to life. It’s an experience that tantalizes the senses, from the deep, earthy scent of the cacao pods to the smooth taste of the final product.

During these St Lucia chocolate tours, you’ll discover the intricate processes of chocolate production. From bean to bar, every step is a testament to the skill and dedication of local chocolatiers.

The tours provide a hands-on opportunity to engage with the chocolate-making process . Witnessing the ripening cacao pods and grinding them into rich, velvety chocolate is a fantastic experience.

The tasting experiences further enriched our understanding of the complexity of chocolate flavors. Sampling a range of meticulously crafted chocolates, each with its own unique profile, was delightful and educational.

The subtle nuances of flavor coaxed from the cacao by skilled artisans highlighted why St Lucia is a must-visit destination for anyone passionate about chocolate. Whether a connoisseur or a casual enthusiast, the chocolate tours in St Lucia promise a sweet, enlightening adventure that celebrates the island’s chocolate heritage.

History of Chocolate in St Lucia

Before Saint Lucia established itself as an esteemed source of fine chocolate , the island’s chocolate history unfolded over centuries.

Birth of the Cocoa Industry

In the 1700s , the cocoa industry flourished as part of Saint Lucia’s broader agricultural development. Initial forays into cocoa cultivation began under colonial authority, with the island producing cocoa as one of several cash crops.

Transformation Over Centuries

Saint Lucian chocolate heritage has been shaped by fluctuations in the global market and agricultural focus. Through eras of prosperity and adversity, local farmers have progressively refined their production techniques. They have transitioned from mere exporters of raw cocoa to producers of high-quality artisanal chocolate.

This evolution has ingrained chocolate into the island’s cultural and economic identity. These days, chocolate tourism is an important element of St Lucia’s appeal.

The Chocolate Making Process

In St Lucia, the transition of cocoa from tree to a luxurious chocolate bar is an intricate journey that blends tradition with expertise.

From the Cocoa Plant to the Bean

On our visit to a working cocoa plantation, we witnessed the first steps of chocolate-making: the harvest and post-harvest processes. Cocoa pods, carefully selected from the cocoa tree, are harvested mainly by hand using skill that ensures the integrity of the branches for future crops.

Inside each pod, cocoa beans can be found among the sweet, fibrous pulp.

• Harvesting : Cocoa pods are carefully cut from the trees using a sharp blade on a long pole or by hand, avoiding damage to the tree.
• Opening the Pods : The harvested pods are then opened with a machete, not unlike how one would crack a coconut.
• Extracting the Beans : The cocoa beans are then scooped out. The beans, still covered with the sweet pulp, are collected for the fermentation process.
• Fermentation is a crucial step to develop the beans’ flavor. During this stage, the beans are placed in large, shallow boxes or heaped in piles and covered with banana leaves. Over several days, they ferment, and their flavors begin to develop. The aroma hints at the complex flavors that will emerge in the final product.

Crafting the Chocolate Bar

Moving on from the bean to the final product requires several precise steps. The fermented beans are dried under the St Lucian sun on large trays or mats, turned regularly to ensure even drying.

Once the moisture content falls below a certain level, the beans are ready for the next stages.

• Roasting : The beans are carefully roasted to bring out the rich flavors and aromas that are characteristic of high-quality chocolate.
• Winnowing : After roasting, the beans are cracked open, and their shells are separated from the nibs – the essence of what will become chocolate.
• Grinding : Using traditional methods, the nibs are ground with a mortar and pestle, a process that transforms them into a liquified cocoa mass.

Finally, additional ingredients like sugar and milk (for milk chocolate) are incorporated. The chocolate mass is then conched, a refining process that smoothens it, and tempered, which stabilizes the chocolate, giving it a glossy finish and a satisfying snap.

The liquid chocolate is poured into molds, cooled, and solidified to create the sumptuous bars that embody the bean to bar or even tree to bar experience. Care and labor have taken the beans from a flowering cocoa plant on an organic farm to a beautifully made chocolate.

St Lucia Chocolate Tours at Renowned Plantations

In Saint Lucia, several renowned chocolate farms offer immersive tours that showcase the island’s rich chocolate heritage. From the exquisite beauty of the cacao groves to the final product, you’ll have unique experiences at these estates.

Project Chocolat at Hotel Chocolat’s Rabot Estate

Hotel Chocolat’s Rabot Estate impresses with its fusion of luxury and agriculture. Surrounded by lush rainforest and panoramic views, a tour of the cacao groves is mesmerizing.

Here, cocoa pods grown from Project Chocolat’s own beans are abundant. The process of chocolate-making is revealed step-by-step at their “Tree-to-Bar” experience.

Guests also learn how to make their own bar of chocolate from scratch. It’s an insightful hands-on activity that culminates in a truly personal chocolate creation.

Hotel Chocolat has not only mastered the art of chocolate but also offers an innovative cacao beer tasting. This adds a unique twist to the traditional chocolate experience.

Tasting Experience:

• Artisanal Chocolate Bars

Tour Highlights:

• Cacao Tree Orchards
• Chocolate-making Demonstrations

Fond Doux Plantation & Resort

At the Fond Doux Plantation & Resort , history merges with the present. The estate showcases a deep-rooted connection to the land with centuries-old traditions.

Walk amongst ancient cocoa trees, learning about the time-honored methods of cultivation and processing. Being at Fond Doux, you feel connected to the heart of Saint Lucia’s chocolate history.

Cultural Insights:

• Historical Cacao Processing
• Plantation Heritage Tours

Guest Experience:

• Eco-friendly Accommodations
• Proximity to Tet Paul Nature Trail

Emerald Farm by Jade Mountain

Located around 20 minutes from Jade Mountain resort, Emerald Farm provides an authentic and educational tour with an emphasis on sustainable farming practices. Learn about farming techniques that respect the environment and produce high-quality cacao.

The tour gives a comprehensive view of the cocoa production process, from planting to the final chocolate product, emphasizing the island’s commitment to eco-friendly methods. Participants will also see the organic produce grown by chef Allen Susser’s team, from micro greens to spices and nuts.

Sustainable Practices:

• Organic Cacao Cultivation
• Eco-conscious Farming

Educational Elements:

• Chocolate Production Insights
• Hands-on Farming Experience

Chocolate Tastings and Experiences

In St Lucia, chocolate isn’t just a sweet treat; it’s a versatile ingredient that sparks culinary creativity. Chefs and chocolatiers alike are crafting innovative dishes and beverages that showcase the island’s rich cacao.

In addition to exploring the lush cacao plantations, St Lucia offers an array of chocolate-themed experiences that go beyond the traditional tours. These immersive activities will delight the senses of chocolate lovers in unique and memorable ways.

Cacao Sainte Lucie

One of St Lucia’s chocolate producers, Cacao Sainte Lucie , has been at the forefront of culinary innovation, transforming the humble cacao bean into a diverse range of gastronomic delights.

Their commitment to quality begins with selecting the finest cacao beans ; which leads to a distinctive chocolate flavor profile that’s both earthy and complex. The shop sells a delicious array of chocolate bars, truffles, chocolate coated almonds and luxury hot chocolate. You can also pick up chocolate scented candles and beauty products.

Don’t miss the Cocoa Restaurant on the first floor serving up cocoa infused dishes. We loved the panoramic valley views, the chocolate dipping sauces and tasty dishes.

If you have time, book in for one of Cacao St Lucie’s workshops, such as their Bean to Bar Orientation Tour and Chocolate Sampling or their French Chocolate Truffle Making Class.

Chocolate Cocktail Making at Cap Maison

For those who prefer a more spirited experience, Cap Maison offers a chocolate cocktail-making class that is simply intoxicating. You get to experiment with chocolate and a variety of local rums to create personalized chocolate-infused libations.

What’s more, the setting is unparalleled, on the upscale Cap Estate in the Northern part of the island. The friendly team take pleasure in helping you to make the cocktails and they really do taste fantastic!

Chocolate and Rum Masterclass at Rabot Hotel

Experience the perfect combination of fine rum and chocolate at Rabot Hotel by Hotel Chocolat . The fun tasting sessions take place on the verandah of Plantation House, the oldest building on the Rabot Estate.

You’ll get to try a range of different rums, some spiced and some aged, and to see which ones work best with different types of chocolate . There are no right or wrong choices, it’s all a matter of personal preference!

Chocolate Cuisine

Experimentation with chocolate pairings and drinks has resulted in a delightful array of options. From sweet to savory, the flavor combinations are endless.

• Cacao Cuisine : The inclusion of melted chocolate in savory dishes adds depth and richness. Local chefs incorporate chocolate into sauces and glazes that pair exceptionally with proteins such as pork and chicken.
• Cacao Tea : Visitors to St Lucia should definitely try cocoa tea. This rich, aromatic brew has a slightly bitter taste. One good place to try it is at the Farmher’s Market in Castries. On the last Saturday each month, women farmers sell a range of gifts and organic produce.
• Chocolate Beer : St Lucia’s innovative brewers have crafted a chocolate beer that perfectly balances the bitterness of hops with the subtle sweetness of cacao. It’s a bold blend that marries the roasted notes of the cacao with the aromatic qualities of the beer.
• Chocolate and Fruit Pairings : Lucian chocolate pairs splendidly with local tropical fruits. For instance, the combination of chocolate and banana creates a truly indulgent experience, with the sweetness of the fruit complementing the richness of the chocolate.

Chocolate Spa Treatments

Beyond the palate, St Lucia offers chocolate experiences that engage the entire body. At Ti-Spa in Calabash Cove Resort you can immerse yourself in a chocolate body mask that nourishes and revitalizes the skin.

Another great chocolate spa in St Lucia is Cacao de Beauté at the Rabot Hotel. The semi open-air setting and rich cacao infused treatments are truly nourishing for the body and soul.

• Chocolate Body Masks
• Cacao-infused Oils for Massage

Accommodation with a Chocolate Twist

For true chocolate enthusiasts, staying at hotels that integrate the essence of cacao can be a transformative experience. Not only are these stays immersed in the world of chocolate, but they also present unique culinary adventures.

On the boutique end, there are several chocolate-inspired stays in St. Lucia, each offering their own spin on cacao-themed luxury.

Rabot Hotel by Hotel Chocolat

Rabot Hotel by Hotel Chocolat offers an experience that’s as close to staying on a working cacao plantation as you can get. Most of the lodges boast views of Saint Lucia’s Piton Mountains – a UNESCO World Heritage site.

Each room has an in-room Velvetiser™ to make delicious hot chocolate, and fresh chocolate treats are delivered daily. Resort guests also have access to a number of scenic trails.

Dining here is a cacao-infused delight, with dishes incorporating cocoa nibs, such as mole poblano and other chocolate-infused savory items. The resort’s spa treatments at Cacao de Beauté also incorporate cacao.

Jade Mountain Resort

At Jade Mountain Resort , guests can indulge in rooms that feature chocolate-themed amenities, such as in-room ‘chocolate bars’ stocked with an assortment of crafted chocolates. Each December, Jade Mountain hosts a Chocolate Festival , where local and international chocolatiers showcase their artisanal chocolates, and visitors can indulge in various chocolate-related activities and entertainment.

Community and Chocolate

The intertwining of St. Lucia’s chocolate heritage and community is profound and essential.

Project Chocolat

Project Chocolat is a comprehensive endeavor that enhances St. Lucia’s cocoa industry. It is centered around an organic farm that operates not just as an agricultural enterprise, but also as an educational platform. Here’s how the project underscores community involvement:

• Education : Workshops on organic farming methods are regularly held.
• Sustainability : The farm propagates traditional and sustainable cocoa farming practices.
• Cultural Preservation : Aims to maintain cocoa’s cultural significance on the island.

Engagement with Local Farmers

The success of St. Lucia’s cocoa industry is tied to the tenacity and passion of local farmers. There’s an intimate connection with the land and the craft of chocolate-making:

• Collaboration : Farmers work with agronomists to improve yield and quality.
• Revenue Sharing : Profit-sharing models ensure fair compensation.
• Community Development : Investment in infrastructure supports the community, further enriching the vibrant working cocoa plantation landscape.

Chocolate Heritage Month

St. Lucia celebrates Chocolate Heritage Month annually in August to honor the country’s history and tradition of cocoa and chocolate production. During this month, various events and activities are organized to showcase St. Lucia’s chocolate industry.

These include chocolate factory tours, chocolate-making demonstrations, chocolate tastings, and culinary events featuring chocolate-based dishes and drinks.

Ecotourism and Sustainable Chocolate Production

The balance of eco-friendly practices and tourism is crucial for sustainable development. In St. Lucia, this balance is seen in the chocolate industry, where organic chocolate farming and careful monitoring of rainfall patterns ensure the longevity of cocoa harvests.

Organic Chocolate Farming

On the island of Saint Lucia, organic farms place a strong emphasis on maintaining a chemical-free environment. This approach not only preserves the natural ecosystem but also guarantees the purity of the cacao produced.

One key element is no use of synthetic fertilizers or pesticides. There are a range of methods used in these organic farms to foster natural cocoa cultivation:

• Crop Rotation: Helps to preserve soil fertility.
• Natural Pest Control: Utilizes local wildlife and flora to manage pests, reducing the need for harmful chemicals.
• Composting: Fosters healthy soil by recycling organic waste into nutrient-rich compost.

Visitors to the working cocoa plantations in St. Lucia not only savor the taste of pure, organic chocolate but also witness the sustainable production methods that safeguard the island’s rich biodiversity.

Rainfall and Cocoa Harvest

The rainfall patterns on the island play a pivotal role in the success of the cocoa harvest. Adequate rainfall is essential for the cacao trees to flourish.

Here are the specifics related to rainfall and its impact on the cocoa crop:

• Optimal Rainfall: St. Lucia’s tropical climate provides sufficient rain for cacao cultivation, with the wettest months usually between June and November.
• Water Conservation: Efficient systems are in place to collect and conserve rainwater during the wet season, ensuring water availability throughout drier periods.

St. Lucia’s chocolate tours offer an authentic experience that aligns with the ecological values of the island and the expectations of environmentally conscious visitors.

Final Thoughts on St Lucia Chocolate Tours and Tastings

As you immerse yourself in St Lucia’s chocolate scene, you can’t help but be impressed by the way cacao is woven into the island’s culinary identity. The chocolate tours are a delightful blend of educational experiences and sensory pleasures.

The Soufrière and Anse regions, in particular, stand out with their expertly crafted tours that provide insights into local chocolate production. If you seek an authentic island experience, these tours are a testament to Saint Lucia’s heritage and natural beauty. They leave you with a profound appreciation of the art of chocolate-making and the island’s commitment to sustainable production practices.

A Saint Lucian chocolate tour is an enriching encounter that we highly recommend. This is not just about tasting chocolate, it’s about immersing oneself in the heart of Saint Lucia’s culture and landscape.

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Embark on a delectable journey through the enchanting world of chocolate with our exclusive “Chocolate Tour” at Hotel Chocolat in Soufriere. This immersive experience by DeTour Saint Lucia invites you to explore the magical journey from cacao tree to heavenly chocolate bar, all set against the breathtaking backdrop of the UNESCO World Heritage Site at Rabot Estate.

Cacao Grove Exploration

Begin your chocolate odyssey with a guided tour through the lush cacao groves of Rabot Estate. Immerse yourself in the heart of the rainforest as you learn about the lifecycle of the cacao tree. Discover the art of grafting a tree, gaining insights into the cultivation practices that produce the finest cacao beans.

Tree to Bar Chocolate Crafting

Unleash your inner chocolatier as you hand-craft your very own chocolate bar. From the raw cacao bean to the finished product, experience every step of the chocolate-making process. Our expert guides will provide hands-on instruction, ensuring your chocolate creation is a masterpiece to savor.

Cacao Cuisine Extravaganza

Treat your taste buds to a feast of cacao-infused delights served street-food style. Indulge in the unique flavors of the Cacao Burger, savor the decadence of Ice Cream of the Gods, and sip on tantalizing chocolate cocktails. Each dish is a celebration of cacao’s versatility and Hotel Chocolat’s commitment to culinary innovation.

Spectacular Views at Rabot Estate

Enjoy your culinary creations with a backdrop like no other, views of the UNESCO World Heritage Site at Rabot Estate. The lush landscapes, coupled with the aroma of cacao, create an ambiance that elevates the entire chocolate-tasting experience.

Book Your Chocolate Tour Today

Satisfy your sweet cravings and immerse yourself in the world of chocolate with DeTour Saint Lucia’s Chocolate Tour at Hotel Chocolat. Reserve your spot now for a day of discovery, creation, and indulgence amidst the breathtaking landscapes of Rabot Estate.

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A St Lucia chocolate tour with Hotel Chocolat

Posted on Last updated: December 16, 2022

Discover heaven for chocolate lovers on a St Lucia chocolate tour and chocolate-making class at Hotel Chocolat’s Rabot Estate in the Caribbean, taking you on a journey from tree to bean to bar.

* This site contains affiliate links , where I get a small commission from purchases at no extra cost to you.

From an offering to the Mayan gods to a $50 billion business, chocolate has taken over the world. This little piece of heaven in a bar has millions of devotees around the world, whether you’re more a 90% cocoa or Cadbury’s Buttons type of chocolate-lover.

Even the scientific name of the cocoa plant means ‘food of the gods’ in Greek. But why do we love chocolate so much? Is it the ratio of fat to sugar, or the feel-good chemicals? Either way there’s something about this bean that makes it irresistible. I set out to uncover its secrets on a St Lucia chocolate tour with Hotel Chocolat – from tree to bar.

Chocolate in St Lucia

South America might be the ancestral home of chocolate, but the Caribbean also has a long history of chocolate-making. Cacao trees only grow in a limited region, around 20° north and south of the Equator. And St Lucia has the perfect growing conditions, with a rich volcanic soil and a tropical climate with plenty of sunshine and rainfall.

From the 1700s, St Lucia’s cacao beans have been exported to Europe and later the US where they’re made into chocolate. But bananas were the island’s main export until the 1990s, when changes to trade agreements led to a collapse in the banana trade.

Since then local farmers have turned back to cacao farming. And rather than exporting all their produce, more is staying in St Lucia where there are a growing number of local chocolate producers. You can eat, drink or even have spa treatments with it, and there’s a Chocolate Heritage Month in August to celebrate the island’s chocolate history.

Hotel Chocolat’s Rabot Estate

One of the best places to get a taste of St Lucia’s chocolate renaissance is the Caribbean base of British chocolate brand Hotel Chocolat. The company called themselves Hotel Chocolat because they thought the taste of a good chocolate could transport you to a new place. But they’ve since expanded and started an actual hotel in St Lucia too.

The Rabot Hotel * is set in the hills above Soufrière in southwest St Lucia, with panoramic views of the Pitons, the island’s most famous landmark. There’s chocolate for sale, chocolate on the menu, and the building is even a chocolatey shade of dark wood. But it’s not some kind of chocolate theme park – it’s a working cocoa plantation too.

The 140-acre Rabot Estate cocoa plantation was founded in 1745 and taken over by Hotel Chocolat in 2006. At that time most chocolatiers bought their chocolate in ready-made and hardly any grew their own beans. So it was a pretty unusual step for them to buy an estate and get involved with all stages of the production process.

But growing their own cocoa has meant they can produce high-end, single-estate chocolate – a bit like single vineyard wines in that you can tell exactly where each bar comes from. The farm is also certified organic and has a focus on sustainable production.

Hotel Chocolat have been running chocolate tours in St Lucia for several years. But they’re recently upgraded to what they call Project Chocolat – a mix of an education centre, shop, bar and restaurant where you can learn about, eat, drink and buy their chocolate.

You don’t need to be staying at the hotel to visit Project Chocolat and take a tour, which takes you through the life of a chocolate bar – from tree to bean then bean to bar. You can do the two parts of the tour together, or just the second part on its own.

Whichever you choose, it’s an interesting way to find out more about how chocolate is grown and made, have a go yourself, and of course taste some along the way.

Tree to bean

The first part of our tour took us from the cacao tree to the dried beans. We started with a walk through the estate, where you can see cocoa pods in all their different stages of life – from tiny green shoots to swollen, ripe red pods almost ready to pick.

Cacao trees need plenty of shade, so they’re planted among taller local plants like the soursop, banana and mango – all of which feature on the menu in the hotel’s restaurant. Having a mix of plants also helps improve biodiversity. Trees take around three years to start to produce cocoa pods, and they can carry on bearing fruit for over 50 years.

Cocoa isn’t an easy plant to grow, so instead of growing new plants from seed, seedlings are grafted onto existing roots. Cuttings are taken from the estate’s best plants and are spliced onto the hardiest roots. This means you get the tastiest chocolate on the plants which are most likely to thrive, and grafting also means the trees bear fruit quicker.

At Rabot Estate’s seedling nursery we got the chance to graft our own cocoa tree – a surprisingly low-tech process involving a knife and plastic tape. All the estate’s trees are recorded, so if I come back to St Lucia I can check up on how my tree is doing.

Not all of Hotel Chocolat’s cocoa is grown at Rabot Estate, they also work with local farmers who buy their grafted plants and then sell the beans back at a higher cost. That way they can produce more chocolate but still keep control of quality.

The main harvest season is between November and February. Once the pods are harvested, they’re cut open and the cocoa beans are scooped out. Our guide cracked open a pod so we could see the brown beans inside, covered in a thick, sticky white coating.

The beans are pretty bitter but the coating is sweet and sticky if you suck it. They’re nicknamed jungle M&Ms, though they taste nothing like chocolate at this stage.

To get the beans ready for roasting, they’re fermented in big wooden containers for a week to develop flavour before being left to dry out underneath St Lucia’s hot sunshine. Finally the beans are roasted at 150°C and the nibs are separated from the shells.

Bean to bar

The next phase of the tour took us through how to turn the beans into chocolate using classic traditional techniques. Everyone was given their own workstation, with jars of ingredients and a heated pestle and mortar. There were dried cocoa nibs, cocoa butter and icing sugar – everything you need to create the perfect chocolate bar.

Well that and a whole lot of hard work. First we crushed the cocoa nibs by pounding them in the pestle and mortar. In St Lucia’s 30-degree heat it didn’t take a long to build up a sweat. And it’s tougher than it looks – even after 15 minutes my cocoa was more gritty than silky smooth. Next you add cocoa butter and sugar and keep on stirring.

Our guide Merle kept us supplied with tales from the history of chocolate to distract us from our aching arms. Like the Aztecs who used cacao seeds as currency and mixed chocolate and spices into a bitter drink. And the Bristol chocolate-maker Joseph Fry who discovered adding cocoa butter made chocolate mouldable.

Finally we poured our melted chocolate into a mould and left the chocolate to set. After a quick tasting of course. The pure, deep flavour takes a bit of getting used to if you’re used to sugary mass-produced chocolate. And my only criticism of the tour is that it would’ve been nice to have more tasting samples to try to see how it’s supposed to taste.

Bar to mouth

The final stage is the eating – but first you need to wait for your chocolate to set. If you’ve booked the full Tree to Bar St Lucia chocolate tour, lunch at the Cacao Cuisine street food restaurant is included, with cacao burgers, ribs and ice creams on the menu.

Or you can upgrade to lunch at the Rabot restaurant. Their cacao-infused menu uses chocolate in every form – from pulp to roasted nibs and their single-estate chocolate. And if the chocolate cocktails don’t knock you out, the view of the Pitons will.

The idea of a chocolate-based main course takes a bit of getting your head around. But cocoa has been used as a savoury ingredient for over 3000 years, versus only 500 years as a sweet ingredient. My Cacao Super Bowl (a salad made with quinoa and topped with cacao-infused yoghurt) tasted much more spicy and nutty than sweet.

Other chocolate concoctions on the menu include cacao cannelloni, fish and chips cooked in cacao beer tempura and their take on West Indian rum-infused chicken.

But the real star was the dessert menu. I’ve never seen so many chocolate options – chocolate lava cake, chocolate mousse, a nine-course chocolate tasting plate. But I couldn’t resist a Magnificent Piton – a meringue recreation of the Pitons served in a chocolate soup with bananas, almonds and caramel sauce which was rich, creamy and smooth.

Which is more than you can say for my lovingly hand-crafted chocolate bar. Despite all the effort it still came out a bit bitter and grainy. I’m clearly better off leaving the chocolate-making to the experts and concentrate on what I’m best at – eating it.

The details

St Lucia chocolate tours at Hotel Chocolat’s Rabot Estate take place daily. The full Tree to Bar Experience * – combining the Tree to Bean and Bean to Bar sections – lasts around three hours. It costs $119 per person including a street-food-style lunch.

You can also do the Bean to Bar Experience * on its own, which doesn’t include the plantation tour. It costs $69 per person and lasts an hour.

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If you love chocolate you really will love this place!

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St Lucia Chocolate Tour: The Hotel Chocolat Tree to Bar Experience

Table of Contents

Updated on April 29th, 2024

Who doesn’t love chocolate? On my recent trip to St Lucia, I was thrilled to hear that the British chocolate maker Hotel Chocolat had an estate there. Not only that but you can take a tour of the plantation, learn all about making our favourite confectionary and even create your very own chocolate bar. For me, that was an opportunity too good to miss! So, here I share everything you need to know before taking your own St Lucia Chocolate Tour.”

Project Chocolat, Rabot Estate, Soufriere, St Lucia

I spent a month discovering the beautiful island of St Lucia, which gave me plenty of time to uncover the best activities.

One that was hard to resist was the chance to learn more about the production of chocolate and have the opportunity to make my own. I had read great things about the experience of taking a tour around the plantation owned by the British chocolate brand Hotel Chocolat. I decided that I needed to add this tempting St Lucia chocolate tour to my itinerary.

During my time on the island, I took my life into my hands while driving to discover the best beaches in St Lucia . In addition, I had the frightening experience of being broken into and have written all about the experience here , including sharing my top tips for hotel safety. This is one post not to miss reading .

And don’t miss my rundown of over 30 Epic Activities to add to your itinerary in St Lucia .

The last time I took a chocolate-making class was in a small family-run business in Mindo, Ecuador . However, with the polished brand that is Hotel Chocolat behind it, I knew this was going to be a very different experience.

Chocolate is happiness that you can eat.” – Ursula Kohaupt

This post may contain affiliate links. By using these, Sue Where Why What may receive a small commission. You will not pay any extra charges for this. My opinions, reviews and recommendations remain my own. For more information see my disclosure .

What is Hotel Chocolat?

Hotel Chocolat opened its first shop in London back in 2004 with a mission to make chocolate exciting again. Since then, they have accumulated over 126 stores worldwide, along with cafes and restaurants.

The West Indies used to be a large cocoa-growing region but since then bananas and tourism have flourished and cocoa production has taken a back seat. However, the beans produced in the area have always been of high quality, a key factor embedded in the brand of Hotel Chocolat.

Over the years the industry has changed a lot. In the past, chocolate producers would also own estates and grow their own beans. However now, this is rare and growers generally produce the beans and supply them to the factories that make the end product.

The owners of Hotel Chocolat decided to change that. After a long search, they found the Rabot Estate near Soufriere in St Lucia. In 2006 they took over the 140-acre estate, bucking the trend of most other chocolate producers by growing their own cocoa.

Since then, the estate has gone from strength to strength. There is now a high-end hotel ( Rabot Hotel from Hotel Chocolat ) and a restaurant where you can enjoy a three-course meal, all made using elements of cocoa. I spoke to a few people who ate there and said it was an interesting and totally delicious experience.

The estate has now added Project Chocolat to its portfolio which gives us chocolate lovers the opportunity to learn more about the origins of our favourite confectionery, follow its journey from the tree to the bean and then even make our own personal chocolate bar to take home. And who can resist the opportunity to do that?

If chocolate is the answer….the question is irrelevant.” – Kim Knott

Where to stay in Soufriere

If you are planning to take the same tour, then why not treat yourself to a night or two at the luxurious Rabot Hotel from Hotel Chocolat ? Alternatively, there are plenty of choices around Soufriere. For luxury with spectacular views of the Pitons on Sugar Beach, there is the  Viceroy Resort  or part way between this and the main road to Project Chocolat is  Stonefield Estate Resort.    However, if you are looking for something in a more budget price range, with self-catering facilities, then I enjoyed my stay at both  Frenz  and  Diamondview apartments. All are within a 10-minute drive from the estate. Or check out the other options using the box below:

Project Chocolat offers two options on a tour of the Rabot Estate. For hotel guests, the first part of the St Lucia chocolate tour (learning how cocoa is grown and processed) is offered complimentary. Guests can also upgrade to include the chocolate making for a discounted price.

For those of us who are not hotel guests, you can choose to do the full Tree to Bar experience  which takes around 2 ½ hours. It includes the plantation tour and making your own bar, as well as lunch in the Cacao Cuisine restaurant.

For the Bean to Bar  allow 1 hour. This excludes the plantation tour and goes straight to the chocolate making.

For current prices and if you are interested in booking the tour then check out all the details below.

Unfortunately for my St Lucia chocolate tour, the weather was not my friend and we had some heavy rain showers throughout. I am pleased to report that we were provided with umbrellas for the duration. Bear in mind that for the plantation tour it can get muddy so make sure you wear appropriate footwear, especially if it has been raining heavily.

Here are a few of the things I learned on my St Lucia chocolate tour

Why St Lucia?

Cocoa plants only grow in tropical regions 20° either side of the equator. In St Lucia, the rich and fertile volcanic soil, high altitude (1000ft above sea level) and rainforest climate all create a unique environment, perfectly suited to cocoa production.

For the beans to flourish, they need regular rainfall and partial shade from sunshine. For this reason, the cacao is planted amongst other, taller trees such as palms, citrus trees or plantains. Banana and mango trees also add different flavours to the beans as they grow.

The first pods start to appear between 18 months and three years after the tree is planted. Trees can actively bear fruit for 50 years however on the Rabot estate there are some which are 80 years old and still producing crops.

When it comes to chocolate, resistance is futile.” – Regina Brett

There are three types of cacao bean:

Forastero. This makes up approximately 90% of the world’s cacao production. It’s a hardy crop so is used widely across the chocolate-producing industry.

Criollo. This is rare, almost extinct, but it’s also the finest and most expensive of all the varieties of cacao.

Trinitario. This is a hybrid of the other two beans. it was developed in the 18th century in Trinidad when the two types of trees naturally crossed.

They have done some profiling of the trees at the Rabot estate and found that they are Criollo-rich Trinitario. This is an excellent blend producing high-quality cacao with lots of flavour.

Cacao or Cocoa?

Before I go any further I just wanted to clear up something which confused me. What is the difference between cacao and cocoa? After a little research, I discovered that cacao is the Spanish word for chcahuatl, which is what Aztecs called the beans. Incidentally, they also believed that chocolate was a gift from the gods! It’s thought that English traders misspelt cacao when they brought the beans home, and so cocoa stuck.

So being English, from here on in I will misspell it too, in line with my ancestors 😉

Seeding Nursery

There was a lot to learn in the Seeding Nursery where we saw numerous small seedlings being nurtured prior to planting. One of the highlights of the St Lucia chocolate tour was getting the chance to graft my own plant. As already mentioned, a cocoa plant can take up to 3 years before it produces any pods. To speed up the process and make the trees hardier, the estate grafts the younger stems onto established rooted plants. It was as simple as cutting the end of the stem and wrapping plastic tape around to bind the two together (under strict guidance obviously!).

There was something very satisfying about leaving my new baby tree behind. Apparently, I can go back and check on the progress of my Sue Where Why What creation to find out where it was eventually planted and how it is doing. A much more sustainable way of leaving my mark than the words I scrawled on the graffiti boards later!

There is nothing better than a friend unless it is a friend with chocolate.” – Linda Grayson

While in the Seederie, we also learned more about how the beans are harvested and the care they need before they are ready to be made into a bar. For example:

Harvesting occurs two times per year between October and December and May and July but the trees bare fruit all year round. The beans lie in a rich white pulp which you can eat. It is sticky and sweet but tastes nothing like the chocolate that we know and love. At this stage neither does the bean so if you try the pulp, definitely don’t eat that!

Fermentation

Next comes fermentation when the beans are piled up in wooden boxes or on plantain leaves and covered. They are left to ferment here for 5 to 7 days which produces a chemical change. This change is essential for developing flavour and aroma and is, therefore, one of the most important steps in the whole process.

The length of the fermentation is a thing of great experiment to make sure that the beans are used to produce chocolate when they are at their best.

After the fermentation comes drying. The beans are placed out in the sun for as long as two weeks. This stops the fermentation process and helps develop the flavours. In ideal conditions, the cocoa is left to dry naturally in the sunshine whilst protecting it from the regular tropical downpours.

Then comes roasting where the beans are placed in ovens at temperatures of around 150°C. Again, this process is essential because if they’re roasted for the wrong time or at the wrong temperature the resulting chocolate can be very bitter.

Finally, the beans are shaken, vibrated and blown with air to separate the shell from the all-important cocoa nibs. It is the nibs at the heart of the bean which then go on to be ground to create chocolate.

So, as you can see there was a lot to learn about the love, care and science which goes into producing the perfect bean. I was certainly starting to have a whole new appreciation for my favourite sweet treat. And that was before I learned how hard it was to make my own bar!

All you need is love. But a little chocolate now and then doesn’t hurt.” – Charles M. Schulz

Bean to Bar Experience

The next part of my St Lucia chocolate tour was to make my own chocolate bar. Sounds easy, right? I can vouch for the fact that it was hard work!

We all had a separate workstation set up for us which included a super-hot, pre-heated mortar (do not touch!). In addition, we had three jars containing cocoa nibs, cocoa butter, icing sugar and a paper napkin. Our first job was pounding the nibs. While we got busy, our guide shared some interesting facts about the history of chocolate while encouraging us to work hard on the job at hand. When I thought I was doing really well to create a powder, we were informed that we had to go beyond the powder and keep pounding and grinding until we had a paste. The finer you can grind it, the less gritty it will be.

Finally, after at least 20 minutes of hard work, I saw a paste appearing in my pestle and mortar. It felt like a triumph!

Our next job was to add the cocoa butter and start the pounding and mixing again! The heat of the mortar helps to melt the solid butter quicker and the result after lots more arm action is a liquid consistency. Cocoa butter is a unique vegetable fat that is solid at room temperature but melts at exactly mouth temperature. I also learned that white chocolate actually doesn’t contain any chocolate at all and is purely a blend of cocoa butter and sugar.

The final part of the process was to add the sugar. The aim is to get your resulting chocolate as smooth and non-gritty as possible (hence ALL the pounding, grinding and stirring!). Icing sugar is used as the finer texture aids the process. The mantra of Hotel Chocolat is “More Cocoa, Less Sugar” so we were encouraged to add as little sugar as possible for our taste.

I kept tasting mine and I have to admit I ended up using all the sugar!

In real chocolate production, they crush the nibs between a series of metal rollers and the paste produced is called cocoa mass or liquor. It then goes through a process where the mixture is kneaded and gently heated to get the correct texture and develop flavour. This can happen anywhere between 12 and 72 hours. In general, the longer the time, the smoother the resulting chocolate will be.

So, no matter how much hard work my arm was doing, it was never going to come close to the real thing!

Finally, I poured the fruits of all my labour into a mould, put my name on it and handed it over to be chilled.

Cacao Cuisine and the Cacao Bar

If you haven’t opted for a slap-up three-course lunch at the restaurant but all this chocolate has made you peckish, then have no fear. While you wait for your finished product, there is plenty on offer for you to sample in the street food market. If you have opted for the Tree to Bar experience then lunch here will be included in your package. For example, how do a Cacao Burger or Cacao Fish and chips sound? There are healthier options, desserts, ice creams and coffees available, all with a little cocoa twist!

A balanced diet is chocolate in both hands.” – Anonymous

If you prefer a liquid lunch then there are plenty of cocktails to choose from at the bar including a cacao gin and tonic, beer or if you want a break from chocolate then they have just plain wine too.

To satisfy the shopaholics, in the store, there are plenty of branded products, homewares, toiletries and of course chocolate itself to choose from. Trust me, you will be spoiled for choice if you like souvenir shopping!

To book your own experience or other popular activities in St Lucia, use the links below for all the details:

The finished product

Eventually, my chocolate was ready. All wrapped up in a little bag with my name on it. As far as I was concerned, it was small but perfectly formed and I held it with pride as I ran back to my car in the rain!

My verdict?

In terms of the St Lucia chocolate tour, it was a fantastic insight into all the effort it takes to make a bar of chocolate. I learned a lot and have changed what I look for in a chocolate treat as a result. Making my own chocolate bar was a highlight, although much harder work than I was expecting! Overall, however, I felt the tour was expensive and much more than I would normally pay for an activity, even by St Lucia standards.

I did a similar tour in Grenada around the Belmont Estate for EC$16 which is around US$5. It was a very different experience and not as polished. I did not make my own bar then either. Project Chocolat, like everything from Hotel Chocolat is stylish and high-end. The hotel, the restaurant, the experience and the chocolate are no different. If that is what you enjoy then I have no doubt that you will love it!

And my chocolate? Fabulous, obviously! Although it was a little grainy…if only I’d worked a little bit harder 😉 Although I have to say, I have never felt more appreciation for a mouthful of sweetness before in my life. I only wish it lasted a little bit longer…

I have also taken part in other Food related Tours in other countries, why not check these out too?

A Hawker Centre Food Tour in Singapore , Pintxos in San Sebastián Bilbao in Spain , Street Food and a Hoi Ann Cooking Class in Vietnam and Chocolate making in Ecuador .

Interested to read more?

You can Subscribe Here to get regular updates & special offers from Sue Where? Why? What? along with a copy of my 201 Inspirational Travel Bucket List Ideas for FREE ! I hope you choose to join me on the journey.

Sue Cockell

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18 comments.

Believe or not I used to not like chocolate…I know what?? But then, through world traveling, I discovered REAL chocolate..not that crappy milk stuff in the USA. LOL. Now I look to bring home good chocolate in many places we travel. This looks remarkable and I think I could really enjoy it. I’ve enjoyed your st Lucia posts…sure would like to get there. Maybe next year.

Thank you Laureen & I never had an appreciation for what an art chocolate making was either until I travelled. Now I have a whole new set of priorities when choosing which bar to indulge in!

I’m in love with chocolate!! I once did a similar tour with my school class when I was in first grade and it was such a long process! Definitely a lot of work behind this delicious treat and the real deal tastes do different from what you find at the supermarket!

Thank you Arabela & I couldn’t agree more! Glad you enjoyed the stroll down memory lane!

All you had to do was say chocolate and I would book the tour! This really was a Chocolate 101 class. Thanks Sue!

Thank you Terri & this is a hard one to resist for all of us! 😉

I am so glad you got to Hotel Chocolat on your stay in St Lucia. As chocoholics we could not miss a visit with a tasting and several chocolate treats! We sadly did not stay at the hotel but it is on our list for a return visit – even if we may gain a lot of weight in a few days! We have to check on the cocoa plant we planted on our tour.

Thank you Linda & glad you enjoyed the tour too! Next time I would like to have a meal at the restaurant & staying a night also looks like a very special experience.

As a chocoholic, this sounds right up my alley! I have to admit, I’ve become a bit of a chocolate snob, but seeing how it is made and getting to take part in the process sounds amazing.

Thank you, Kristin! Learning so much more about the art of producing chocolate has made me into a snob about it too!

I learned so much from this! I’m not generally a chocolate-loving person (constantly surprising people who believe all females love chocolate) but I do occasionally like a piece. I still have almost a whole bar I bought from a similar chocolate producer in Mindanao, where I had hot chocolate by literally melting a stick of chocolate! I’m glad to see the whole value chain coming back to St Lucia, rather than just exporting cocoa as a commodity abroad.

Thank you, Teja & I’m actually more of a savoury food lover myself too. But doing a tour like this was a real education on what to look for. I have become much more selective when I do decide to indulge.

I loved St Lucia when I was there. Don’t remember the chocolate though. This is amazing!!! Definitely something I’d explore if I went again.

Thank you Heather & we all always need a reason to go back 😉

Wow! So much learning here. Who wouldn’t like to take a tour like this?

Thank you Anukrati & completely agree!

I’ve done a couple of chocolate workshops: in Antigua and Costa Rica. They’re a lot of fun, especially if you get to make your own chocolate.

Thank you Julie & making my own chocolate was the highlight for me…although not quite as good as the ones made by the professionals 😉

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Hi, I'm SUE!

I aim to inspire women in mid-life to embrace the power of solo travel. I have been a passionate traveller for more than 30 years having visited over 80 countries across 6 continents. Here I share my travel tales, tips & recommendations to help you rediscover yourself while exploring the world. I’d love for you to join me on the journey.

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• Experiences
• Beauté de Cacao Spa

You can be as active or as laid-back as you like during your stay with us – it’s entirely up to you. From spa pampering and relaxing at the Rabot Hotel to our unique Tree to Bar Experience; Project Chocolat, self-guided walks through the cacao groves to exciting sea adventures, and even a visit to the world’s only drive-in volcano and sulphur springs, there’s a whole array of Saint Lucian experiences waiting for you!

All tours need to be pre-booked. internal guests can book on arrival. external guests, please contact our front desk team to book., t: 001 758 459 7969/6, m: 001 758 724 6183/8, e:  [email protected], we welcome children to our restaurant and our experiences, but we must insist that they are not allowed to run around without parental supervision due to the high elevation, steep inclines and rocks., check hotel availability, project chocolat, immerse yourself in our unique, multisensory tree to bar chocolate experience. plunge into the rainforest for a guided tour of the cacao groves and learn how to graft a tree before hand-crafting your very own chocolate bar. discover our famous cacao cuisine, served street-food style, including the cacao burger, ice cream of the gods and chocolate cocktails - all enjoyed looking out over a unesco world heritage site at rabot estate, saint lucia. you'll never think about chocolate the same way again., find out more about project chocolat here., marcial, cacao grove walk, *only available to hotel guests., a shady trail with beautiful picture-taking opportunities of the lake at the end. great for an early-morning stroll before breakfast or early evening before dinner., fitness level: easy, duration: 20 minutes, bois nef, cacao grove walk, come and explore one of our new cacao groves, with young trees that have already started bearing pods. this walk offers a lovely view of the lake from another angle – but the truly spectacular scene here is the white egrets clustering on their favourite tree at about 5pm., duration: 30 minutes, peau pépinière, cacao grove walk, venture deep into one of the largest of our 16 ‘côtes’ (terroir-based zones of the estate). dropping down below the rabot hotel restaurant, you’ll come across the historic sugar mill that was used in the early 1800s. this walk takes you down into the valley and through the middle of the estate – shaded by other trees it’s a cool place to be and has a touch of heart of darkness about it, fitness level: moderate, duration: 45 minutes, the big nature view, walk, a breathtaking view from the highest point on rabot estate, with a 360-degree portrait of soufrière basin, mount gimme and both pitons framing the caribbean sea beyond. rated as the best view in saint lucia – and well worth the walk up you’ll pass by the site of our forthcoming micro-batch chocolate factory and several cacao groves., fitness level: moderate, duration: 45–60 minutes, the old french road, walk, a truly scenic route that takes you cross-country along the old stone road that soldiers used during the battle of rabot in 1795. the first part of the trail is a gentle climb with beautiful views of the mountains. when you reach the top you’re rewarded with a downhill stroll that drops you back down to the main road. keep tight to the edge of the road as you hike the last leg back to rabot hotel along a route that is approximately 2.5 miles. on the way to the old french road you will pass by the site of our forthcoming micro batch chocolate factory and several cacao groves., fitness level: moderate/good, duration: 90 minutes, sulphur spring volcano, power walk, this route is best done early in the morning, before the sun gets too high. the complete route is just over two miles long and it is a great loop for those who want to keep fit – or just work off last night’s dessert first time out on this route we would suggest you leave the gate lodge, take a left and do the loop this way round. when you have seen the hill gradient you may fancy the challenge to take the loop in the opposite direction, then celebrate with a rum punch that night you will pass by the site of our forthcoming micro-batch chocolate factory and several cacao groves., fitness level: good, please note: there is  $15 fee to enter the park, boucanier sunset cruise, sit back and relax as your captain sails some of the most impressive mountain seascapes in the world. as we cruise past the majestic pitons, the sun is low in the sky and the evening trade winds are blowing their cooling breeze over the waters. toast your companions as we serve complimentary drinks, cocktails, champagne and hors d’oeuvres. you may be one of the very few who witness the green flash – the rarely seen signature of ‘the twilight of the gods’., available: monday–friday, times: 16:45–19:15 approx. (times vary with seasonal sunset), remember: camera, suntan lotion, beach towel, swimwear, hat and sunglasses plus some spending money, boucanier underwater explorer, this is a leisurely cruise of the west coast, exploring the main coral reef sites such as anse cochon, anse chastanet, the coral gardens by gros piton and jalousie. you will have the opportunity to snorkel, swim and explore the dramatic coral reef walls that begin only a few feet from shore and drop off steeply into the ocean depths. there is an abundance of marine life and you may even see leatherback turtles., times: 9:30–13:00 or 13:15–17:15, remember: camera, suntan lotion, beach towel, swimwear, hat and sunglasses, boucanier west coast raiding party, we leave the old port of soufrière as buccaneers have done throughout the centuries to explore and raid the waters of the west coast. we pass the fishing villages of canaries and anse la raye and pigeon island looms eventually on the horizon – on a clear day martinique can also be seen. you can explore the island and take the opportunity to have a local lunch at jambe de bois waterfront restaurant and bar (named after the wooden-legged pirate who used this very place to ambush shipping in the days of sail). later we sail to marigot bay, often described as the most beautiful bay in the caribbean, and then on to anchor between the pitons – one of the best and most dramatic mountain seascapes in the world, where you can take the opportunity to swim or just enjoy the views., available: wednesday and friday, time: 10:00–16:30, soufrière experience, the sulphur springs, diamond falls & gardens tours, visit the world’s only drive-in volcano and sulphur springs en route to the picturesque waterfall at the diamond falls & botanical gardens. the pools at the mineral baths are filled with mineral-rich water that is naturally heated by volcanic activity, so take along bathing suits for a soothing dip. the rejuvenating powers of the water were recognised by the troops of louis xiv who created the original mineral baths., available: mondays–fridays, sundays, times: 10:00–13:00, gros piton climb, enjoy a breathtaking hike to the summit of gros piton. the first half of the trail is a gentle slope where the caribbean sea and the village of choiseul can be seen to the south. the second half of the trail involves a steep ascent to the summit and is intended for the more adventurous hiker. this climb is approximately a 3- to 4-hour round trip. when you make it to the top, which is 2,619 feet above sea level, you have climbed one of saint lucia’s iconic landmarks. this is a strenuous challenge and should be undertaken only by fit and agile hikers., times: 6:45 – 11:00 (wake-up knock can be provided), remember: stout trainers or walking boots, camera, suntan lotion, hat and sunglasses plus some spending money, beauté de cacao spa, looking for a more laid-back stay explore the beauté de cacao spa treatments and relax., explore our spa treatments and massages here., *prices shown in us dollars, inclusive of government 10% vat tax. a 10 % service charge is to be added to the above pricing., book your stay.

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Hot chocolate, but not the way you know it. Crafted with real chocolate...  

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Indulge in the Ultimate Cacao Experience

Book our specially curated, 3-night, Cacao Immersion Package, available for stays April to October.

​You’ll experience Rabot Hotel’s world of cacao-inspired experiences and be encouraged to explore the estate’s cacao farm to learn all about Hotel Chocolat’s sustainable approach to cacao growing.

RABOT HOTEL

SAINT LUCIA

FROM HOTEL CHOCOLAT

At the heart of our cacao farm in Saint Lucia is Rabot Hotel, Restaurant & Spa. Offering natural luxury, this Caribbean idyll is set in the rainforest overlooking a UNESCO world heritage site and the iconic Piton mountains. It's our favourite place in the world.

In 2006, we bought a 150 year old cacao estate in the south of Saint Lucia. It was run down and overgrown and we have transformed the 140 acre site into a thriving organic cacao farm where we hone our pioneering Gentle Farming approach. The stunning UNESCO surroundings inspired us to open Rabot, our Hotel & Restaurant , and Project Chocolat where we welcome guests for the ultimate immersive chocolate experience.

Rabot Hotel has 25 private eco-luxury lodges. The architecture connects guests with nature through an open-air design combining Saint Lucian charm and sleek contemporary aesthetics.

The Ultimate Cacao Experience

Whether it's hiking through the cacao groves, enjoying a cacao scrub in the spa, tasting our world class cacao cuisine or making chocolate from scratch, there's a cacao-inspired experience to suit everyone here.

From Dawn till Dusk

The best days start with a great breakfast. Enjoy ultra-fresh tropical fruits from the estate or treat yourself to our signature chocolate pancakes.

Cacao cuisine is the speciality of our restaurant. We use every part of it, from the pulp in cocktails, to enriched butters and bitter-sweet chocolate sauces.

Unwind with exquisite cocktails at the Cacao Bar. Whether you like a clean classic, or fancy something exotic & indulgent, our expert mixologists have you covered.

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Chocolate Lover's Guide to St Lucia

St. Lucia: The Caribbean Destination for Chocolate Lovers

Saint Lucia is a fantasy landscape, a tropical beach with the twin peaks of the volcanic Pitons providing a stunning backdrop. As if a trip to Saint Lucia couldn't get any more surreal, the Caribbean island has become one of the world's hottest destinations for chocolate tourism , and tasting this decadent treat while you're here is definitely worth your while.

As you tour cacao plantations or estates, you can trace the steps of chocolate-making, from harvesting cacao pods to wrapping chocolate bars. If you're more into indulging in your favorite treat, you can track down cafés and bakeries creating chocolate treats, and savor restaurants whose chefs are committed to great chocolate dishes and desserts. You may take culinary classes focusing on creating the sweet and learning how to taste it like a pro. And if you're truly obsessed, you can even stay in chocolate-centric hotels, like Saint Lucia's Boucan by Hotel Chocolat. Read on for your ultimate guide to chocolate in Saint Lucia.

History of Chocolate in St. Lucia

Chocolate is part of Saint Lucia's legacy: The island has produced cacao for centuries. The island's mountain slopes provide ideal growing conditions, as cacao trees love rich volcanic soil and shade. In the past, the island's cacao beans were exported to Europe or to Hershey, Pennsylvania to be made into chocolate; today, Saint Lucia keeps some cacao for its own chocolate production. Chocolate-making is very labor-intensive, and the process has hardly changed over the years. However, there has been one modification. The traditional cocoa-rina dance—done barefoot atop cacao beans to polish them—now belongs to the past. 

Types of Chocolate in Saint Lucia

Saint Lucia chocolate is for discerning purists, as it contains less sugar than Belgian, Dutch, French, American, and other chocolates. This results in a more intense cocoa flavor, one that can be enjoyed in a variety of concoctions and recipes. Single-estate Saint Lucia chocolate —made entirely on one plantation—is high status and has its own flavor, much like wine from different vineyards. The flavor of this is best enjoyed in moderation.

Saint Lucia makes both milk and dark chocolate. The milk chocolate is smooth and airy; the dark chocolate is full of deep flavor, barely sweetened, but not bitter. In Saint Lucia, chocolate is considered as much a savory mealtime experience as a sweet experience. If you're craving dessert, we recommend tasting a Saint Lucia banana split.

Cocoa tea is a Saint Lucia tradition that captivates visitors. It was originated by newly freed slaves as a cheap, locally produced alternative to expensively imported coffee beans or tea leaves. Nowadays, cocoa tea is served all over Saint Lucia, from roadside carts to the finest restaurants. Cocoa sticks, used to make cocoa tea, are easy to find in Saint Lucia and make for a great souvenir.

Best Chocolate Tours in Saint Lucia

There are a variety of tour operators offering immersive chocolate experiences in Saint Lucia. Read on for our selections for the best ones.

• La Dauphine Estate: Partake in the complimentary "bean to bar" tour of the chocolate factory and café at La Dauphine Estate.
• Fond Doux Estate: Visit this 135-acre heritage estate with a high-end tour package that includes the cocoa-rina dance, which guests can participate in. Tours start at $50.
• Morne Coubaril Estate: On the Historical Estate Tour, guests can taste a ripe cocoa bean at the property's cocoa house. This 45-minute tour is $11 per adult.
• Marquis Estate Tour: Book a three-hour tour of Marquis Estate, located in Marquis Bay.
• Boucan by Hotel Chocolat: Hotel Chocolat is an English-owned chocolate brand with its very own boutique hotel. With a cacao plantation on the hotel's adjoining Rabot Estate, Boucan guests (as well as visitors) can relish a chocolate immersion experience focused on the excellent chocolate produced on-property. The three-hour tour, the interactive Tree to Bar Experience, turns guests into chocolatiers.
• Jade Mountain: This top St. Lucia hotel is committed to chocolate production and connoisseurship. The resort's own organic chocolate is single-estate, and was developed by James Beard Award-winning consulting chef Allen Susser. You can take a complimentary tour through their Chocolate Laboratory, and participate in special dinners and celebrations all year round.

Chocolate Spa Treatments

If you're interested in sweetening up your wellness routine, then Saint Lucia is the perfect island for you to visit. Read on for our selection of the best chocolate spa treatments on the Caribbean island:

• Cacao Facial at Boucan by Hotel Chocolat : The hotel's chocolate is in evidence everywhere: on the menu, in the bar, in the spa, in the guest lodges. As for the spa, guests can enjoy cacao facials, body wraps, and massages to immerse in the beautifying purposes of the island's cocoa.
• Rainforest Spa at Sugar Beach Viceroy : The spa at this luxury resort capitalizes on the nourishing elements of the nearby cocoa plantations by utilizing rich cocoa butter to soothe and moisturize tired skin.
• Chocolate Delight at Jade Mountain: This treatment at the Kai En Ciel Spa at Jade Mountain revitalizes skin by applying warm then cooling chocolate in layers to stimulate endorphins.

How To Celebrate Chocolate Heritage Month

August is Chocolate Heritage Month on Saint Lucia . It celebrates the island's chocolate, plus Saint Lucia's history and culture. 

In the month of August, many resorts will have chocolate spa packages, which makes indulging in the nation's signature sweet that much easier. Also, remember to indulge in the "choc-tail" on the bar menu and participate in the traditional cocoa-rina dance. May your next Saint Lucia vacation be your sweetest adventure yet.

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Chocolate Tour

Price & Hours

• Facilities 3.0
• Atmosphere 4.0

St. Lucia has a rich history in chocolate dating back to the 1700s. The island offers prime conditions for cacao tree growth and has exported cacao beans to chocolate-lover destinations like Hershey, Pennsylvania, and countries throughout Europe. In recent years, it has become a hot spot for "chocolate tourism," and there are a number of unique ways to celebrate (and indulge in) this sweet treat.

One of the most popular options is taking a chocolate tour. Plantations like Morne Coubaril Estate and La Dauphine Estate offer tours detailing the production of chocolate from bean to bar, while renowned Jade Mountain Resort offers its own tour through its "Chocolate Laboratory." You can also become a chocolatier yourself at Hotel Chocolat at Rabot Estate, which takes you through a hands-on chocolate-making process. Some tours add in perks like rum tastings or jewelry shopping.

Recent travelers who partook in chocolate tours highly recommended the experience, noting it was fun, informative and delicious. Tourgoers especially enjoyed the outings that rewarded them with their own bar of chocolate at the end. 

Tour prices vary by company, but you can expect to shell out between $70 and $260 per person for an organized outing, depending on the length and other inclusions. For tours at various estates, costs may be rolled into the overall admission to the property. Visit each tour's specific website for more information.   

Popular Tours

St. Lucia Land and Sea Tour

(1104 reviews)

from $ 115.00

St Lucia Full-Day Catamaran Sightseeing Cruise With Snorkeling

(442 reviews)

from $ 145.00

Hotel Chocolat: From Tree to Bar Tour with Tasting in St. Lucia

(341 reviews)

from $ 124.00

More Best Things To Do in St. Lucia

#1 The Pitons

Rising tall from the sea and covered in emerald-colored vegetation, these volcanic plugs (or land formations made out of volcanic materials) are the most iconic sight in all of St. Lucia. Situated between the towns of Soufrière and Choiseul, Gros Piton and its smaller sibling, Petit Piton, are easy to spot from many points in the southwest.

Travelers frequently gush about just how perfect the fraternal twin peaks are to gaze at or hike through. Those who took the hike loved the beauty of the trails and said the views at the top were breathtaking, with some describing their experience as unforgettable. Despite there being two peaks available for climbing, locals caution against hiking Petit Piton unless you are a pro climber, as the trail is incredibly steep. Though it is still a strenuous venture, many visitors choose to hike Gros Piton. Travelers who considered themselves to be in good shape reported struggling thanks to the uneven rocks, but said the sense of accomplishment in completing the hike was worth the journey. Whatever time of day you venture out, remember this is the humid, hot Caribbean, so bring plenty of drinking water. For reference, guides advise carrying no less than 1.5 liters on the hike. You'll also want to set aside about four to five hours to make the trek.

Explore More of St. Lucia

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Some tours are physically demanding and are not suitable for the infirm, individuals with heart condition, women who are pregnant or the physically challenged. Tour times and dates may vary based on volume or availability. To the exclusion of tours identified at www.islandroutes.com as being owned by Sunisland Routes and/or Island Routes Tours, there exists no relationship of master and servant or of agency between the Operators of tours and either Sunisland Routes and/or Island Routes Tours, or the hotel. Sunisland Routes and/or Island Routes Tours, and the hotel, do not operate the tours, and for these purposes, the Operators of tours are independent contractors. The Operators of tours are solely responsible for their acts and omissions and Sunisland Routes and/or Island Routes Tours, and the hotel, assume no responsibility for such acts and omissions, or for any injury, loss, damage, sickness or accidents sustained on any of the tours offered for sale , including but not limited to any that occur on and/or during the tour, as well as before and after as part of and/or during transport to/from the tour ‐ again, to the exclusion of tours identified as being owned by Sunisland Routes and/or Island Routes Tours. Without any exclusion, however, Sunisland Routes and/or Island Routes Tours, and the hotel, shall not assume any responsibility for injury, loss or damage to any person that voluntarily participates in cliff diving at any location, including but not limited to Dunn's River Falls or Rick's Café, and/or to any person who voluntarily stops as part of and/or during transport to/from a tour at an unintended destination, meaning one that is separate and apart from the scheduled tour and/or destination. Individuals proceeding in such manner assume any and all responsibility and risk, as this is not a recommended activity. Sunisland Routes and/or Island Routes Tours, and the hotel, in addition shall not assume any responsibility for the loss or damage to money, jewelry, clothing or other valuables that have not been tendered to Management for safe keeping. Please note, for your safety, Guest will not be allowed to participate in helicopter tours and/or transfers if they have undertaken any diving exercise within 24hrs prior to departure of said tour/transfer.

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Chocolate Laboratory

Do you like chocolate? Then you should visit our Chocolate Laboratory! There are over 2000 cocoa trees on the resort estates, including the organic farm Emerald’s in the Soufriere Hills. Since 2010, our resorts have hand-crafted Emerald Estate Chocolate for the enjoyment of our guests. And with the opening of the chocolate laboratory, guests are now able to not only taste but participate in the making of the chocolate.

Our resort guests can now choose from a variety of chocolate infused activities like chocolate sensory tastings, educational estate trips and truffle making classes on a year round basis. Chocolate lovers will be further enticed by chocolate inspired dishes, cocktails and body treatments in the resort restaurants, bars and spa.

About the Chocolate Laboratory

Cocoa history on Saint Lucia dates back to the early 1700’s. There are many plantations on the island that have been harvesting and producing cocoa for many years supplying the local market and culture as well as becoming a part of the international commodity of Cocoa. In celebration, the month of August has been declared the “Month of Chocolate”.

In close collaboration with the resorts’ Consulting Chef Allen Susser, Jade Mountain’s Emerald Estate Organic Chocolate and Chocolate Laboratory are managed by the resorts’ very own Chocolate Alchemist.

Chocolate Alchemy at Jade Mountain

Chocoholics can get a taste of Jade Mountain and its estate grown chocolate with the resort’s Chocolate Alchemy package and also, take advantage of Jade Mountain’s free night promotions.

Chocolate Alchemy includes airport transfers and breakfast and dinner (MAP) daily. A chocolate welcome amenity and cocktail, Chocolate Lovers' Breakfast in Bed celebration, a chocolate infused 1-hour spa treatment per person, a learning excursion to the resort's Emerald Cocoa Estate, a Chocolate Sensory tasting followed by an interactive class in Jade Mountain's chocolate laboratory to learn basic techniques of making chocolate, tempering chocolate, creating your own fudge and making a personalized chocolate bar.

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Travel June 1 – October 31, 2019 A 5 night stay on basis of the Chocolate Alchemy package, including a 5th night free (5 for 4) is US$ 7288 per couple in a Sky suite, US$ 9,448 in Star and US$ 11,056 in Moon.

Travel Nov 1 – Dec 19, 2019 A 5 night stay on basis of the Chocolate Alchemy package, including a 5th night free (5 for 4) is US$ 7840 per couple in a Sky suite, US$ 10,264 in Star and US$ 11,848 in Moon.

Restrictions may apply. Please note that unused features are non-refundable and non-exchangeable or transferable. To book, call 1-800-223-1108 or email [email protected]

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Sanctuaries

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At Howelton Estate we have our very own Willy Wonka. In 2016 Cocoa Carib and Howelton Estate partnered to bring to the taste buds the Howelton Estate chocolates.

Saint Lucia's trinitario cocoa beans are treasured by renowned chocolatiers for their aromatic indulgences that stimulates your island taste buds. This flavorful bean infused with hand selected island spices, has resulted in a sophisticated dark blend which warms and excites the pallets of chocolate lovers everywhere.

Chocolate Making Experience

Our bean-to-bar experience, allow guests to get intimately involved with the chocolate making process. Create your own exciting dark chocolates, using recipes of your choice, interest and mood. Book your unique experience today.

Book Your Chocolate Making Class Today!

Handcrafted

Our Chocolate is hand crafted with organically grown cocoa beans from Nick Troubetzkoy’s Emerald Estate on St Lucia in the West Indies. Three generations of care and local technique have taught us to select exceptional quality cacao beans that are hand picked at their peak maturity and ripeness. The cacao beans are fermented and sun dried on the Estate.

From Bean to Bar

Where does chocolate come from? Actually, it DOES grow on trees, at our Emerald Estate. It all starts with a small tropical tree, the Theobroma cacao, usually called simply, “cacao.” (Pronounced ka-KOW. Theobroma is Greek for “food of the gods.”) Cacao is native to Central and South America, but cultivation of cacao is throughout the tropics.

Our Process

Our bars come in three different sizes, 100 gram (3.5 oz), 50 gram (1.75 oz) & 45 gram (1.6 oz) bars. Ranging from 50% - 92% chocolate as well as specialty bars including Nibs, Cinnamon, Chipotle, Cashew, Espresso, Tropical Fruit & Nuts & Lemongrass.

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