The cacoa inside is very bitter at this stage and so I avoid biting into it. Afterwards the beans can be washed and put to dry in the sun. Sucking the beans is only appropriate if you are the only one to be eating the finished product and a better way to produce flavour-full cocoa is to put the beans to ferment for a few days in a covered container and then wash the white coating off for drying.

If placed in a hot, sunny place the cacao takes 1-2 weeks to dry or until the colour deepens from reddish brown to dark brown. At this point it is suitable for roasting – but wait…it can also be eaten at this stage too. Indeed, raw cacao nibs are the latest craze in the health food world and sold as a ‘superfood’ with a huge list of nutrients. Cacao has been identified to contain 300 compounds including: protein, fat, carbohydrates, fiber, iron, zinc, copper, calcium, magnesium and high levels of antioxidants. To enjoy cacao at this stage the thin skin can be peeled off and the nibs eaten solo or combined with small pieces of coconut, banana, or mixed in with smoothies. With no added sugar the nibs are a little bitter and many would say it has an acquired taste but once you experience their uplifting effect you will soon come to enjoy the flavour also!

Roasting cacao transforms it into what is more commonly known as cocoa. Roasting can be done in a small pot and beans are stirred continuously to ensure that they do not burn. Similar to the raw version the roasted cocoa can be cooled, unshelled and eaten as is. This is a great choice if you are a fan of the super-dark-80%-cocoa bars of chocolate! The plain roasted nibs are also delicious sprinkled in cakes.

More commonly however, the process is continued by grinding the nibs into a paste with local spices and forming them into sticks, blocks or balls which solidify and are then used for the ever popular Caribbean drink – ‘cocoa tea’. Making the sticks of cocoa is an adventure I have yet to explore and I leave it up to the local experts who produce a great quality product for my daily drinking pleasure. Unlike most commercially manufactured chocolate drinks, local cocoa sticks are devoid of sugars and artificial ingredients and have numerous health benefits such as relief from fatigue, boosted digestion and weight gain in feeble patients. It has also been shown to increase the production of breast milk and enhance sexual virility! The cocoa at this stage also contains cocoa butter which gives the tea a slightly oily surface and I feel it does wonders for my skin from the inside out!

I make my ‘tea’ by boiling cinnamon, bay leaves, nutmeg and other local herbs depending on my mood. Once the water is flavoured with this mixture I then add the cocoa and once it has completely melted, add a batch of freshly made coconut milk, continue to heat and serve sweetened with some local honey – ahhhhh, mmmmmm…. cocoa tea, surely an essential ingredient for a happy life!!