6 stores · curated ORBIS register
St Patrick
Belmont Estate has farmed for some 400 years and now pairs its cocoa and chocolate factory with organic farm tours in St Patrick. The estate sells its own Grenadian chocolate, spices and cocoa products.
Best for Cocoa/chocolate factory tours, estate chocolate and spices
St George's
Part museum, part cafe and part shop, House of Chocolate tells the story of Grenada's organic cocoa in the middle of St George's. Its counters sell local chocolate and cocoa products to match.
Best for Grenadian chocolate, cocoa museum and cafe
Victoria, St. Mark, Grenada
Made at the Diamond factory in Victoria, Jouvay is a farmer-owned brand pressing chocolate from cocoa grown in Grenada's volcanic soil. Factory tours and tastings accompany its range of bars.
Best for Farmer-cooperative Grenadian chocolate
St. Andrew, Grenada
This tree-to-bar chocolate draws on cocoa from a family nutmeg-and-cocoa estate in St. Andrew that has been farmed for some seventy-five years, with bar-making begun by Bobbie Ramdhanny in 2022. The 70, 72 sea-salt, and 85 percent bars have taken multiple Great Taste Awards.
Best for Estate-origin Grenadian cocoa chocolate
Grenada
The Grenada Chocolate Company makes dark chocolate in Grenada using Grenadian cocoa. The business began in 1999 and connects cocoa growers with on-island chocolate production through a cooperative model. Its catalogue lists dark bars at cocoa percentages ranging from 60 to 100 percent, with factory visits still described as coming soon.
Best for Grenadian dark chocolate
The Grenada Chocolate Company makes chocolate in the country where its cocoa is grown. Founded in 1999 by Mott Green with Doug Browne and Edmond Brown, it developed a cooperative approach linking growers with chocolate production. Its history follows the cocoa through fermentation and drying before roasting and chocolate making on the island. That gives the country of origin a practical meaning beyond a tropical image on a wrapper. The current catalogue lists dark bars at several cocoa percentages, including 60, 71 and 82 percent. A 100 percent bar offers another choice, while named varieties include Nib-A-Licious and Salty-Licious. Comparing those labels is useful when choosing between a sweeter dark chocolate and a more concentrated cocoa taste. A BBC Food Programme broadcast in 2013 documented Mott Green’s work and the cooperative’s history. That programme is historical evidence, not a description of today’s staff or shipping arrangements. The merchant currently labels tours and tastings as coming soon, so a chocolate purchase should not be planned around an assumed bookable factory visit.
St. George's, Grenada
Tri-Island Chocolate is run by Aaron Sylvester, a former music executive who turned an inherited family cocoa plot in Beaulieu, St. George into a tree-to-bar operation, selling bars, honeycomb bark, roasted nibs, cacao-husk tea and hands-on factory workshops.
Best for George into a tree-to-bar operation, selling bars, honeycomb bark, roasted nibs
Tri-Island Chocolate is the work of Aaron Sylvester, a Grenadian-British entrepreneur who spent his earlier career as a music executive representing artists including Joss Stone and U2 before turning to chocolate after inheriting a cocoa and spice plot with his brother. Childhood summers visiting grandparents in Grenada shaped the pivot: the company now runs as a tree-to-bar operation out of Beaulieu in St. George, involved in every stage from cultivation through the finished bar, trading directly with local farmers rather than through intermediaries.
The lineup runs to roughly fifty products, including a 75% dark bar made with bee pollen, honeycomb chocolate bark, roasted cacao nibs for baking, and a cacao-husk tea that puts a byproduct of the chocolate-making process to use rather than discarding it. Beyond retail, Tri-Island built its visitor experience around hands-on chocolate education: a bar-making workshop, a Tipsy Truffles session, and a Rastafarian Roots-to-Bar Experience that combines rainforest exploration with a factory visit. It reads less as a shop with a tour bolted on than an experience-first operation, built around Sylvester's own return to his family's land and volcanic cocoa rather than a scaled export business.
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