Cocoa growing was born in the 17th century in Guadeloupe and has perpetuated over the years thanks to the simplicity of its production.
Its Latin name “Theobroma” means “God’s food.” In fact, men discovered cocoa in around 2000 B.C. It was Quetzalcoatl, the God of vegetation and its renewal, symbolized as a feathered serpent and who reigned over the city of Tula, who taught men how to cultivate the “cacahuaquahuilt,” which was the name for the cocoa tree in the pre-Columbian era.
An initiatory rite… to chocolate
At that time, cocoa was associated with major life events. Cocoa beans were used as an offering for main ritual passages, from the embryo to birth and from youth to puberty, when young boys’ body were coated with a mixture of rainwater, flower petals and cocoa powder.
By the way, how do we make chocolate? We make it starting with cocoa sticks. In fact, chocolate springs from the fruits of cocoa trees, from which we extract the beans. Then, the beans are roasted, grinded and mixed for a long time in order to get a fluid fondant.
Find more about the Cocoa House
The Cocoa House, which is located in Pointe Noire in Guadeloupe, offers you the opportunity to walk around a small tropical garden. Surrounded by cocoa trees, the guide will talk to you about the chocolate and its manufacturing process, following an outdoor display that presents the main stages of its production, with driers or fermentation vats. Finally, your day will end with discussions and much-awaited tastings.
The Cocoa house is open 7/7 from December to August, from 10am to 5pm. The annual closure is from September 15 to October 15.