Back in the old days in Jamaica, my grandparents would harvest the cocoa, lay the beans out to dry on the outdoor barbecue, then parch them over a fire. As kids, we would help by pounding the parched cocoa beans into a powdered paste using a mortar and pestle.
My grandmother would then use her hands to roll this paste into oval-shaped chocolate balls, which she stored in a jar. These chocolate balls were later grated and mixed with coconut milk and spices to make a delicious cup of chocolate tea—a favorite treat for us as children. Even today, my mother continues this tradition, and now I carry it on as well, keeping this old Jamaican practice alive.
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