A week in Grenada with Mott Green

Mott Heads up The Grenada Chocolate Company which produces single origin 'tree-to-bar' chocolate in hand made batches.

I think anyone watching me right now would wonder what I am doing.  I’ve started this diary entry a dozen times or more and metaphorically there is a bin in the corner full of scrunched up balls of paper after dozens of first attempts at opening this dairy post.

It was through Chantal Coady of Rococo Chocolates that I was introduced to Mott Green of the Grenada Chocolate Company and I was invited, along side one of my all time favorite writers Xanthe Clay, to spend a week finding out more about The Grenada Chocolate Company, and the Tres Hombres ship that is now on it’s way back to the UK with 50,000 bars of chocolate on board.  As I'm sitting here thinking back, the week was so incredible I actually don’t know where to start. I thought about writing everything up like a day-by-day journal starting at the beginning, but really I want to write about the way this trip to Grenada has affected me.

Meeting the Farmers and Edmond Brown who grow the Cocoa and the crew who sail it back to the UK 

I flew to Grenada last Monday with Xanthe Clay who writes for the Telegraph.  Xanthe's articles are so beautifully written. Her words always transport me to wherever she is in the world and I have always loved her writing style. The way she weaves atmosphere and romance in her features without forgetting the practical aspects of cooking makes her a brilliant writer. She also has magical ability to include lots of information whilst keeping up a good pace, but what I like best of all is that she is a mother and a wife and she chats about family life, giving a wonderful warm human aspect to her work, and her recipes consistently translate to real life. We’d met a few times out and about but I was nervous all the same.  I hoped so much that she would like me. In real life she is equally fabulous as her column.  She is really one of the most adventurous fun and inspirational women I have ever met, and I know perhaps Xanthe is laughing and blushing if she is reading these words..  but forgive my honesty.  I am writing from my heart and speaking the truth as it is.

Since I came back from meeting Lulu Sturdy and spending time at Ndali Vanilla in Uganda I’ve been trying to find the answer to that little voice whispering to me that something more has to be possible here. Perhaps it was stepping away from my identity as a wife, mother, and daughter that meant I tuned in to the people around me, but I have come back from Grenada not only bringing back with me spices and Rum, but clarity and purpose.

Everything on Grenada was intense. The food tasted more delicious, the music sounded more soulful.  It was as thought some one turned up the volume in the world. The heat, the flavors, the sounds; and now that I’m home I know that the people I met on that beautiful little island will have a played a part in changing the way I see things forever.

Grenada itself has an easy laid back appeal.  People wave. People smile and people take the time to say hello and how are you.  It’s a beautiful place, but more than that, it’s got really lovely people.  People that make you feel welcome and having been let loose on the Island to explore ourselves I found myself stopping at the side of the road, chatting to fishermen, photographing laughing children and eating amazing food.  It’s an extraordinary place.

Time to consider life. 

It is on this Island, where the Caribbean see meets the Atlantic ocean, the spices and cocoa trees grown in fertile volcanic soil in the warn tropical sunshine, that there is a revolution is happening.  This is where the very best fair working practices happen and the farmers and workers benefit from the chocolate being made just a few minutes away from here it is grown. It is here that the Tres Hombres and her crew moor their beautiful cargo ship, and load the chocolate into the cargo hold.  It is this synergy between people, beliefs and possibility quite literally set my core on fire

Mott Green is the man behind the Grenada chocolate.  He is a shrewd 46 year old year  NewYorker, with intense blue eyes, clear vision of what is right, achievable and fair; with insatiable energy he has teamed up with the Tres Hombres fair transport cargo vessel.  The fit is perfect; with a natural synergy between Motts cooperatively produced artisanal hand crafted chocolate bars and Captain of Arjan’s principles of fair transport on the Tres Hombres ship.   

When I asked Captain Arjen van der Veen about his dream of making the world a better place through fair food and fair transport he looked straight at me and with easy humour he pointed out the obvious.  “This is not how it could be.  This is how it is.  We are doing it right now.  This is my life and it’s real.”  

In that moment I felt as though I’d been handed the picture to a puzzle I’ve been trying to solve for an age. I’ve quite literally had the pieces all along but not been able to see how to put it together.

Literally as I am typing this, at this very moment in time, the chocolate I saw being made is being sailed back to Portsmouth by Captain Arjen, Mott and the crew.  The chocolate is maturing and developing it’s fruity, textured rich dark sweet flavour, so it for me to step out of my conventional self, stop dreaming and do as Arjen and Mott.  So now it is time for me to really trust my beliefs fully, without questioning, without hesitation.

The cocoa grows on small farms in the rainforest, protected by nutmeg, banana and mango trees.

Seeing a clear view of the world through other people’s eyes I saw myself properly. Vanessa, just as I am. For the first time in years I actually liked what I saw, and I suddenly stopped feeling like I wasn’t good enough.   This wasn’t just a fluke anymore. Call it kismet if you like but to find myself with the opportunity to meet the people challenging convention I‘ve realized that I can make a difference. It was listening to Arjen and Mott when I realised that it’s not a dream it’s just what you do when you believe in something. Both Mott and Arjen live life according to their beliefs and convictions  -   it is an amazing way to live and I want to do the same. 

I thought back at where I was less than three years ago, feeling domestically trapped, in a job I no longer wanted to do, with three young children demanding every ounce of my energy.  I was miserable and yes I determined to follow my heart and change direction. I think meeting Mott has finally made me release that I may actually have almost achieved what I set out to.. and now there is more. Now there is the real chance to not only live the principles of an ethical and sustainable lifestyle but to incorporate those principles into my work and so I’ve decided to fully incorporate these core values into the courses I teach and to change this blog’s name to reflect what is my privilege; to spread the word about how to eat, grow, buy delicious, ethical and sustainable food and flowers, without compromise.

You can buy some of this beautiful dark organic chocolate in Waitrose or at Rococo Chocolates. 

2nd June 2013 - Addendum 

It is with absolute sadness and shock that I add to this post that Mott died tragically in an accident yesterday.  I am absolutely heartbroken. As I write this now with tears streaming and I am, for once in my life, grateful to my propensity to blurt how I feel as I explained to Mott just two weeks ago on baord the Tres Hombres just what a profound effect that he has had on me.

Chantal Coady friend of Motts for many years and owner of Rococo Chocolates has written a beautiful tribute to Mott on her blog.

The interview I had with him is below.  Rest in peace Mott, for I believe with all my heart that you have changed the world of chocolate forever.

listen to ‘Grenadian Chocolate Mott Green’ on Audioboo

Captain Arjen Van der Veer of the Tres Hombres has a cargo of 50,000 hand wrapped bars of  delicious dark organic chocolate destined for Portsmouth. 

 

Celebrate National Chocolate Week & Win a Tasting Session for 2 at Rococo

This week is National Chocolate week, and I can’t think of a better time of year to indulge in chocolate. I read an article recently saying researchers had found eating dark chocolate lowers blood pressure and that chocolate contains serotonin, which cheers you up! There are just so many chocolates to chose from .. not all of them are delicious  not all of them are responsibly buying their cocoa beans or support the communities where the beans are grown. 

One of the best ways of trying new chocolates and buying ethically is to go to a specialist chocolate boutique such as Rococo's in London and this week they have a series of events such as the Blindfolded Chocolate Tasting on the 14th of October  and a whole week of chocolate tasting in celebration!

Laurent Couchaux  Rococo's head Chocolatier won Chocolatier of the year this year .. so these chocolates are utterly divine.   Listen to my interview with him below to get an idea of just how heavenly  the flavours are!

So I am delighted to be able to offer a Customised Celebration Chocolate Tasting Session
Length: 1 hour for 2 people; maximum at the Motcomb Street Shop: Cost normally £75 per head. 
This tasting session, led by an experienced team member, will take you through a fabulous chocolate experience. You will taste different chocolate bars and mouthwatering handmade truffles whilst listening to the history of cocoa.  At the end of the tasting you will also receive a goody bag and a signed copy of Chocolate: The Food of the Gods
 by Chantal Coady.


THIS COMPETITION IS NOW CLOSED


RULES

Please see competition Rules before entering. This giveaway is open to all readers over 18 with a UK mainland address.  The winner will be chosen using an online randomiser and announced on this page on Friday 21st October  You need to leave your e-mail address in order to comment, I am the only person that can see it. Please do not include your email in the actual comment as well.

This competition on behalf of Rococo Chocolates and they will be responsible for organizing the prize with the winner. Their decision is final and no correspondence will be entered into.

There is one main way to enter and there are 3 more chances to win .. . and you must leave a separate comment for each bonus entry otherwise they will not be counted. 


For a chance to win please comment and tell me who you’d most like to take to the blindfolded chocolate tasting experience.

For a second chance to win please tweet this post using the button below and you MUST comment with your twitter ID telling me you have done so.

For a third chance to win please follow me @ rococochocs on Twitter and comment below to tell me you have done so.

For a fourth chance to win please like their facebook page and comment below to tell me you have done so. Each Comment counts and an entrance and you can have a maximum of 4 entries to win this course.

Automated Entries are not allowed.  There is no cash or product alternative. 

Not so Naughty Wicked Brownies.

These delicious brownies are dark, moist, deeply chocolaty and also happen to be gluten and dairy free and yet they also sneak in some healthy beetroot into your diet. Beetroots are a good source of antioxidants and full of nutrients, including magnesium, sodium, potassium as well as vitamin C. They give a deep rich color to the brownies and keep them really moist. The antioxidants can also protect your body from aging (and apparently wrinkles too) caused by free radicals and dark chocolate also contains a large number of antioxidants - apparently nearly 8 times the number found in strawberries!
You’d never know indulging in these glorious fudgy treats that they could be just so healthy - but with no added butter they are also low in saturated fat as well .. hence their name - not so naughty wicked brownies!

400g peeled grated & drained cooked beetroot
3 medium eggs
230g golden caster sugar
50g rice flour
2 tsp baking powder
75g cocoa powder
100g ground almonds
200g dark chocolate (70% cocoa solids) melted
½ tsp sea salt
1 tbs sunflower oil to grease tin
icing sugar to dust

1 Preheat the oven to 175 Gas 4.
2 Grease a tin 24 cm X 30cm
3 Place the beetroot and eggs into a food processor and whisk for about 3 minutes.
4 Add the sugar and continue to beat for another minute
5 Sift in the rice flour, baking powder and cocoa powder and continue to whisk.
6 Add the ground almonds and continue to whisk gently whilst pouring in the melted chocolate and add the sea salt.
7 Transfer the mixture in the greased tin and pop straight into the preheated oven for 30 - 35 minutes. Check early - you don’t want to over do them! The mixture will not set as hard as a sponge cake. You want it to be slightly undercooked to get that fudgy brownie texture. It will set further as it cools.
8 Once it is set slice into square and dust with icing sugar.

This isn’t just the kind of chocolate I want to eat - It’s the kind I want to be seen eating.

If there were one food that most women say they couldn’t live without it would be chocolate. I can be included in this group. About five years ago I was introduced to Rococo chocolate in London. If you don’t know them then please allow me to introduce you because Rococo represent everything about the way in which chocolate, and it’s production should be, setting a realistic workable and superb example of style, taste and philosophy.

Rococo is chocolate with out compromise. It is fair trade. The plantation where the cocoa beans are grown in Grenada supports the workers giving them a fair shot at life, whilst we here enjoy seriously delicious chocolate that has probably the most stylish presentation and wrappers ever designed, Chantal makes sure the people behind the scenes are treated as they should be.

As I been writing Prepped! I have noticed that around some seriously minded people you sometimes encounter elitist holier than thou attitudes. The sort of thing you see when this is all marketing guff, but with Chantal Coady and the Rococo team that couldn’t be further from the truth. This is the real thing through and through.

Yesterday I met up with Chantal, as she has been kind enough to provide the chocolate for the Prepped! I had a super meeting then popped downstairs to the kitchen to catch up with the fabulous chocolate master Laurent Couchaux. As Chantal left for an appointment I stayed to snap the chocolates bars on the counter .. with my camera .. (of course .) A chap walked in and waited at the counter. He was a big issue seller, and I watched. What happened was not what I expected, and I shall review my own prejudices in private later. The lady behind the counter smiled and asked what flavor he fancied today. He asked her to choose for him and she popped a chocolate in a bag. He smiled …..and I just had to take a photo. This is Kevin. He is the big issue seller on the street, and Seraphina explained that he pops in every now and again- and a little kindness goes a long way.

This is how chocolate should be. This is what makes life taste good. Right there in front of my eyes the sweetest chocolate in the world is that which is made and given with consideration. Rococo philosophy of what tastes good, and what is right and proper in the world goes hand in hand. This isn’t just the kind of chocolate I want to eat - It’s the kind I want to be seen eating.

This weekend Bring your best chocolate cake to the Motcomb St branch (Rococo Chocolates, 5 Motcomb Street, SW1X 8JU) between 10am and 12:00 this Saturday (16th October) for their chocolate cake competition*.

At midday every entry will be tasted by our founder, Chantal Coady, and Laurent Couchaux, head chocolatier and Prof du Choc at Rococo’s Chocolate School. The winner will have their entry posted on our blog and will receive a voucher for a chocolate tasting at Motcomb St.

Chocolate, Vanilla and Cardamom Biscotti.

I've been playing with Cardamon again. In fact I made six lots of these just to get the right balance.
The cardamom merges together with rich cocoa and soft vanilla. This terrific combination both compliments and exaggerates the deeper flavours of coffee like no other biscuit I know.

A traditional, twice baked, hard Italian biscuit, these fragrant biscotti can also be served with fruit fool or ice-cream. Alternatively, they make an elegant sweet for a supper party. The crunch of the almonds works brilliantly with plate of baked figs drizzled in honey and a slice of creamy gorgonzola. It’s an effortless yet classic blend.

The final flavour is significantly improved using freshly ground cardamom. If you have the opportunity, grind your pods up with a pestle and mortar, discarding the outer green husks.
What I really adore about these biscuits, is the fact that it takes less than ten minutes to have them made and in the oven. They are super fast, super simple, sophistication. What’s more, a jar full makes a handsome present. They store for a week or two, and improve with age.
Cooking & prep time 50 minutes
Clear up time 10 minutes
Ingredients

300 grams Whole Almonds
350 grams Self Raising Flour
50 grams of Cocoa Powder
200 grams Vanilla sugar OR caster sugar with vanilla essence
1 teaspoon Baking Powder
1 level teaspoon of course sea salt.
1 level teaspoon Ground Cardamom
6 Large Eggs
75grams Chopped Roasted Hazelnuts

Method
Preheat the oven 180 Celsius/ gas mark 4/ 350 Fahrenheit
To add a good crunch to the almonds gently roast them a heavy based frying pan. Take care as they burn easily.
In a bowl mix the sugar, flour, sifted cocoa powder, cardamom and salt together.
Beat eggs, (vanilla essence if necessary) and milk in a food mixer then slowly add the dry mix to form a loose dough adding the roasted almonds at the end, and stirring them in gently .. you don’t want to break them up.
Transfer the mix on to a large greased baking tray making two logs. These should be 10 inches long and no more than 4 inches wide. Leave a gap between the logs as they expand. Sprinkle evenly with hazelnuts.
Bake for 20 - 25 minutes. Remove from the oven and cool. Next, to avoid the biscuit breaking apart as you cut through the almonds use a very sharp knife cut straight down, with the heel of your hand pressing down on the top of the knife. Don’t saw. Cut into 3/4 inch portions and return to the oven. Toast for 10 – 12 minutes on each side. Don’t be tempted to overcook them; they need leaving on a wire rack for an hour or two to dry out completely. Transfer to an air tight container.
Makes 30 - 35.