Cocobel flavours are created with mostly local produce and inspired by the unique Trini palate. We like our flavours vibrant and our food well seasoned, so each perfect mouth-sized chocolate morsel is made with an individual taste story, romantic or spicy or adventurous!
We purée or dry fruits - guava, mango, sorrel - in season, and make our own nut butters and pralinées - with no artificial flavouring or preservatives.
Cocobel bonbons may include cream, butter, nuts and natural fruit purées. It is recommended that they be eaten within 10 days of collection so you enjoy them at their best!
They may be stored short term at 18 to 22 degrees Celsius in an airtight container in your refrigerator. If you are collecting chocolates during the day, a small cooler bag is recommended.
Medulla Art Gallery
I had already started to build a multi-use space for my architecture practice and for a contemporary art gallery and workshop space when I got caught by my "cocoa jumbie" in 2008.
After I realized my fate was sealed in cocoa, the kitchen area grew dramatically and the design draughting area shrunk! Though my plans for architecture have been altered, Medulla Art Gallery is in full swing.
Medulla, as the name implies, provides a core space for art education through alternative artistic expression and public participation. Martin Mouttet and Geoffrey MacLean are the curators and use Medulla to show the importance of art as a social expression, including art as a medium for therapy and growth. Workshops will form a part of all of our exhibitions and include introductions not only to painting, but sculpture, print making, media, art therapy. Medulla's first presentation was the 2011 Trinidad and Tobago Film Festival’s New Media by Holly Bynoe and Nadia Huggins.
Cocobel Chocolate is to be used as a vehicle to offer more exposure to our local and regional contemporary artists.