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.
envelope for your letters
Cocobel chocolate is a journey of discovery through the mystical properties of fine quality cocoa and delicious locally flavoured chocolate.
Brianna McCarthy is a mixed media visual communicator working and living in Trinidad + Tobago.
She is a self-taught artist and aims to create a new discourse examining issues of beauty, stereotypes, representation as well as the documenting the process – particularly poignant in an ever smaller digitally connected world.
Her form takes shape through masking and performance art, fabric collage, traditional media, and installation pieces.