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.
“I AM IN LOVE with making chocolate, every aspect of it.”
– Isabel Brash, chocolatier and founder, Cocobel Chocolate
Cocobel Chocolate is a labour of love, a journey of discovery through the mystical properties of fine quality cocoa and delicious locally flavoured chocolate.
Cocobel chooses quality single estate cocoa grown in Trinidad to make fine chocolate and chocolate confectionery, to delight the chocolate lover.
At Cocobel, the transformation of this age-old indigenous agricultural product – cocoa – into an internationally valuable and prized commodity – chocolate – effects transformation in the producers as well as participants in the final product.
At Cocobel, we realise that chocolate has the power to seduce, satisfy and heal the heart. We believe that our chocolate made from Trinidad and Tobago beans can be among the most potent and highly regarded in all the world.
Cocobel’s aim therefore is to create chocolate that may be considered “food of the gods” – to give pleasure, to raise hope or lift spirits. In so doing, we believe that we are able to elevate producers, communities and our country as participants in an enchanting and purposeful chocolate adventure.