Anse Chastanet, Soufrière
Anse Chastanet's stunning scenic setting and lush tropical surroundings provide much inspiration to visiting artists many of whom come back to the resort regularly.
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Shopping in Soufrière
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Visit official site ↗Emerald Estate Chocolate
Hidden GemSoufriere
Emerald Estate grows its cocoa on an organic farm near Soufriere and turns it into bean-to-bar Saint Lucian chocolate on the same ground. Farm tours trace the beans from tree to finished bar.
Best for Organic bean-to-bar chocolate, farm tours
Visit official site ↗Soufriere
A working plantation of some 250 years, Fond Doux still grows cocoa and spices alongside its eco resort in Soufriere. Visitors walk the cocoa-processing tours, make cocoa sticks and eat the estate's own produce.
Best for Cocoa plantation tours, chocolate-making experiences
Visit official site ↗Soufriere, Saint Lucia
Rabot Hotel sits on Hotel Chocolat's Rabot Estate near Soufrière in Saint Lucia. The adults-only resort combines accommodation with cacao-related experiences, and its restaurant uses cacao grown on the estate. The restaurant welcomes outside guests as well as residents, while other facilities have their own access conditions.
Best for Estate cacao experiences and cacao-focused dining
Hotel Chocolat bought and restored the 140-acre Rabot Estate in Saint Lucia in 2006, turning the historic cacao farm into the centre of its grower programme. The estate now combines cacao production with Rabot Hotel and Project Chocolat. Its restaurant uses cacao grown on the property. The hotel has 25 private lodges set near Soufrière, with views toward the Pitons and an open-air design shaped around the rainforest climate. The agricultural work is equally specific. Hotel Chocolat describes growing and fermenting cacao before drying the beans. Roasting and conching follow, leading to single-origin chocolate from beans grown by Saint Lucian farmers. Its Island Growers' Programme began in 2008. The separate Gentle Farming account says it now supports more than 50 Island Growers. The programme includes shade and high-yield cacao seedlings. Pruning support is joined by organic-fertiliser workshops. Project Chocolat connects that production chain to visitors through grafting and farm interpretation, followed by the transformation of roasted beans into chocolate. Hotel Chocolat also names Angus Thirlwell and Peter Harris as the entrepreneurs behind its first North London shop in 2004. At Rabot, the identity comes from the estate's documented acreage and cacao process, supported by grower relationships.
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