Grenada Chocolate Company

Grenada Chocolate Company was founded in 1999 by Mott Green, Doug Browne and Edmond Brown, built on Green's attachment to the island since a visit there at fifteen and his drive to make fine chocolate while supporting Grenada's economy and land rather than extracting from it. Working from Hermitage in St. Patrick parish, the company sources organic Trinitario cocoa through a local farmer cooperative and runs the entire process itself — fermenting, drying, roasting and packaging on-site — making it one of the earlier tree-to-bar operations of its kind in the Caribbean. All three founders have since died: Browne in 2008, Green in 2013, and Brown in 2024, but the small operation continues, employing around two dozen community members.

The bar range spans cocoa percentages from 60 up through a stark 100 percent, alongside sea-salt caramels, cocoa nibs, cocoa butter and organic cocoa powder. It also sells Smilo, a traditional Grenadian cocoa tea, tying the chocolate side back to a local drink culture rather than treating cocoa purely as an export crop. The company holds Ceres environmental certification and ships to North America, Europe and the UK, and visitors to the island can join factory tours, tastings and rum-and-chocolate pairings at the source, seeing the same small-batch process that has defined the company since 1999.