I’m starting the “island hopping” week of my cruise. Technically, it started yesterday in Barbados. However, my “cooking with breadfruit” excursion was cancelled due to lack of participants. I can’t really complain, as Barbados was our segment change point, so the ship was exchanging 70% of its passengers. Most would not be prepared to go take a cooking class. So, all I did was basically touch the island and jump back on the ship. This was our first time change in around six weeks, so I guess we are coming to the end.

Today we are in Castries, Saint Lucia. And we are going to make chocolate. We took at 15-minute bus/van ride to the Howelton Estate, where we were herded to the patio classroom. Which had a great view. The ship on the left is the Costa Fascinoa (3800 passengers), with the Silver Moon sticking out on the right.

I knew things were serious when I saw a pestle on the table. The three containers have coarse cacao, cacao butter and powdered sugar.

They started by introducing the cacao pod, which my Cruiseboysians learned about during my visit to Guayaquil.

After the introduction they brought out a heated mortar and we started grinding.

I started feeling a little guilty, but then our instructor confessed that they use machines that grind for over 48 hours. After 25 minutes we poured the mixture into forms and chilled for 30 minutes, giving us time to walk thru their store (how about that). Yes, it was a little gritty, but still oh-so-sweet.

During the drive back our guide pointed out where the islands store their rum punch (of course it holds crude oil).

He then passed around a nutmeg seed. Long-time Cruiseboysians will remember the spice farm I visited in Zanzibar.

Tomorrow, we stop in St. Vincent and the Grenadine.