I’m a ‘Trini’. My ancestor’s five generations back came from different parts of Europe, but Trinidad is my home and my culture. Being Trinidadian means you can fit in just about anywhere in the world. I grew up in a Catholic home and went to a Presbyterian/Hindu primary school.  I always celebrate Diwali with my friends and was taught songs in Hindi as a child. I was also a very busy child; I attended ballet, tap and piano lessons. My grandmother was a pianist in Woodbrook, Port of Spain and we used to spend Carnivals with her. She would walk me and my brother up and down the road to see the bands pass and people clanking rhythmically down the streets.

My days are never average. I have a fold-down/Murphy bed in my office and typically do not get to bed before 2am. I wake up at 8am and each day/night holds a different challenge. Some days I process fruits to stock up for the chocolates, some days we sort, roast and shell beans; some days I temper and chop chocolate into little chips for clients and some days I paint molds and prepare a few batches of ganache. I catch sleep when I can and eat erratically!  I would describe my style as dark chocolate because half the time I’m caked in the stuff.

I was an architect before I became a Chocolatier. It was not a conscious change – it was an organic transition. Like Architecture, I approach chocolate making as a challenge and a craft. Transforming beans into chocolate is like designing a structure and seeing it being formed from the earth, up. It’s not often an Architect gets to see something they have designed exactly the way they wanted it. So the fulfillment of being part of this mystical transformation from cocoa bean to chocolate artisanal creations is a perfect substitute and I get to eat it at the end! It’s the instant gratification and vocal satisfaction of my customers that’s made my transition very easy.

My chocolate company Cocobel started when my brother bought Rancho Quemado Estate seven years ago. The land had an orange orchard and honey was being produced there as well. When I started making chocolate, they cleaned up the outskirts of the land and revitalized 25 acres of the old estate. To date we have now planted 5000 new cocoa trees.

Cocobel chocolate is full of raw ingredients and the flavour combinations are based on the traditional flavours found in Trinidad and Tobago. I fuse flavours to create my signature mango pepper, pineapple chadon beni, tonka bean, sorrel, ponche de crème bonbons. Cocobel is quintessentially Trinidadian so we don’t do chocolate coated strawberries we do chocolate coated guava cheese or ginger. I’m a trained Architect it’s not just about the taste, it’s also about the look, form and function. So I paint molds, add texture and sculpt all my chocolates. The end product is a box of chocolates that look like a mini art collection.

Cacao is a super food, so when you add it to other natural fruits in a naturally sweet combination you can over indulge because it’s good for you. The real benefit is the fact that these chocolates are nourishing and pleasurable at the same time. So there you have it, Cocobel chocolate can make you happy, and being happy contributes to good health!

At the moment I only take orders online, but in the near future I plan to open a shop where people can come and purchase chocolates and lounge with a cup of cocoa tea. I will be increasing production of the chocolate bars and covertures; maybe even for export, but the fruity bonbons and other confectionery items will stay in Trinidad and Tobago for now. The bonbons have a short shelf life because they are made with fresh produce. Keeping my business home-based also demonstrates how we can use our exotic local agriculture to make unique products. We import too much food in Trinidad so I think it’s about time we start supporting each other.

I am Complexd because I don’t try to be anything than what I am. I’m passionate about my work. I find treasures that most cannot see and share them with those who do not believe.

Find out more about Cocobel Chocolates here

Portraits by Sophie Meyer