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In the shade of cocoa trees and the towering Petit Piton sits Boucan – a restaurant dressed in the finest dark woods and modern design with an intriguing menu dotted with cocoa, in all its various forms, throughout.
Like seeing a favorite celebrity in real life I was star struck as the walk up to the restaurant entrance was lined with trees heavy with cocoa pods. As a lifetime devout chocolate lover this was the first time I had seen cocoa pods in their native habitat and it filled me with a silly giddiness.
That same giddiness found me again as I tasted spicy local greens coated in a sweet white chocolate dressing. And then again as I sampled my husband’s cocoa nib crusted Dorado and as I dipped my seared tuna in a cocoa pesto. I doused much of my food in freshly ground cocoa nibs using the grinder provided at the table. I was released from the childhood rule of not eating chocolate for dinner, breaking it freely by putting cocoa nibs on virtually everything all-the-while being perpetually stunned when the flavors worked beautifully together.
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