Mélange Travel & Lifestyle Magazine APRIL 2019 | Page 296

Chocolate samples and ingredients at the production facility
After a hearty lunch of local
nutmeg-infused fare at the
Estate’s breezy open-air
restaurant, we head to the
cocoa processing station, an
old barn-type structure near
Belmont’s main entrance.
Cocoas are golden yellow or
reddish-brown football-shaped
pods full of almond-sized
“beans” stuck in a white pulpy
substance. The skin is rough
and so thick that it takes a few
bashes against the wall to crack
it open. After the beans are
removed and weighed, they are
placed in wooden crates and
covered with layers of burlap
sacks and banana leaves for
six days of fermentation. The
heat generated during the
fermentation process liquefies
the pulp, and a blatant alcohol/
vinegarish smell swirls out
when the guide uncovers a
crate to show me. The beans are
later dried, sifted, and bagged
for transport to Belmont’s
chocolate production facility.
At the production facility, I must
suit up in a white coat, plastic
cap, and shoe covers just like
Slabs of solidified cocoa butter and cocoa powder
the staff. Inside is a veritable
laboratory: sterile and white-
walled with steel machines
tucked neatly in corners, some
groaning loudly with activity. A
staff member walks me through
the bean-to-bar journey, from
the roasting and grinding of
cocoa beans to the separation
of fat (butter) to the ageing
process (reduces acidity) to the
fusion of cocoa powder and
sugar particles. The chocolate
is molded and packaged and
voila!: Belmont’s very own dark
and milk chocolate flavoured
with homegrown nutmeg,
mace, ginger, and cinnamon. Let
the sampling begin!
The most interesting part of my
day is the invitation to Shadel’s
own kitchen to prepare kuchela,
a very spicy chutney of East
Indian origin containing grated
nutmeg pericarp (outer flesh),
garlic, cayenne pepper, black
pepper, and Indian spices fried
in mustard oil. Between the
crackling and hissing of hot oil,
Shadel explains that kuchela is
often used as a meat substitute.
She encourages me to sample
some and as one not so fond
of pepper, I brace myself. My
tongue instantly “curls” under
the fire and a prickly sensation
slowly creeps up the sides of
my neck towards the back
of my ears. It is hot and VERY
savoury. When the excitement
dies down, I discover that per
Shadel’s suggestion, it’s actually
manageable with bread!
We’re now on the way back
to the city and the night’s
blackness rests a chilly veil on
my clammy skin. Tired, laden
with Belmont goodies, and
full from plenty of sampling,
I reminisce about plucking
nutmegs, burning my mouth
on kuchela, the overpowering
smell of fermenting cocoa
beans, my first goat cheese
experience (oh yeah -- Belmont
makes its own goat cheese!), the
richness of nutmeg-, ginger-,
mace-, and cinnamon-flavoured
chocolate.....And I didn’t even do
everything, I think, settling in for
the long ride. My head wants to
dive into the headrest but my
mind is busy envisioning the
next visit…...
Kuchela is used as a meat substitute and goes well with
bread, crackers, or rice
Sampling different flavours of Belmont’s
homemade goat cheese
Did you know?
Nutmeg and cocoa bean shells are used as mulch
and to prevent weed growth?
Cocoa beans are stirred during the drying process to prevent
moulding and to promote even exposure to air and sunlight
How many flavours of goat cheese can you think
of? I tasted 5 signature ones at Belmont Estate:
pure plain, garlic and chive, red hot pepper,
cracked pepper, and Italian blend. They even make
a goat cheese and nutmeg dessert!
Photo Credit: Shana Jones