Chocolate and it’s history

Did you know that Chocolate is one of the greatest treasures ever discovered, the beans comes from the tree of Theobroma cacao, which is the original source of chocolate. Silky in texture, potent in taste, delicately perfumed and elegant to behold, Chocolate is a rich source of sensory pleasure, venerated by almost everyone. Chocolate is ultimately a divine food, and the word is translated from the Greek, Theobroma literally means “food of the Gods.”

The journey of Chocolate can be traced from the land of Maya in Central America to Spain and then to the rest of Europe, and the United States. Since it was first discovered, Chocolate has never failed to make an impact from the church, medical professionals, scientists, social reformers and royals are like. Over centuries, every level of society in one form or another has excitedly consumed it. The term cacao is use to describe the plant and chocolate is use to describe the processed beans.

The word cocoa refers ONLY to the concentrated cocoa powder invented by the Dutch. The flavorings and sweetness may vary by countries, but there is one untied thread – that smooth, sensuous, melt-in-your mouth quality that is pointless in resisting.


To be continued…..


Jeanette Marcelle, Marlene Enterprises



About Jeanette Marcelle

Jeanette R. M Marcelle, a multitalented young entrepreneur who holds a Masters of Business Administration in Marketing from Anglia Ruskin University, a BA (Hons) in Human Resources Management also from Anglia Ruskin University. Also a graduated of the Trinidad and Tobago Hospitality and Tourism Institute, Jeanette owns and operates her private catering company Marlene Enterprise Ltd which provides catering services for Weddings, Parties and other special occasions. Notably, she is the “angel chef” who caters hundreds of lunches on Christmas Day on behalf of a charitable organization, for persons who are in need in and around Port of Spain. Jeanette has 14 years’ of experience in the culinary industry and 7 years management experience. She also has experience in implementing HACCP procedures holding certification in Food Sanitation, Safety and Microbiology from the United States Public Health. She did her industry training as a cook-trainee at the Trinidad Hilton Hotel and Conference Centre, under the first female Executive chef to hold the reins at Hilton Trinidad. Also, a three tenure with Royal Caribbean International Luxury Cruise Line, as well as working around the Caribbean and among some of the top Chefs in Trinidad and Tobago. Jeanette was a finalist in the Angostura Masters Culinary Competition in 2008 and 2010, also, a finalist in the Nestle Maggie first ever (2014) Easter bake off competition in the dessert category. Third place winner in the innovative chocolate cuisine 2015. Her style of cooking is a fusion of French, Italian and Caribbean cuisine. Among her many and varied accomplishments Jeanette has managed two retail stores, three restaurants and has been the Human Resource Assistant at an organization where she was responsible for overseeing the human resource related matters for over eighty (80) staff members. Jeanette is currently the Human Resource Manager at one of the oldest Sports apparel company. Despite her busy schedule Jeanette always finds time for outdoor activities, she is an avid nature lover and enjoys hiking, swimming and camping. She loves traveling and has visited several countries in North America and Europe. In her quiet time Jeanette spends time reading and meditating.
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