Chocolate is part of Saint Lucia’s legacy: The island has produced cacao for centuries. In the past, the island’s cacao beans were exported to Europe or to Hershey, Pennsylvania to be made into chocolate; today, Saint Lucia keeps some cacao for its own chocolate production.
Cocoa history on Saint Lucia dates back to the early 1700’s. There are many plantations on the island that have been harvesting and producing cocoa for many years supplying the local market and culture as well as becoming a part of the international commodity of Cocoa. In celebration, the month of August has been declared the “Chocolate Heritage Month”.
This super easy and ohhh so delicious Beignet recipe, comes straight from the heart of St Lucia.
St Lucian Chocolate Beignet (serves 4 -6)
Ingredients
3 cups ricotta
4 eggs
3/4 cup flour
1/2 cup St Lucian Cocoa Powder
1/8 tsp vanilla extract
1/8 tsp baking powder
1 cup amaretti cookies (ground finely)
Oil for deep frying
1 cup melted St Lucian Chocolate, for filling
1 cup shaved toasted coconut for dusting
Method
Using a mixer with paddle combine ricotta, eggs and vanilla; mix for 3 minutes. Add dry ingredients; do not over mix. Pipe tablespoon sized dollops of batter on to wax paper; chill for 10 min. Pipe the melted chocolate in the center of the dough making sure to seal the hole. Freeze until dough becomes pliable. Preheat oil in a deep pot to 350. Fry dough in batches 2 to 3 minutes on each side (until dough floats for one minute); drain on a wire rack. Top with shaved coconut and serve with Rum Vanilla Anglaise.
Island of Romance: Whether you’re exploring St. Lucia’s dazzling coastlines, scenic volcanic peaks, secluded mountain coves, or historical plantations, this island paradise offers something for travelers of all kinds…Learn more about St Lucia