The Perfect Blend
An insider’s glimpse at the new resort-wide chocolate program
There’s a reason chocolate has been called “food for the soul.” It’s more than just a treat; it’s a sensory experience that can evoke feelings of nostalgia, happiness and indulgence. This is the magic that Sea Island aims to capture with its new proprietary chocolate blend, crafted to provide a unique and unforgettable experience for it members and guests.
“The rise of artisanal and bean-to-bar chocolate is changing the way we think about indulging in confections,” says Sea Island Executive Pastry Chef Adam Thomas. “At Sea Island, we will now have a delicacy you won’t be able to find anywhere else.”
Artisanal, hand-crafted chocolates are rapidly revolutionizing the confectionery world, pushing the boundaries of quality, flavor and sustainability. These chocolates emphasize craftsmanship, where every step—from selecting the finest cacao beans to the final product—is handled with meticulous care. The result is a chocolate that not only tastes exceptional, but also tells a captivating story of passion and dedication.
With an exclusive blend of chocolate on its way to Sea Island, Chef Thomas and Chief Chocolate Maker Brad Kintzer of TCHO, the Berkeley-based chocolate company, share the journey that brought this confection to life.
CRAFTING THE PERFECT BLEND
Chef Adam Thomas using the new proprietary blend to curate desserts for the resort.
The creation of the resort’s proprietary chocolate blend began with a meticulous selection of cacao beans. In chocolate production, there are three types of beans: Criollo, Forastero and Trinitario. Criollo beans are known for their delicate, fruity or nutty flavors, while Forastero beans offer a strong, robust flavor commonly used in mass-market chocolates. Trinitario beans are a balanced hybrid of the two, providing a mix of flavors.
“We started by exploring the unique characteristics of beans from various regions,” explains Kintzer. “West African cocoa has a classic rich, fudgy brownie profile, Peru’s beans are lighter, fruitier and juicier, and the Democratic Republic of Congo’s beans have pleasant earthy notes. Our goal was to find a combination that would deliver a complex and satisfying flavor profile.”
The Sea Island team spent several days with TCHO fine-tuning the blend to match the sophisticated palates of their members and guests. They decided on a blend of two beans—one from Peru and one from Ghana. “This blend offers good cocoa intensity with a touch of brightness, fruitiness and acidity,” says Thomas. “And most importantly, the chocolate is 100% organic, dairy-free (made with oat milk), soy-free and gluten-free, ensuring versatility across our culinary creations.”
With this unique blend, Thomas plans to build a comprehensive chocolate program at Sea Island. “We want to offer a full-circle experience,” he says. “From delectable desserts after dinner to bars and toffee in our retail shops, and even the chocolate coins on pillows at turndown service, members and guests will enjoy a unique chocolate they cannot find anywhere else.”
SUSTAINABILITY AND ETHICAL SOURCING
The collaboration with TCHO was not just about flavor, but also about ethical and sustainable practices. TCHO works directly with cocoa farmers around the world, ensuring fair wages and sustainable farming practices. “We source our beans from co-ops in Madagascar, the Dominican Republic, Ghana, Peru and more,” says Kintzer. “We believe in creating chocolate that’s good for the planet and the people who grow the cacao beans.”
This commitment to sustainability aligns perfectly with the values of Sea Island. “There’s no other company I feel prouder moving forward with on this project,” says Thomas. “Knowing that our chocolate is ethically sourced and environmentally friendly adds another layer of satisfaction to every bite.”