When I visit another country, I always like to experience the local flavors. When in Italy, pasta and wine reign…in Greece, I ate feta cheese and a warm baguette just about as much as I drank water. In St. Lucia, chocolate is king.
I was so surprised to learn that St. Lucia is a huge exporter of cacao beans, which are made into chocolate. Guess where they export the majority of it? HERSHEY PARK! While I was surprised to learn that they don’t keep a ton of cocoa locally, we did find an amazing restaurant where chocolate still reigned.
Enter Boucan at Hotel Chocolat. This is basically every person’s dream. The boutique restaurant (with killer views of the piton mountains) infuses chocolate into everything they make. EVERY. SINGLE. THING. At first, honestly, I was weirded out…like I love chocolate but NOT THAT MUCH. But, I was pleased to experience, whether Boucan uses cocoa as a delicate spice or infused into the meal in a bolder way, it was always outrageously delicious. And get this - cocoa was used as a SAVORY ingredient for 3,000 years and a sweet one for only 500 years! WHAT?! Mind blown, I know.
This was by far one of my favorite food experiences ever. Between the impeccably paired wines and the chocolate shots they made us upon request (which we insisted they refer to as the G-shot given our last names), the whole evening may have been my favorite of the trip.
For the special evening, I wore this sold-out Kate Moss X Toyshop collaboration piece I had been lusting over ever since it was released. I couldn’t justify spending hundreds of dollars on a dress with sequins, but as fate would have it, the dress appeared on my instagram feed with a “for sale” sign attached from a fellow instagrammer. I couldn’t type in my paypal email fast enough.
Can't wait to show you guys the last few posts from St. Lucia! Stay tuned ;)
Wearing Kate Moss for Topshop dress (old), Jeffrey Levinson clutch, Samantha Wills ring, Kendra Scott necklace c/o, J.Crew mules, Claire Ashley X Makeup Meltdown lipstick in "Siren"