Rabot Hotel Chocolat, Saint Lucia 🌺
Visuals by Dennis E. Sawan | Written by Ariyl Onstott
“Chocolate like nowhere else on earth? It wasn’t a hard sell. ”
When I first heard of Hotel Chocolat, I was bundled up on the sofa, dreaming of an escape from the Midwest February cold. Dennis and I were searching for stays in St. Lucia for the summer of 2021.
“Have you seen the pool? This place looks great. We should go here!” Denny enthusiastically told me, pulling up the website and social media pages. Chocolate like nowhere else on earth? It wasn’t a hard sell. We booked three nights, and thus began a beautiful love affair with an island in the Caribbean. We ate and drank our way through the freshest fruits, delicious meals and of course… the most decadent chocolate. We’ve met wonderful people, and we’ve returned to experience this paradise for a second time.
I’m still trying to figure out how to perfectly recreate a St. Lucian breakfast. If you know me, you know breakfast is my daily spiritual awakening. (I’m still trying to get Denny on board.)
Picture: a plate of fresh fruit each morning… mangoes too sweet to be real, bananas, passionfruit, guava, and any other tropical bounty. With this, a cup of creamy, warm velvetised cocoa — smooth and lightly sweet —accompanies.
You take a deep breath and watch the birds inching forward to share your plate of fruit, and soon, the freshly made banana bread that’s on its way. Are you hungry?
Let’s dive in.
Food & Drink
Hippocrates said “let food be thy medicine,” and perhaps we take this too seriously. Who doesn’t love a great meal that nourishes your body and feeds your soul? Food and drink encompass some of the most important aspects of a vacation experience. Fortunately, this is something Hotel Chocolat realizes.
Growing herbs and bountiful produce on the estate, as well as the entire cacao farming process, works to create a rich menu. The yellow fin tuna is a particular favorite, its pan-seared cacao nib crust perfectly blending with the garlic butter sauce. You can tell the fish is FRESH. For dessert, we really enjoyed the Mousse au Chocolat, as its simplicity creates the perfect texture and sweetness in harmony with the cream and rich chocolate mousse.
If you need to unwind with a fresh drink, look no further. It’s impossible to pick a single cocktail that stands above the rest. Here are a few Hotel Chocolat does well: the rum punch, the cacao Bellini, the white chocolate mojito, and the salted caramel delight.
But you must understand, this is more than just “eating chocolate.” This is an entire love affair with cacao. From the pulp of the raw cacao beans, to the beans themselves, to actual chocolate, nothing goes to waste. Sometimes the flavors are subtle, sometimes the cacao is more powerful. The cooking inspires imagination and somehow infuses cacao into meals in a way that works. Who would think cacao works in a burger? Hint: it does.
Perhaps that’s also a cautionary tale. If you do not enjoy chocolate, nor want it in every dish, you may grow weary of this culinary adventure. But if you’re open to trying something new, I don’t think you’ll be disappointed with cacao cuisine.
Experiences
One of the best things St. Lucia has to offer is its versatility. If you’d like to relax along the beach or pool, that’s an option. If you’d like to be more active, climbing a piton or connecting with other natural wonders of the island, you can lace up your shoes and head out.
Located near St. Lucia’s original French capital of Soufriere, the Rabot Estate and Hotel Chocolat mirror this versatility. An infinity pool offers you a lovely view of Petit Piton while you relax. The 140-acre estate offers numerous hiking trails, views, and new experiences with cacao.
We’ve hiked the Big Nature trail that opens to a stunning view of the pitons with the sea below. We’ve also walked the boardwalk ending up ensconced in the cacao groves. Cacao pods above us, bananas near us, and lush greenery as far as the eye can see.
Beyond staying at the hotel, anyone can experience Project Chocolat. This is truly where we found our relationship with chocolate redefined. Allow me to explain.
Before visiting the Rabot Estate, I didn’t realize just how edible and tasty each part of a cacao pod could be. Each cacao pod grows numerous beans that are about the size of a Hershey’s kiss. The raw bean is covered in a lychee-like pulp. Enjoyed raw, St. Lucians call them “jungle beans.” The cacao bean itself tastes a little woody, but the pulp is delicious. Once the cacao beans go through the drying and fermenting process, they are transformed into the coveted substance we know and love: chocolate. It’s an education for the mind and the taste buds.
Project Chocolat offers two experiences allowing you to see how chocolate is really made. With the “Tree to Bean” experience, you can see the little cacao plants in the nursery before they grow into cacao pods. You’ll get to understand the growing practices of a cacao farm. “Bean to Bar” was truly my favorite. You get to pound dried cacao nibs into your own chocolate bar. This is tougher than it sounds! You’ll want to beat your nibs as much as possible with the mortar and pestle, otherwise your bar may come out a bit gritty.
Lodging
Hotel Chocolat adheres to the Japanese concept of “mottainai.” This principal promotes the elegance of producing as little waste as possible and using the full value of everything around you. Mottainai is evident in Hotel Chocolat’s farming and cuisine, but it’s even felt in how you reside on the estate.
Like many other lodgings on the island, Hotel Chocolat offers open-air lodges, 25 to be exact, with most facing the Petit Piton. These concrete and wood A-frames allow you to hear the birds, feel the breeze, and smell the growing vegetation. This concept of little waste will allow you to grow closer to nature – willing or not!
We went once during the rainy season (June) and a second time during peak season (February). Both times we found the evening temperatures to be comfortable for sleeping. Open-air means no air conditioning and bugs could find their way into your lodge. Mosquito nets will cover your bed, but it’s important to bring a lot of bug spray and turn lights off early to not attract pests.
This can be a turn-off for some. We found it enjoyable to connect with nature and go “jungle-glamping” if you will — but it’s important to realize what you are booking.
Of course, one cannot talk about a stay at Hotel Chocolat without speaking of its glorious shower. Bigger than some closets, to stand beneath this shower is truly to stand beneath a waterfall. Three nozzles will offer varying streams and pressures. Its roof opens to the sky above, and smooth stones and pebbles will support your feet.
Final Thoughts
Hotel Chocolat is equal parts charming and exotic. It sports a unique and masterful culinary tradition set against some of the most picturesque landscapes in the Caribbean. At times, it can feel a bit rugged — but for those that are open minded — that is exactly its allure. This hotel sits on a massive, lush cacao estate that is begging to be explored. Overall, the best part of Hotel Chocolat is its appeal to a wide-variety of travelers. To some, it will serve as a romantic getaway in an open-air lodge. To others, it will offer a culinary adventure into cacao. For the explorers, it can serve as a rugged jungle destination surrounded by opportunities to hike and swim. Its strength lies in its versatility and, for this, the Rabot Estate will forever have a special place in our hearts and our cameras. Until next time. Cheers (with a Piton Beer, of course). 🍻
Ariyl and Dennis paid for their first adventure to Hotel Chocolat in June 2021. Hotel Chocolat graciously hosted them in February 2022. This blog post is a result of their independent opinions and review process, without input from the hotel.