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New Chocolate Bar for 42nd Independence Anniversary

Fond Doux Eco Resort Names Chocolate Bar After Long-Serving Employee

Fond Doux Eco Resort has created a new chocolate bar in commemoration of Saint Lucia’s 42nd Independence Anniversary.

The chocolate bar is named after one of the resort’s employees, Ms. Cornelia Judy Felix in recognition of her long and outstanding service.

Image of Ms. Cornelia Judy Felix
Ms. Cornelia Judy Felix

The chocolate bar, called ‘Judy’s Milk Chocolate’ was unveiled on the 18th anniversary of Felix’s employment.

Fond Doux Eco Resort first started as a historic agricultural plantation, diversifying in 1999 as a Heritage Tourism site offering daytime tours and lunches to cruise ship passengers and tour operators.

Felix who hails from the craft community of Choiseul commenced her employment with the company in 2003 as a Tour Guide. In 2006, when the Heritage site diversified into eco-tourism with the addition of three cottages, she was then transferred to the Food and Beverage department where she developed a passion for cooking and baking. Having had no previous experience in that field Felix worked her way around the Kitchen with the help of many well-known consultant chefs making sumptuous Saint Lucian dishes whilst adding her own Caribbean twist.

In October 2017, Felix received hands on training from a professional chocolatier in Trinidad & Tobago on the processing of chocolate; from the bean to the bar, prior to the grand opening of the resorts Chocolate shop “Plas Cacao” which now produces 60% and 70% chocolate bars. Today, Felix remains the resorts senior chocolatier and has trained other staff members on chocolate production.

“Covid 19 and the effects of this pandemic has created challenges around the world and as part of our diversification and sustainability efforts we decided on merging our agriculture and tourism product; our team created the idea of a Saint Lucian chocolate aiming for the Saint Lucian market,” Executive Director Eroline Lamontagne said.

Due to shifting taste buds, Felix has since expanded production on the chocolate flavors to include almonds, mixed fruits, cashew nuts, cocoa nibs, cinnamon, bay leaf and milk chocolate just to name a few. These chocolate bars are currently available at the resorts boutique and sister company Eroline Foods in Soufriere. Judy’s Milk Chocolate bars will soon be available at other supermarket outlets across the island.

Upon receiving this recognition for her long and outstanding service, Felix had this to say, “I am extremely passionate about my job and I am thrilled to be recognized for my years of service. I feel honored to be the face of the Fond Doux Chocolate and to serve as an example for my community of Choiseul to prove that with dedication we can all excel.”

Managing Director Lyton Lamontagne added this, “Now that the vaccines are readily available to the world and the longing for travel increases, we remain optimistic about the future of the tourism industry as there would no longer be barriers for our local Saint Lucian guests to participate and sample the hotel offerings across the island. ”

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