In the early half of the last century cocoa was one of the major crops grown on Tobago and many of the island’s larger plantations, such as the Roxborough, Richmond and Goldsborough Estates – all over 100 acres and more in size – devoted their efforts to the cultivation of prized Trinitario cocoa beans. But something inexplicable happened and by the 1970s, the situation had changed drastically: cocoa production on Tobago was all but abandoned and the great estates were left to ruin. Hoping to rejuvenate the once lucrative industry, native Tobagonian Duane Dove returned to the island after several years living and working in Europe. Over the past decade he invested in reinvigorating a fallow estate and the result is Tobago Cocoa Estate: part plantation, part history park. Though no actual chocolate is produced on site – the roasting and blending of the beans happens in France – a visit to the estate still makes for an enlightening look at how an artisanal producer manages to retain the hands-on traditions of caring for the plants, harvesting the pods, and drying the beans for export. The best part, however, is saved for last: samples of the estate’s Gold Medal-winning chocolate paired with a smooth single-barrel rum.