The Vincentian Chocolate Company, a subsidiary of the St Vincent Cocoa Company (SVCC) has announced that this year’s Easter Egg for Her Majesty The Queen will be made using Vincentian Chocolate.
This is following a recent visit to St Vincent by Mr Nick Crean, Co-owner of Prestat Finest Chocolates, on the invitation of Harry Marriott, Chairman of SVCC.
Prestat Finest Chocolates, established in 1902, is one of the world’s oldest and most famous chocolate brands and much loved by English royalty and nobility.
A release from the Cocoa Company said each year, Prestat handcrafts a perfect and unique chocolate Egg for Her Majesty The Queen and fills it with a range of chocolate truffles and chocolate delights.
Under the expert guidance of Andrew Hadley, Mr. Crean, Managing Director of SVCC, visited cocoa farms in Vincy’s glorious mountains as well as SVCC’s world-class cocoa handling facility at Dixon.
Mr. Crean said the St Vincent Cocoa Company is one of the most impressive stories of investment and sustainability he has come across.
On tasting Vincentian Chocolate at the Company’s factory Mr. Crean declared that “Vincentian Chocolate is one of the most unique and rewarding chocolate couvertures I have ever tasted.”
Wilf Marriott, Head of Cocoa sales at SVCC and based in London arranged the secret delivery of chocolate to Prestat’s factory in London and said the St Vincent Chocolate Company is incredibly excited and honoured that Prestat are using our chocolate to make Her Majesty’s Easter egg.
