If you’re an adventurous traveller with a love for authentic food experiences, sustainable tourism, and bean-to-bar chocolate, then a Chocolate Safari® is the ultimate journey for you.
Picture yourself trekking through lush cocoa plantations, learning from local farmers, and cooking over an open fire in the heart of the rainforest using wild-foraged ingredients and traditional smoking techniques.
As an award-winning chocolatier and chef, I’ve spent years exploring cocoa origins, working alongside farmers, and crafting immersive cocoa tourism experiences that connect people with the land, its flavours, and its stories.
One of the most exciting and unique parts of this journey? Outdoor rainforest cooking, where we use age-old smoking techniques with cocoa pod husks to create deep, rich flavours in both savoury dishes and desserts.
Why Food & Eco Tourists Love Rainforest Cooking
Sustainable & Ethical Dining
By cooking with locally sourced ingredients and directly supporting small-scale cocoa farmers, our Chocolate Safari® promotes sustainable tourism and ethical chocolate production.
Primitive Cooking with a Gourmet Twist
Cooking in the rainforest takes you back to basics, using fire, smoke, and natural resources to transform simple ingredients into unforgettable dishes.
Chocolate from Bean to Bar
Experience chocolate in its purest form—from harvesting fresh cocoa pods to crafting your own chocolate using traditional techniques.
Eco-Friendly Travel
Our Chocolate Safari® tours focus on low-impact travel, farm-to-table experiences, and supporting local communities, all while helping preserve the biodiversity of the rainforest.
How to Smoke Food in the Rainforest (Safely & Sustainably)
One of the highlights of our Chocolate Safari® is learning how to hot smoke food using natural rainforest materials—a technique used by indigenous communities for generations. The secret? Cocoa pod husks.
Why Cocoa Pod Husks?
Instead of being discarded after cocoa beans are extracted, these husks are repurposed for smoking, burning slowly and releasing a deep, earthy aroma that enhances meats, fish, and even smoked chocolate desserts.
Fire Safety in the Rainforest
Before lighting a fire, we always prioritise safety and sustainability.
Choose a Safe Location – Always build fires in clear areas away from dry leaves and dense vegetation.
Use a Fire Pit or Raised Stones – Digging a small pit or using rocks helps contain embers and prevent spreading.
Keep Water or Sand Nearby – Essential for quickly extinguishing any unexpected flames.
Never Leave the Fire Unattended – The rainforest is unpredictable; even a small flame can spread rapidly.
Fully Extinguish Before Leaving – Douse the fire with water and stir the ashes until completely cool.
Building a Simple Rainforest Smoker
Depending on the location and available materials, we use two traditional rainforest smoking methods:
1️ Pit Smoker (Traditional Method)
Dig a shallow hole in the soil.
Layer it with hot embers.
Place food on a wooden rack above.
Cover it with banana leaves to trap the smoke and infuse flavour.
2️ Barrel Smoker (Controlled Method)
A repurposed metal drum with ventilation holes can be used for more consistent heat and longer smoking times.
Best Woods for Smoking in the Rainforest
Selecting the right wood is crucial for achieving the best results in a humid rainforest environment.
Top Rainforest Woods for Smoking:
Cocoa Pod Husks & Pruned Cocoa Tree Branches – The perfect zero-waste option, providing a chocolatey, earthy smoke ideal for meats, fish, and even chocolate desserts.
Guava Wood – Delivers a mild, fruity smoke, similar to applewood—perfect for poultry, pork, and seafood.
Avocado Wood – Burns cleanly and imparts a nutty, aromatic flavour, ideal for meats and fish.
Grapefruit or Citrus Wood – Produces a light, citrus-infused smoke that enhances white meats and seafood.
Mango Wood – Offers a delicate, sweet aroma, pairing wonderfully with pork, chicken, and tropical fruit-based dishes.
Palm Nuts & Dry Fronds – Used sparingly, they add a unique smoky sweetness, often seen in traditional rainforest cooking.
🚫 Woods to Avoid:
Softwoods (Pine, Cedar, etc.) – High in resin, producing a harsh, sooty smoke.
Unknown Trees with Milky Sap – Some rainforest species have toxic sap that can make food unsafe.
Overly Green or Wet Wood – Won’t burn efficiently, creating too much steam instead of proper smoke.
Enhancing Rainforest Flavours: Aromatics & Wild Ingredients
To elevate the rainforest smoking experience, we incorporate aromatics and foraged ingredients, such as:
Cinnamon Bark – Adds a warm, spicy depth.
Orange Peels – Infuses a citrusy, slightly bitter edge.
Lemongrass – Lends a fresh, fragrant note.
Wild Honey – Caramelises beautifully when used in glazes or marinades.
Vanilla Pods – Releases a delicate, floral sweetness when smoked.
Signature Dish: Smoked Chocolate Mousse with Caramelised Pineapple
One of the most surprising and delicious ways we use smoking techniques is with chocolate.
How Does Smoking Enhance Chocolate?
By cold-smoking dark chocolate over cocoa pod husks, we unlock a completely new depth of flavour—rich, earthy, and subtly woody. When paired with fire-roasted, caramelised pineapple, the result is a smoky-sweet tropical dessert that truly captures the spirit of the rainforest.
Where Can You Experience This?
Join us on a Chocolate Safari® in Togo, where you will:
Walk through cocoa farms, meet the farmers, and taste fresh cacao.
Learn how bean-to-bar chocolate is made from scratch.
Cook gourmet rainforest meals using fire, smoke, and wild-foraged ingredients.
Travel sustainably while supporting ethical cacao farming.
Book Your Chocolate Safari® Today!
If you’re a foodie traveller, chocolate lover, or eco-tourism enthusiast, this is your chance to experience chocolate like never before!
Reserve Your Spot – Limited Availability!
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