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The Green Monkey Chocolatier is a high-quality, small-scale production that draws inspiration from the island. The brainchild of Montreal-native Wendy Abed. From dark chocolate bars to vibrant flavoured truffles and imaginative confections, every piece is handcrafted in small batches using the finest ingredients — a true taste of Barbadian artistry.

Chocolate and candy had been part of founder Wendy Abed’s childhood from the early days in Montreal where her mother baked and made candy. Montreal is a very European city with predominantly French cuisine at its heart. Wendy, having studied commerce, started a relocation company and worked in banking whilst raising a family. She had loved to paint in her younger years and came back to it two decades later when she took up painting again. Looking for an outlet for her artistic expression, Wendy came upon the idea of chocolate, what could be better – combining two of her passions. She saw an opportunity to fuse her French cuisine background with Caribbean flair and voilà, The Green Monkey Chocolatier was born!

Chocolate making is a precise science and Wendy has been taught by some of the best – at the Callebaut Institute she was taught by a third-generation Belgian chocolatier in traditional methods of molding and making ganache. At the Valrhona Grand Ecole in Tain L’Hermitage, she honed her skills in tabling chocolate by hand and in the ICAM in Italy the focus was on perfecting the marriage between chocolate and nuts in their many fabulous forms, like gianduiotto and cremini.

Based in Barbados, Wendy ‘s creations use as many local ingredients as they can. Mango ganache enveloped in white chocolate, passion fruit ganache enrobed in dark chocolate and caramel made with Barbados cane sugar topped with sea-salt are all best sellers. The couverture chocolate used is the very best but produced with respect for the farmers and the environment in mind. Inspired by the beauty of the Barbados sea and tropics, the packaging is distinctive and hints at the luxury within.

Inspired by French cuisine, these chocolates are bursting with not only their famous rich, dark chocolate, but also with quirky flavours and ingredients. The process of making ganache is a labour of love, taking anything from 24-72 hours to set. Decorating the molds with fine brushes and spray guns results in edible artistic masterpieces.

Expect to sample chocolate with macarons, gourmet marshmallows and even jams, marmalades and more. Combining two of the Caribbean’s finest exports, Green Monkey also produce unique rum-chocolate truffles. Their macarons, a visual delight, soft and filled with ganache, another favourite.

Wendy uses only the finest of ingredients, there are no additives, preservatives, or flavourings and their chocolate suppliers work to strict guidelines on the use of pesticides and herbicides to make sure the cacao meets these standards too. She has deliberately kept the business small, protective of the quality of the products to maintain its handmade and highest quality feature.

Visit The Green Monkey Chocolatier