As head of Grupo Noval, Fabio La Rosa has developed thousands of apartments and luxury villas in premier coastal areas of the Dominican Republic, including Bávaro and Punta Cana. Attracting an international clientele for Noval properties, Fabio La Rosa’s efforts provide a vital contribution to an economy traditionally known for products such as chocolate and coffee.
A Serious Eats article brought focus to the culinary cocoa traditions in the Dominican Republic, which do not center on highly refined chocolates that require extensive refrigeration and air conditioning to properly store. Instead, cocoa consumption is primarily as a beverage, with the cocoa beans either fermented or left unfermented prior to drying and roasting.
After a coarse grinding process, sugar and flavorings such as pepper and vanilla are added and the ground cocoa is molded into various shapes for retail sale. The cocoa in Dominican Republic is traditionally light in consistency and sweetened, with cinnamon added as well.
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