Excellent Chocolate making experience - Beautiful guided tour of cocoa and chocolate production. Starts with mild hike through growing area, transitions to actual making of a chocolate bar (highlight) and finish with lunch. As with most of St Lucia there are a LOT of steps so wear comfy shoes. They supply water and umbrellas as needed The chocolate making uses a mortar and pestle to grind the nibs before adding the cocoa butter and optional sugar. Then a 25 minute chill while eating lunch and voila! Lunch has wide variety of veggie/vegan options along with fish chicken and meat. Go dairy free dessert for delicious almond bars (ask the server) Only negative is they could provide the umbrellas at check in so as to not get drenched in sudden downpour at starting point

I made my own chocolate bar! - The Bean to Bar experience was excellent, I did a cruise ship tour the Guides were very informative and pleasant, I would definitely recommend this experience.

Must do - Taj was awesome. Well worth booking this excursion. The chocolate making at the end was a perfect way to end it.

Chocolate & Nature - I did the 3 hour version - you start out with a nature tour and information about the project/ growing chocolate in St. Lucia then make your own chocolate bar and finish with lunch. When making your bar you will have extra so you can eat it before your actual bar cools (about 30 minutes). I did a similar experience in Guatemala, this one was easier I think because the pot was warm and helped to melt the nibs once it became paste

Make Chocolate! - This was a great experience. Toured the grounds where the cocoa is grown and learned about how they’re grown. During the tour you get to taste the cocoa fruit before it becomes chocolate. During the tail end of the tour you get to make your own. Great experience!

Worth it! - Neat experience! Staff very kind. We missed our booked reservation and when I realized I called and they allowed us to come the following day at no additional cost. I was very grateful

If you love chocolate... - If you like chocolate this is not an experience to be missed. The history of chocolate making is very interesting and the tour of the plantations vegitation and plant life is fascinating. The finale is making your own bar of chocolate. It is. Hard work but worth the effort. Our tour started with lunch which was excellent. Good food and refreshments. Wonderful knowledgeable staff.

Disappointing 5 star holiday with British Airways - I booked my holiday to the Halcyon hotel in St Lucia British through British airways. Despite the cost it most certainly was not 5 star accommodation. Chipped, crockery, fan switch came away from the wall, cracked and broken tiles in room and around the jacuzzi area. Pool towels with holes in. Restaurant booked with concierge, only to be told on arrival at restaurant no reservation made. Towels not always replenished when requested. These are just a few things that were not 5 star. Upon filling in the review/ survey for British airways, they stated it could not be used as there were inconsistencies with in it. To some extent yes the flights were great as was most of the staff at the resort. I have tried to contact BA but have had little or no help from everyone I have spoken too, in fact several times I have been given the wrong info/ tele numbers.

Overrated - It was cool but a little short and way too overpriced. They also wanted an extra $50 for lunch to be included in the tour.

Project Chocolat “Tree to Bar” Tour – Hotel Chocolat Saint Lucia do go a bit fake and pricy - What a shame. This experience is marketed as an authentic “tree to bar” chocolate journey, but in reality it is a small, highly sanitised tour delivered in a corporate, tightly controlled environment at greatly inflated prices. Don’t get me wrong: the site looks good and the staff are pleasant and professional. But once you look beyond the surface, the claims simply don’t add up. This is presented as a genuine insight into Saint Lucian chocolate production, yet it is effectively a research and branding location. The reality is that the majority of Hotel Chocolat’s cocoa supply comes from Ghana, not Saint Lucia, and this context is either glossed over or oversimplified. The information provided feels basic and curated, lacking any real depth or honesty. The so-called chocolate-making element is particularly disappointing. You are handed sugar, cocoa butter and some cocoa beans and asked to mash them together in a glass Kilner jar. That’s it. This is not chocolate making — it’s an activity I’ve seen done at junior school. There is no real demonstration of the production process, no fermentation, no drying, no roasting insight. I was genuinely shocked at how little you actually see. The café experience was equally underwhelming. I went to sample local coffee and was served a drink made from a coffee pod, not island-sourced at all. When I asked for the local filter coffee instead, it arrived lukewarm. I had to request a fresh, hot cup, and even then the beans had clearly been over-roasted to the point of bitterness and were simply undrinkable. For a venue that prides itself on quality and provenance, this is unacceptable. Overall, this experience feels overpriced, over-marketed and under-delivered. It trades heavily on the idea of authenticity while offering a carefully controlled, diluted version of reality that prioritises brand image over substance. If you value genuine local culture, real craft, and honest storytelling, save your money and go elsewhere. Saint Lucia has far better, more authentic experiences to offer. I respect quality — and this was not it.