The homemade chocolate balls or sticks that vendors sell in the market are formed from locally grown and processed cocoa beans. Saint Lucians use the chocolate to make cocoa tea—a beverage that actually originated in Soufrière but has since become a popular drink wherever cocoa is grown throughout the Caribbean. The chocolate is grated and steeped in boiling water, along with a bay leaf and cinnamon stick. Sugar is added, along with a little milk or cream and some vanilla. Some people add nutmeg, as well, and some cornstarch to make it thicker and more filling. Cocoa tea began as a breakfast treat but is now enjoyed with a slice of bread as a snack or even as a dessert. Be sure to bring some chocolate sticks or balls home with you. One sniff and you won't be able to resist buying a few.