From Origin to Inspiration: My Journey Through Ecuador with República del Cacao
By: Daniella Lea Rada
There are moments in a chef’s career that change the way you see an ingredient forever. Recently, I had the privilege of traveling to Ecuador with República del Cacao. What began as a journey to learn more about chocolate became a deeper lesson about people, community, and the stories behind the ingredients we use every day.
Before this trip, República del Cacao’s chocolate was an exceptional product I trusted in my kitchen. After walking through the mountains of Cayambe, meeting the women of Puliza, standing among cacao trees in the Amazon, and witnessing the transformation from bean to chocolate, I realized that every bag of chocolate carries a story far greater than the ingredient itself. Throughout the journey, one message became clear: great chocolate begins with great people.
Day One: Understanding the Heart Behind the Chocolate
Our first day began near the Equatorial Line at the Quitsato Sundial, where we learned how Ecuador’s unique geography creates ideal conditions for agriculture and cacao production. The most meaningful experience, however, was our visit to the Indigenous dairy-farming community of Puliza. This women-led community supplies the milk used in República del Cacao’s 31% White Chocolate, the same chocolate that would later inspire my dessert. We were welcomed with a traditional Pambamesa, a family-style meal prepared with ingredients grown by the community. Sharing papa criolla, melloco, corn, fresh cheese, and tortillas de tiesto reminded me that some of the most memorable meals are built on simplicity, generosity, and connection. We also experienced Cayambe’s famous bizcochos and learned about agave, a plant that thrives in challenging conditions. Its resilience felt symbolic of the communities we met throughout the trip. Later, we climbed into the mountains to observe the dairy operation firsthand. We visited Mrs. Lucrecia’s greenhouse, learned about community development programs, and watched the daily work required to sustain these farms. One of the highlights was attempting to milk a cow alongside the community president. While my efforts produced only a small cup of milk, she nearly filled an entire bucket.
What impacted me most was not the process itself but the people behind it. These women wake before dawn, work tirelessly, support their families, and invest in their children’s futures. Standing on that mountainside, I realized that the milk used in República del Cacao’s white chocolate represents far more than an ingredient—it represents opportunity, resilience, and community. Before this trip, the White Chocolate Ecuador 31% was simply a product I enjoyed using. After meeting the women behind it, it became a story.
Day Two: Following the Journey of Cacao into the Amazon
The second day took us from the Andes into the Ecuadorian Amazon, where we followed cacao back to its source. Along the way, we stopped at a cacao collection center and observed the fermentation and drying processes. Seeing thousands of cacao beans carefully transformed before ever reaching a factory gave me a new appreciation for the craftsmanship required to produce great chocolate. We also learned about Fair Trade initiatives and their impact on local communities. Producers spoke about the importance of education, opportunity, and preserving agricultural traditions for future generations. One of the most memorable moments of the trip came when we boarded a canoe and traveled downriver to the Mirador community. The journey through the rainforest encouraged us to slow down and appreciate the environment around us. The community welcomed us with a meal featuring local ingredients and shared demonstrations of traditional crafts made from natural fibers and plant-based dyes. Their respect for the land and commitment to preserving knowledge passed through generations was inspiring.
Finally, we entered the cacao plantation itself. For a pastry chef, seeing cacao growing in its natural environment felt almost surreal. Even more meaningful was learning that this plantation produces cacao used in República del Cacao’s Amazonia 75% Dark Chocolate, a chocolate we regularly use in our pastry program. Walking among cacao trees surrounded by bananas, vanilla, cinnamon, ginger, and countless other plants revealed the extraordinary biodiversity of the Amazon. Tasting fresh cacao directly from the pod was another unforgettable experience. The sweet pulp surrounding the bean was bright, tropical, and completely different from the flavor most people associate with chocolate.
By the end of the day, I understood that every piece of chocolate begins long before it reaches a factory. It begins with farmers, ecosystems, and generations of knowledge.
Day Three: From Bean to Chocolate
Our third day brought us to the República del Cacao factory in Quito, where we followed the journey from cacao bean to finished chocolate. From the moment we arrived, it was clear that the company’s greatest strength is its people. The pride, passion, and commitment displayed by every employee reflected the same values we had witnessed in the dairy and cacao communities. We observed the entire production process—from receiving and roasting cacao beans to refining, conching, tempering, and packaging. While the technology was impressive, what stood out most was the expertise behind every step. Quality is not achieved through machines alone; it is achieved through people who care deeply about their craft. One detail that particularly impressed me was the company’s commitment to minimizing waste and maximizing the value of every cacao bean. After touring the factory, we enjoyed a pastry tasting prepared by Corporate Pastry Chef Andrea and spent time learning more about República del Cacao’s mission from CEO Paulina and the leadership team. By this point in the trip, a common theme had emerged. Whether speaking with dairy farmers, cacao producers, or factory employees, everyone shared the same sense of pride and responsibility. República del Cacao is not simply producing chocolate—it is preserving traditions, supporting communities, and creating opportunities. That, to me, is the true secret behind the brand. The day concluded with a beautiful meal at Casa de Tilo, where Chefs Max and Cécile welcomed us into their home. Surrounded by gardens, wonderful food, music, and conversation, it was another reminder that hospitality and connection are at the heart of Ecuadorian culture.
Day Four: Turning Inspiration into a Dessert
Our final day in Quito offered time to reflect on everything we had experienced. As I walked through the city, memories from the previous days replayed in my mind: the women of Puliza carrying milk down the mountainside, the canoe ride through the Amazon, cacao trees growing beneath the rainforest canopy, and the employees proudly sharing their work at the factory.
By then, I knew exactly what I wanted my dessert to represent. At the center of the creation was República del Cacao’s White Chocolate Ecuador 31%. After visiting Puliza, its flavor carried new meaning. Every taste reminded me of the mountains, the community, and the women whose dedication made it possible. The Amazon also played a significant role in the dessert’s development. Bright citrus notes, fresh aromas, and the region’s incredible biodiversity inspired flavors that brought freshness and energy to the final creation. The landscapes themselves influenced the presentation and emotional foundation of the dessert. Working alongside Corporate Pastry Chef Andrea was one of the greatest honors of the trip. Together, we translated memories into flavors and experiences into a story told through dessert. Every component became a reflection of a place, a person, or a moment from the journey.
As I boarded my flight back to Atlanta, I carried much more than inspiration for a new recipe. I carried memories of the women of Puliza, the beauty of Cayambe’s mountains, the sounds of the Amazon rainforest, and the stories of the people who dedicate their lives to producing and transforming this remarkable ingredient. This journey deepened my respect not only for cacao but for every person whose hands touch the process—from farmers and producers to artisans, communities, and factory employees. As chefs, we often focus on what we create. This experience reminded me to also honor where our ingredients come from and the people behind them. Before Ecuador, chocolate was an ingredient I loved working with. After Ecuador, it became a story. And behind every great story are extraordinary people. For that, I will always be grateful.
By: Daniella Lea Rada
Follow her work at: @daniella.learada
