NOTES FROM LATIN AMERICA

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Be the Change you want to see in the World. República del Cacao is now a BCorp.

COMMUNITY our-cacao PROCESS

RESPONSIBLE CONSUMPTION

COMMUNITY

WE CREATE COMMUNITY THROUGH CHOCOLATE IN ALLIANCE WITH THE FOOD BANK

Learnings from Pastry Connection: “Restaurants Today in Europe and Latin America, Current Vision,” with Belén Parra and Ignacio Medina

Pastry Connection. Welcome to a New Era.

Learnings from Pastry Connection: “Latin American and European Pastry” with Damián Betular and Javier Guillén

Learnings from Pastry Connection: “Being taught by the world, the key in learning,” with Carles Mampel and Antonio Bachour

Learnings from Pastry Connection: “Adapting Brands to the Current Situation,” with Arnaud Monmarché, Quico Sosa, and Clementine Alzial

Learnings from Pastry Connection: "Ingredients and Aplications", with Gustavo Nari and Carles Mampel

LEARNINGS FROM PASTRY CONNECTION: PASTRY CHEFS, HOW DO THEY FORM? WITH OSVALDO GROSS AND OLIVIER FERNÁNDEZ

Learnings from Pastry Connection: “Chocolate: Ingredient and matter”, with Saray Ruiz and Sandra Ornelas

LEARNINGS FROM PASTRY CONNECTION: “MEETING OF TWO VISIONARIES” WITH ENRIC ROVIRA AND MIQUEL GUARRO

The Big Difference between consuming Fine Cacao Chocolate and Substitute Chocolate

LEARNINGS FROM PASTRY CONNECTION: “THE NEW NORMAL”, WITH LUIS ROBLEDO AND NATIVIDAD TOLEDO

Learnings from Pastry Connection: "Development of New Products, tips for taking into account", with Andrea López and Francisco Broccolo

Assuring the purchase of cacao from our Vinces Collection Center during the COVID19 health emergency

CHEF TO FARM: A CONNECTION BETWEEN THE CITY AND THE FIELD THROUGH CHOCOLATE

EVENTS

Workshop on Sustainability Challenges in the Food Industry at Bocconi MaGER Master

LEARNINGS FROM PASTRY CONNECTION: "PREPARATION FOR PASTRY QUEEN AND C3 CONTESTS", WITH SANDRA ORNELAS AND ANDREA DOPICO

Learnings from Pastry Connection: Valrhona Formation School with Javier Guillén and Eugenio Moral

Learnings from Pastry Connection: "Technological Ingredients and Technical Applications" with Josep María Rodríguez and Guillermo Corral

LEARNINGS FROM PASTRY CONNECTION: CONFECTIONERY IN THE US WITH GONZO JIMÉNEZ AND JORGE KAUAM

Learnings from Pastry Connection: The chefs Carolina Molea and Toni Rodríguez. Pioneers in vengan pastry, between ethics and flavor.

SOMOSCOMUNIDADEC SUPPORTS LOCAL GASTRONOMY AND ITS FUTURE

Learnings from Pastry Connection: Reinventing your Business for the Future with Paco Torreblanca and Luis Robledo

Learnings from Pastry Connection: Latin American Pastry and Chocolates with Jorge Kauam and Ángel Betancourt

Learnings from PASTRY CONNECTION: Formation Schools MOF and LA ROJA DULCE with GUSTAVO SAEZ and DAVID BRIAND

Pastry stays together: the masterful “Pastry” conferences become digital in order to strengthen the sweet industry

Our Compromise with Safe Industrial Practices

Official Statement República del Cacao

Food Safety: Responsible Consumption and Production of Food

CACAO NIBS AND ITS TRADITIONAL PROCESS

República del Cacao joins various Ecuadorian Chocolate Brands in #SharingChocolate donations

CHEFS COMMUNITY EVENTS PEOPLE PROCESS

Creating Impactful Projects through Chocolate

Caribbean Notes have Arrived to República del Cacao

Development of sustainable practices throughout Agricultural Field Schools

Experiencing República del Cacao: It was everything I didn't know I needed

Chefs Al Agua 2.0: Creando conciencia por la naturaleza y el respeto por las culturas ancestrales a través del arte culinario.

our-milk

Understanding needs to cultivate solutions

COMMUNITY

Rural co-creation processes in Republica del Cacao

Cacao Talks: a space to share ideas and visions of sustainable development

COMMUNITY

Agricultural Field Schools for knowledge exchange with our ally cacao farmers in the Ecuadorian Amazon

PLACES

Republica del Cacaco supported the #MingaporQuito

EVENTS

República del Cacao will be a keynote spearker at the FCCI event "The Chocolate Conservatory"

Asia Pacific Client Trip: The experience

EVENTS

THE KING OF THE CHOCOLATE OF MEXICO, LUIS ROBLEDO, CROWNED AS LATIN AMERICA’S BEST PASTRY CHEF 2019

EVENTS

República del Cacao presents its 2nd United Nations Global Compact Report

EVENTS

We celebrate our partner supplier El Ordeño, for receiving the BCORP certification

EVENTS

República del Cacao sponsor of Latin America`s 50 best restaurants 2019

We are proudly a "Great Place to Work"

EVENTS

República del Cacao Sponsor of Formativa-Nextalio`s Chocolatery and Pastry Workshops

EVENTS

A NEW ALLIANCE BETWEEN QUITO FOOD BANK AND REPUBLICA DEL CACAO

Cacao Nacional in the Motherland of Cacao

Ecuador firma el "Plan de Mejora Competitiva del Cacao y derivados (PMC)"

EVENTS

Pastry Argentina a sweet, emotional encounter

COMMUNITY

Discover Macambo: the long lost cousin of Cacao

Women leading with purpose, from Cacao to Chocolate

EVENTS

1st. Student Pastry and chocolate Cup in Ecuador

EVENTS

EXPERIENCE LA REPUBLICA DEL CACAO: A Brand Party in L.A.

EVENTS

República del Cacao present in the XI Salón del Chocolate Ecuador

EVENTS

PRODUCERS AND EXPORTERS TOGETHER IN THE VI WORLD CACAO SUMMIT

EVENTS

Ecuadorian Government Plan for the Competitive Improvement of Cacao and Chocolate

Quito will have its first International Conferences of Cocoa & Chocolate.

PLACES

First Asian-Pacific Client Trip to República del Cacao

COMMUNITY

Field to city exchange: Ally Peruvian cacao farmers visit Ecuador

CHEFS CLIENT TRIP

CHEF BRANDY PEREZ CLIENT TRIP EXPERIENCE IN ECUADOR

Happy Lunar New Year 2019

LA JOYA DE LOS SACHAS, ECUADOR: PROJECTS THAT CULTIVATES OUR SPIRIT

Serena Larrea: A legacy of knowledge and flavors.

EVENTS

Nature as inspiration for the 2019 Coupe du Monde de la Pâtisserie

CHOCOLATE ART BY DAVID SILVA

WHITE CHOCOLATE “PAMBAMESA”

CHEFS

Pastry: a universe of colors and flavors by Ariel Mill

COMMUNITY

Discover the Jewel of the Amazon: a unique and surprising chocolate

CHEFS

Tradition on a plate by César Castro

CHEFS

How to give a personal touch to your creations by Silvia Guédez

CHEFS

Avant-garde Pastry a different and vibrant alternative by Carolina Molea

CHEFS

The story of "Latin America's Best Pastry Chef 2018" Jesús Escalera

CHEFS

IN LOVE WITH THE CULINARY WORLD- GONZO JIMENEZ, CHEF PARTNER REPÚBLICA DEL CACAO

CHEFS

Passion for Patisserie -Matthieu Godard, Chef Partner República del Cacao

EVENTS

República del Cacao and La Rose Noire celebrate their new partnership

EVENTS

EPGB Pastry and Bakery Master in México

EVENTS

Latin America´s special flavor: 50 Best Restaurants 2018

EVENTS

GUADALAJARA CHEF JESÚS ESCALERA IS VOTED LATIN AMERICA’S BEST PASTRY CHEF 2018

CHEFS

FROM beans TO brilliant by Maggie Louise Confections

EVENTS

Excellence in Chocolate Production linked to Socio-Environmental projects

EVENTS

We are the Official Chocolate at Vallarta Nayarit Gastronómica

EVENTS

Amazonía 75% Launch a view from Pastry Elite

CHEFS

República del Cacao: The adventure

EVENTS

Inicia la Expo Europa 360 fortaleciendo la relación comercial con Ecuador

PEOPLE

A Life Changing Trip: Chocolatá Bham discovers our world.

We celebrate our Europe travel retail expansion in TFWA, Cannes

EVENTS

"Ecuador a la Carta": Ecuador's gastronomical proposal to the world

EVENTS

Lets celebrate the International Day of Cacao and Chocolate at Le Cordon Bleu, Peru

EVENTS

SAIKO IZAWA from A Casa do Porco, BEST PASTRY CHEF from 2017 LATIN AMERICA’S 50 BEST RESTAURANTS

EVENTS

República del Cacao proud sponsor Latin America’s 50 Best Restaurants

EVENTS

República del Cacao in Ecuador Exquisito Shanghái

EVENTS

República del Cacao launches a new product Dark Chocolate Amazonía 75%

EVENTS

SUCCESSFUL SECOND YEAR OF PASTRY INTERNATIONAL CHOCOLATE CONGRESS

PLACES

La cocina más dulce

PROCESS

Certifications in the food industry

PLACES

Co-developing a sustainable model: Chipillico, Perú

PEOPLE

From producing chocolates to creating desserts

PLACES

Vinces, Ecuador: Projects that nurture our essence

PEOPLE

Chocoholic of the month: Hael Lee

PLACES

The sun came out -Together for Peru

PLACES

Our Chocolate-Boutique Store in Miami

PLACES

La Republica del Cacao welcomes Argentina!

CHEFS PEOPLE

Enhancing 70% flavor, an interview with Chef Santiago Cueva

PLACES

LATIN AMERICA´S 50 BEST RESTAURANTS 2017

COMMUNITY

Chocoholic of the month

PROCESS

República del Cacao has received the ISO 22000!

COMMUNITY

HOW WE MAKE WHITE CHOCOLATE

COMMUNITY

A SOCIALLY RESPONSIBLE WHITE CHOCOLATE

CHEFS PEOPLE

Chocoholic of the Month: Chef Gustavo Saez

COMMUNITY

How we produce the milk for our white chocolate

COMMUNITY

REPÚBLICA DEL CACAO SUPPORTS TURUCUCHO #COWMMUNITY

PLACES

INCREDIBLE CHOCOLATE BOUTIQUE IN QUITO HISTORIC CITY CENTER

PLACES

ECUADORIAN PASTRY CHEF SANTIAGO CUEVA VISITING CHINA AND DUBAI

PLACES

Carmenere wine and República del Cacao chocolate pairing

COMMUNITY

ECUADOR WHITE CHOCOLATE & CACAO NIBS BAR

CHEFS PEOPLE

Chocoholic of the Month: Matthieu Godard

PLACES

FIRST INTERNATIONAL PASTRY AND CHOCOLATERIE CONGRESS OF ECUADOR

PEOPLE

After the storm comes the sun. Together we can help Peru.

PLACES

USA Thank you gift boxes with full of Ecuadorian artisanal crafts.

CHEFS PEOPLE

Chocoholic of the Month: Chef David Rossi

PLACES

Sirha México

PLACES

Vinces donation to develop sustainable productions

COMMUNITY

SUPPORT TURUCUCHO MILK PRODUCERS

PROCESS

Happy 2017

CHEFS PEOPLE

Chocoholic of the Month: Ruby Zhang

PROCESS

THE MANUAL HARVEST FROM CACAO TO CHOCOLATE

PEOPLE

Chocoholic of the Month: Evan Millar

PLACES

PREMIOEXPOR AWARD

PLACES

The Cacao Ball: A Millennial Tradition

PROCESS

FROM THE SEED TO THE POD

PEOPLE

ROSA & RICARDO AS A PART OF CACAO PRODUCING COMMUNITY

COMMUNITY

The Goodness of Andean Milk

PEOPLE

Chocoholic of the Month: Claudine Surrel

PEOPLE

Chocoholic of the Month: Thomas Mayot

CHEFS PEOPLE

Santiago Cueva: Chef & Chocolatier

PROCESS

Panela: The Secret Ingredient

PLACES

Ecuador: The Home of Cacao


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