NOTES FROM LATIN AMERICA
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Events with Impact, Chocoa celebrates its IX edition from February 24 to 26 on Digital Format
COMMUNITY our-milk PEOPLE
Beginning the year with impactful social projects in Turucucho, Cayambe
The Beauty of Cacao Butter
República del Cacao presents its third Sustainability Report of 2020
CHEFS COMMUNITY PEOPLE
Interview with Cyril Prud'homme, Executive Chef and Creative Director of Cyril Boutique
CHEFS COMMUNITY EVENTS
Haku and República del Cacao get together on an field to city exchange through origin "cuy" and chocolate
CHEFS COMMUNITY PEOPLE
Inspiring through transcendental stories. Interview with our Chef Partner, Gonzo Jiménez
A Powerful Exchange between the Culinary Institute Lenotre and República del Cacao
Interview with Noé and Fernando Carmona from the Ecuadorian-Japanese fusion restaurant, Noe Sushi Bar
Interview with Gerardo Villacreces, Entrepreneur and Founder of Ukllana: Mountain Comfort Food
The Socioeconomic Development of our Region continues despite the COVID19 Pandemic
Interview with Santiago Rosero and Matteo Rubbetino, Founders of Fermento, Vincentina Clandestina
CHEFS COMMUNITY PEOPLE PROCESS
Interview with Andrea López, Executive Chef for República del Cacao
Sustainability Tendencies, with Magdalena Crespo
COMMUNITY EVENTS our-cacao PEOPLE PROCESS
From República del Cacao’s Chocolatory with Carla Estévez Breaking down our blend Ecuador + Peru 70%
Academy Alliances: República del Cacao and the USFQ get together for the Gastronomy career development
Cacao Talks, a dynamic space for Knowledge Exchange
Be the Change you want to see in the World. República del Cacao is now a BCorp.
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
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
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.
Cacao Talks: a space to share ideas and visions of sustainable development
Agricultural Field Schools for knowledge exchange with our ally cacao farmers in the Ecuadorian Amazon
República del Cacao will be a keynote spearker at the FCCI event "The Chocolate Conservatory"
Asia Pacific Client Trip: The experience
THE KING OF THE CHOCOLATE OF MEXICO, LUIS ROBLEDO, CROWNED AS LATIN AMERICA’S BEST PASTRY CHEF 2019
We are proudly a "Great Place to Work"
Cacao Nacional in the Motherland of Cacao
Ecuador firma el "Plan de Mejora Competitiva del Cacao y derivados (PMC)"
Women leading with purpose, from Cacao to Chocolate
Quito will have its first International Conferences of Cocoa & Chocolate.
Happy Lunar New Year 2019
LA JOYA DE LOS SACHAS, ECUADOR: PROJECTS THAT CULTIVATES OUR SPIRIT
Serena Larrea: A legacy of knowledge and flavors.
CHOCOLATE ART BY DAVID SILVA
WHITE CHOCOLATE “PAMBAMESA”
We celebrate our Europe travel retail expansion in TFWA, Cannes
SAIKO IZAWA from A Casa do Porco, BEST PASTRY CHEF from 2017 LATIN AMERICA’S 50 BEST RESTAURANTS
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