[et_pb_section fb_built=\u00bb1″ custom_padding_last_edited=\u00bboff|desktop\u00bb admin_label=\u00bbHeader\u00bb _builder_version=\u00bb4.22.1″ background_enable_color=\u00bboff\u00bb background_color_gradient_direction=\u00bb90deg\u00bb background_enable_image=\u00bboff\u00bb background_position=\u00bbbottom_right\u00bb custom_margin=\u00bb||||false|false\u00bb custom_padding=\u00bb96px||96px||true|false\u00bb custom_padding_tablet=\u00bb96px||0px||false|false\u00bb custom_padding_phone=\u00bb96px||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row custom_padding_last_edited=\u00bbon|desktop\u00bb _builder_version=\u00bb4.22.1″ _module_preset=\u00bbdefault\u00bb max_width=\u00bb1920px\u00bb custom_padding=\u00bb0px||64px||false|false\u00bb custom_padding_tablet=\u00bb0px||64px||false|false\u00bb custom_padding_phone=\u00bb0px||64px||false|false\u00bb global_module=\u00bb3998″ saved_tabs=\u00bball\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.22.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_post_title author=\u00bboff\u00bb categories=\u00bboff\u00bb comments=\u00bboff\u00bb featured_image=\u00bboff\u00bb _builder_version=\u00bb4.22.1″ _module_preset=\u00bbdefault\u00bb title_font=\u00bbHalisR – Medium||||||||\u00bb title_text_align=\u00bbleft\u00bb title_text_color=\u00bbgcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572″ title_font_size=\u00bb50px\u00bb title_line_height=\u00bb1.2em\u00bb meta_font=\u00bbHalisR – Book||||||||\u00bb meta_text_align=\u00bbleft\u00bb meta_text_color=\u00bbgcid-cda4471f-892e-4743-849d-2cb3737a1499″ meta_font_size=\u00bb20px\u00bb title_text_align_tablet=\u00bbleft\u00bb title_text_align_phone=\u00bbcenter\u00bb title_text_align_last_edited=\u00bbon|desktop\u00bb title_font_size_tablet=\u00bb45px\u00bb title_font_size_phone=\u00bb40px\u00bb title_font_size_last_edited=\u00bbon|desktop\u00bb meta_text_align_tablet=\u00bbleft\u00bb meta_text_align_phone=\u00bbcenter\u00bb meta_text_align_last_edited=\u00bbon|desktop\u00bb global_colors_info=\u00bb{%22gcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572%22:%91%22title_text_color%22%93,%22gcid-cda4471f-892e-4743-849d-2cb3737a1499%22:%91%22meta_text_color%22%93}\u00bb][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2″ _builder_version=\u00bb4.22.1″ max_width=\u00bb1920px\u00bb custom_padding=\u00bb0px||64px||false|false\u00bb custom_css_main_element=\u00bbdisplay: flex;||flex-flow: row wrap;||align-items: center;\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.16″ global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.22.1″ text_font=\u00bbHalisR – Regular||||||||\u00bb text_text_color=\u00bbgcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572″ text_font_size=\u00bb20px\u00bb text_line_height=\u00bb2em\u00bb quote_font=\u00bbHalisR – Regular||||||||\u00bb quote_text_align=\u00bbjustify\u00bb quote_text_color=\u00bbgcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572″ quote_font_size=\u00bb20px\u00bb quote_line_height=\u00bb2em\u00bb text_orientation=\u00bbjustified\u00bb text_font_size_tablet=\u00bb18px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|desktop\u00bb quote_text_align_tablet=\u00bbjustify\u00bb quote_text_align_phone=\u00bbjustify\u00bb quote_text_align_last_edited=\u00bbon|desktop\u00bb text_orientation_tablet=\u00bbjustified\u00bb text_orientation_phone=\u00bbjustified\u00bb text_orientation_last_edited=\u00bbon|desktop\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{%22gcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572%22:%91%22quote_text_color%22,%22text_text_color%22%93}\u00bb]<\/p>\n
Day 1: La F\u00e1brica \u2013 The Factory<\/strong><\/p>\n Amidst the crisp winds of Quito and a visit from a few llamas, our travelers prepared to begin their chocolate journey at the Rep\u00fablica del Cacao factory in Quito.<\/p>\n The rich aroma of roasting cacao beans and the local team greeted us, eager to share the secrets of their craft. After a warm welcome from Paulina Paez, the company\u2019s CEO, the plant manager walked us through the entire production line, demonstrating how we use local ingredients to craft chocolate at the source. It is in this space, where fine aroma cacaos from Ecuador, Peru, Mexico and the Dominican Republic come together with other Ecuadorian ingredients, like milk, sugar, panela, and corn, to make our signature chocolate. From start to finish, we witnessed the roasting and winnowing of dry cacaos, along with the conching, tempering, and molding processes. That day we observed how the Ecuador 65% Dark Chocolate drops were manufactured.<\/p>\n Afterwards, Chef Andrea guided us through her Cacao Lab, where she gives master classes, develops new recipes, and validates chocolate applications. We ended our tour with a chocolate tasting led by Carla Est\u00e9vez, R&D and Quality Manager, learning not only about the notes of each chocolate but also the organoleptic profile of Latin American fine cacao.<\/strong><\/p>\n The benefits of producing chocolate in a cacao producing country were on full display throughout the tour. From the local team of experts to obtaining local ingredients, all while minimizing our carbon footprint throughout the process.<\/strong><\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.16″ global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttps:\/\/republicadelcacao.com\/wp-content\/uploads\/2025\/04\/WhatsApp-Image-2025-04-02-at-2.37.30-PM-1-scaled-e1743622814109.jpeg\u00bb alt=\u00bbCacao Talks: \u00bfPor qu\u00e9 ser una Empresa B? – 1″ title_text=\u00bbWhatsApp Image 2025-04-02 at 2.37.30 PM (1)\u00bb show_bottom_space=\u00bboff\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.27.4″ custom_margin=\u00bb||||false|false\u00bb custom_margin_tablet=\u00bb|0vw|||false|false\u00bb custom_margin_phone=\u00bb\u00bb custom_margin_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_divider show_divider=\u00bboff\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_divider][et_pb_image src=\u00bbhttps:\/\/republicadelcacao.com\/wp-content\/uploads\/2025\/04\/WhatsApp-Image-2025-04-02-at-2.37.30-PM.jpeg\u00bb alt=\u00bbCacao Talks: \u00bfPor qu\u00e9 ser una Empresa B? – 1″ title_text=\u00bbWhatsApp Image 2025-04-02 at 2.37.30 PM\u00bb show_bottom_space=\u00bboff\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.27.4″ custom_margin=\u00bb||||false|false\u00bb custom_margin_tablet=\u00bb|0vw|||false|false\u00bb custom_margin_phone=\u00bb\u00bb custom_margin_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_divider show_divider=\u00bboff\u00bb _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2″ _builder_version=\u00bb4.22.1″ max_width=\u00bb1920px\u00bb custom_padding=\u00bb0px||64px||false|false\u00bb custom_css_main_element=\u00bbdisplay: flex;||flex-flow: row wrap;||align-items: center;\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.16″ global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttps:\/\/republicadelcacao.com\/wp-content\/uploads\/2024\/11\/WhatsApp-Image-2025-04-02-at-12.56.06-PM-2.jpeg\u00bb title_text=\u00bbWhatsApp Image 2025-04-02 at 12.56.06 PM (2)\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb min_height=\u00bb606.2px\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_divider _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb show_divider=\u00bboff\u00bb hover_enabled=\u00bb0″ sticky_enabled=\u00bb0″][\/et_pb_divider][et_pb_image src=\u00bbhttps:\/\/republicadelcacao.com\/wp-content\/uploads\/2024\/11\/WhatsApp-Image-2025-04-02-at-12.56.06-PM-scaled-e1743622560764.jpeg\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb title_text=\u00bbWhatsApp Image 2025-04-02 at 12.56.06 PM\u00bb hover_enabled=\u00bb0″ sticky_enabled=\u00bb0″][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.16″ global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.22.1″ text_font=\u00bbHalisR – Regular||||||||\u00bb text_text_color=\u00bbgcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572″ text_font_size=\u00bb20px\u00bb text_line_height=\u00bb2em\u00bb quote_font=\u00bbHalisR – Regular||||||||\u00bb quote_text_align=\u00bbjustify\u00bb quote_text_color=\u00bbgcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572″ quote_font_size=\u00bb20px\u00bb quote_line_height=\u00bb2em\u00bb text_orientation=\u00bbjustified\u00bb text_font_size_tablet=\u00bb18px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|desktop\u00bb quote_text_align_tablet=\u00bbjustify\u00bb quote_text_align_phone=\u00bbjustify\u00bb quote_text_align_last_edited=\u00bbon|desktop\u00bb text_orientation_tablet=\u00bbjustified\u00bb text_orientation_phone=\u00bbjustified\u00bb text_orientation_last_edited=\u00bbon|desktop\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{%22gcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572%22:%91%22quote_text_color%22,%22text_text_color%22%93}\u00bb]<\/p>\n Day 2: La Amazon\u00eda \u2013 The Amazon<\/p>\n After a long drive, we arrived in the lush and green region of the Amazon. You could feel the heat and humidity in the air and also the excitement to learn about the star ingredient in the Rep\u00fablica del Cacao chocolate, fine aroma cacao. We adventured by boat deep into the Tena province until we reached Maria\u2019s farm. She welcomed along her son in Kichua, their native language. She and her family have been planting cacaos for generations, handing down their knowledge and techniques from one generation to the next. After a short walk, we spotted the first cacao tree. As we walked towards it, Maria explained the life cycle of the cacao pod from flower to the mature fruit.<\/p>\n With a basket wrapped around her forehead and a machete in hand, she cut a cacao and smoothly opened it for us to smell, see, and taste. For many, this was the first time seeing a cacao fruit. The sweet flavor of the white pulp and the bitterness of the raw beans were a revelation. Maria and her son, continued showing us the best practices they follow for a good harvest. At Rep\u00fablica del Cacao, we work hand-in-hand with our entire community of farmers, hosting ongoing workshops that teach pruning, fermentation, and drying techniques to help them improve their cacao production.<\/p>\n After learning about the endemic plants in the region that play a role in the cacao ecosystem, we had a true farm to table lunch and Maria had yet another surprise for us. Her daughter had already roasted some cacao nibs, that we grinded using a traditional stone mill, added some sugar and made some bean to bar chocolate. As we savored the richness of the chocolate, along with Maria’s stories, we gained a deeper appreciation for the origins and the people behind this noble product we love.<\/p>\n Day 3: La Sierra \u2013 The Highlands<\/p>\n We headed to the Andes for our third day. We drove through the stunning mountain landscapes of the Cayambe region until we arrived to Turucucho perched at 3,300 meters above sea level were do\u00f1a Maria and do\u00f1a Carmen\u2019s welcomed us warmly. They proudly introduced themselves as the leaders of the Governing Committee of the milking association in that region.<\/p>\n We spent the day learning about dairy farming techniques, from the best types of grass for feeding cows to the traditional processes of milking and transporting. The unique characteristics of natural sweetness and a special flavor of fresh cream, makes Turucucho\u2019s milk, a unique ingredient for the Ecuador 31% White Chocolate. This partnership allows us to use high-quality milk from small-scale dairy farmers. Maria and Carmen then had a wonderful lunch prepared for us with local ingredients such as corn, faba beans, cheese empanadas, and of course chocolate milk as dessert! We ended our day driving back to Quito, with anticipation for what the last day held for us.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.0″ _module_preset=\u00bbdefault\u00bb max_width=\u00bb1920px\u00bb custom_margin=\u00bb||||false|false\u00bb custom_padding=\u00bb0px||0px||false|false\u00bb global_module=\u00bb2542″ global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.22.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" A Rep\u00fablica del Cacao promove o interc\u00e2mbio de conhecimento entre toda a sua comunidade de agricultores, produtores, aliados, colaboradores, chefs e amantes de chocolate.<\/p>","protected":false},"author":1,"featured_media":8641,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"2880","_monsterinsights_skip_tracking":false,"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[35,42],"tags":[],"class_list":["post-8635","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-y-gastronomia","category-usa"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t