A Culinary Journey Through Ecuador: Discovering the Secrets of Cacao
Day 1: La Fábrica – The Factory
Amidst the crisp winds of Quito and a visit from a few llamas, our travelers prepared to begin their chocolate journey at the República del Cacao factory in Quito.
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’s CEO, the plant manager gave us a tour of the entire production line, demonstrating how we use local ingredients to craft chocolate right at the source. It is in this space that high-aroma cacao from Ecuador, Peru, Mexico, and the Dominican Republic is combined with other Ecuadorian ingredients—such as milk, sugar, panela, and corn—to create our signature chocolate. From start to finish, we witnessed the roasting and winnowing of dry cacao beans, along with the conching, tempering, and molding processes. That day, we observed how the Ecuador 65% Dark Chocolate drops were manufactured.
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 Estévez, R&D and Quality Manager, learning not only about the notes of each chocolate but also the Organoleptic profile of fine Latin American cacao.
The benefits of producing chocolate in a cacao-producing country were on full display throughout the tour. From the local team of experts to sourcing local ingredients all while minimizing our carbon footprint throughout the process.
Day 2: The Amazon
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, as well as the excitement to learn about the star ingredient in República del Cacao chocolate: fine aroma cacao. We adventured by boat deep into the Tena province until we reached Maria's farm. She welcomed us along with her son in Kichua, their native language. She and her family have been planting cacao 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 mature fruit.
With a basket wrapped around her forehead and a machete in hand, she cut open a cacao pod 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 to show us the best practices they follow for a good harvest. At República 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.
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, which we ground 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.
Day 3: La Sierra – The Highlands
We headed to the Andes for our third day. We drove through the stunning mountain landscapes of the Cayambe region until we arrived in Turucucho, perched at 3,300 meters above sea level, where doña Maria and doña Carmen welcomed us warmly. They proudly introduced themselves as the leaders of the Governing Committee of the milking association in that region.
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 milk. The unique characteristics of its natural sweetness and the special flavor of fresh cream make Turucucho’s milk a unique ingredient for Ecuador 31% White Chocolate. This partnership allows us to source high-quality milk from small-scale dairy farmers. Maria and Carmen then treated us to a wonderful lunch prepared with local ingredients such as corn, fava beans, cheese empanadas, and, of course, chocolate milk for dessert! We ended our day driving back to Quito, eagerly anticipating what the final day had in store for us.