Welcome to our new Cacao° Lab!
In the heart of Ecuador, a country renowned for its cocoa heritage and commitment to conscious gastronomy, our Cacao° Lab is born . This new space has been designed to foster innovation, product development and the exchange of knowledge among chocolate experts.
The Cacao° Lab is located within our chocolate factory, equipped with state-of-the-art machinery and technology, thanks to the collaboration of key partners such as Termalimex, Selmi and Dynamic Mixeurs. These tools allow us to continue advancing in the creation of fine chocolate, while maintaining a focus on sustainability and quality.
We thank our chocolate community for inspiring us and for being part of this new chapter. This space not only encourages us to continue improving, but also reinforces our commitment to create culinary experiences that respect the origin and the environment.
Together, let's keep changing the world, one cocoa bean at a time!
CANADA
Canada consolidated its position this year as a key market in República del Cacao's international expansion, with the official launch of the brand in Montreal and Toronto, two cities renowned for their diverse gastronomic scene and high professional standards.
These events were led by Andrea López, our corporate chef at República del Cacao, who spearheaded the brand presentation, accompanied by chef Javier Guillén. Together, they shared with customers and potential customers a direct approach to our brand's culinary philosophy and the essence of Latin American chocolate.
One of the highlights of this visit was the creation of a dessert buffet, designed and executed by Andrea as a demonstration of the technical potential, versatility, and functionality of chocolate in professional applications. The proposal included chocolates with different fillings, mini desserts with multiple textures, petit fours, mini cookies, and mini cakes, developed with a conscious gastronomy approach, with less sugar, less fat, and a focus on highlighting the unique notes of each cocoa origin.
The activations took place in high-end gastronomic venues. In Montreal, preparations were carried out in the Sofitel's pastry shop, alongside its kitchen team. In Toronto, the work was carried out with the support of the Four Seasons team, creating a professional environment that allowed for in-depth exploration of the creative and technical potential of the products.
Beyond culinary demonstrations, these meetings allowed us to deepen our dialogue with the Canadian gastronomic community, understand market needs, and strengthen relationships in a country that particularly values the triple social, environmental, and economic impact.