First Asia-Pacific Client Visit to República del Cacao
We are proud to deepen our understanding of the responsible and passionate vision we have at República del Cacao. To achieve this, one of our projects consists of inviting a group of Chefs and Allies we work with to come and discover our essence as a brand. During 4 days, a tour of our cocoa plantations, organic panela, our allied dairy community and our factory will take place. We believe it is important to empower people with knowledge about our entire value chain and our purpose.
In this opportunity, we will have our first Asia-Pacific Customer Trip integrated by chefs, partners and distributors from several countries. Nancy Lu, APAC Marketing and Sales Coordinator for República del Cacao, considers these trips to be:
"Essential to strengthen partnerships as we discover this incredible but still unknown country, where cocoa was born and where we sustainably source the finest and rarest cocoa in the world: Arriba and Sacha."
Our Quito team and our partner communities are looking forward to meeting our guests soon!
More information on this meeting in the coming week.
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.