República del Cacao closely followed Gastromonde.com
República del Cacao was part of Gastromond.com, the event organized by the San Francisco University of Quito that brought together key figures from the gastronomic world in a high-level agenda. As a sponsor, we joined this space that promotes learning, innovation, and the exchange of experiences among students, professionals, and industry enthusiasts.
Over the course of a week, we experienced enriching days that allowed us to share our vision of conscious, high-quality gastronomy from various perspectives. One of the most special events was the sensory tasting we held at our boutique in Quito's Historic Center, where our team welcomed national and international chefs to get a close look at the sensory profile of our chocolates and the principles that guide our value chain. Under the guidance of our Commercial Manager, Andrés Cifuentes, we connected through cacao with guests such as Andrea López, Pachi Larrea, Adolfo Perret, Luc Debove, Marsia Taha, and Camila Fiol, among others.
The dialogue continued at the round table on the future of pastry, a space to reflect on trends, challenges, and opportunities in the sector. Our Corporate Chef, Andrea López, participated alongside our allied chef Pachi Larrea and Camila Fiol, with the moderation of Ana Lobato. Authentic visions were shared on how to stay true to the product's origin, face the current cacao crisis without compromising quality, and innovate based on local ingredients and consumer needs. The voices agreed on the importance of educating the market, leveraging environmental resources, and creating from an honest perspective.
Participating in the Gastromonde.com event was a profoundly enriching experience. We connected with great gastronomy leaders, exchanged techniques, and had the opportunity to showcase the richness of our country's culinary culture. During my masterclass, I presented the project we are working on: a recipe book with new formulas aligned with more conscious gastronomy, reducing fats and sugars without losing texture or flavor. I also took part in a panel discussion where we reflected on the future of pastry-making with renowned pastry chefs.
Beyond technical learning, the event was an opportunity to convey our work philosophy and vision, both as a brand and from my role as a chef. It was a valuable space to inspire and share with the new generations of professionals who are building the future of gastronomy.
Andrea Lopez – Corporate Chef Republic of Cocoa
For me, it's always the best place to teach because I'm with my people, my ingredients, my environment, and my country. Everything is very special; being Ecuadorian, there's no better place to go. Ecuador will always be my place in the world.
We started with the two classes at the Cacao Lab, with the usual super team. It's a very well-equipped space thanks to our allies Termalimex; I felt very comfortable, right at home. Everything was impeccable. We gathered for the classes with chefs and chocolatiers who came from all over the country. That made me even prouder to be able to be there and share with more people. Focusing on Signature Pastry, I tried to bring my best to share. People were happy; there was a very good response.
I keep in touch with many people who attended the courses. They send me questions or photos of applications, which is super cool.
Pachi Larrea - Winner Best Chocolate Cake in the World 2024.
During the event, our corporate chef Andrea López held a masterclass focused on more conscious pastry making, where we presented recipes developed and focused on maintaining textures and flavors with lower fat and sugar content, without neglecting the pleasure that a good dessert represents. This session was an opportunity to show how, through technique and creativity, it is possible to evolve towards a more balanced sweet cuisine.
The vision of respect for ingredients was also part of the Masterclass by our allied chef Pachi Larrea, who shared his signature approach and techniques that prioritize the original flavor of ingredients like fruits, nuts, and chocolate, eliminating artificial colorings and flavorings. His proposal, which is replicable and focused on efficient production, inspired students in a hands-on workshop where they had the opportunity to apply what they learned directly.
Another highlight was the research and development panel, featuring our Quality and R&D Manager, Carla Estévez. We shared the process behind our 33% white chocolate with toasted corn, a product that reflects our identity, traceability, and commitment to culture-based innovation. Carla also reflected on the role of artificial intelligence in product development, acknowledging its usefulness as a tool but reaffirming that sensory evaluation remains a deeply human process.
We are closing this important week of participation with a dinner where the creativity and technique of the chefs who accompanied us were evident once again. Pachi Larrea and Andrea López,
Together with Camila Fiol, they presented a selection of sweet treats that highlighted the identity and flavors of our region. Pachi delighted guests with his Amazonía cake, Camila offered a selection of signature confections, and Andrea presented a line of chocolates featuring our 33% white chocolate with toasted corn. This trilogy of desserts provided the perfect finale to an experience that celebrated diversity, origin, and excellence in every bite.
Participating in Gastromond.com was an opportunity to continue building community, sharing knowledge, and reinforcing our commitment to conscious, sustainable gastronomy deeply connected to its origins. Thank you to everyone who was part of this experience.
