República del Cacao in Ecuador Exquisito Shanghái
República del Cacao was part of the exponential event of the offer of premium products and services of tourist excellence "Ecuador Exquisito" in its 4th edition by the hand of the Ecuadorian Consulate in Shanghai and PRO ECUADOR. This event was broadcasted through specialized media, aimed at the culinary public.
Different talks were given where the goodness and characteristics of Ecuadorian products such as bananas, shrimp, mango and of course chocolate were presented. The versatility of these products was proven thanks to the Ecuadorian chef Javier Endara, who presented a fusion menu between Ecuadorian and Chinese culture.
For Santiago Yánez of PRO ECUADOR, it is important to promote our country as a gastronomic and tourist destination. Similarly for Karina Morales, Consul General of Ecuador in Shanghai, we are strengthening our gastronomic identity worldwide and we should be proud of the importance of our products in different destinations such as the Republic of China.
For República del Cacao it is fundamental to develop spaces where gastronomy can be elevated in order to transfer knowledge to strengthen the chocolate chain in a transversal and integral way. This is why we are honored to participate in an event that highlights the national production and promotes Ecuador as a gastronomic destination.
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.