República del Cacao experienced Gastromonde.com up close.
República del Cacao was part of Gastromond.com, the meeting organized by the Universidad San Francisco de Quito, which 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 and quality gastronomy from different perspectives. One of the most special was the sensory tasting we held in our boutique in the Historic Center of Quito, where our team received national and international chefs to learn about 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 cocoa 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 sweet gastronomy, a space to reflect on trends, challenges and opportunities in the sector. Our Corporate Chef, Andrea López, participated along with our allied chef Pachi Larrea and Camila Fiol, moderated by Ana Lobato. Authentic visions were shared on how to stay true to the origin of the product, face the current cocoa crisis without compromising quality, and innovate based on local ingredients and consumer needs. The voices agreed on the importance of educating the market, taking advantage of the resources of the environment and creating from an honest point of view.
Participating in the Gastromonde.com event was a deeply enriching experience. We shared with great referents of gastronomy, exchanged techniques, and had the opportunity to show the richness of the gastronomic culture of our country. During my masterclass, I presented the project we are working on: a recipe book with new formulas aligned to a more conscious gastronomy, which reduces fats and sugars without losing texture and flavor. I was also part of a round table where we reflected, together with renowned pastry chefs, on the future of pastry.
Beyond the technical learning, the event was an opportunity to transmit our work philosophy and vision, both as a brand and 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 López - Corporate Chef of Republic of Cocoa
For me, it is always the best place to teach because I am with my people, my ingredients, my environment and my country. Everything is very special; being Ecuadorian, there is 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 is a very well equipped space; I felt very comfortable, like at home. Everything was impeccable. We got together for the classes with chefs and chocolatiers who came from all over the country. That made me even more proud to be able to be there and share with more people. Focusing on signature pastries, I tried to bring the best to share. People were happy; there was a very good response.
I am still in contact with many people who attended the courses. They send me questions or photos of applications, which is very cool.
Pachi Larrea - Winner Best Chocolate Cake of the World 2024.
During the event, our corporate Chef Andrea López conducted a masterclass focused on a more conscious pastry, where we presented recipes developed and focused on maintaining textures and flavors with lower fat and sugar content, without leaving aside the pleasure of a good dessert. This session was an opportunity to show how, from technique and creativity, it is possible to evolve towards a more balanced sweet cuisine.
The vision of respect for the ingredient was also part of the Masterclass of our partner chef Pachi Larrea, who shared his signature approach, techniques that prioritize the original flavor of elements such as fruits, nuts and chocolate. Eliminating artificial colorings and flavorings. His proposal, replicable and focused on efficient production, inspired students in a practical workshop where they had the opportunity to apply what they learned directly.
Another relevant moment was the research and development table, with the participation of our Quality Manager, R&D, Carla Estévez. We shared the process behind our 33% white chocolate with roasted 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, recognizing its usefulness as a tool, but reaffirming that sensory validation remains a deeply human process.
We closed this important week of participation with a dinner where, once again, the creativity and technique of the chefs who accompanied us was evident. Pachi Larrea and Andrea López,
together with Camila Fiol, presented a table of sweet snacks that highlighted the identity and flavors of our region. Pachi delighted with his Amazonía cake, Camila offered a selection of signature confections, and Andrea presented a confectionery proposal focused on our 33% white chocolate with roasted corn. This trilogy of desserts represented the perfect closing of 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 that is deeply connected to its origin. Thank you to those who were part of this experience.
