The Cacao Route, An Experience Like No Other, by Chef Germán Ghelfi
A Field Day in Vinces
First day, incredible to connect with the countryside, the farmers, and the love they put into their work. It connects me with my childhood, my youth in the countryside of Córdoba, Argentina.
For those who don't know, I'm #hijodeagricultores—I grew up in the countryside, which is why my connection to the land and to growing things is in my DNA.
The Milk
Second day, today we visited the Sierra with its dairy community in Turucucho at 3200 meters above sea level, incredible experience, spectacular people. Maria, a super host, told me some incredible facts about the cows, some have names, she milks them twice a day and they give 35 liters of milk.
This cooperative, called Asociación Campoverde, is the milk collection center that República del Cacao uses for its chocolates. Once again, the connection with the land, the animals, and the people is unique; I also indulged myself by fishing for a trout, something I hadn't done in a while.
The Miracle of Panela
Third day, we went down to the subtropical forest on the outskirts of Quito at 1800 meters above sea level, a dense, very green vegetation with a lot of humidity, to learn about the miracle of panela.
A process from the field to the end with a lot of dedication and people in love with their craft who produce magic. Undoubtedly, connecting with nature and the origin of the products opens a different window for us to understand what we do.
The Factory
Fourth day, we arrive at the end of this adventure at the plant where the magic to create chocolate is produced, after all the work of the farmers and people who put love and dedication into the land. Engineers and alchemists converge, who with the same passion create a unique product so that we can taste, share, and create new experiences.
I felt like Willy Wonka in this factory, without a doubt a spectacular experience, I enjoyed every step of this “cocoa route.”.