{"id":11414,"date":"2026-05-25T10:03:41","date_gmt":"2026-05-25T15:03:41","guid":{"rendered":"https:\/\/republicadelcacao.com\/?p=11414"},"modified":"2026-08-04T14:21:22","modified_gmt":"2026-08-04T19:21:22","slug":"from-origin-to-inspiration-my-journey-through-ecuador-with-republica-del-cacao","status":"publish","type":"post","link":"https:\/\/republicadelcacao.com\/en\/from-origin-to-inspiration-my-journey-through-ecuador-with-republica-del-cacao\/","title":{"rendered":"From Origin to Inspiration: My Journey Through Ecuador with Rep\u00fablica del Cacao"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00bb1&#8243; custom_padding_last_edited=\u00bboff|desktop\u00bb admin_label=\u00bbHeader\u00bb _builder_version=\u00bb4.22.1&#8243; background_enable_color=\u00bboff\u00bb background_color_gradient_direction=\u00bb90deg\u00bb background_enable_image=\u00bboff\u00bb background_position=\u00bbbottom_right\u00bb custom_margin=\u00bb||||false|false\u00bb custom_padding=\u00bb96px||96px||true|false\u00bb custom_padding_tablet=\u00bb96px||0px||false|false\u00bb custom_padding_phone=\u00bb96px||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row custom_padding_last_edited=\u00bbon|desktop\u00bb _builder_version=\u00bb4.22.1&#8243; _module_preset=\u00bbdefault\u00bb max_width=\u00bb1920px\u00bb custom_padding=\u00bb0px||64px||false|false\u00bb custom_padding_tablet=\u00bb0px||64px||false|false\u00bb custom_padding_phone=\u00bb0px||64px||false|false\u00bb global_module=\u00bb3998&#8243; saved_tabs=\u00bball\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.22.1&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_post_title author=\u00bboff\u00bb categories=\u00bboff\u00bb comments=\u00bboff\u00bb featured_image=\u00bboff\u00bb _builder_version=\u00bb4.22.1&#8243; _module_preset=\u00bbdefault\u00bb title_font=\u00bbHalisR &#8211; Medium||||||||\u00bb title_text_align=\u00bbleft\u00bb title_text_color=\u00bbgcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572&#8243; title_font_size=\u00bb50px\u00bb title_line_height=\u00bb1.2em\u00bb meta_font=\u00bbHalisR &#8211; Book||||||||\u00bb meta_text_align=\u00bbleft\u00bb meta_text_color=\u00bbgcid-cda4471f-892e-4743-849d-2cb3737a1499&#8243; meta_font_size=\u00bb20px\u00bb title_text_align_tablet=\u00bbleft\u00bb title_text_align_phone=\u00bbcenter\u00bb title_text_align_last_edited=\u00bbon|desktop\u00bb title_font_size_tablet=\u00bb45px\u00bb title_font_size_phone=\u00bb40px\u00bb title_font_size_last_edited=\u00bbon|desktop\u00bb meta_text_align_tablet=\u00bbleft\u00bb meta_text_align_phone=\u00bbcenter\u00bb meta_text_align_last_edited=\u00bbon|desktop\u00bb global_colors_info=\u00bb{%22gcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572%22:%91%22title_text_color%22%93,%22gcid-cda4471f-892e-4743-849d-2cb3737a1499%22:%91%22meta_text_color%22%93}\u00bb][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2&#8243; _builder_version=\u00bb4.22.1&#8243; max_width=\u00bb1920px\u00bb custom_padding=\u00bb0px||64px||false|false\u00bb custom_css_main_element=\u00bbdisplay: flex;||flex-flow: row wrap;||align-items: center;\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.16&#8243; global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; text_font=\u00bbHalisR &#8211; Regular||||||||\u00bb text_text_color=\u00bbgcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572&#8243; text_font_size=\u00bb20px\u00bb text_line_height=\u00bb2em\u00bb quote_font=\u00bbHalisR &#8211; Regular||||||||\u00bb quote_text_align=\u00bbjustify\u00bb quote_text_color=\u00bbgcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572&#8243; quote_font_size=\u00bb20px\u00bb quote_line_height=\u00bb2em\u00bb text_orientation=\u00bbjustified\u00bb text_font_size_tablet=\u00bb18px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|desktop\u00bb quote_text_align_tablet=\u00bbjustify\u00bb quote_text_align_phone=\u00bbjustify\u00bb quote_text_align_last_edited=\u00bbon|desktop\u00bb text_orientation_tablet=\u00bbjustified\u00bb text_orientation_phone=\u00bbjustified\u00bb text_orientation_last_edited=\u00bbon|desktop\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{%22gcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572%22:%91%22quote_text_color%22,%22text_text_color%22%93}\u00bb]<\/p>\n<p>Por: Daniella Lea Rada \u2013 Chef Ejecutiva de Pasteler\u00eda en Signia by Hilton Atlanta y Chef Aliada de Rep\u00fablica del Cacao<\/p>\n<p>&nbsp;<\/p>\n<p>Hay momentos en la carrera de un chef que cambian para siempre la forma en que ves un ingrediente.<\/p>\n<p>Recientemente, tuve el privilegio de viajar a Ecuador con Rep\u00fablica del Cacao. Lo que comenz\u00f3 como un viaje para aprender m\u00e1s sobre el chocolate, termin\u00f3 convirti\u00e9ndose en una lecci\u00f3n mucho m\u00e1s profunda sobre las personas, las comunidades y las historias que hay detr\u00e1s de los ingredientes que utilizamos cada d\u00eda.<\/p>\n<p>Antes de este viaje, el chocolate de Rep\u00fablica del Cacao era un producto excepcional en el que confiaba plenamente en mi cocina. Despu\u00e9s de recorrer las monta\u00f1as de Cayambe, conocer a las mujeres de Puliza, caminar entre los \u00e1rboles de cacao en la Amazon\u00eda y presenciar la transformaci\u00f3n del grano hasta convertirse en chocolate, comprend\u00ed que cada bolsa de chocolate lleva consigo una historia mucho m\u00e1s grande que el propio ingrediente. A lo largo de este recorrido, hubo un mensaje que se hizo evidente: el gran chocolate comienza con grandes personas.<\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.16&#8243; global_colors_info=\u00bb{}\u00bb][et_pb_divider show_divider=\u00bboff\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_divider][et_pb_image src=\u00bbhttps:\/\/republicadelcacao.com\/wp-content\/uploads\/2026\/06\/WhatsApp-Image-2026-06-25-at-10.01.53-AM-1024&#215;768.jpeg\u00bb alt=\u00bbCacao Talks: \u00bfPor qu\u00e9 ser una Empresa B? &#8211; 1&#8243; title_text=\u00bbWhatsApp Image 2026-06-25 at 10.01.53 AM\u00bb show_bottom_space=\u00bboff\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.27.4&#8243; custom_margin=\u00bb||||false|false\u00bb custom_margin_tablet=\u00bb|0vw|||false|false\u00bb custom_margin_phone=\u00bb\u00bb custom_margin_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2&#8243; _builder_version=\u00bb4.22.1&#8243; _module_preset=\u00bbdefault\u00bb max_width=\u00bb1920px\u00bb custom_padding=\u00bb0px||64px||false|false\u00bb custom_css_main_element=\u00bbdisplay: flex;||flex-flow: row wrap;||align-items: center;\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.22.1&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb custom_css_main_element_last_edited=\u00bbon|tablet\u00bb custom_css_main_element_tablet=\u00bborder: 2;||margin-bottom: 0px;\u00bb custom_css_main_element_phone=\u00bborder: 2;||margin-bottom: 0px;\u00bb][et_pb_image src=\u00bbhttps:\/\/republicadelcacao.com\/wp-content\/uploads\/2026\/06\/WhatsApp-Image-2026-06-25-at-10.15.35-AM-1024&#215;768.jpeg\u00bb alt=\u00bbCacao Talks: \u00bfPor qu\u00e9 ser una Empresa B? &#8211; 2&#8243; title_text=\u00bbWhatsApp Image 2026-06-25 at 10.15.35 AM\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_image src=\u00bbhttps:\/\/republicadelcacao.com\/wp-content\/uploads\/2026\/06\/WhatsApp-Image-2026-06-25-at-10.18.01-AM-3.jpeg\u00bb alt=\u00bbCacao Talks: \u00bfPor qu\u00e9 ser una Empresa B? &#8211; 2&#8243; title_text=\u00bbWhatsApp Image 2026-06-25 at 10.18.01 AM (3)\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_image src=\u00bbhttps:\/\/republicadelcacao.com\/wp-content\/uploads\/2026\/06\/WhatsApp-Image-2026-06-25-at-10.14.43-AM-1024&#215;768.jpeg\u00bb alt=\u00bbCacao Talks: \u00bfPor qu\u00e9 ser una Empresa B? &#8211; 2&#8243; title_text=\u00bbWhatsApp Image 2026-06-25 at 10.14.43 AM\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.22.1&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb custom_css_main_element_last_edited=\u00bbon|tablet\u00bb custom_css_main_element_tablet=\u00bborder: 1;\u00bb custom_css_main_element_phone=\u00bborder: 1;\u00bb][et_pb_text _builder_version=\u00bb4.22.1&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bbHalisR &#8211; Regular||||||||\u00bb text_text_color=\u00bbgcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572&#8243; text_font_size=\u00bb20px\u00bb text_line_height=\u00bb2em\u00bb quote_font=\u00bbHalisR &#8211; Regular||||||||\u00bb quote_text_align=\u00bbjustify\u00bb quote_text_color=\u00bbgcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572&#8243; quote_font_size=\u00bb20px\u00bb quote_line_height=\u00bb2em\u00bb text_orientation=\u00bbjustified\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_margin_tablet=\u00bb||30px||false|false\u00bb custom_margin_phone=\u00bb||30px||false|false\u00bb custom_margin_last_edited=\u00bbon|tablet\u00bb text_font_size_tablet=\u00bb18px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|phone\u00bb quote_text_align_tablet=\u00bbjustify\u00bb quote_text_align_phone=\u00bbjustify\u00bb quote_text_align_last_edited=\u00bbon|desktop\u00bb text_orientation_tablet=\u00bbjustified\u00bb text_orientation_phone=\u00bbjustified\u00bb text_orientation_last_edited=\u00bbon|desktop\u00bb global_colors_info=\u00bb{%22gcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572%22:%91%22quote_text_color%22,%22text_text_color%22,%22quote_text_color%22%93}\u00bb]<\/p>\n<p><strong>D\u00eda 1: Comprendiendo el coraz\u00f3n que hay detr\u00e1s del chocolate<\/strong><\/p>\n<p>Nuestro primer d\u00eda comenz\u00f3 cerca de la L\u00ednea Ecuatorial, en el Reloj Solar Quitsato, donde aprendimos c\u00f3mo la ubicaci\u00f3n geogr\u00e1fica \u00fanica del Ecuador crea las condiciones ideales para la agricultura y la producci\u00f3n de cacao. Sin embargo, la experiencia m\u00e1s significativa fue nuestra visita a la comunidad ind\u00edgena lechera de Puliza. Esta comunidad, liderada por mujeres, provee la leche utilizada en el Chocolate Blanco 31% de Rep\u00fablica del Cacao, el mismo chocolate que m\u00e1s tarde inspirar\u00eda mi postre.<\/p>\n<p>Fuimos recibidos con una tradicional Pambamesa, una comida compartida preparada con ingredientes cultivados por la propia comunidad. Compartir papa criolla, melloco, ma\u00edz, queso fresco y tortillas de tiesto me record\u00f3 que algunas de las comidas m\u00e1s memorables se construyen a partir de la sencillez, la generosidad y la conexi\u00f3n. Tambi\u00e9n tuvimos la oportunidad de probar los famosos bizcochos de Cayambe y aprender sobre el agave, una planta que prospera en condiciones desafiantes. Su resiliencia me pareci\u00f3 un reflejo de las comunidades que conocimos durante todo el viaje.<\/p>\n<p>M\u00e1s tarde ascendimos por las monta\u00f1as para conocer de primera mano la actividad lechera. Visitamos el invernadero de la se\u00f1ora Lucrecia, aprendimos sobre los programas de desarrollo comunitario y observamos el trabajo diario necesario para mantener estas fincas.<\/p>\n<p>Uno de los momentos m\u00e1s memorables fue intentar orde\u00f1ar una vaca junto a la presidenta de la comunidad. Mientras que mis esfuerzos apenas lograron llenar una peque\u00f1a taza de leche, ella estuvo a punto de llenar un balde completo. Lo que m\u00e1s me impact\u00f3 no fue el proceso en s\u00ed, sino las personas que hay detr\u00e1s de \u00e9l. Estas mujeres se levantan antes del amanecer, trabajan incansablemente, sostienen a sus familias e invierten en el futuro de sus hijos. De pie en aquella monta\u00f1a comprend\u00ed que la leche utilizada en el chocolate blanco de Rep\u00fablica del Cacao representa mucho m\u00e1s que un ingrediente: representa oportunidades, resiliencia y comunidad.<\/p>\n<p>Antes de este viaje, el Chocolate Blanco Ecuador 31% era simplemente un producto que disfrutaba utilizar. Despu\u00e9s de conocer a las mujeres que hacen posible su producci\u00f3n, se convirti\u00f3 en una historia.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2&#8243; _builder_version=\u00bb4.22.1&#8243; max_width=\u00bb1920px\u00bb custom_padding=\u00bb0px||64px||false|false\u00bb custom_css_main_element=\u00bbdisplay: flex;||flex-flow: row wrap;||align-items: center;\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.16&#8243; global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; text_font=\u00bbHalisR &#8211; Regular||||||||\u00bb text_text_color=\u00bbgcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572&#8243; text_font_size=\u00bb20px\u00bb text_line_height=\u00bb2em\u00bb quote_font=\u00bbHalisR &#8211; Regular||||||||\u00bb quote_text_align=\u00bbjustify\u00bb quote_text_color=\u00bbgcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572&#8243; quote_font_size=\u00bb20px\u00bb quote_line_height=\u00bb2em\u00bb text_orientation=\u00bbjustified\u00bb text_font_size_tablet=\u00bb18px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|desktop\u00bb quote_text_align_tablet=\u00bbjustify\u00bb quote_text_align_phone=\u00bbjustify\u00bb quote_text_align_last_edited=\u00bbon|desktop\u00bb text_orientation_tablet=\u00bbjustified\u00bb text_orientation_phone=\u00bbjustified\u00bb text_orientation_last_edited=\u00bbon|desktop\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{%22gcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572%22:%91%22quote_text_color%22,%22text_text_color%22%93}\u00bb]<\/p>\n<p><strong>D\u00eda 2: Siguiendo el recorrido del cacao hacia la Amazon\u00eda<\/strong><\/p>\n<p>El segundo d\u00eda nos llev\u00f3 desde los Andes hasta la Amazon\u00eda ecuatoriana, donde seguimos el recorrido del cacao hasta su origen. En el camino, hicimos una parada en un centro de acopio de cacao para observar los procesos de fermentaci\u00f3n y secado. Ver miles de granos de cacao transformarse cuidadosamente antes de llegar a una f\u00e1brica me permiti\u00f3 valorar a\u00fan m\u00e1s la dedicaci\u00f3n y el conocimiento necesarios para producir un gran chocolate. Tambi\u00e9n aprendimos sobre las iniciativas de Comercio Justo (Fair Trade) y el impacto que generan en las comunidades locales. Los productores nos hablaron sobre la importancia de la educaci\u00f3n, las oportunidades <br \/>y la preservaci\u00f3n de las tradiciones agr\u00edcolas para las futuras generaciones. Uno de los momentos m\u00e1s memorables del viaje lleg\u00f3 cuando abordamos una canoa para navegar por el r\u00edo hasta la comunidad de Mirador. El recorrido por la selva amaz\u00f3nica nos invit\u00f3 a bajar el ritmo y apreciar el entorno que nos rodeaba.<\/p>\n<p>La comunidad nos recibi\u00f3 con una comida preparada con ingredientes locales y comparti\u00f3 demostraciones de artesan\u00edas tradicionales elaboradas con fibras naturales y tintes de origen vegetal. Su respeto por la tierra y su compromiso con preservar los conocimientos transmitidos de generaci\u00f3n en generaci\u00f3n resultaron verdaderamente inspiradores.<\/p>\n<p>Finalmente, llegamos a la plantaci\u00f3n de cacao. Para una chef pastelera, ver el cacao creciendo en su entorno natural fue una experiencia casi surrealista. A\u00fan m\u00e1s significativo fue descubrir que esta plantaci\u00f3n produce el cacao utilizado en el Chocolate Negro Amazon\u00eda 75% de <br \/>Rep\u00fablica del Cacao, un chocolate que utilizamos regularmente en nuestro programa de pasteler\u00eda.<\/p>\n<p>Caminar entre los \u00e1rboles de cacao, rodeados de banano, vainilla, canela, jengibre y una gran variedad de plantas, revel\u00f3 la extraordinaria biodiversidad de la Amazon\u00eda. Probar el cacao fresco directamente de la mazorca fue otra experiencia inolvidable. La pulpa dulce que rodea al grano ten\u00eda notas frescas, tropicales y un sabor completamente diferente al que la mayor\u00eda de las <br \/>personas asocia con el chocolate. <br \/>Al finalizar el d\u00eda, comprend\u00ed que cada pieza de chocolate comienza su historia mucho antes de llegar a una f\u00e1brica. Comienza con los agricultores, los ecosistemas y generaciones de conocimiento compartido.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.16&#8243; global_colors_info=\u00bb{}\u00bb][et_pb_divider show_divider=\u00bboff\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_divider][et_pb_image src=\u00bbhttps:\/\/republicadelcacao.com\/wp-content\/uploads\/2026\/06\/WhatsApp-Image-2026-06-25-at-10.18.01-AM-1-scaled.jpeg\u00bb alt=\u00bbCacao Talks: \u00bfPor qu\u00e9 ser una Empresa B? &#8211; 2&#8243; title_text=\u00bbWhatsApp Image 2026-06-25 at 10.18.01 AM (1)\u00bb align=\u00bbcenter\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_image src=\u00bbhttps:\/\/republicadelcacao.com\/wp-content\/uploads\/2026\/06\/WhatsApp-Image-2026-06-25-at-10.18.02-AM-7-1024&#215;576.jpeg\u00bb alt=\u00bbCacao Talks: \u00bfPor qu\u00e9 ser una Empresa B? 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Desde el momento en que llegamos, qued\u00f3 claro que la mayor fortaleza de la empresa son las personas. El orgullo, la pasi\u00f3n y el compromiso que demostraba cada colaborador reflejaban los mismos valores que hab\u00edamos visto en las comunidades productoras de leche y cacao.<\/p>\n<p>Recorrimos todo el proceso de producci\u00f3n: desde la recepci\u00f3n y el tostado de los granos de cacao hasta el refinado, conchado, temperado y empaque del chocolate. Aunque la tecnolog\u00eda era impresionante, lo que m\u00e1s destac\u00f3 fue la experiencia y el conocimiento que hab\u00eda detr\u00e1s de cada etapa. La calidad no se logra \u00fanicamente gracias a las m\u00e1quinas; se alcanza gracias a las personas que sienten un profundo compromiso con su trabajo.<\/p>\n<p>Un aspecto que me impresion\u00f3 especialmente fue el compromiso de la empresa por minimizar los desperdicios y aprovechar al m\u00e1ximo el valor de cada grano de cacao.<\/p>\n<p>Despu\u00e9s del recorrido por la f\u00e1brica, disfrutamos de una degustaci\u00f3n de pasteler\u00eda preparada por la Chef Corporativa de Pasteler\u00eda, Andrea, y tuvimos la oportunidad de conocer m\u00e1s sobre la misi\u00f3n de Rep\u00fablica del Cacao de la mano de la CEO, Paulina, y del equipo directivo.<br \/>Para ese momento del viaje, ya hab\u00eda un tema en com\u00fan que se repet\u00eda constantemente. Ya fuera conversando con productores de leche, agricultores de cacao o colaboradores de la f\u00e1brica, todos compart\u00edan el mismo sentido de orgullo y responsabilidad.<br \/>Rep\u00fablica del Cacao no solo produce chocolate; preserva tradiciones, apoya a las comunidades y crea oportunidades. Para m\u00ed, ese es el verdadero secreto detr\u00e1s de la marca.<br \/>El d\u00eda concluy\u00f3 con una hermosa cena en Casa de Tilo, donde los chefs Max y C\u00e9cile nos recibieron en su hogar. Rodeados de jardines, excelente comida, m\u00fasica y una agradable conversaci\u00f3n, fue un recordatorio m\u00e1s de que la hospitalidad y la conexi\u00f3n humana est\u00e1n en el <br \/>coraz\u00f3n de la cultura ecuatoriana.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2&#8243; _builder_version=\u00bb4.22.1&#8243; max_width=\u00bb1920px\u00bb custom_padding=\u00bb0px||64px||false|false\u00bb custom_css_main_element=\u00bbdisplay: flex;||flex-flow: row wrap;||align-items: center;\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.16&#8243; global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; text_font=\u00bbHalisR &#8211; Regular||||||||\u00bb text_text_color=\u00bbgcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572&#8243; text_font_size=\u00bb20px\u00bb text_line_height=\u00bb2em\u00bb quote_font=\u00bbHalisR &#8211; Regular||||||||\u00bb quote_text_align=\u00bbjustify\u00bb quote_text_color=\u00bbgcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572&#8243; quote_font_size=\u00bb20px\u00bb quote_line_height=\u00bb2em\u00bb text_orientation=\u00bbjustified\u00bb text_font_size_tablet=\u00bb18px\u00bb text_font_size_phone=\u00bb16px\u00bb text_font_size_last_edited=\u00bbon|desktop\u00bb quote_text_align_tablet=\u00bbjustify\u00bb quote_text_align_phone=\u00bbjustify\u00bb quote_text_align_last_edited=\u00bbon|desktop\u00bb text_orientation_tablet=\u00bbjustified\u00bb text_orientation_phone=\u00bbjustified\u00bb text_orientation_last_edited=\u00bbon|desktop\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{%22gcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572%22:%91%22quote_text_color%22,%22text_text_color%22%93}\u00bb]<\/p>\n<p><strong>D\u00eda 4: Transformando la inspiraci\u00f3n en un postre<\/strong><\/p>\n<p>Nuestro \u00faltimo d\u00eda en Quito nos brind\u00f3 el tiempo para reflexionar sobre todo lo que hab\u00edamos vivido. Mientras caminaba por la ciudad, los recuerdos de los d\u00edas anteriores volv\u00edan una y otra vez a mi mente: las mujeres de Puliza llevando la leche monta\u00f1a abajo, el recorrido en canoa por la Amazon\u00eda, los \u00e1rboles de cacao creciendo bajo el dosel de la selva y los colaboradores de la f\u00e1brica compartiendo con orgullo el trabajo que realizan.<br \/>Para ese momento, ya sab\u00eda exactamente lo que quer\u00eda que representara mi postre. En el centro de la creaci\u00f3n estaba el <a href=\"https:\/\/republicadelcacao.com\/en\/product\/chocolate-blanco-ecuador-31\/\">Chocolate Blanco Ecuador 31%<\/a> \u00a0de Rep\u00fablica del Cacao. Despu\u00e9s de visitar Puliza, su sabor adquiri\u00f3 un significado completamente nuevo. Cada bocado me <br \/>recordaba las monta\u00f1as, la comunidad y a las mujeres cuya dedicaci\u00f3n hace posible este chocolate.<br \/>La Amazon\u00eda tambi\u00e9n desempe\u00f1\u00f3 un papel fundamental en el desarrollo del postre. Sus vibrantes notas c\u00edtricas, sus aromas frescos y la extraordinaria biodiversidad de la regi\u00f3n inspiraron sabores que aportaron frescura y energ\u00eda a la creaci\u00f3n final. Los propios paisajes influyeron en la presentaci\u00f3n y en la esencia emocional del postre.<br \/>Trabajar junto a la Chef Corporativa<a href=\"https:\/\/www.instagram.com\/andreclq\/\"> Andrea<\/a>, fue uno de los mayores privilegios de este viaje. Juntas transformamos recuerdos en sabores y experiencias en una historia contada a trav\u00e9s de un postre. Cada componente se convirti\u00f3 en un reflejo de un lugar, una persona o un momento vivido durante este recorrido.<br \/>Mientras abordaba mi vuelo de regreso a Atlanta, llevaba conmigo mucho m\u00e1s que la inspiraci\u00f3n para una nueva receta. Me llevaba los recuerdos de las mujeres de Puliza, la belleza de las monta\u00f1as de Cayambe, los sonidos de la selva amaz\u00f3nica y las historias de las personas que dedican su vida a producir y transformar este extraordinario ingrediente. Este viaje profundiz\u00f3 mi <br \/>respeto no solo por el cacao, sino tambi\u00e9n por cada persona cuyas manos forman parte de este proceso: desde los agricultores y productores hasta los artesanos, las comunidades y los colaboradores de la f\u00e1brica.<br \/>Como chefs, muchas veces nos enfocamos en lo que creamos. Esta experiencia me record\u00f3 la importancia de honrar tambi\u00e9n el origen de nuestros ingredientes y a las personas que hacen posible que lleguen hasta nosotros.<br \/>Antes de Ecuador, el chocolate era un ingrediente con el que disfrutaba trabajar. Despu\u00e9s de Ecuador, se convirti\u00f3 en una historia. Y detr\u00e1s de cada gran historia hay personas extraordinarias. Por eso, siempre estar\u00e9 profundamente agradecida<\/p>\n<p>Por: Daniella Lea Rada<\/p>\n<p>Sigue su trabajo en: <a href=\"https:\/\/www.instagram.com\/daniella.learada\/\">@daniella.learada<\/a><\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][et_pb_button button_url=\u00bbhttps:\/\/republicadelcacao.com\/wp-content\/uploads\/2026\/07\/Andean-citrus-dawn-Andrea-Lopez-y-Daniela-Lea-Rada.pdf\u00bb button_text=\u00bbDESCARGA LA RECETA\u00bb button_alignment=\u00bbleft\u00bb button_alignment_tablet=\u00bbcenter\u00bb button_alignment_phone=\u00bbcenter\u00bb button_alignment_last_edited=\u00bbon|phone\u00bb _builder_version=\u00bb4.27.4&#8243; custom_button=\u00bbon\u00bb button_text_size=\u00bb16px\u00bb button_text_color=\u00bb#FFFFFF\u00bb button_bg_color=\u00bbgcid-b247d7e9-2bbc-48fc-81a8-3cd1da3da572&#8243; button_border_width=\u00bb0px\u00bb button_border_radius=\u00bb100px\u00bb button_letter_spacing=\u00bb2px\u00bb button_font=\u00bbHalisR &#8211; Bold|||on|||||\u00bb 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