The Cacao Route, an Experience like no other, by Chef Germán Ghelfi
A Field Day in Vinces
First day, it’s amazing to connect with the countryside, the farmers, and the love they put into their work. It brings me back to my childhood, my upbringing in the countryside of Córdoba, Argentina.
For those who don’t know, I’m #sonofagriculturists raised in the countryside, that’s why my connection with the land and planting something 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, an incredible experience, spectacular people. María, a super hostess, told me some incredible facts about the cows, some of them have names, she milks them twice a day and they give 35 liters of milk.
This cooperative called Campoverde Association is the collection center for the milk used by República del Cacao for their chocolates. Once again, the connection with the countryside, the animals, and the people is unique. I even indulged in fishing a trout, something I hadn’t done in a while.
The Miracle of Panela
Third day, we descended to the subtropical forest on the outskirts of Quito at 1800 meters above sea level, a dense, lush vegetation with lots of humidity, to learn about the miracle of panela.
A process from the field to the final product with a lot of dedication and people in love with their craft who produce this magic. Without a doubt, connecting with nature and the origin of products opens a different window to understanding what we do.
The Factory
On the fourth day, we arrived at the end of this adventure at the plant where the magic happens to create chocolate, after all the work of the farmers and people who put love and dedication into the land. Engineers and alchemists come together with the same passion to create a unique product for us to taste, share, and create new experiences.
I felt like Willy Wonka in this factory, undoubtedly a spectacular experience. I enjoyed every step of this “cacao route”.