Ecuador has one of the best and exquisite chocolates, these “black bars” are part of our historical heritage and are considered a fine aroma product, this chocolate is recognized worldwide for its quality and has spread throughout the country, Ecuador is It is in the fourth place of export in the world, which represents an increase of 168% in the last 10 years. Also, tourists can enjoy the tour of the chocolate route and learn about the entire process from the plant to the bar. In addition, chocolate is very beneficial for health as medicines, cosmetics, cleaning products, ceremonies, among others.
Below we will learn a little about the history of the “Pepa de Oro”, such as the first utilities, when it was recognized worldwide and who created the first chocolate bar.
The discovery of cocoa occurred 2,000 years ago by the Aztecs, Mayans and Toltecs, they used it as currency and consumed it in liquid as an energy drink. Additionally, an interesting fact about the origin of cocoa is found through research, ceramics with cocoa remains were found in the Amazon jungle dating from 3,300 BC, which means that cocoa beans have been cultivated in Ecuador for more than 5,000 years. .
When was chocolate recognized by Latin America?
This excellent product was recognized in the 16th century throughout Latin America, which was exported by the Spanish as a chocolate drink known as “xocolatl”, but over time the conquerors prohibited the export of cocoa until 1789, after which Guayaquil became in the world’s first port of cocoa and began a period of monopoly that lasted almost 150 years. In addition, Ecuador suffered two hard blows in the 1920s, due to a disease that affected the cocoa harvest and led to the fall of the cocoa industry, but as time passed, Ecuadorian cocoa came to shine, be considered as the best production leader and be recognized with 65% in world markets. Another important fact is that in 1847 Joseph Fry made the first bar of chocolate in solid form. Also, at the end of the 19th century, the Swiss managed to produce the first milk chocolate and that is how the great world industry began.
We are proud to produce the best cocoa that comes only from Latin America and is on a 100% Ecuadorian piece of land.
Currently, Ecuadorian chocolate is developing and bringing sustainable changes to the people who grow and harvest cocoa. Ecuadorian expert hands transform the “gold nugget” into quality chocolate that is named as a symbolic and emblematic product for its quality, flavor and aroma that is involved in about 100 thousand families of small producers in the supply chain.
In which provinces can cocoa production be found in Ecuador?
Cocoa production is found in 80% in the provinces of Manabí, Los Ríos, Guayas, Esmeraldas, El Oro and Santa Elena, while the rest is distributed in the provinces of Chimborazo, Bolívar, Cotopaxi, Pichincha, Azuay, Sucumbios , Orellana, Napo and Zamora Chinchipe.
Additionally, the country has new varieties of chocolate such as Pacari chocolate, which is one of the world’s famous chocolate brands, made with organic cocoa from the community of Santa Rita, Archidona (Napo). It offers pure chocolate and also combines with lemon verbena, lemon verbena, grain salt, chili, rose petals, among others. It has recently won 107 national and international awards, among the most prominent, it won the gold medal at the International Chocolate Awards, from 2012 to 2015. Pacari chocolate is produced in the provinces of Esmeraldas, Los Ríos and Manabí.
Kallari chocolate is produced in the province of Napo, which has been in chocolate stores around the world since 2008. It offers two lines of chocolate: Gourmet, with 70%, 75% and 85% cocoa; and Artisanal, which has 10 varieties that intensify their potency from 60% to 85% cocoa. He has recognition from a Forbes magazine in which he placed Kallari in the first place of the best bars in the world. He won three silver medals at the Los Angeles Luxury Chocolate Salon.
Caoni chocolate features dark and milk chocolates. The former, with 55% and 77% cocoa, are classified by the provinces of Manabí, Los Ríos and Esmeraldas. Its line of bars with milk has options such as coffee, passion fruit, milk and macadamia.
The green leaf chocolate offers dark chocolate bars made with fine aroma cocoa. The purest and most powerful of its bars contains 100% cocoa.
There are also recognized varieties such as Awards chocolate, Mashpi chocolates that are made on the Mashpi agroecological farm, Minka chocolates in their original language in Quechua “minga”, meaning community and collective work, El Salinerito chocolate that is made up of a community company of entrepreneurs from Salinas Guaranda, produce chocolates filled with blue birds, a typical drink of the area, Valdivia chocolates, this product is inspired by the Valdivian culture, among others.
The specialty chocolate, dark chocolate and couverture market has grown by more than 35%, which coincides with the recovery of niche markets for organic, fair trade and origin cocoa.
For national and international visitors who are looking for a unique experience that they want to know, live their fantasies of making their own chocolate and share with people in the community, there is a chocolate tour, here you can learn the entire chocolate process, from the fruit to the bean and the bar.
In this way, the best chocolate in the world is produced in Ecuador, so you have the pleasure of savoring its irresistible flavor, its aroma. A piece of this delicacy in the mouth that leaves a palate wanting to try more. So take some time to taste the chocolate from the different regions of Ecuador