At the beginning of the 20th century, Ecuador was the world’s largest exporter of cocoa. But, due to the appearance of plant diseases and new crops in other countries, it dropped to the fourth place.
Over the past few years, Ecuador is known for its high quality cocoa beans. Therefore, it has attracted more and more chocolate lovers and professionals, demonstrating its unique know-how.
Ecuador produces two types of cocoa: the “fino de aroma” which is, as its name suggests, soft and aromatic.
Thanks to the cocoa production, the Ecuadorian soft chocolate brand Pacari often obtain the first place during the European International Chocolate Awards.
The second type of cocoa is from a genetic crossbreeding to allow intensive production. It is known as CCN-51.
Depending on the area in which the cocoa is produced, dried and fermented, the taste and aroma can change. Thus offering a wide variety of chocolate.
It can have floral characteristics, fruity aromas or a nutty taste.
So there is something for every taste!
Cocoa beans mature after 6 months. Therefore, two harvests per year take place.
Once harvested, they are piled up for a week: this is the fermentation process.
During this phase, the cocoa aroma develops.
Afterwards, the beans are dried for a week. Next they are roasted and separated from their shells.
Then they are transformed into chocolate liquor that will be mixed with cocoa butter in order to obtain a thick mixture. Once this mixture is obtained, it is poured into chocolate slab moulds.
All that’s left is to pack them, sell them and eat them for the greatest pleasure of our palate! 🍫
