Since the mid-1800s, Ecuador has been producing cacao, the core ingredient in chocolate, to sell to corporate chocolate producers (such as Hershey’s and Nestlé) in the United States. Yet at the end of the 20th century, gourmet chocolate—organic, dark, flavored, and sans milk—emerged as a popular, fashionable ware in the world market. Enterprising Ecuadorians were quick to capitalize on this trend and began to manufacture their own exotic brands targeted towards foreign customers.
Republica del Cacao, on the Mariscal Foch plaza, provides little bowls with tiny chocolate samples. The chocolates themselves are made with varying degrees of cacao solids—the more cacao, the darker—along with extras such as hot peppers or banana chips.
The Kallari Cafe is the official distributor for the Kallari cacao cooperative, which invests its profits in sustainable farming and a fair-trade compensation for the indigenous community in Ecuador that grows the cacao. As with the Republic del Cacao and Pacari, all of its products are organic.
The Kallari Cafe, Wilson E4-266 and Juan León Mera, Quito, Ecuador, +593 2 223 6009
The truly epicurean are invited to head out to on the coast and stay at the exclusive Finca Sarita, and sample chocolate produced by To’ak, whose 1.5-ounce (42.5-gram) bars sell at $260 (£209/€243.50) each.
Finca Sarita, Manabi, Ecuador, contact Servio Pachard Vera at firstname.lastname@example.org, +593 9 680 21185