Avenida Manabí 104 e Isaac Montes Los Ríos - Ecuador
Ecuadorian Fine Aroma Chocolate
History of cocoa
in Ecuador
Cocoa beans in Ecuador have been cultivated for more than 5000 years. Ecuadorian cocoa originated in the canton of Palanda, located in the province of Zamora Chinchipe; between 1880 and 1895 Ecuador became the largest exporter of cocoa to the world, giving rise to the National cocoa, also known as Fine Aroma cocoa.
The provinces of Los Ríos, Guayas, Manabí, Esmeraldas and El Oro have the highest concentration of cocoa crops.
The best ingredients from Ecuador
Cacao
Cocoa, known as the 'food of the gods', is a superfood rich in antioxidants that brings an intense and authentic flavor to our products.
Panela
Panela is a natural unrefined sweetener that preserves all the nutrients of sugar cane, providing a sweet and caramelized flavor.
Manteca de Cacao
Cocoa butter is a natural ingredient that adds smoothness and creaminess, providing a silky texture and a delicious chocolate aroma.
Our chocolates are made with passion and dedication, using natural ingredients of the highest quality. Each bar is a unique experience that reflects my love for cocoa and care in every step of the process, it's not just chocolate, it's a gift for your senses!
Beatrice
Evans
