Ecuadorian chocolatiers making inroads internationally and in the United States include:
Ecuador’s “Arriba and Cacao Nacional” cacao beans are considered some of the finest in the world and international chocolatiers have long recognized their superiority. Only recently however, have artisanal labels sprung up from within the South American nation, much of it organic with a superior quality ever been produced.
Inside the world of Cocoa Arriba, Ecuadorian cocoa beans have given Ecuador the title as “The Capital of Flavor”
Excellent quality, unique floral aroma and flavor are among the features that have given the cacao “Nacional” Ecuadorian international recognition.
Variety obtained in Ecuador. It is characterized by its resistance to disease and the high productivity of the trees obtained in excess of 4 times the performance of conventional varieties. The fruits contain a high proportion of fat and very little shell. From it we get the world’s finest chocolates.
Ecuadorian cocoa is recognized worldwide for its sharp flavor and color characteristics highly prized in the preparation of fine chocolates, coatings and coverings. It also represents the third largest agricultural export in the country and is a source of income for over 100 000 small farmers in Esmeraldas, Amazon, Los Rios, Guayas and Manabi. The great demand for our cocoa is attributed to the characteristics? Niques that he possesses, since it is made with dark chocolate with high demand in the world.
made from Nacional Arriba cocoa
Bouga CacaO has started in 2006 with only three products.
Due to our constant search for new interesting tastes and new combinations our product range consits by now of eight different products:
- There are four different Hacienda chocolate barsfrom 100% cocoa to surprisingly new adventures for your taste bulbs.
- Two different cocoa powdersto make hot chocolate or e.g. a cool drink (pure and Ishpink flavoured).
- Roasted entire cocoa beans as well as roasted and slightly sweetened cocoa nibspresentation in my shop, with tastings.
Thanks to Lee McCoy for the above review and sharing this.