Chocolate Chips – Ecuador 64% Cocoa

Flavor

Ecuador Chocolate Chips are bitter, but the impression is with a hint of freshness and an undertone of sweet banana.

Origins

The Republic of Ecuador is closely linked to cocoa cultivation. The equatorial country produces only 4% of the world's cocoa, but when it comes to high-quality cocoa, it accounts for 70% of world production. Ecuadorian cocoa is extremely fine.

The cultivation of the Theobroma cocoa tree is vital to the Ecuadorian people not only as a source of excellent cocoa but also as a cultural and social phenomenon. Cooperatives of small farmers ensure that the purchase price (and, of course, the quality of their produce) is adequate and that part of the profits is returned to the lives of the poverished families. It should be added, however, that the country exported cocoa for 250 years before anyone thought of making real Ecuadorian chocolate from it. Its source is the cocoa bean harvested from the Arriba cocoa tree. The seeds have a delicate, floral-fruity aroma.

The formerly Amerindian state, which was conquered by the Spanish in 1534 and underwent political destabilization in the 20th century, still faces a massive debt burden. Agricultural land is 40% owned by a few wealthy landowners, with a full 2/3 of family farms farming in small areas. These are hardly enough to support them, so many workers move to the big cities, hoping for better lives. Sadly, they often end up in slums.

Ecuadorian chocolate is only now gaining a reputation as some of the best in the world. It is reaping success in international competitions and winning medals. Every tourist who visits Ecuador comes across a range of fantastic chocolates at the airport, markets and local shops. The cocoa beans are mostly processed in the Mania, Los Rios and El Oro regions.

It is a long way from the seeds of the cocoa tree to chocolate. The cocoa beans are removed from their pods, cleaned of their pulp, and left to ferment and dry for several days. The next step is roasting, crushing and grinding. From the resulting cocoa mass, the cocoa butter and the cocoa powder must be separated. Both ingredients are then used to make chocolate. Among the technological processes, one can find emulsification, kneading, whipping, tempering or cooling.

It may come as a surprise to learn that solid chocolate has only been known since 1847. Until then, cocoa was added to beverages, mostly water. It was not until the 18th century that people discovered how good it tastes in milk. Yet cocoa has been documented to have been consumed since around 600AD.

There are many reasons to indulge in chocolate. Thanks to its high content of antioxidants, vitamins and minerals, chocolate helps to maintain a good mood and brings positive energy. It is not for nothing that cocoa is on the list of so-called superfoods, and chocolate is used by astronauts on their journeys to space.

Ecuador Chocolate Chips are suitable for vegetarians and vegans.

When it comes to allergens, people with allergies to milk, cocoa and vanillin should be careful. This product may contain traces of nuts.

Store at 12-20⁰C.

Please note

If you order chocolate during hot weather, it may lose form or partially melt during shipping. This does not affect the quality.

Hot chocolate & Hot cocoa packaging preview

Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our products. Thanks to the hermetic seal, this container helps the contents keep their freshness and protect them against humidity, light or foreign odors.