NOTES FROM LATIN AMERICA
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¡Continuamos llevando chocolates de excelencia alrededor del mundo! Aprobamos nuestra auditoría de seguimiento ISO 22000:2018
Más Chocolate, Menos Desperdicio: nuestra historia junto al Banco de Alimentos Quito (BAQ)
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Chefs, chocolateros, pasteleros y prensa franceses visitaron el país para conocer el origen del cacao en Ecuador y su gastronomía
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Nuestra barra Amazonía 75% gana el premio de "La Gran Barra Dorada" del Ecuador Chocolate Awards 2022
República del Cacao en "Destination Équateur"
República del Cacao: a unique experience and amazing stories to tell!
We are here Brazil! República del Cacao was present at FIPAN 2022 in Sao Paulo
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República del Cacao presents its fourth annual Sustainability Report COP 2021: United we reactivate!
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The food industry is reactivating, República del Cacao present at Las Vegas Fancy Food Show 2022
En búsqueda del origen con Chef Gustavo Sáez
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La empresa República del Cacao se asocia al programa corporativo de Combustible de Aviación Sostenible (SAF) de Air France KLM
Choco Masters: Chef Pachi Larrea
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Gustavo Sáez Chef Aliado de República del Cacao será conferencista y jurado en la Feria Raíces 2021
República del Cacao presente en el SIRHA, el evento de referencia mundial en hostelería y restauración
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Somos orgullosos auspiciantes del equipo ecuatoriano que nos representará en el Bocuse d'Or 2021
Alliances that transcend, we talk with Alicia Guevara, founder of the Quito Food Bank
Forged under the Andean Sun, we present our new White Chocolate Ecuador 33% with Roasted Corn
Transdisciplinary Capstone with the USFQ
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Back to Travel with República del Cacao! A chocolate tasting in Hong Kong
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Choco Masters: la pasión encontrada a través de los postres, una conversación con Chef Jesús Escalera
Camino +B, Inspiring a Sustainable Gastronomy
Pastry Connection 2021, a new digital platform for the development of Gastronomy
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Academic Alliances: The Legacy of Fine Aroma Cacao reaches future chefs from the Culinary Institute Lenotre in the USA
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República del Cacao in Japan, strengthening alliances with International Markets
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Chefs and República del Cacao allies get together to reflect about Markets with Positive Impact
Events with Impact, Chocoa celebrates its IX edition from February 24 to 26 on Digital Format
The Beauty of Cacao Butter
República del Cacao presents its third Sustainability Report of 2020
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Interview with Cyril Prud'homme, Executive Chef and Creative Director of Cyril Boutique
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Haku and República del Cacao get together on an field to city exchange through origin "cuy" and chocolate
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Inspiring through transcendental stories. Interview with our Chef Partner, Gonzo Jiménez
A Powerful Exchange between the Culinary Institute Lenotre and República del Cacao
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Interview with Noé and Fernando Carmona from the Ecuadorian-Japanese fusion restaurant, Noe Sushi Bar
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Interview with Gerardo Villacreces, Entrepreneur and Founder of Ukllana: Mountain Comfort Food
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our-cacao
The Socioeconomic Development of our Region continues despite the COVID19 Pandemic
Interview with Santiago Rosero and Matteo Rubbetino, Founders of Fermento, Vincentina Clandestina
Sustainability Tendencies, with Magdalena Crespo
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our-cacao
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From República del Cacao’s Chocolatory with Carla Estévez Breaking down our blend Ecuador + Peru 70%
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Academy Alliances: República del Cacao and the USFQ get together for the Gastronomy career development
Cacao Talks, a dynamic space for Knowledge Exchange
Be the Change you want to see in the World. República del Cacao is now a BCorp.
Learnings from Pastry Connection: “Restaurants Today in Europe and Latin America, Current Vision,” with Belén Parra and Ignacio Medina
Pastry Connection. Welcome to a New Era.
Learnings from Pastry Connection: “Latin American and European Pastry” with Damián Betular and Javier Guillén
Learnings from Pastry Connection: “Being taught by the world, the key in learning,” with Carles Mampel and Antonio Bachour
Learnings from Pastry Connection: “Adapting Brands to the Current Situation,” with Arnaud Monmarché, Quico Sosa, and Clementine Alzial
Learnings from Pastry Connection: "Ingredients and Aplications", with Gustavo Nari and Carles Mampel
LEARNINGS FROM PASTRY CONNECTION: PASTRY CHEFS, HOW DO THEY FORM? WITH OSVALDO GROSS AND OLIVIER FERNÁNDEZ
Learnings from Pastry Connection: “Chocolate: Ingredient and matter”, with Saray Ruiz and Sandra Ornelas
LEARNINGS FROM PASTRY CONNECTION: “MEETING OF TWO VISIONARIES” WITH ENRIC ROVIRA AND MIQUEL GUARRO
The Big Difference between consuming Fine Cacao Chocolate and Substitute Chocolate
LEARNINGS FROM PASTRY CONNECTION: “THE NEW NORMAL”, WITH LUIS ROBLEDO AND NATIVIDAD TOLEDO
Learnings from Pastry Connection: "Development of New Products, tips for taking into account", with Andrea López and Francisco Broccolo
Assuring the purchase of cacao from our Vinces Collection Center during the COVID19 health emergency
CHEF TO FARM: A CONNECTION BETWEEN THE CITY AND THE FIELD THROUGH CHOCOLATE
LEARNINGS FROM PASTRY CONNECTION: "PREPARATION FOR PASTRY QUEEN AND C3 CONTESTS", WITH SANDRA ORNELAS AND ANDREA DOPICO
Learnings from Pastry Connection: Valrhona Formation School with Javier Guillén and Eugenio Moral
Learnings from Pastry Connection: "Technological Ingredients and Technical Applications" with Josep María Rodríguez and Guillermo Corral
LEARNINGS FROM PASTRY CONNECTION: CONFECTIONERY IN THE US WITH GONZO JIMÉNEZ AND JORGE KAUAM
Learnings from Pastry Connection: The chefs Carolina Molea and Toni Rodríguez. Pioneers in vengan pastry, between ethics and flavor.
SOMOSCOMUNIDADEC SUPPORTS LOCAL GASTRONOMY AND ITS FUTURE
Learnings from Pastry Connection: Reinventing your Business for the Future with Paco Torreblanca and Luis Robledo
Learnings from Pastry Connection: Latin American Pastry and Chocolates with Jorge Kauam and Ángel Betancourt
Learnings from PASTRY CONNECTION: Formation Schools MOF and LA ROJA DULCE with GUSTAVO SAEZ and DAVID BRIAND
Pastry stays together: the masterful “Pastry” conferences become digital in order to strengthen the sweet industry
Our Compromise with Safe Industrial Practices
Official Statement República del Cacao
Food Safety: Responsible Consumption and Production of Food
CACAO NIBS AND ITS TRADITIONAL PROCESS
República del Cacao joins various Ecuadorian Chocolate Brands in #SharingChocolate donations
Caribbean Notes have Arrived to República del Cacao
Development of sustainable practices throughout Agricultural Field Schools
Experiencing República del Cacao: It was everything I didn't know I needed
Chefs Al Agua 2.0: Creando conciencia por la naturaleza y el respeto por las culturas ancestrales a través del arte culinario.
Cacao Talks: a space to share ideas and visions of sustainable development
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Agricultural Field Schools for knowledge exchange with our ally cacao farmers in the Ecuadorian Amazon
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República del Cacao will be a keynote spearker at the FCCI event "The Chocolate Conservatory"
Asia Pacific Client Trip: The experience
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THE KING OF THE CHOCOLATE OF MEXICO, LUIS ROBLEDO, CROWNED AS LATIN AMERICA’S BEST PASTRY CHEF 2019
We are proudly a "Great Place to Work"
Cacao Nacional in the Motherland of Cacao
Ecuador firma el "Plan de Mejora Competitiva del Cacao y derivados (PMC)"
Women leading with purpose, from Cacao to Chocolate
Quito will have its first International Conferences of Cocoa & Chocolate.
Happy Lunar New Year 2019
LA JOYA DE LOS SACHAS, ECUADOR: PROJECTS THAT CULTIVATES OUR SPIRIT
Serena Larrea: A legacy of knowledge and flavors.
CHOCOLATE ART BY DAVID SILVA
WHITE CHOCOLATE “PAMBAMESA”
We celebrate our Europe travel retail expansion in TFWA, Cannes
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SAIKO IZAWA from A Casa do Porco, BEST PASTRY CHEF from 2017 LATIN AMERICA’S 50 BEST RESTAURANTS
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