Ecuadorian artisanal chocolate with award-winning bite

Exceptional bars that are Fairtrade, rich in antioxidants and bursting with indigenous spices

There were many things that impressed me on my recentvisit to Ecuador, from the 130 varieties of hummingbird to the 4,500 speciesof orchid. But the only one I could put in my suitcase and bring back with me –although I have since discovered it is available in the UK – was Pacari chocolate.

I had the luck to meet Pacari’s founder, Santiago Peralta,who runs the small company with his wife. His enthusiasm and dedicationto the process of getting the cacao bean from tree to bar has propelled thisorganic chocolate into top rankings at events such as the InternationalChocolate Awards, launched in London in October 2012, where the 70% Raw –organic and biodynamic – Bar won a Gold Award.

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Apart from a quest for the perfect taste, the drivebehind Pacari chocolate is also about creating a fair relationship with theEcuadorean farmers, many of whom have never tasted the chocolate that the beansthey harvest becomes. Paying “a significant premium” over market prices, which Peralta says are shockingly low, Pacari buys the beans in small batches. Production iscarefully monitored, using low temperatures to preserve the antioxidants andmaintain the naturally floral flavour of the arriba cacao bean. The wholeprocess is as minimal as possible, reflecting the concept of Pacari – which inQuechua, an indigenous language of Ecuador, means “nature”.

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The range of flavours in this premium, single origin,artisanal chocolate brand is wide. There are the Andean Bars, such as Salt& Nibs (my personal favourite), made using salt from the sacred valley of Cusco; the Chilli & Chocolate Bar that mixes merkén, a spice used bythe Mapuche people of Chile; and the rich Ecuadorean chocolate withits spicy, smoky flavour (my second favourite). There are also chocolate-covered fruits (from guava to banana), plus chocolate bars that highlight the different flavours of the cacaobean grown in various parts of the country – Esmeraldas (banana, floral, honeyed) as opposed to Manabí (citrusand nut) or Los Ríos (fruit blossom, guanábana and roasted coffee).

It is also possible to use the chocolate to make a warming brew– a perfect pick-me-up in the winter months. At Mashpi Lodge, in theEcuadorean cloud forest, they serve Pacari chocolate in espresso form, broughtto the boil with orange, cinnamon and ishpingo – aromatic, silky rich and assmooth as velvet.

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