Fine chocolate seduces the exotic world

What started as a craft trend in Guayaquil, to promote fine aroma cocoa, is today an emporium of chocolates, some a hundred percent natural and others with fruits, exotic herbs or nuts that have taken the most demanding niches. The chocolate made with fine aroma cocoa features already a decade of growth and some of the most prestigious awards.

There are companies that have surpassed what they imagined at the beginning. That is the case of Pacari, which offers chocolate with chili, salt, peppermint, passion fruit, mortinho, and other exotic fruits.

“We are served in the first class of Emirates Airlines, we are in La Rinascente in Milan, as the only non-Italian chocolate, we are sold in El Corte Inglés in Spain, we are served in the restaurants of the best chefs, such as Virgilio Martinez in Peru,” says Carla Barboto, founding president of the Ecuadorian company Pacari. (I)