Paccari Ecuadorian chocolate reaches more than 30 countries: this is its production in more than 3,500 cocoa-growing families

Like the best chocolate in the world. This is how Paccari, an Ecuadorian brand created by Santiago Peralta, which started in 2002 with the aim of glorifying the golden nugget, was cataloged and awarded.

Peralta has shown that world-class dark chocolate can be developed in the same place of origin as fine-flavored cocoa.. “We didn’t know anything about cocoa or chocolate and we realized that they were sold in Europe and we decided to add value,” says the founder of the company.

And so they processed cocoa, chopped it, mixed it until they reached the exact point of taste, having the essence of Paccari, a word that means “nature”.

“We started to understand that every region is different,” says Peralta, who started with cacao from the provinces of Esmeraldas, Manabí and Los Ríos. Then, to the warm part of Azuay. “Just like wine, the process was slow,” says the CEO.

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So Peralta has achieved 100% organic chocolate, the percentages of which vary. For example: 60% and 70% cocoa. Then came flavors such as chocolate with lemon verbena, mortiño, chili, rose, lavender, passion fruit, mint, among others.

The Ecuadorian product has gradually entered the international market, to the extent that currently the production is 50% compared to the national one. They are present in more than 30 countries such as the USA, Germany, Switzerland, Belgium, France, Italy, Colombia, Chile, Argentina, Japan and others. And a few years ago in Mexico at City Market, Costco and Sams Club. Also offered on Amazon.

And since 2017, they have been distributed on all Emirates Airlines flight routes.

They have a wide portfolio of chocolate bars and are already thinking about new ones such as Hoja Santa, Maritić Bor and Matičnjak. Their products are found in seven stores in Quito and in one canteen; and two more in Cuenca.

“Paccari has become a gift product, it was given as a gift from Ecuador,” says Peralta.

How is it produced?

Ecuador is one of the leading producers of the cacao tree and although most historical records claim its domestication occurred approximately 2,000 years ago. C. in Central America, between Mexico, Guatemala and Honduras; Recent research reveals that a variant of this product originated in the upper Amazon and has been used in that region for more than 5,000 years, the company says.

This chocolate is obtained from farms in several provinces where the yellow cob is picked. It is cut and placed in wooden boxes to then start the fermentation process.

It is then placed on wooden beds to dry and when ready is transported to the Paccari factory in Quito. There the cocoa is classified where its moisture content is analyzed.

Then it is baked, during which the product is broken and the shell is separated from the almonds. Refining is then continued and the percentage of sugar it contains is determined. For example, if it is 85% cocoa, it is only 15% sugar.

Then this chocolate is tempered, where the product is at 50 degrees and falls to 29 degrees. And this step is when the flavors are involved.

And it is put into molds and then goes to the cold room, which is a temperature of 11.9 degrees. When they are ready, the chocolate bars are peeled off and passed through a metal detector. They are weighed and then packaged in their various presentations such as Rose Paccari, Passion Fruit, Cuzco Salt, Mortiño and others. Paccari has other varieties like ice cream, desserts, chocolate drops and more.

In this way, citizens can enjoy the most awarded and recognized chocolate in Ecuador and in the world.

Employment and rewards

Paccari is affiliated with 3500 cocoa growing familieswhich supply the company with raw materials, which means about 18,000 users in the production chain.

The company directly employs 140 people, and there are even elderly people over 80 years old. Its staff are in various fields such as baking, packaging, ice cream making, confectionery and more.

“I think we taught Ecuadorians to eat real chocolate. People like to take care of themselves, and those who have problems with lactose also consume it, many elite athletes buy dark chocolate, it has a huge reputation in the world of health,” says Peralta.

He has more than 300 international awards as the best chocolatier in the world., first Latin American in London 2013 by the Fine Chocolate Association; In 2019, it won a gold medal at the ICA World Finals for Dark Chocolate Bars with Toppings or Pieces.

In the recent award ceremony, the International Chocolate Awards 2023, Paccari received fourteen new awards in the Americas circuit, receiving gold and silver recognitions that make this product a mark of Ecuadorian quality and taste.

The farms of Paccari’s organic cacao suppliers are certified by “USDA Organic” and the Organic Regulation 2092/91 of the European Union.

Meanwhile, Paccari has been the subject of a study by Harvard University as a business model that prioritizes economic, social and environmental benefits in the value chain over short-term financial results.

Chefs use it

Michelin-starred Ecuadorian chef Carolina Sánchez uses Paccari chocolate as one of her main ingredients.

Likewise, Paco Pérez, one of the most important culinary experts in Spain, and Martín Berasategui, the most recognized chef in the Spanish territory with a total of ten Michelin stars.

The product is available in supermarkets, convenience stores and delicacies the whole country. It has its own ‘House of Experiences’ in Quito.

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