OUR UNIQUE INGREDIENTS

All the ingredients we use in Mashpi Chocolate are grown in an agroecological and regenerative way, next to cocoa trees and within edible forests.

We invite you to discover them!
Of the world's cocoa varieties,

The “National Fine Aroma Cocoa”, originally from Ecuador, is the most valued for its complexity of flavour and aroma. At Mashpi Chocolate we contribute every day to its conservation. Despite these qualities, CCN51 cocoa is the most planted in Ecuador. It is a hybrid cocoa developed to produce more and be more resistant BUT it ends up having flat and low-quality flavours. It is characterised by having reddish and orange tones. When CCN51 is planted near national cocoa forests, both species interbreed and the fruit of the national cocoa loses quality. For this reason, at Mashpi Chocolate we exclusively cultivate ancestral varieties of national cocoa and we choose the seeds of the best fruits to reproduce their characteristics.

AGROECOLOGICAL FARMING

Cocoa evolved naturally within the forest, which is why we cultivate using a planting method that considers diversity, also known as agroforestry, analogous forestry or food forests. To date, there are more than 250 species of fruit trees, palms, ornamental trees, medicinal trees and many other species that have arrived voluntarily. We care for our trees in an organic and regenerative way out of conviction, but also to preserve the ancestral characteristics of the national/fine aroma cocoa.

VISIT THE FARM

CALAMONDIN

Citrofortunella microcarpa

This is a very acidic citrus fruit that has the particularity of having an edible, sweet and very aromatic peel. For this reason, we use the peel to make a chocolate bar with spectacular citrus aromas. It is one of the species that grows in our food forest. It is originally from Asia.

SEE PRODUCTS

MACAMBO

Theobroma bicolor

We use the seed of this cousin of cocoa. We dry it, chop it and add it to chocolate. These crunchy, nut-like pieces give it a unique texture and flavour. It is high in protein and fibre, ideal for improving health.

The macambo tree provides shade for other species such as cocoa, humans and agouti.

SEE MACAMBO

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    SEE GUAYABILLA

    Victorian Eugenie

    Originally from Chocó! It is a small tree, with a striking appearance, and fruits of a very striking color. Its skin is thin and its pulp is abundant, acidic and aromatic. Try this jewel incorporated into our bar!

    CHOCOLATE WITH GUAYABILLA
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    SALAK

    (Salacca zalacca)

     It is a palm tree native to Indonesia that we grow in our food forest. The shell is made up of spiny scales that resemble the skin of a reptile. The pulp is white, aromatic, firm and crunchy, with a sweet and sour taste.

    SALAK WITH CHOCOLATE

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    PUSSIES

    This incredible superfood, also known as “Tarwi” or “Lupino Andino”, is a nutritional treasure that comes from the high valleys of the Andes. In our constant search for healthy and sustainable alternatives to make milk chocolate, we have used lupine as a substitute, achieving a smooth, creamy and very healthy chocolate. An excellent option for those looking for alternatives to animal milk.

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    CARDAMOM

    Cardamom, called “the queen of spices,” is one of the most precious jewels of the culinary world. Native to the rainforests of India, this aromatic treasure is essential in kitchens across South Asia and has earned a special place in hearts and kitchens around the world. At the farm, we plant cardamom within edible forests alongside cocoa trees, harvest the pods when they turn yellow, then remove them, extract their seeds, and grind them.

    SEE CARDAMOM
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    SEA SALT

    Extracted directly from the evaporation of seawater, sea salt retains traces of marine minerals such as magnesium, potassium and calcium, which not only enrich its flavour but may also be beneficial to health. Sea salt naturally enhances the richness of chocolate, intensifying its deep and complex flavour. When cardamom, an aromatic spice with notes of lemon and mint, is added, the result is a truly magical fusion of flavours.

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    PASSION FRUIT

    The passion fruit we use in our chocolates comes from our neighbours at the ASOANE agro-ecological producers' association. To add it to the chocolate, we first open the fruits, extract their contents and dehydrate the pulp along with the seeds. If you love passion fruit for its exotic and refreshing flavour, you'll be delighted to know that its seeds are equally impressive, giving our chocolate an intense fruity flavour and a crunchy texture.

    SEE PASSION FRUIT

  • BLACK PEPPER

    Black pepper is a very common and popular spice in cooking. It comes from the Piper nigrum plant, which produces fruits that are harvested green and dried, becoming the black pepper we know today. It has a spicy and aromatic flavour that is due to the substance “piperine” it contains. Black pepper is used all over the world to season a wide variety of dishes, we use it to give a spicy flavour to our passion fruit chocolate. On the farm, the pepper grows by climbing leguminous trees that are planted within the edible forests.

Client's Reviews

Great experience, a lot of knowledge about sustainable ways of living and agriculture. Delicious chocolates

Juan Sebastian Serrano

Wonderful learning experience about the creation of the structure of “The Soil” of the planet, within the framework of the Permaculture course of the Seed Guardian Network. We reproduce Native Mountain Microorganisms, we make Biol, Bokashi and we visit the new Quinta AgroForestal Sintrópica that they promoted with the great Namaste of Brazil 🇧🇷We tasted delicious chocolate

Diego Haeussler Perez

Beautiful place... Incredible nature... Ideal to learn more about artisanal chocolate and the work to conserve the forests of the Chocó Andean... Highly recommended...!!

Lucho Moreno Sambonino

It is a beautiful place to spend a Sunday with the family.

Vladimir Melendez

A place to disconnect from everything

Alejandro R-Statistics