OUR UNIQUE INGREDIENTS

All the ingredients we use at Mashpi Chocolate are grown in an agroecological and regenerative way, along the cacao trees and within food forests.

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

the “Cacao Nacional Fino de Aroma”, native to Ecuador, is the most valued for its complexity of flavor 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 flavors and low quality. It is characterized by having reddish and orange tones.

When CCN51 is planted near national cocoa forests, both species intersect and the national cocoa fruit loses quality. For this reason, at Mashpi Chocolate we exclusively grow ancestral varieties of national cocoa and choose the seeds of the best fruits to reproduce their characteristics.

ECOLOGICAL CULTIVATION

Cacao evolved naturally within the forest; for this reason we cultivate in a method of planting that considers diversity, also called agroforestry, analog forestry or food forests.

To date, there are more than 250 species of fruit trees, palms, ornamentals, 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 national/fine aroma cocoa.

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CALAMONDIN

Citrofortunella microcarpa

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

SHOP CALAMONDIN

MACAMBO

Theobroma bicolor

We use the seed of this cousin of cocoa. We dry it, chop it and put it in the chocolate. These crunchy, nut-like bits provide a unique texture and flavor. It has a high protein and fiber content, ideal for improving health.

The origin of the macambo is apparently Amazonian, but it has also been distributed since pre-Columbian times in the Chocó bioregion and north to Mexico.

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

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    SHOP GUAYABILLA

    Victorian Eugenie

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

    CHOCOLATE WITH GUAYABILLA
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    SALAK

    (Salacca zalacca)

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

    SHOP SALAK

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    LUPINE BEANS

    This incredible superfood, also known as “Tarwi” or “Andean lupine”, 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 chocolate with a creamy texture and very healthy. An excellent option for those looking for alternatives to animal milk.

    SHOP LUPINE
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    CARDAMOM

    Cardamom, called "the queen of spices", is one of the most precious jewels in the culinary world. Native to the rainforests of India, this aromatic treasure is essential in cuisines throughout South Asia and has earned a special place in hearts and kitchens around the world. On the farm we plant cardamom within the food forests along with the cocoa trees, we harvest the capsules when they turn yellow, and then remove them, extract their seeds, and grind them.

    SHOP 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 flavor, but can also be beneficial for health. Sea salt naturally enhances the richness of the chocolate, intensifying its deep and complex flavor. When you add cardamom, an aromatic spice with notes of lemon and mint, the result is a fusion of flavors that is truly magical.

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    PASSION FRUIT

    The passion fruit that we use in our chocolates comes from our neighbors at the association of agroecological producers ASOANE. 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 flavor, you will be delighted to know that its seeds are equally impressive, giving our chocolate an intense fruity flavor and crunchy texture.

    SHOP PASSIONFRUIT

  • 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. It has a spicy and aromatic flavor that is due to the substance “piperine” it contains. Black pepper is used around the world to season a wide variety of dishes, we use it to give a spicy flavor to our passion fruit chocolate. On the farm the pepper grows by climbing legume trees that are planted within the food 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 Pérez

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