Ecuadorian Single Origin Chocolate

Ecuadorian chocolate is best known for one variety: Arriba, also called Nacional. Valrhona describe it as a fine aromatic variety, prized for floral and spiced aromatics rather than sheer cocoa power. We stock three Ecuadorian couvertures from Callebaut and Valrhona, in dark and milk.

Why Does Post-Harvest Handling Matter?

Those aromatics are fragile. Valrhona use short fermentation periods on their Ecuadorian cocoa to protect them, and Ecuadorian farmers have invested heavily in cultivation, fermentation and drying, which is why the country's beans have improved so much in recent years.

Which Ecuadorian Couverture Should I Use?

Callebaut's Ecuador 70% is the dark workhorse, and Velvet Ecuador 39% is its milk counterpart, well suited to panning, fine enrobing and fine moulding. Valrhona Alpaco 66% sits at the top of the range, and takes its name from Alpa, the Quechua word for plain.