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consists of the operation of separation of the husk of the cocoa bean.

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he trip we did was very educational because it helped us to better understand the whole process that leads cocoa to become chocolate. In addition to watching closely how they work and how they live.

On the trip we enjoyed a great variety of landscapes which included trails, forests, beaches and reefs.

The places where we stayed were very comfortable and in perfect condition, they were very nice places, however there was some disorganization which affected the stay a bit.

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the tempered chocolate is poured into molds with shapes and sizes that are desired.

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An adequate crystallization of the chocolate is obtained. Brings shine and consistency to the final result.

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Chocolate is taken to a conchadora for a minimum of 24 hours where it is heated and takes a smooth consistency and without lumps.

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The cocoa beans are ground several times until they are fine enough for the conching process.

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Cocoa beans should be toasted. This operation develops the aromatic and flavor components of the cocoa, at the same time as it sterilizes the grains of possible bacterial contamination.

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The grains are spread and subjected to short periods of time in the sun or artificial heat by drying chambers.

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Store the fresh grain in crates for 4 or 7 days. In this process the mucilage is eliminated and the characteristic taste and odor of cocoa develops.

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It consists of cutting the ripe ears and opening them to remove the grains.

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Cocoa trees grow only near the Equator.

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The guide received was very great, we received training to properly plant the cocoa. And we were able to plant cocoa plants with our own hands.

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It is a wonderful place to learn about the cocoa processing. We observe from the reception of the cocoa in drool, and the processes of fermentation, drying and storage.

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We visited many places, where we learned about the production of cocoa and its elaboration process.
- Finca “Don Toribio”
- Corporación Fortaleza del Valle
- Finca “Los Arboleros”
- Zona cacaotera de Tablada de Sánchez
- Casa hacienda “Providencia”
- Comercio Tecao en ciudad de Chone
- Taller de elaboración de chocolate artesanal

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It was a great experience because they taught us characteristics the different types of "Cacao fino de aroma". In addition to transmitting techniques to grow and harvest the product properly.

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Its average temperature is 25 ° C and it has a subtropical climate between dry and humid.

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We visited cantons like as: Chone, Jipijapa, Manta, Junín.

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It is located in the northwest center of the Ecuadorian coasts. It has beaches, mountains, humid forests.

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Flora: red apple, mamey, guava, coconut and aguacatillo, among others.

Fauna: Tigrillo, anteater, armadillo, howler monkey, guanta, cusumbo, squirrel, snakes, among others.