Our first visit to a Artesanal Chocolate Factory in Cuenca…
is on a lazy Sunday afternoon while out exploring. We happen upon Altisimo Chocolate Factory and Bistro and get a brief introduction to Ecuadorian Chocolate from one of the owners, Ruth Mahoney. A return visit is a must!
“Let’s go back to the Altisimo Chocolate Factory today…”
I suggest so off we go. Honestly, I know nothing about chocolate except that I love it! Because of this, I am hoping to expand my “what makes chocolate so good” knowledge. Altisimo does not disappoint.
Not only is Altisimo an artisan chocolate factory, it is also a Bistro. They offer excellent coffee drinks, entrees, desserts and of course, chocolate. Looking for a factory tour? Mother Tree to Chocolate Tasting? Taste the Rare Chocolate & Wine Pairing? The history of Ecuadorian cacao? This is the place to be. We make ourselves comfortable on the couch and listen.
“What makes your chocolate so special” I ask?
After all, I can buy chocolate in the grocery for a few dollars. However, this is definitely not “that” chocolate!
Cacao in Ecuador, known as Cacao Arriba, dates back 5000 to 6000 years. It is Ecuador’s National Cacao. Until 1919, it flourishes in the Amazon. At that time, a fungal infection called the “Witches Broom” wipes out most of the Arriba trees. Because of this, replacements are a more resistant, less flavorful hybrid called the CCN51
Today, over 95% of cacao trees are modified and 2% are partially modified. Unfortunately, only 2% to 3% of the rare Nacional Arriba cacao still exist.
“How do you get these rare beans” is the next question?
Surprisingly, we learn they meet with farmers and tribe leaders in the Amazon. The goal is to see if “wild” or heirloom cacao is present. In addition, a cacao scientist and an exclusive sourcing partner* search the Amazon for the heirloom Arriba trees. These valuable pods are then harvested for reforestation and superfine chocolate production. Amazing stuff, this quest for some of the best chocolate in the world!
A tour of the small batch factory is next. Afterwards, we realize that a love affair to produce world class artesanal chocolate is not for the faint of heart! The process is extensive and timing is critical.
Altisimo ages their chocolates for six months to two and one-half years. This aging occurs in a climate-controlled vault. It is here these rare cacao beans are carefully crafted, ultimately becoming the delectable chocolates that sit atop their display case! This is truly gourmet chocolate! It is hand made, in small batches, with the best ingredients available.
There are many steps in making artesanal chocolate.
The entire restaurant concept and design…
is the brainchild of Ruth Mahoney, James Wilson’s wife. She is also the Chocolate Maker, Master Chocolatier and Amazing Chef. Take a look around and you will see whimsical lighting fixtures made of spoons, plates and cups.
The furnishings are her design, specifically made for the Bistro. As much as possible, food is organic and farm-to-table. Indoor bistro dining or outdoor courtyard dining is available. Nothing here is left to chance.
Are we impressed? Yes, we are. And I must say, the Naniamo bar cookie is one that – as we say on Kauai – ‘broke ‘da mouth.’ It is “Ono” – Hawaiian for “delicious.”
Altisimo Chocolate Factory & Bistro is located at Gran Colombia 8-86 y Benigno Malo, Cuenca, Ecuador. +593 096 984 2877. Treat yourself to a real treasure.
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