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Aequare 70% Single-origin bar.
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- Item #: 1001
Aequare 70% Single-origin bar. Sourced directly from Quevedo, Ecuador from the summer 2008 harvest. This is 100% pure Arriba cacao –the real thing. Handmade and individually packaged artisan chocolate. Aequare's signature bar has soft floral aromas mixed with earthy notes of nuts and tropical fruits.
PLANET
POSITIVES:
+ Direct trade with growers ensures fair wages on the farm
+ Direct trade means reduced carbon foot print since there are no intermediary brokers
+ Goes beyond direct trade for cacao by locally sourcing most all ingredients and materials used in making their products
More importantly, Aequare has secured a supply of true Ecuadorian Arriba cacao to make their artisan chocolate. Although the term Arriba chocolate is often thrown around loosely to include blends of Ecuadorian beans that might include transplanted Arriba and hybrids, true Arriba cacao beans come from the upriver areas of the Guayas River including the Los Rios province where Aequare gets their cacao. It's also important to understand that some chocolate labeled as “Arriba” is actually made from a hybrid bean called CCN–51 that is designed to be more disease resistant and yield more cacao per acre. While this CCN–51 bean has its place in high-quality chocolate, it does not have the same linage as true Arriba, a member of the Nacional bean family with a long history in Ecuador.
The distinct flavor profile of true Arriba reflects the lush growing conditions in upriver areas of the Guayas river. This chocolate displays the floral aromas and deep, rich, flavors unique to Arriba. Aequare has chosen to use this high-quality flavor bean not only in its bars, but also in its filled confections (note: NewLeaf Chocolates will begin carrying the Aequare filled chocolates in October, so come back and check for them). Their filled chocolates are made in the classic French bonbon style and are beautifully decorated with color transfers. As with the bars, the bonbons use only the finest all natural ingredients.
Providing us another great example of the direct trade model, Jeff has developed personal relationships with his growers and frequently visits the farms in Los Rios province that produce the beans. By avoiding broker intermediaries and using local ingredients and materials right down to the packaging, Aequare aims to maximize the economic value to the local economy.
Although a newcomer to the US market, Aequare has been producing chocolate for the local market in Ecuador for a couple of years . We are happy to help chocophiles in the US discover this new gem.
PLANET
POSITIVES:+ Direct trade with growers ensures fair wages on the farm
+ Direct trade means reduced carbon foot print since there are no intermediary brokers
+ Goes beyond direct trade for cacao by locally sourcing most all ingredients and materials used in making their products
PROFILE: Aequare Chocolate
We are excited to introduce our customers to this relative newcomer to the world of artisan chocolate. Aequare Chocolate is the creation of Chef Jeffrey Stern, formerly a native of California, turned classically–trained chef and now living and making chocolate in Quito, Ecuador. Aequare makes origin–specific bars and ganache-filled confections using ingredients sourced almost entirely in Ecuador (the only exceptions are a few ingredients such as vanilla are not commercially available in Ecuador). While other producers of confections may use single–origin chocolate, they typically use flavoring components and dairy products from all over the world. Aequares products are distinguished as being origin–specific since almost everything comes from within Ecuador.More importantly, Aequare has secured a supply of true Ecuadorian Arriba cacao to make their artisan chocolate. Although the term Arriba chocolate is often thrown around loosely to include blends of Ecuadorian beans that might include transplanted Arriba and hybrids, true Arriba cacao beans come from the upriver areas of the Guayas River including the Los Rios province where Aequare gets their cacao. It's also important to understand that some chocolate labeled as “Arriba” is actually made from a hybrid bean called CCN–51 that is designed to be more disease resistant and yield more cacao per acre. While this CCN–51 bean has its place in high-quality chocolate, it does not have the same linage as true Arriba, a member of the Nacional bean family with a long history in Ecuador.
The distinct flavor profile of true Arriba reflects the lush growing conditions in upriver areas of the Guayas river. This chocolate displays the floral aromas and deep, rich, flavors unique to Arriba. Aequare has chosen to use this high-quality flavor bean not only in its bars, but also in its filled confections (note: NewLeaf Chocolates will begin carrying the Aequare filled chocolates in October, so come back and check for them). Their filled chocolates are made in the classic French bonbon style and are beautifully decorated with color transfers. As with the bars, the bonbons use only the finest all natural ingredients.
Providing us another great example of the direct trade model, Jeff has developed personal relationships with his growers and frequently visits the farms in Los Rios province that produce the beans. By avoiding broker intermediaries and using local ingredients and materials right down to the packaging, Aequare aims to maximize the economic value to the local economy.
Although a newcomer to the US market, Aequare has been producing chocolate for the local market in Ecuador for a couple of years . We are happy to help chocophiles in the US discover this new gem.
