Villakuyaya Travel Memories

Something that Villakuyaya brought to my life is networking and the possibility of having a different perspective on a trip.

Trips are now more related to business than leisure; however, we do not miss the opportunity to take a few extra days to visit the city or country where Villakuyaya takes us.

The experience, of course, is different since the mind is in work mode and each meeting, each connection, and each conversation counts. However, the wonderful thing about my chocolate business is that the emotions that are generated around it are filling because we meet amazing people whose passion we share—passion for chocolate.

Today, I can say that each trip made with Villakuyaya has been transformed: the places in scenarios, the conversations in anecdotes, and the connections in friendships. Villakuyaya has really allowed us to narrate our history, expose our experiences, and replicate experiences through the sweet world of chocolate.

This week, you will be able to see some of the places where we have taken our bars. Tell me, which is your favorite? And don't forget to leave us a heart that always fills us with happiness. 

From Leaf to Flavor: The Art of Crafting Villakuyaya's Tea-Inclusion Chocolates

The tea in the Villakuyaya bars has always been a point of great curiosity since the moment of its creation. What many do not know is that tea came into my life at a time of physical and mental transformation, and obviously, it came and stayed. And little by little, tea became my favorite drink instead of coffee, although I still enjoy coffee as well (Coffee is just my second favorite now!)

As tea became part of my daily routine, it became easier as well to include it in Villakuyaya recipes. The difficult part was finding the perfect tea that would complement the cocoa flavors I had chosen. I tried many teas, and they were all of good quality, but when combined with the chocolates, they did not have the taste I had in mind.

Many told me that it was a crazy idea to put tea leaves in the chocolate, but what they didn't realize was that the combination of tea and chocolate created a unique pairing.

When you taste the chocolate with the tea, each flavor can be experienced separately at different times. At first, you get the tea aroma on the surface, then the flavor of chocolate (with its rich cocoa flavors). Next, the tea flavors start to emerge with the flavor of the cocoa, and finally, in the aftertaste, the deep flavors of the tea ingredients.

It's truly an amazing experience for your taste buds and all your senses. I can't just explain it to you; you really have to try it to understand what I'm talking about. Anyway...

After so much searching, I found my perfect tea—the VILLAKUYAYA TEA. Our supplier had everything we were looking for. It's managed with high-quality standards and is both organic and kosher certified, just like I wanted for the Villakuyaya brand. Plus, it shares our mission of traceability and sustainability. They work directly with farmers in India, China, and Japan, and their tea fields are full of colors and aromas.

I'd really love to share with you the beautiful story of how each tea came into Villakuyaya's life. It's filled with emotions, sensations, and deep feelings, which always inspire us when we seek new tea inclusions.

But for now, let me tell you about a special one—the CHAI TEA. It holds a unique place in my heart and was the first to become a part of both my life and Villakuyaya's.

Chai has always been Villakuyaya's darling. It's a one-of-a-kind blend with an explosion of flavors that delights all your senses—it's a true sensory experience. When I combined it with chocolate, it created a burst of intense flavors, and the aftertaste was so amazing that you kept wanting more of this cocoa-tea combination.

Other teas in our collection follow a similar process, but each has its own distinct flavors. So, what are you waiting for? Try our collection for yourself to have your own experience. and don't hesitate to share with us what your experience is!

Here I leave you a 15% OFF on your next purchase of the tea collection. Use the code KUYAYATEA

What does it mean to be proud to be an American?

The main reason of our trip to Canada was to watch the youth hockey tournament between the United States and Canada. My nephew Zachary was selected to play in it. However, I also took the opportunity to send samples of our new products to my reseller in Montreal, so the trip had a dual purpose.

What I want to share with you is the result of simple questions that came to me because of the matches. It's funny how a simple question led to ideas that we can put into practice.

On the day of the game, even though I wore the USA jersey, I didn't have that tingling and nervousness when I hear the lyrics of my country’s national anthem—the USA. This made me wonder what it truly means to feel American. For those who didn’t know, I am an Ecuadorian and just started living in New York five years ago. In short, the perfect person to answer my question is obviously my husband, who is blonde to the roots with blue eyes like the sky.

His response surprised me, and I think it's because Latinos put their heart and soul into everything, while Americans tend to reflect and analyze more. His two answers, which I'll share below, are simple words, but they hold a lot of meaning. Applying them to the business world could make lot of sense as well in terms of the growth of our business.

His first word was "Freedom”. It covers many parameters such as communication, assertiveness, responsibility, and commitment. These are qualities we need to handle both inside and outside the company since, as businesswomen, our goal is to provide a quality service or product.

The second word was "Opportunities." His phrase was "anyone who chooses to work hard can go far," and I loved his answer because it means we are the ones who create opportunities, and our success depends on how far we take those opportunities.

The success of a business depends on how well we communicate our ideas with assertiveness and explore the full range of possibilities it offers.

These two words represent what it means to be American for my husband, and they also symbolize growth for my business.

I hope you enjoyed reading this. If you did, please leave a heart, and I'd love to hear your comments!

Women in Chocolate Business: Raphio and Villakuyaya Story of Friendship

Seattle was one of the places I was able to go to because of Villakuyaya. It is where the Northwest Chocolate Festival was held, so I went there to expand my knowledge of the artisanal chocolate market. The Northwest Chocolate Festival brings together local and international chocolatiers every year.

With Villakuyaya, we have participated in an unconference and two festivals. It is where experts talk about cocoa and chocolate production. It was a great opportunity to learn and gain knowledge.

But if you ask me what the most important thing that the Northwest Chocolate Festival has left me is, the answer is very easy—the friendship with Elisa Otavi, founder and owner of Chocolate Raphio. She taught me the true meaning of being colleagues in this caminar del chocolate. She taught me a lot about the chocolate industry and has been a genuine and supportive friend since the beginning.

We always enjoy talking about our chocolate brands and help each other with advice and encouragement to grow our businesses. I'm grateful that Elisa also sells Villakuyaya chocolates in her store in Fresno, California. If you're in the area, don't miss the chance to try Raphio's chocolates—they my favorites, of course, after Villakuyaya. 

Recipe #3: Dark Chocolate Ice Cream

Try making a homemade dark chocolate ice cream that everyone will love and enjoy. using Villakuyaya Couverture Chips .

Ingredients:

• 2 cups heavy cream divided

• 1/4 cup unsweetened cocoa powder

• 12oz Villakuyaya Couverture Chips 65%

• 1 1/2 cups of whole milk

• 3/4 cup granulated sugar

• 1/8 tsp Himalayan pink salt

• 3 large eggs yolks beaten

• ½ tsp pure vanilla extract

Directions:

1. Whisk together 1 cup of cream and cacao powder. Bring to a boil. Reduce heat and let it simmer for 30 seconds while stirring constantly.

2. Remove from the heat and add chopped chocolate and whisk until smooth. Add the remaining 1 cup of cream and whisk to combine.

3. Transfer mixture to a large bowl and position a fine mesh strainer over it. Set it aside.

4. In a small bowl, whisk the egg yolks.

5. In a saucepan over medium heat, whisk together milk, sugar, and pink salt.

6. Once the milk mixture is slightly warm, take ½ cup of the warm milk and add it to the beaten egg yolks. Whisk to combine. Then, pour the milk and egg mixture (custard)back into the saucepan while whisking.

7. Keep cooking the custard over medium heat, and stir it constantly with a spatula until it thickens and lightly coats the spatula.

8. Pour the thickened custard through the strainer into the other ingredients in the bowl. Stir until combined. Get rid of any custard residue left on the strainer.

9. Add the vanilla and stir to combine.

10. Place a lid on top and let the mixture cool in the refrigerator for at least 6 hours or overnight. To speed up the cooling process, you can place the container in the fridge.

11. When the ice cream mixture is cooled to just below room temperature, put it in an ice cream maker and churn it for 30-40 minutes until it becomes thick and frozen.

12. Transfer the ice cream to a container with an airtight lid and freeze it for at least 6 hours.

13. Serve and enjoy your homemade ice cream!

Recipe #2: Raspberry Sorbetto Truffles

Experience the delicious blend of tangy raspberry sorbet, smooth chocolate coating, and crunchy pistachio topping with these delightful raspberry sorbetto truffles.

Ingredients:

• 1 pint of raspherry sorbetto

• 1 cup of Villakuyaya Couverture Chips 65%

• 2 tbsp coconut oil

• ½ cup chopped toasted pistachios

Directions:

1. Place parchment paper on a baking sheet. Use a small ice cream scoop to make sorbet balls and put them on the sheet. Freeze for 2 hours.

2. Melt chocolate chips in the microwave on medium heat in 30-second intervals; then, stir coconut oil into the melted chocolate.

3. Using a skewer or fork, dip the frozen sorbet balls into the chocolate. Put them back on the baking sheet and immediately sprinkle chopped pistachios on top.

4. Put the coated truffles back on the baking sheet and freeze until you're ready to serve.

Enjoy your raspberry sorbetto truffles this summer!

Recipe #1: Choco Frozen Bananas

Choco Frozen Bananas are sweet snacks perfect for the summer season.

Ingredients:

• 4 bananas (the riper the bananas, the better)

• 12oz of Villakuyaya chocolate chips (dark or milk chocolate)

• 2 tbsp. of coconut oil (this helps make the chocolate thinner and forms a perfect coating on the outside)

• ¼ cup of sprinkles

• ¼ cup of peanuts or any nuts of your preference

Directions:

1. Start by peeling the bananas. It's best to use ripe bananas. Slice each banana in half crosswise.

2. Add a popsicle stick into the cut end of each banana half to make a handle.

3. Place the bananas onto a baking sheet, then cover it with wax paper or parchment paper. Freeze the banana pops for at least 3 hours.

4. Melt the chocolate in the microwave. Heat it in 30-second intervals, stirring with coconut oil until smooth. It usually takes 2-3 minutes.

5. Pour the melted chocolate into a tall glass jar or container. Dip each frozen banana into the chocolate, letting any extra chocolate drip off into the jar.

6. Add sprinkles, peanuts, or any toppings of your choice. You can put the pan back in the freezer for a few minutes for the chocolate to harden faster.

That's it! Your Choco Frozen Bananas are ready to enjoy!

A Day Full of New Learning With Fine Chocolate Industry Association

The FCIA annual meeting was full of learning and shared experience, fostering camaraderie among its members.

I had a very long day that passed in the blink of an eye. The panelists shared their experiences as entrepreneurs, and without any hesitation, they also shared their expertise on how to grow and maintain the chocolate business.

Through this event, I realized that even though we are all in the world of chocolate, each company has a different lens on how to see it and, above all, how to manage it, and that the business can be totally different in Brooklyn, Michigan or Seattle.

Fears were also put on the table when talking about cadmium and lead in cocoa and chocolate; however, the panelists, through work with experts in soil management and doctors, mitigate fear by confirming to attendees that the measures had already been taken years before the consumer report came out.

They also talked about what concerns us all—the modern chocolate consumer— as well. They said that if social networks change to attract the consumer, it is our task as an entrepreneur to feel more committed to what the consumer wants. They also talked about many good strategies that will allow us to meet customer's wants!

The numbers in the chocolate business were also under discussion, and despite the fact that inflation has knocked at all doors, including those of cocoa and chocolate, the experts guided us to find viable tools so as not to lose profits in our products.

Finally, we learned more about what MOCCA (Maximizing Opportunities in Coffee and Cacao in the Americas) for. It's to create support programs and opportunities for cacao producers. Additionally, two of the James Beard Award-winning chefs had a unique tasting of chocolate from the regions of Guatemala, Nicaragua, Ecuador, and Peru. We learned about the origin and history of cocoa from each of these regions while we enjoyed the guided tasting .

As I mentioned before, it was a very long day that passed at the speed of light. My heart was filled with joy to see again the faces of friends and colleagues in this world of chocolate.

Thank you FCIA for a splendid and enriching day!

Celebrating Diversity in Life and Chocolate

Diversity is beautiful.🏳️‍🌈

Like the colors of the rainbow, each Villakuyaya chocolate has its own color and flavor that uniquely identifies it.

Nature provides us with the variety of cocoas (forastero, trinitario, fino de aroma, CCN-51, etc.) and lets us see that the identity of each one of them is immersed in the diversity of flavors and aromas. And with this wonderful diversity of the fruit, we can create recipes with varied percentages that will delight the palate of many.

Going back to the origins of Villakuyaya's tastes and inclusions is one of the most special memories I have from my late twenties and early thirties. Yoga has influenced me in an infinite physical, mental, and emotional sense because it allowed me to incorporate healthy habits that did good to my body and soul through all of its discipline.

Tea was one of the acquired tastes at this point that eventually became the main actor in the development of Villakuyaya's rainbow of flavors and aromas. The history of tea in the life of Villakuyaya remains unfinished, and it is such a beautiful story to tell that I will extend it in another of our blogs.

Wishing you a colorful and joyful Pride Month!

To celebrate pride month, get our VILLAKUYAYA DARK CHOCOLATE LEMON ESSENCE 80% + VILLAKUYAYA DARK CHOCOLATE COCONUT VANILLA 65% for only $12! Check it out here➡️ Bundle of 2 for 12

Women in Chocolate Business: My First Experience as a Hostess on a Tour to Cocoa Farms in Ecuador with Friends

To make a long story short, the idea of taking a tour of some of the cacao farms in Ecuador arose from a simple invitation to visit my country. Those who know me know how much I love Ecuador and that I promote it at every opportunity I have. I really don't remember who I made the comment to or where; the only thing I can add is that word of mouth works better than a billboard hahaha

In mid-April, I was contacted by Lauren and Tamara (chocolate makers and creators of their own brands: WKND & BATCH) who were very curious about the tour I was offering. Obviously, I didn't have the structure ready because it wasn't something formal that I was going to do. However, I told them that we could plan the tour together based on what they wanted to know about cacao in Ecuador.

By the beginning of May, Lauren and Tamara arrived in Quito and our adventure began. Our first stop was the farm where Villakuyaya harvests its cacao—Esmeraldas. The experience they had both on the farms and in the collection center was enriching since it was the first time they had the cacao pods in their hands and not just the cacao beans. They learned about floral and fruit aromas, several varieties of cacao (forastero, criollo, trinitario), as well as tests and fermentation methods.

Our second stop was in Guayaquil where we had a kind welcome from Jorge Marun from Hacienda San Jose. The girls enjoyed the juice from the cocoa pulp that refreshed us from the humid climate of the coast, and we also learned many of the processes that Jorge was doing at that time to its CCN-51 cacao to get deeper flavor notes. We then toured the farm and ended with a tasting of all our chocolate bars.

The following day, we headed to Flavio Alfaro in Manabi, where the farms of our friend Santiado Arroyo de Kakawen are located. The farmers took us along all the paths where the fino aroma cacao was found. The girls were amazed at the colors and aromas of this cacao—fruity and citrus notes were the ones that prevailed here.

We also visited in Guayaquil the new facilities of the Vicente Norero Latiali factory, which has state-of-the-art technology for manufacturing chocolate. After days away from home, we returned to Quito and our last activity was with the chocolatier chef Idaly Farban who gave us a bonbonerie class. Indeed, Lauren and Tamara had a unique and fun experience on this trip.

You may wonder why I am writing this story after 6 years. There are many reasons for this, but one of the main ones is that Villakuyaya has allowed me to meet and exchange experiences with other people, especially with very valuable, very talented and very creative women who are fighters in their respective field.

I dedicate this blog to my two friends Tamara and Lauren. Thank you for crossing into my life and teaching me a lot. Sometimes distances separate us but memories unite us... hugs