Although original from Central America, the Ecuadorian cocoa is considered one of the finest in the world. Around 70% of the fine aroma cocoa world production depends on this Country in the middle of the world. However, it’s not a product that yo see on the tables of the Ecuadorian homes, but something they pull out with tweezers to be expensively sold abroad. Of course it’s not impossible to find inside Ecuador, but I suspect that for the same price that you get it abroad, impeccable quality though!

I bought this 100% cocoa chocolate driven by professional curiosity, and I realized that what they say about curiosity and that cat is true. It was like experiencing the bitter flavor in the purest way possible, like trying in my mouth an inconclusive love or some spiteful tears. I’m sure that combined with other things can make the difference, but chewed like that it’s a real ticket to disgust. In the following recipe I try to achieve the opposite. For the ones who remain curious here’s a video on the history of cocoa:


RECIPE -Pork Belly with Canchita Crust, Cocoa and Coconut Rice-


- 100% cocoa chocolate
- Pork belly
- Bicarb
- Chicken or beef stock
- Rice
- Coconut milk
- Canchita
- Breadcrumbs
- Parsley


1. Cover the pork belly with bicarb and let it rest for one hour. Rinse the meat and simmer in the stock for 3 to 4 hours.
2. Mash the canchita and mix with the breadcrumbs and chopped parsley. Sprinkle a bit of olive oil in to make a paste.
3. Cook the rice in the coconut milk along with some water so it’s not too thick.
4. Dry well the pork belly and cover with the canchita paste. Place under the grill until its crisp.
5. Melt the chocolate.
6. Serve the pork belly with a drop of chocolate by portion and on a bed of rice.