Ecuador’s 5,500-Year Cacao Legacy Comes to New York City for the World Cup 2026 An Evening of History, Fine Cacao, and Extraordinary Pairings at Park Terrace Hotel

Some evenings are more than tastings—they become journeys through history, culture, craftsmanship, and discovery.

Just days ago, KAMM’s representative David Karas had the honor of presenting an immersive cacao and spirits experience at Park Terrace Hotel in the heart of New York City. Organized by Ecuadorian authorities and representatives, the evening brought together diplomats, guests, and friends of Ecuador to celebrate the country’s extraordinary culinary heritage through its most iconic treasure: cacao.

Rather than beginning with chocolate, we began where the story of cacao itself truly starts.

Where the Story of Cacao Begins

More than 5,500 years ago, in Palanda, archaeologists uncovered the earliest known archaeological evidence of cacao domestication and seed use anywhere in the world. Traces of theobromine—the natural compound unique to cacao—were discovered inside an ancient ceremonial vessel, alongside botanical evidence showing that the cacao tree was already being cultivated by the Mayo-Chinchipe culture.

This extraordinary discovery transformed our understanding of cacao’s history, establishing Ecuador as the earliest known center of cacao domestication and demonstrating that humanity’s relationship with cacao began in the Ecuadorian Amazon thousands of years before chocolate became known elsewhere in the world.

Understanding this remarkable heritage transforms every piece of chocolate into something far greater than a confection. It becomes a connection to one of humanity’s oldest agricultural traditions and one of the greatest stories ever told through food.

From Ancient Forests to KAMM

History alone does not create exceptional chocolate.

At KAMM, we source our cacao directly from the Chachi community in the forests of Ecuador. Many of the heirloom cacao trees used for our chocolate are estimated to be more than 80 years old, producing the celebrated Fino de Aroma cacao that has made Ecuador the global benchmark for fine-flavor chocolate.

Every harvest reflects generations of ancestral knowledge, respect for nature, and an unwavering commitment to preserving one of the world’s most remarkable cacao-growing ecosystems.

Chocolate as a Lens for Flavor

The evening was designed not simply as a tasting, but as an exploration of perception.

One of the most fascinating aspects of fine chocolate is its ability to transform the way we experience aromas and flavors. Guests discovered how high-cacao, keto-friendly chocolate can soften alcoholic intensity while unveiling delicate notes often hidden within a spirit.

To demonstrate this phenomenon, we began with one of KAMM’s most vibrant creations—our Ginger Lemonade chocolate. Bright citrus crystals and warming ginger created an entirely new sensory perspective, preparing the palate for what was to come while illustrating how thoughtfully crafted chocolate can reshape the tasting experience itself.

Discovering Miske through Chawar: The Blood of the Sun

The next chapter of the evening introduced guests to of Ecuador’s unique and treasured spirit: Miske.

Distilled from the highland Andean agave using traditional methods preserved for generations, Miske represents far more than a spirit. It is part of the cultural identity of Indigenous communities throughout the Ecuadorian Andes, where agave has been cultivated and revered for centuries.

Its name originates from the Kichwa language, where Miske is poetically translated as “the blood of the sun,”a beautiful reflection of both its origin and its profound cultural significance.

Guests experienced this remarkable spirit alongside KAMM’s Chai Tea chocolate, whose intricate blend of cinnamon, cardamom, cloves, star anise, and the uniquely Ecuadorian spice ishpingo mirrored the complexity of the agave spirit. Each bite revealed new dimensions within the Miske, illustrating how exceptional pairings elevate both chocolate and spirits beyond what either could express alone.

A Century of Rum Excellence

The journey continued with one of Ecuador’s finest expressions of rum craftsmanship.

Produced by Romero & Sons, whose family legacy spans more than a century, this exceptional small-batch rum demonstrated the elegance and depth for which Ecuadorian rum has become internationally respected.

The first pairing featured KAMM’s Salty Caramelchocolate, where delicate sea salt and rich caramelized cacao amplified the rum’s natural warmth and complexity.

Then came one of the evening’s most memorable moments.

Without changing the spirit itself, guests experienced the very same rum alongside KAMM’s signature Big Mango chocolate. Suddenly, aromas that had remained hidden moments before emerged effortlessly—bright tropical fruits, ripe mango, soft floral notes, and layers of unexpected complexity.

It became a powerful demonstration that pairing is not about masking flavors, but about revealing them.

Sustainability in Every Bite

Before the final toast, guests refreshed their palates with KAMM’s 100×100 Circular Economy chocolate.

Created by utilizing every edible part of the cacao fruit, this bar embodies our commitment to sustainability while delivering an elegant and surprisingly refined tasting experience. It serves as a reminder that innovation and environmental responsibility can exist beautifully within the same piece of chocolate.

Chocolate in a Bottle

The evening concluded with one of the most unexpected experiences of the night.

Guests were served a remarkable French sparkling wine affectionately known as “Chocolate in a Bottle.”  Clear in appearance, the wine undergoes an advanced centrifugal infusion process that delicately incorporates cacao and hazelnut aromas without altering its brilliant color. 

The result is sophisticated, aromatic, and delightfully surprising—a sparkling wine that evokes chocolate not through sweetness, but through fragrance, texture, and elegance.

It provided the perfect finale to an evening dedicated to challenging expectations and redefining the possibilities of cacao.

A Toast to Ecuador! 

As glasses were raised for one final toast, the room celebrated far more than exceptional chocolate and remarkable spirits.

The evening also brought joyful news from the football world, as Ecuador celebrated a memorable victory over Germany, turning the final toast into a celebration of our country’s history, culture, resilience, and future.

There could have been no more fitting ending.