Peru wins World Chocolate Gold

09-11-25

The rising prestige of Peruvian cacao has reached a new summit: the “El Ganso” bar, produced by Peruvian firm Cacaosuyo, has been crowned the best in the world at the 2025 edition of the International Chocolate Awards (ICA), cementing Peru as a global leader in high-end chocolaterie. The recognition is not limited to a single product; it celebrates decades of dedication, quality, innovation, and the commitment of cacao-growing communities that have positioned the country as an essential reference for the “golden bean.”

The award-winning bar, made with cacao from the Junín region, triumphed before a demanding international jury thanks to its sensory profile, traceability, and unmistakable sense of place. As Cacaosuyo founder Samir Giha explained: “El Ganso represents the essence of Junín—its land, its people, and its boundless potential.” His words underline that behind the chocolate are farming families, agroforestry systems, ancestral know-how, and a value chain that stretches from harvest to bar.

Since its creation in 2012, Cacaosuyo set itself the challenge of “revealing the hidden treasures of Peruvian cacao.” Its strategy centers on quality, traceability, and respect for the country’s native varieties. These efforts had already been recognized in previous editions of the International Chocolate Awards, with gold medals for cacaos from Amazonas (“Lakuna,” 2019), Cusco (“Cuzco 80,” 2020/2021), and Piura (“Piura Select,” 2022). With this new accolade, Junín joins that select portfolio as a fresh epicenter of chocolate excellence.

The impact of the award goes well beyond a single brand. Peru is consolidating its position as a cacao powerhouse—evolving from a supplier of raw beans to a creator of signature chocolate bars that compete with the world’s best. Exports, international recognition, and the growth of gourmet and premium niches are strengthening the entire cacao value chain, from smallholders to emerging chocolateries. Peruvian bars already appeal to consumers in markets such as China, Japan, the United States, the United Kingdom, the Netherlands, Germany, France, and Italy, underscoring the product’s global reach.

This year’s accolades do not end with the winning bar. Peruvian chef and chocolatier Frank Olivares also stood out on the global stage: at the Salon du Chocolat in Paris he won first place in the chocolate sculpture category, presenting a 35-kg piece made with Amazonian cacao that pays tribute to Peru’s bean and the work of jungle producers. His piece, titled “Monumento al Theobroma cacao por el chocolatier,” symbolized the connection between culture, biodiversity, and Peruvian creativity in the world of chocolate.

The achievement carries multiple implications. First, it shows that investing in added value—from selecting fine cacao to packaging design and brand strategy—delivers results. Second, it positions Peruvian cacao as an engine for rural development, job creation, and the preservation of native varieties. Third, it projects sustainability, fair trade, and sensory innovation as drivers of competitiveness for countries not traditionally associated with premium chocolaterie.

From Junín to Lima, the news has been celebrated as a milestone. Farming families feel recognized, the local industry gains visibility, and specialized gastronomic tourism finds a fresh reason to attract visitors. The international media ripple also fuels curiosity about the product’s origin: the landscapes, communities, climate, and biodiversity that make possible a bar now considered the best in the world.

For Cacaosuyo, the challenge now is to keep up the momentum: consolidate its presence in new markets, broaden its product range, continue empowering rural communities, and share knowledge across Peru’s cacao sector. As its founder put it, “each award is not only a recognition of our work but a tribute to Peruvian cacao and to the families who cultivate it with passion.”

The gold at the International Chocolate Awards has become a symbol of transformation: Peru no longer merely harvests cacao; it produces world-class chocolate with a unique identity, origin, and flavor. That positioning opens new doors for the agri-food industry, foreign trade, luxury gastronomy, and the international recognition of one of the country’s most emblematic products.

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