Ecuadorian pastry chefs Pachi Larrea and Juan Sarango excelled at the Paco Torreblanca International High Pastry Award, showcasing Ecuador’s exceptional chocolate.

Ecuador has long been celebrated for its fine aroma cocoa, renowned globally for its exceptional quality. Now, the nation can also boast some of the world’s best chocolate cake makers. Two Ecuadorians, Pachi Larrea and Juan Sarango, recently made waves at the prestigious Paco Torreblanca International High Pastry Award, held in Spain, where Larrea took first place while Sarango earned a spot in the Top 10. The event, designed to find the best chocolate cake in the world, is recognized as one of the most significant in haute pastry.

Pachi Larrea’s Award-Winning Creation

The competition attracted 220 participants from around the globe, and Larrea’s triumph marked a high point for Ecuadorian pastry chefs. His chocolate creation, featuring 75% Ecuadorian Amazon cocoa mousse, vanilla, and dark chocolate, was deemed the best chocolate cake in the world by an esteemed panel of judges.

The jury, which included renowned pastry experts like Jordi Roca and Oriol Balaguer, praised Larrea’s cake for its “impeccable workmanship, innovative approach, and intense flavor.” His win not only brings personal glory but also elevates Ecuador’s status in the culinary world.

Larrea’s path to success began over a decade ago when he moved to Barcelona from Quito with his family. Initially, his goal was to immerse himself in the pastry world, but in just a few years, he has established himself as one of the top chocolatiers in the world.

Larrea now runs two pastry shops in Castelldefels, Barcelona, under the name ‘Pachi Larrea Pastería,’ where his customers can soon taste the award-winning chocolate cake.

His creations range from long-fermented sourdough breads and seasonal desserts to nougats, but the chocolate cake has quickly become the highlight of his offerings.

Juan Sarango’s Impressive Top 10 Finish

While Larrea’s award-winning cake will be available in his Barcelona shops, he has hinted that Ecuadorians may soon get a taste of the cake back home. Though no specific date has been set, Larrea expressed his hopes to bring the cake to Ecuador for a special tasting event, allowing his compatriots to savor his world-class creation firsthand.

But Larrea wasn’t the only Ecuadorian to shine in this prestigious contest. Juan Sarango, a talented pastry chef from Yantzaza, Zamora Chinchipe, also made it to the Top 10, further cementing Ecuador’s place in the world of high-end pastry. Sarango, who has worked in Cuenca, Quito, and Guadalajara, now leads the pastry and bakery department at Hilton Colón Guayaquil, where his culinary skills continue to impress.

Sarango’s entry for the Paco Torreblanca competition was a masterful blend of flavors and textures. His chocolate cake, featuring a 65% chocolate and vanilla mousse with a chili-infused 70% dark chocolate center, was adorned with a white chocolate macambo praline ganache. This sophisticated dessert also included a crunchy base of coconut, chocolate, and macambo—another ingredient native to the Ecuadorian Amazon. His creative use of native flavors and impeccable technique earned him a spot among the competition’s best.

Sarango takes pride in showcasing Ecuador’s exceptional cocoa on an international stage.

“We left the name of Ecuador high,” he said, reflecting on the competition. He remains committed to highlighting Ecuadorian ingredients in his work, which will soon be available for tasting in his home country.

Sarango’s award-winning chocolate cake is now being sold in Sal y Pimienta stores across Ecuador, offering locals a chance to taste one of the world’s best chocolate cakes.

Celebrating Ecuador’s Culinary Excellence

The Paco Torreblanca International High Pastry Award was created to honor the legendary Spanish pastry chef Paco Torreblanca and is held in collaboration with the International School of Pastry Arts. The competition evaluates flavor, texture, presentation, and technique, ensuring that only the most creative and technically sound pastries rise to the top. For Larrea and Sarango, their ability to master these fundamentals, while bringing Ecuador’s unique flavors to the forefront, set them apart from the competition.

The event brought together some of the best pastry chefs from across the globe, with finalists hailing from countries such as Spain, Italy, Costa Rica, Chile, and Mexico. While Larrea claimed the top prize of €3,000, the competition’s second and third places went to Spaniards Sergi Vela and Fran Segura, respectively. Other finalists included top pastry talent from Colombia, Costa Rica, Chile, and Italy, underscoring the international nature of the event.

As Ecuador’s reputation in the culinary world continues to grow, the accomplishments of Larrea and Sarango highlight not just their individual skills but also the potential for Ecuadorian ingredients, especially cocoa, to shine on the global stage. Their wins are a testament to the country’s thriving gastronomic culture and a reminder that Ecuador’s finest exports extend far beyond just raw cocoa beans—its chefs are now shaping the world of haute patisserie.

For chocolate lovers, both in Ecuador and around the world, the future looks bright. Whether in the bustling pastry shops of Barcelona or the elegant kitchens of Guayaquil, the best chocolate cakes in the world are now crafted by Ecuadorian hands, showcasing the country’s rich culinary heritage and its bright future in global gastronomy.