Chocolate workshops on our Santa Cruz farm. Find out more
Contact us
Our story Chocolate Workshops Wholesale FAQ Contact us
Rich, tropical indulgence

Chocolate from the Enchanted Isles

Made from 100% Galápagos-grown Arriba Nacional cacao, picked, fermented and sun-dried by our family on Santa Cruz Island.

Discover the chocolate Meet the founders
1 farmSanta Cruz highlands
68%Single-origin dark
3 barsOriginal, café, sea salt
An Enchanted Galápagos 68% bar on a woven Ecuadorian textile A ripe yellow cacao pod on the tree A bar beside a latte on a blue ceramic plate
Single originEvery bean from one Santa Cruz farm
Arriba NacionalEcuador's own fine-flavour cacao
Sun-driedIn our solar tunnel, no fuel burned
Family-grownPicked and fermented by hand
The founders & farmers

Partners in life, and in chocolate

Judy and Rodolfo are the heart and soul behind Enchanted Galápagos Chocolate.

Their passion project has grown alongside the unique ecosystem of the Galápagos Islands, yielding a rich dark chocolate that is truly native to this extraordinary place. On their farm in the Santa Cruz highlands, they grow, nurture and harvest every pod.

Judy & Rodolfo
The collection

Three bars, one island farm

Every bar is 68% single-origin dark chocolate in a 50 g bar, each wrapped in our hand-drawn tortoise sleeve.

Cacao Galápagos

The original, 68% dark
  • Jasmine
  • Nuts
  • Fruit

Just our cacao and a little sugar. The purest way to taste what Galápagos soil and sun give the bean.

50 gOrder this bar

Cacao con Café

With Galápagos coffee, 68% dark
  • Roasted coffee
  • Cocoa
  • Caramel

Two island crops in one bar. Our chocolate with Galápagos-grown coffee, made for the morning cup.

50 gOrder this bar

Cacao con Sal

With Galápagos sea salt, 68% dark
  • Bright fruit
  • Sea salt
  • Long finish

A pinch of island sea salt that lifts the fruit in the cacao and keeps you reaching for one more square.

50 gOrder this bar
The Galápagos Islands

A charming farm, deep in the highlands

On Santa Cruz Island, deep within the lush highlands, you'll find our farm. Here we grow, nurture and harvest our cacao.

The volcanic soil and the island's misty highland climate provide the perfect conditions for premium cacao, giving a chocolate that captures the unique essence of its origin, a thousand kilometres out in the Pacific.

The cacao

Arriba Nacional, Ecuador's own

Arriba Nacional is a prized variety of cacao native to Ecuador, renowned for its exceptional quality and rich flavour.

It's celebrated for a complex, floral aroma with notes of jasmine, nuts and fruit. Grown in Galápagos soil and fermented and dried by hand on our farm, it makes a bar unlike any other.

  • Jasmine
  • Nuts
  • Fruit
Origin
Santa Cruz, Galápagos
Variety
Arriba Nacional
Fermentation
On the farm
Drying
Solar tunnel
Made in
Ecuador
Coordinates
0.6° S, 90.4° W
Tree to bar

From pod to bar

Most chocolate makers buy beans already fermented and dried. We do it ourselves, because that's where the flavour is decided.

  1. One

    Grow

    Arriba Nacional trees grow in volcanic soil in the Santa Cruz highlands, kept green by the island mist.

  2. Two

    Harvest and ferment

    Ripe pods are picked and opened by hand. The beans ferment on the farm, checked batch by batch with a thermometer and a cut test.

  3. Three

    Sun-dry

    The beans dry slowly in our solar tunnel, with roll-up sides for airflow and nothing but island sun for heat.

  4. Four

    Make

    Our beans travel to an experienced chocolate maker on the Ecuadorian mainland, and come home as bars.

68%cacao
A deliberate choice

Why 68% and not 70%?

Volcanic soil is wonderful for cacao, but it naturally carries minerals like cadmium.

We've had our chocolate lab tested, and we chose 68% with a touch more sugar to stay comfortably within strict international limits. Being careful turned out to be delicious: a bar that's rich and fruity, without the bitter edge.

Grinding roasted cacao by hand at the farm
On the farmSanta Cruz highlands, Galápagos
Workshops

Make chocolate with us

Spend time on a working Galápagos cacao farm and see how a pod becomes a bar.

  • Walk among the cacao trees and pick a ripe pod
  • Taste the sweet fruit straight from the pod
  • Roast, crack and grind cacao beans by hand
  • Taste our bars side by side and find your favourite
Small groups and private bookingsAsk us for dates and prices
Ask about dates
How we work

Small by design

We'd rather make a little chocolate really well than a lot of it in a hurry.

Kind to the islands

Galápagos is one of the most precious places on earth. We farm the land we have, dry with the sun instead of fuel, and keep things small.

Value stays in Ecuador

From the tree to the finished bar, every step happens in Ecuador, by Ecuadorian hands, rather than shipping raw beans overseas.

Every batch, checked

We track fermentation batch by batch and have our chocolate lab tested, so each bar is one we're proud to put our name on.

@enchantedgalapagoschocolate

Life on the farm

Follow us on Instagram
A very happy taste tester with a bar Harvest day among the cacao trees Cacao trees heavy with pods The café and sea salt bars A bar on a bed of cacao powder
Wholesale

For shops, cafés and hotels

A true Galápagos-grown chocolate is a rare thing to offer your guests. Get in touch for wholesale pricing, gift boxes and custom orders.

Request wholesale pricing
Say hello

Questions, orders, or just curious?

We're a small family business and we read every message. Drop us a line and we'll get back to you.

Send us an email

info@enchantedgalapagoschocolate.com

Good to know

Questions we often hear

Where can I buy your chocolate?

You can order directly from us by email, and we'll tell you where to find our bars on Santa Cruz, and we're working on bringing our bars to Canada. Join our newsletter to hear when they arrive.

What is Arriba Nacional cacao?

Arriba Nacional is a prized fine-flavour cacao native to Ecuador, celebrated for its complex, floral aroma with notes of jasmine, nuts and fruit. It's the heritage variety behind Ecuador's reputation for some of the best cacao in the world.

Why is your chocolate 68%?

Volcanic soils naturally carry minerals like cadmium. We've had our chocolate lab tested and chose 68% with a touch more sugar to stay comfortably within strict international limits. It also makes for a rich, fruity bar that isn't harsh.

How should I store my chocolate?

Somewhere cool, dry and dark, ideally around 16 to 18 °C and away from strong smells. Try to avoid the fridge, where moisture can leave a dusty white bloom on the surface.

There's a white film on my bar. Is it OK?

Yes. That's bloom, caused by heat or humidity bringing cocoa butter or sugar to the surface. It's perfectly safe to eat; it just changes the look and snap a little.

Can I visit the farm?

Yes, through our chocolate workshops on Santa Cruz. Email us with your dates and group size and we'll find a time that works.

Stay in touch

News from the farm

Harvest updates, new bars and workshop dates, a few times a year. No spam, ever.

Join the newsletter
Tap the button and send the email that opens. You can unsubscribe any time.