Peru once again stands out on the world stage with an achievement that reinforces its reputation as a producer of cocoa of excellence. In the 2025 edition of the International Chocolate Awards (ICA), the country obtained the highest award by proclaiming itself “Overall Winner”, a title that consecrates it as the creator of the best chocolate on the planet. The winning bar, El Ganso, made by the Peruvian firm Cacaosuyo, was awarded the world gold medal thanks to its origin in the Junín region, an area recognized for the exceptional quality of its cocoa.
This triumph consolidates years of effort and passion dedicated to the development of a product that represents the diversity of the country. “Each award is not only a recognition of our work, but a tribute to Peruvian cocoa and the families who cultivate it with passion. El Ganso represents the essence of Junín, its land, its people and its infinite potential,” said Samir Giha, founder of Theobroma Inversiones and creator of Cacaosuyo, also highlighting the work of Luis Samaniego, known as “El Cacaocultor.”
Since its founding in 2012, Cacaosuyo has set out to reveal the hidden treasures of Peruvian cocoa. Its commitment to quality and traceability has allowed the country to be recognized on several occasions at the ICA, obtaining gold medals with cocoas coming from Amazonas (Lakuna, 2019), Cusco (Cuzco 80, 2020/2021), Piura (Piura Select, 2022) and, recently, Junín (El Ganso, 2025).
The achievement of Cacaosuyo not only celebrates the creativity and innovation of the brand, but also the genetic and sensory diversity of Peruvian cocoa. Each region provides unique nuances that today conquer consumers from China, Japan, the United States, England, the Netherlands, Germany, France and Italy, among others.
The new recognition reaffirms the country’s position as a benchmark in the global chocolate industry. Furthermore, it reinforces the vision of Cacaosuyo to become the chocolate flagship of Peru, bringing to the world the richness and authenticity of native cocoa, a product that combines tradition, innovation and national pride.
He Peruvian talent shone again in Europe. Pastry chef and chocolatier Frank Olivares won first place in the chocolate sculpture competition at the renowned Salon Du Chocolat in Paris, winning against seven prominent French masters and positioning Peru as a power in the world of chocolate art.
The announcement was made during the closing of this important event, considered the most prestigious dedicated to cocoa and its derivatives. Olivares, who was the only Latin American participant in the competition, presented a piece called “Monumento al theobroma cacao por el chocolatier”, an imposing sculpture of 35 kilos of peruvian chocolate coming from the Amazon. “Our country has been highlighted as the only cocoa producer within the Salón Du Chocolat circuit, and that is why we were given the opportunity. This trophy is for Peru,” declared Olivares upon receiving the award.
The winning work recreates a northern sailor crowned by an ear of cocoasymbol of the so-called Peruvian “golden grain” and its extraordinary genetic diversity. To create it, the artist combined various techniques of chocolate shop —such as tempering, modeling, plastic chocolate and edible paint—, managing to capture the cultural and natural essence of the country. “It is a monument to Peruvian cocoa, but also a recognition of the work of our Amazonian producers,” highlighted the chef, trained in artistic pastry and advanced chocolate making.
Currently, Olivares works as the main chocolatier of the “Chozu” brand, promoter of the fine cocoa of Mother of God. In 2025, the Peruvian master had already obtained first national place in chocolate sculptures at the Peruvian Cocoa and Chocolate Show, an achievement that led him to represent the country in the international competition in Paris, where he reaffirmed the quality and creativity of Peruvian chocolate before the eyes of the world.
