Panama is home to some of the best chocolate in Central America. We would love you to try some of its varieties and delight your taste buds with the sumptuous best chocolate of Panama. You can try it for your own delight or as an unexpected gift for your friends and relatives back home. If you are a chocolate lover, do not leave without trying it and let it surprise you by its great quality. Let us tell you a little bit more about the Panamanian chocolate.
History of chocolate production in Panama
Ten years ago, Panamanian chocolate production was almost non-existent. The very few production of cocoa was almost all destined for countries such as Switzerland, Belgium, Italy, Germany, Honduras, Spain, Uruguay, Holland and South Africa. However, today the panorama has changed, both for cocoa growers and artisans, who specialize in transforming and processing this beans. Small producers cultivate around 7,000 hectares, which translates into approximately 500 tons of cocoa during the year. The peak harvest months are between March and April and November and December. Panama has the certification of the International Cocoa Organization (50% as a producer of fine and aromatic cocoa), making it an interesting market, with great competitive advantages, with the perfect environment for growing cocoa.
The flavors in THE BEST CHOCOLATE OF Panama
There are two main types of cacao: The “fine or aromatic” cocoa and the “ordinary” cocoa from foreign origin. Panama’s cocoa is 85% organic and obtained the International Cocoa Organization’s certification of 50% as a producer of fine or aromatic cocoa, which places the product in a privileged position at the international level. Cocoa farms are located mainly in the regions of Bocas del Toro, the Ngobe Bugle area and Costa Arriba in the region of Colon.
The crunchy texture of the cacao pieces melts into a nutty, floral flavor that lingers with a satisfying bitterness. The chocolate is rich and smooth, but with a depth that reminds you of how much effort goes into every bite.
Why is Panamanian chocolate so good?
Panama is known for its coffee, but it’s also home to some of the best chocolate in Central America. In fact, a recent study found that Panama had one of the highest concentrations of cacao per square kilometer worldwide.
The reason? A combination of good growing conditions and local farmers who believe in the quality of their product—and are willing to invest time and labor into cultivating it.
Cacao grows best at high elevation and under humid conditions. Panama’s climate allows for this type of cultivation, and it has been done here since the early 20th century, when Europeans introduced African varieties from Mexico and the Dominican Republic into their plantations (which were originally established by Spanish conquistadores). Today there are over 50 different varieties cultivated across several regions including Darien province near Colombia’s border; Chiriqui province on Panama’s Pacific Coast; Bocas del Toro province; Boquete Valley near Volcan Baru volcano; Chiriqui Highlands east of San Jose Caldera Lake which holds eight different microclimates ranging from wet rain forests to dry pine forests
A growing market for chocolate lovers
Panama is a country that has more to offer than one might think. The country’s history of chocolate production is short, but its growing cacao industry has begun to make waves in the global chocolate market.
But don’t let the small-scale operation fool you—Panama is one of the world’s most promising “new origin” chocolate countries, producing exceptional cacao thanks to high elevations and humid temperatures.
The country is a new player in the chocolate game, but it wasn’t always. The first time Panama tried to produce cacao was about 400 years ago, when Spanish colonists planted trees on the Atlantic coast near Portobelo. The idea was that they could then process and export cocoa from this area that would compete with South American and Caribbean production. But when independence hit in 1903 and political turmoil ensued, many of those plantations were abandoned or destroyed—and so ended Panama’s brief stint as an international cacao producer.
Fast-forward another century or so: Thanks to its ideal climate conditions, along with its soil composition (rich red volcanic loam), Panama is now one of the world’s most promising “new origin” countries for growing cacao—that is, those places where the beans are grown specifically for chocolate making rather than just being used as filler in bulk-purchased goods like standard cocoa powder or chocolate bars made elsewhere by mass producers.
These are the places with the best chocolate in Panama
you to try out these chocolates if you want to taste Panamanian chocolate like a local:
Most of them are small, family-owned business. They offer a wide variety of chocolate products, including dark chocolate bars and raw cacao powders. They also use organic ingredients, which gives their chocolates a pure flavor.
You can find their products in most supermarket and shops around town. Do not hesitate to ask your tour guide to help you find them. We personally adore the chocolate with ají chombo (a local spicy pepper) but you have several options, all worth trying.
So remember, when you are ready to visit the city, with a certified bilingual tour guide, who can really show you the beauties of this marvelous city of Panama, just click here and and Tour Now will send you a guide right away.
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