'Huma Live' with Chocolatier Daniel Ampuero - Chocolate, cocoa, education, and entrepreneurship
Written by: Samantha Jijón Gagliardo - @SamiGagli
Each Huma Live broadcast is unique, as we're always learning from great professionals passionate about our country's products. On this occasion, we were able to meet with chocolatier Daniel Ampuero, who told us a little about his story, his deep passion for his craft, and even talked about a new step in his personal life.
In a very simple and relaxed way, the Ecuadorian chef told us that at the age of 17, he decided to pursue a career in gastronomy. Although he was also drawn to physical education, his passion for cooking won out. Thus, he decided to pursue his culinary studies at the School of Chefs in Guayaquil. After learning about various cooking styles, Daniel interned at several renowned restaurants to further his skills, leading him to focus on the hospitality industry.
Daniel has been able to travel to different countries such as Chile, Spain, and Italy, learning and working in various fields that gradually led him to the field of pastry. Although Daniel had previously learned and worked with chocolate, it was in Mexico that he fell in love with the ingredient. His apprenticeship as a chocolatier took place at the "Aula QUEBO!" training center for chocolatiers, led by Mexican chef José Ramón Castillo, recognized as one of the best chocolatiers in the world. 
After completing his training in Mexico, Daniel received several job offers in the Middle East and the United States, which allowed him to continue traveling until he decided to return to Ecuador to develop his business: Daniel Ampuero Chocolates , located in General Villamil Playas. The Ecuadorian chocolatier began to educate himself more about the countryside, visiting farms and learning more about cacao, evolving his family's artisanal pastry shop, La Casa de Marie y Gabriel . And little by little, with his chocolates, they began offering new options to tourists and locals who visit the family business.
Daniel also told us about his passion for teaching, as he has always enjoyed the educational aspect and being self-taught. Thus, he was offered a position as a teacher at the School of Chefs , for the third level of creative pastry. "...it has to come from within, from wanting to teach and wanting to transmit things. I am very creative; I like to play a lot with shapes, textures, and colors." In this way, Daniel gained more experience and continues to constantly prepare himself to continue improving. And although the pandemic situation affected him greatly, since he could no longer teach courses with 10 or 15 people in one place, he began teaching them online, for all those who wish to learn pastry and chocolate making. 
The chef also told us a little about cacao varieties, including CCN-51, a very productive variety. It's often said or thought that chocolates made with this variety aren't high-quality. On the contrary, Daniel explained that it's a very good cacao and that good results can be achieved when properly processed post-harvest, as many well-known brands use this cacao for their chocolates. On the other hand, there's Nacional Fino de Aroma cacao (Daniel's favorite variety), listed as one of the best in the world for making the highest-quality chocolates. Few farms currently have original Nacional cacao strains. Daniel enjoys working with the two cacao varieties produced in the country, whether for making his chocolates or for filling them.
And of course, the question that's asked of all Huma en Vivo guests couldn't be missed. Who would Daniel Ampuero have a coffee or hot chocolate with? "The first person would be my grandfather. My grandfather on my father's side. I never met him; he was bald, and unfortunately, he passed away. I would like to meet my grandfather over a cup of hot chocolate or coffee; to talk with him, in the countryside or on the beach. And the other person would be you, Mario ."
One of the projects Daniel will continue to invest in is online education, e-books, and other tools that allow people to continue learning from anywhere in the world. The chocolatier also excitedly told us about his move toward marriage and how his now-wife has been a valuable source of motivation to continue improving and growing. "We're going to make a great team; we're going to continue enhancing what we love to do most. She's more into photography and image, and I'm more into the artistic side of pastry." Another of the chef's goals is to continue fostering the chocolatier community in Ecuador. 
Daniel Ampuero motivates everyone to continue learning about the art of artisanal chocolate making and barista skills. "Keep experimenting; keep creating new things, researching, reading a lot, and above all, educating yourself. Don't waste time and consume national products. Consume good chocolate and good coffee!"
Photos: Jessica Loaiza