In Baracoa, Cuba’s chocolate capital, the legacy of cacao cultivation and chocolate production remains deeply woven into the town’s identity. For José Alexander Eugellés, who has worked in Baracoa’s chocolate factory for 28 years, crafting chocolate is more than a profession—it’s a way of life, inherited from his father and shared with his sister.

The factory, inaugurated in April 1963 by revolutionary leader Che Guevara, processes all of Cuba’s chocolate, relying on Baracoa’s unique climate and fertile soil for high-quality cacao. With annual rainfall of 1,500–2,500 mm and an average temperature between 24–28°C, the region remains Cuba’s top cacao producer, contributing 75% of national output.

The chocolate-making process in Baracoa’s factory demands 24-hour shifts, beginning with roasting cacao seeds at 150°C, followed by shelling, grinding, and pressing to extract cocoa butter. The resulting cocoa powder becomes the base for artisan chocolates, natillas, and confectionery blends.

A recent $8.5 million investment modernized production lines, replacing older machinery with Swiss and Italian technology, doubling processing capacity from 3,000 tons annually. However, in October 2016, Hurricane Matthew devastated cacao farms, severely impacting exports to Europe, reducing shipments from 400 to just 250 tons.

Despite hardships, chocolate remains a lifeline for Baracoa, sustaining hundreds of families and preserving traditions dating back to the early 19th century, when cacao first arrived via Santiago de Cuba. While locals may not know the legend of Quetzalcoatl, the Aztec god who gifted cacao, their dedication to this craft ensures that Cuban chocolate remains a symbol of resilience and pride.

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