About Chocalate Hacienda San Jose - Chocolates Supplier in Ecuador

Ecuador is the origin country for Chocalate Hacienda San Jose, which lists 19 active chocolate products in its catalogue. The supplier focuses on the Chocolates and Chocolate & Confectionery categories, with each item classified under HS chapter 18, specifically HS code 1806.31 for chocolate bars and confectionery. Products include dark chocolate bars ranging from 55 % to 100 % cocoa, milk chocolate variants, and bulk bite formats in 250 g and 3 kg packages. The catalogue also features flavored bars that combine cocoa with macadamia nuts or cacao nibs. All entries are recorded with the standard material description of cocoa mass, cocoa butter, sugar and optional flavorings or nuts.

The listed items comprise single‑serve bars of 50 g, bite‑size packs of 250 g, and bulk bags of 3 kg, covering cocoa contents of 55 %, 70 %, 80 % and 100 % for dark chocolate, as well as a dark milk chocolate line. Ingredients are specified as cocoa mass, cocoa butter, sugar, and where applicable soy lecithin emulsifier, natural vanilla, macadamia nuts or cacao nibs. The HS code 1806.31 applies uniformly to the bar and bite formats, reflecting the same tariff classification for chocolate containing cocoa solids. The product range therefore spans from low‑sweetness high‑cocoa dark bars to sweeter milk chocolate options, each presented in weight‑specific packaging suitable for retail or bulk foodservice use.

Product Range and Specialties of Chocalate Hacienda San Jose

Chocalate Hacienda San Jose offers dark chocolate bars at 55 %, 70 %, 80 % and 100 % cocoa, as well as dark milk chocolate variants. In the confectionery market, dark chocolate is commonly graded by cocoa solids percentage and moisture content, with premium dark chocolate typically targeting ≤2 % moisture and ≥30 % cocoa butter. Milk chocolate products usually contain at least 20 % cocoa solids and a milk powder or milk fat component, with a typical fat content of 30‑35 % of the total weight. Standard industry specifications also reference a melt point between 30 °C and 34 °C for couverture‑type chocolate, and a conching time that influences particle size below 20 µm for smooth texture. Packaging sizes of 50 g bars, 250 g bite packs and 3 kg bulk bags align with common retail, hospitality and ingredient‑supply formats used in North America, Europe and Asia.

Trade and Export Information - Chocalate Hacienda San Jose

Ecuador is a major exporter of fine cocoa products, and chocolate manufacturers in the country often ship under HS code 1806.31 to markets in the United States, the European Union, and East Asia. Buyers typically require certifications such as ISO 22000 food safety, HACCP compliance, and, where applicable, Fairtrade or organic verification, although the supplier’s specific certificates are not listed. Standard export documentation includes a commercial invoice, packing list, certificate of origin, and a laboratory analysis report confirming cocoa content, moisture and fat levels. Shipping is frequently arranged on a CIF or FOB basis in 20‑foot containers for 250 g packs (approximately 1,200 units per container) or in 40‑foot containers for 3 kg bulk bags (around 1,500 kg per container).

Sourcing from Chocalate Hacienda San Jose - Buyer Guidance

Importers should request a recent laboratory analysis report that details cocoa solids, cocoa butter, moisture and any added emulsifiers for each product variant. Because certifications are not specified, buyers are advised to ask the supplier to provide copies of any ISO 22000, HACCP, Fairtrade or organic certificates that apply to the production line. Sample requests are usually fulfilled in 50 g bar or 250 g bite formats, allowing verification of flavor, texture and melt behavior before placing larger orders. Typical minimum order quantities range from one 20‑foot container for bulk 3 kg bags to smaller pallets of 50 g bars, with lead times of 30‑45 days from order confirmation to shipment, subject to cocoa harvest cycles. Verification of packaging material (e.g., food‑grade foil or PET) and compliance with EU Regulation No 1169 on food information is also recommended.

What HS code is used for the chocolate products?

All listed bars and bite‑size packs fall under HS code 1806.31, which covers chocolate and cocoa preparations containing cocoa solids.

What cocoa percentages are available from this supplier?

The catalogue includes dark chocolate at 55 %, 70 %, 80 % and 100 % cocoa, plus dark milk chocolate and flavored variants that retain the stated cocoa content.

Which certifications should a buyer request?

Buyers typically ask for food‑safety certificates such as ISO 22000 or HACCP, and, where relevant, Fairtrade or organic certificates that verify sustainable sourcing and processing.

What are the standard packaging sizes and typical container loads?

Products are offered in 50 g bars, 250 g bite packs and 3 kg bulk bags. A 20‑foot container can hold roughly 1,200 units of the 250 g packs, while a 40‑foot container can accommodate about 1,500 kg of the 3 kg bags.

What documentation is needed for customs clearance?

Standard documents include a commercial invoice, packing list, certificate of origin, and a laboratory analysis report confirming cocoa content and moisture levels.

How can a buyer obtain a sample before placing an order?

The supplier can provide sample quantities in the 50 g bar or 250 g bite formats, usually shipped on an EXW or FOB basis after the buyer confirms the desired product and destination.

What lead time should be expected for a first bulk order?

Lead times are typically 30 to 45 days from order confirmation, depending on production scheduling and the timing of the Ecuadorian cocoa harvest.