Women in Chocolate Business: Raphio and Villakuyaya Story of Friendship

Seattle was one of the places I was able to go to because of Villakuyaya. It is where the Northwest Chocolate Festival was held, so I went there to expand my knowledge of the artisanal chocolate market. The Northwest Chocolate Festival brings together local and international chocolatiers every year.

With Villakuyaya, we have participated in an unconference and two festivals. It is where experts talk about cocoa and chocolate production. It was a great opportunity to learn and gain knowledge.

But if you ask me what the most important thing that the Northwest Chocolate Festival has left me is, the answer is very easy—the friendship with Elisa Otavi, founder and owner of Chocolate Raphio. She taught me the true meaning of being colleagues in this caminar del chocolate. She taught me a lot about the chocolate industry and has been a genuine and supportive friend since the beginning.

We always enjoy talking about our chocolate brands and help each other with advice and encouragement to grow our businesses. I'm grateful that Elisa also sells Villakuyaya chocolates in her store in Fresno, California. If you're in the area, don't miss the chance to try Raphio's chocolates—they my favorites, of course, after Villakuyaya. 

Recipe #3: Dark Chocolate Ice Cream

Try making a homemade dark chocolate ice cream that everyone will love and enjoy. using Villakuyaya Couverture Chips .

Ingredients:

• 2 cups heavy cream divided

• 1/4 cup unsweetened cocoa powder

• 12oz Villakuyaya Couverture Chips 65%

• 1 1/2 cups of whole milk

• 3/4 cup granulated sugar

• 1/8 tsp Himalayan pink salt

• 3 large eggs yolks beaten

• ½ tsp pure vanilla extract

Directions:

1. Whisk together 1 cup of cream and cacao powder. Bring to a boil. Reduce heat and let it simmer for 30 seconds while stirring constantly.

2. Remove from the heat and add chopped chocolate and whisk until smooth. Add the remaining 1 cup of cream and whisk to combine.

3. Transfer mixture to a large bowl and position a fine mesh strainer over it. Set it aside.

4. In a small bowl, whisk the egg yolks.

5. In a saucepan over medium heat, whisk together milk, sugar, and pink salt.

6. Once the milk mixture is slightly warm, take ½ cup of the warm milk and add it to the beaten egg yolks. Whisk to combine. Then, pour the milk and egg mixture (custard)back into the saucepan while whisking.

7. Keep cooking the custard over medium heat, and stir it constantly with a spatula until it thickens and lightly coats the spatula.

8. Pour the thickened custard through the strainer into the other ingredients in the bowl. Stir until combined. Get rid of any custard residue left on the strainer.

9. Add the vanilla and stir to combine.

10. Place a lid on top and let the mixture cool in the refrigerator for at least 6 hours or overnight. To speed up the cooling process, you can place the container in the fridge.

11. When the ice cream mixture is cooled to just below room temperature, put it in an ice cream maker and churn it for 30-40 minutes until it becomes thick and frozen.

12. Transfer the ice cream to a container with an airtight lid and freeze it for at least 6 hours.

13. Serve and enjoy your homemade ice cream!