Equator Chocolate: Crafting award winning chocolate in Uganda
Barbara Gonget and her husband Gustav are tapping into the potential of chocolate production in Uganda with their company Equator Chocolate.
By blending high-quality, socially responsible practices with expert craftsmanship, they are redefining the country’s chocolate production scene.
Founded in 2018, Equator Chocolate has quickly become one of Uganda’s leading chocolate makers in just a few years. Before starting the company, Gustav ran a graphic design business, but when the time came for a change, he chose chocolate.
"After we scaled down our graphics business due to extreme price competition, we concentrated on our food business, making cheeses, Greek yoghurt and other dairy products. However, it was always on my mind that Uganda is the world's12th largest cocoa producer – and yet it wasn't possible to buy a good quality bar of chocolate,” Gustav recalls.
In the early days, Barbara didn't believe that chocolate from Uganda held much promise.
“I thought it would not work. Growing up I always associated good chocolate coming from Europe.”
With a deep commitment to adding value to the local cocoa value chain, the company is not only producing award-winning chocolate but is also ensuring farmers benefit from their business.
The company has gained recognition for crafting chocolates of the highest quality at prices that remain accessible, making it a symbol of both excellence and responsibility in the industry.
Equator Chocolate's journey began with a vision to bring the finest Ugandan cocoa to the world’s stage.
For Barbara and Gustav, the mission was clear: to create chocolate that not only tastes good but was also ethically sourced. "We wanted to craft a product that represented the rich heritage of Ugandan cocoa," Barbara explains.
The exceptional quality and taste of Equator Chocolate stems from the carefully processed cocoa beans it uses.
"We take immense pride in how we process our chocolate," says Gustav. "It’s not only about quality; it’s about creating an experience with every bite."
According to Gustav, the quality of cocoa beans is fundamental. Then comes the roasting technique, and finally, mechanized processing brings out the taste of their speciality cocoa in the chocolate bars.
“From chocolate production to packaging, the entire process is completed here at our premises,” adds Barbara.
What sets Equator Chocolate apart from other chocolate makers is its fermentation technique that gives their product its distinct flavour. Gustav describes fermentation as a "rotting" process or a chemical process that breaks down molecules such as glucose anaerobically. This process develops the chocolate taste and is the most important factor in cocoa quality. You could also say that the germ in the seed is killed by heat, and flavour development begins. The beans become plump and full of moisture, and the interior develops a reddish-brown colour and a heavy, sharp fragrance.
“Our cocoa beans are fermented to a very high degree. The beans that we use are fermented for seven days and then dried for another seven days. That is why our taste is better than 99% of cocoa beans that are fermented for only three days,” says Gustav.
Thirty percent of Equator Chocolate is exported to a customer in Denmark. Gustav explains why the European market is attractive: “European customers tend to pay upfront. Another factor is the higher purchasing power there.”
Expanding in the region and the local market is high on the company’s priorities.
“We are now beginning to export to Kenya, and hopefully soon to Rwanda and other countries in the region,” says Barbara.
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Equator Chocolate prides itself on being an equal opportunities employer while ensuring the well-being of its farmers and their families.
“We work with a higher percentage of women. We are also now employing young people and pay a higher rate to our producers, up to 50% more than the usual price. This keeps them motivated to continue producing the cocoa beans that we need,” says Gustav.
The well-being of the community is always on Barbara’s mind. “We work with farmer cooperatives and indirectly support 700 families when we buy our cocoa beans from them,” she says with a smile.
This approach allows the company to obtain perfectly fermented cocoa beans while ensuring their farmers have a decent income.
The company’s dedication to perfection has not gone unnoticed. Equator Chocolate won medals for its dark chocolates at the prestigious AVPA Chocolate Awards in Paris both in 2023 and 2024 – a testament to the remarkable standard they have achieved. They were also named finalists in two categories at the International Chocolate Awards (Europe, Middle East & Africa) in May 2024, standing out as the sole finalist from Africa.
“ITC took us to the level we are at today. Our journey started with experts who taught our farmers how to ferment cocoa to the specialty/fine flavour level along with advising on the chocolate making process in general. This has provided us with the basics to making high quality chocolate.”
And for taking their production practices to the next level, Equator Chocolates will receive training on food safety.
As Equator Chocolate continues to grow, so too does its impact. “This is just the beginning for us,” Gustav concludes. "The journey ahead is about expanding our reach, growing with our farmers, and continuing to share the unique flavours of Uganda with the world."
Equator Chocolate has received support from the European Union (EU) funded EU- East African Community (EAC) Market Access Upgrade Programme (MARKUP), implemented by the International Trade Centre (ITC) in collaboration with the EAC Secretariat and national partners in the recipient countries. In addition to support for value addition, the company is also benefiting from food safety training through MARKUP Phase II. The programme is promoting exports and investment through addressing trade barriers, value addition, quality compliance, trade facilitation and technology transfer in the EAC through sustainable intra-African and EU-Africa trade.
