AWKI

A month of cacao, science, and connection. 🤎🧠

Over the next weeks, AWKI will be part of a series of experiences where chocolate is not only tasted, but explored, questioned, and understood.

From an intimate book release and guided tastings in Quito, to international stages in Bordeaux, and conversations around consciousness and the brain in Cuenca, each event is an invitation to experience cacao differently.

✨ Quito (Apr 24–25 | MUNA)
Book release En busca de la Estrella del Cacao, chocolate tasting, and a talk on the relationship between cacao and the brain, where tradition meets science.

✨ Bordeaux (May 1–3 | SHOWCOLAT)
One of the most important bean-to-bar festivals in Europe, bringing together makers, researchers, and innovators shaping the future of chocolate.

✨ Quito (May 7–10 | Grand Bazaar)
A space to connect, taste, and share AWKI with a broader community in a vibrant, curated setting.

✨ Cuenca (May 13–15 | Consciousness and the Brain Conference)
A deeper exploration into how cacao intersects with cognition, perception, and human experience.

Each stop is part of a bigger conversation:

What if chocolate could be more than indulgence?

We would love to see you there. 💗

AWKI was designed to be explored, felt, and consumed consciously.

Our chocolates combine multiple textures and ingredients that release flavor in layers when you chew them.

Crunch, melt, aroma, contrast, all happening at the same time.

This sensory design is inspired by neuroscience and the principle of Multisensory Simultaneous Stimulus, where different signals reach the brain simultaneously, creating a richer perception.

So next time you taste AWKI chocolate

Don’t just let it melt.

Chew it.