Aroma, Pastry, and Chocolate: Chef Jesus Escalera Lights Up Shanghai & Shenzhen
At Republica del Cacao, we’ve always believed in unlocking the full sensory magic of chocolate. We had the honor of inviting renowned chef Jesus Escalera for a series of public and hands-on demos, centered on the art of aroma extraction and its seamless fusion into pastry.
Chef Jesus Escalera: Mastering the Language of Aromas
When it comes to blending aromas and pastry, few chefs command the craft like Jesus Escalera. With years of experience turning simple ingredients into sensory masterpieces, his demos weren’t just cooking shows—they were masterclasses in understanding flavor’s bases: aroma. Chef Escalera shared with the crowd in Shanghai, as he walked attendees through extracting delicate notes from fresh herbs, dried fruits, and even spices, then weaving them into chocolate-based pastries.
Smell to Believe
To complement Chef Escalera’s focus on aromas, we wanted to create a POSM that didn’t just show our chocolate’s complexity—we wanted guests to experience it. Drawing inspiration from art museums, where every exhibit invites slow, intentional engagement, we designed two standout installations that turned scent into the star:
1. The Half-Circle Aroma Gallery: Next to the cocoa forest wall, we placed a sleek half-circle display lined with glass scent bottles—each one housing one of the 10 aroma categories featured in Chef Escalera’s classes. From warm vanilla and earthy cinnamon to bright bergamot juice and floral rose, guests were encouraged to lean in, smell, and connect each sent to the techniques they’d learned in the demo. It was a quiet, intimate moment amid the buzz of the event, where guests could pause and appreciate the nuance of each note.
There’s something so fun and unexpected about Jesus’ diving right in with tips for our glass vial ingredients—seriously, that detail still sticks with me! I vividly remember slotting century eggs straight into the “unpleasant” category (no surprises there, right?) and grabbing musk for the animal-themed vial. But here’s the twist: that musk ended up smelling way too good—like, not at all the earthy, animalistic vibe we were going for. So, we pivoted last minute and swapped it out for lamb fat instead, which hit that perfect, gritty note we needed.
2. The Scent-Infused Brand Wall: We transformed our brand wall into an interactive sensory hub by embedding scent bottles directly into its design. Each bottle corresponded to a signature Republica del Cacao chocolate—think our single-origin Ecuadorian dark chocolate with hints of red fruit, or our creamy milk chocolate with caramel undertones. The wall wasn’t just a photo op; it was an invitation to “sniff your way” through our collection.
We hoped the installations would deepen guests’ understanding of our chocolate—but what happened next exceeded all expectations. Time and time again, we watched as guests wandered over to smell the bottles, their curiosity piqued… and then instinctively reached for a piece of the corresponding chocolate.
Our demo format was a total hit with every client—such a shift from our usual cooking-focused sessions, and everyone loved it. This time, it was all about sharing theory, diving deep into aromas, and swapping so much knowledge—it felt like a real exchange, not just a demo.
People kept saying how rich and fun the class was, and honestly? They weren’t wrong. But the cherry on top? The desserts that rolled out at the end. There was the Cacaotal, this beautiful “cocoa pod in a forest” creation, and Van Gogh’s Sunflower—actual edible art. It was like we’d hit the perfect note, the kind that lingers in your memory.
Everything just clicked. That mix of learning, laughter, and then those showstopping desserts? Total magic.
The Shanghai and Shenzhen events were a reminder of why we do what we do: chocolate is about connection—connection to the ingredients, the craft, and each other. Whether it’s partnering with incredible chefs like Jesus Escalera or designing POSM that turns sensory exploration into joy, we’re committed to making chocolate more than a treat—it’s an experience.