Natividad Toledo: Professional Chocolatier – Mexico 2026

Professional chocolate making was experienced in the classrooms of Par de France alongside our allied chef Natividad Toledo, in a session focused on technique and learning.

During the workshop, participants delved into key processes, applications, and criteria for professional chocolaterie, exploring the use of chocolate as a creative and technical tool in contemporary pastry.

Thank you all very much for joining this training space and for the constant evolution of professional chocolatery in the region.