A Year of Global Expansion: Connecting Origin Cacao with the World
This 2025 marked a milestone in República del Cacao's international growth journey. Our arrival in new markets responded to a clear vision: to connect Latin American cacao of origin with gastronomic communities that are committed to the excellence of Latin American chocolate and its application in professional settings.
Malaysia, Italy, and Canada joined this tour as strategic territories, each with its own identity, demands, and unique way of experiencing chocolate. In all of them, the brand shared a common goal: to build close relationships, foster knowledge exchange, and present an authentic proposal aligned with its purpose.
Malaysia
At the beginning of the year, Malaysia joined República del Cacao's international expansion path with a launch that marked a new milestone for the brand. Through a meeting for industry professionals, the proposal was officially presented in this market, consolidating our presence in Southeast Asia.
The event brought together more than 300 attendees, including chefs, food industry professionals, and key industry players, who had the opportunity to get an up-close look at our products, their origin, and their application in professional cooking and pastry.
Hand in hand with our distributor Chefs Partner, the event allowed us to showcase the versatility of chocolate, highlighting its technical behavior, sensory profile, and performance in various preparations.
This journey was led by Chef Arief Rusli, who, through live demonstrations, showcased the potential of Latin American chocolate, exploring its creative possibilities and confirming its affinity with Malaysian professional market standards.
This launch represented a key step in the international growth strategy and reaffirmed the commitment to bringing Latin American origin cacao to new gastronomic cultures.
ITALY
In September, República del Cacao took a key step in its global journey with the official launch of the brand in Italy, a market deeply tied to gastronomic tradition and technical rigor. This arrival was made possible with GrandChef Premium Food.
Together with Javier Guillén, an internationally renowned pastry chef, exclusive training sessions were developed in Castenedolo and Bolzano, aimed at professionals in pastry, chocolate, and gastronomy. Through these technical and creative workshops, participants explored the potential of origin chocolates, understanding their behavior in different applications and having an experience that took the chocolate craft to a new level.
This launch marked the beginning of a closer relationship with the Italian gastronomic community, based on the exchange of knowledge, continuous training, and a shared vision of chocolate as an ingredient that connects origin, culture, and creativity.
CANADA
This year, Canada solidified itself as a key market in República del Cacao's international expansion, with the brand's official launches in Montreal and Toronto, two cities known for their diverse culinary scenes and high professional standards.
These activations were led by Andrea López, our corporate chef for República del Cacao, who headed the brand presentation, accompanied by chef Javier Guillén. Together, they shared with clients and potential clients a direct approach to our brand's culinary philosophy and the essence of Latin American chocolate.
One of the central moments of this visit was the creation of a dessert buffet, designed and executed by Andrea as a demonstration of the technical potential, versatility, and functionality of chocolate in professional applications. The proposal included chocolates with different fillings, mini desserts with multiple textures, petit fours, mini cookies, and mini cakes, developed with a vision of conscious gastronomy, with less sugar, less fat, and a focus on highlighting the unique notes of each cocoa origin.
The activations were carried out in high-level gastronomic spaces. In Montreal, preparations took place in the Sofitel's pastry shop, alongside its culinary team. In Toronto, the work was developed with the support of the Four Seasons team, creating a professional environment that allowed for a thorough exploration of the products' creative and technical potential.
Beyond culinary demonstrations, these encounters allowed for a deeper dialogue with the Canadian gastronomic community, an understanding of market needs, and the strengthening of relationships in a country that particularly values the triple impact: social, environmental, and economic.
