Good Food - Fudela
At the end of 2023, República del Cacao signed a cooperation agreement with Fudela, an Ecuadorian NGO that has been working in the country for 20 years. This organization implements high-impact programs for the social and economic inclusion of vulnerable groups, including the human mobility population.
For this reason, in March 2024 we organized our project Comida Buena, which supports social gastronomic ventures, hand in hand with Fudela. This time we trained 15 Venezuelan migrants, mainly women, together with the Chef Estefania Monge, an ally of República del Cacao.
They received practical training in pastry and chocolate making for entrepreneurs where, in addition to learning new recipes created by the Chef, they discovered innovative techniques in pastry making that they can apply to their preparations. The group that participated in this training was also made up of people who had their own gastronomic ventures.
At República del Cacao we work to empower people through gastronomy!
CANADA
Canada consolidated its position this year as a key market in República del Cacao's international expansion, with the official launch of the brand in Montreal and Toronto, two cities renowned for their diverse gastronomic scene and high professional standards.
These events were led by Andrea López, our corporate chef at República del Cacao, who spearheaded the brand presentation, accompanied by chef Javier Guillén. Together, they shared with customers and potential customers a direct approach to our brand's culinary philosophy and the essence of Latin American chocolate.
One of the highlights 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 conscious gastronomy approach, with less sugar, less fat, and a focus on highlighting the unique notes of each cocoa origin.
The activations took place in high-end gastronomic venues. In Montreal, preparations were carried out in the Sofitel's pastry shop, alongside its kitchen team. In Toronto, the work was carried out with the support of the Four Seasons team, creating a professional environment that allowed for in-depth exploration of the creative and technical potential of the products.
Beyond culinary demonstrations, these meetings allowed us to deepen our dialogue with the Canadian gastronomic community, understand market needs, and strengthen relationships in a country that particularly values the triple social, environmental, and economic impact.