República del Cacao https://republicadelcacao.com/en At República del Cacao, our purpose is to generate a positive social, environmental, and economic impact throughout our value chain. Fri, 25 Sep 2026 14:23:57 +0000 English (US) hourly 1 https://wordpress.org/?v=7.0.6 https://republicadelcacao.com/wp-content/uploads/2024/01/rdc-favicon.png República del Cacao https://republicadelcacao.com/en 32 32 Gonzo Jiménez, Concept and development of Christmas desserts – Cacao Lab https://republicadelcacao.com/en/international-final-for-the-worlds-best-chocolate-cake-award/?utm_source=rss&utm_medium=rss&utm_campaign=final-internacional-premio-a-la-mejor-tarta-de-chocolate-del-mundo Wed, 16 Sep 2026 20:31:06 +0000 https://republicadelcacao.com/?p=12149 República del Cacao promotes the exchange of knowledge among its entire community of farmers, producers, allies, collaborators, chefs, and chocolate lovers.

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Gonzo Jiménez, Concept and development of Christmas desserts – Cacao Lab

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A day of learning, inspiration, and creativity at the Cacao° Lab

Our Cacao° Lab in Quito was the setting for an enriching Workshop with Chef Gonzo Jiménez, where professionals and enthusiasts of pastry art explored new techniques, applications, and approaches for the development of Christmas desserts with chocolate.

Throughout the day, the participants shared experiences, deepened their knowledge, and discovered new creative possibilities with the help of one of the most prominent figures in the region.

We thank all those who were part of this experience and continue to drive innovation and excellence in cocoa and professional pastry-making.

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]]> Denis Tremouilleres, A taste of Autumn & Winter – China 2026 https://republicadelcacao.com/en/denis-tremouilleres-a-taste-of-autumn-winter-china-2026/?utm_source=rss&utm_medium=rss&utm_campaign=denis-tremouilleres-a-taste-of-autumn-winter-china-2026 Thu, 06 Aug 2026 22:26:35 +0000 https://republicadelcacao.com/?p=12023 República del Cacao promotes the exchange of knowledge among its entire community of farmers, producers, allies, collaborators, chefs, and chocolate lovers.

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Denis Tremouilleres, A taste of Autumn & Winter – China 2026

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Journey through Seasonal Flavors and the Art of Cacao in China

We embark on a journey through seasonal flavors and the refined art of cacao. Together with Chef Denis, we are organizing two exclusive hands-on workshops for VIPs and one public demonstration, all focused on autumn and winter flavors.

Chef Denis shared seasonal dessert recipes showing how premium República del Cacao chocolate artfully combines with fresh fruit, nuts, jasmine tea, and other ingredients. These perfectly balanced treats offered distinctive, comforting seasonal textures and flavors, providing our customers with abundant inspiration for autumn and winter menu development.

Each moment allowed attendees to exchange ideas, savor the creations, and fully experience the unique charm of República del Cacao.

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]]> International Final for the World's Best Chocolate Cake Award https://republicadelcacao.com/en/meet-republica-del-cacao-at-cayman-cookout/?utm_source=rss&utm_medium=rss&utm_campaign=meet-republica-del-cacao-at-cayman-cookout Wed, 05 Aug 2026 19:45:13 +0000 https://republicadelcacao.com/?p=8350 República del Cacao promotes the exchange of knowledge among its entire community of farmers, producers, allies, collaborators, chefs, and chocolate lovers.

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International Final for the World's Best Chocolate Cake Award

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III Best Chocolate Cake in the World Award | Grand Final
Alicante, Spain, will be the venue for the final of this prestigious contest on October 2, 2026, during the 8th Alicante Gastronómica Alma Mediterránea Fair.

With the participation of international figures such as Paco Torreblanca, Martín Berasategui, Jordi Roca, and Oriol Balaguer as members of the jury.


 

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]]> Paco Torreblanca International High Pastry Award: Mexico Edition https://republicadelcacao.com/en/international-paco-torreblanca-haute-patisserie-award-mexico-edition/?utm_source=rss&utm_medium=rss&utm_campaign=premio-internacional-de-alta-pasteleria-paco-torreblanca-edicion-mexico Fri, 31 Jul 2026 22:19:23 +0000 https://republicadelcacao.com/?p=12018 Paco Torreblanca International High Pastry Award Argentina

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Paco Torreblanca International High Pastry Award: Mexico Edition

Cacao Talks: Why Become a B Corp? - 1

Paco Torreblanca International High Pastry Award: Mexico Edition

The baking industry in Latin America prepared for one of its most important moments: the second national edition of the Paco Torreblanca International Haute Pâtisserie Award in Mexico. On July 30 and 31, the Mexipan trade fair was the epicenter of sweet talent under the watchful eye of Master Paco Torreblanca.

The main objective was to project Mexican talent onto the global gastronomic stage with República del Cacao as Main Global Partner, providing origin chocolate to elevate the technical level of the competition.

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]]> Paco Torreblanca, The Best Chocolate Cake in the World: «Radix» – Mexico 2026 https://republicadelcacao.com/en/paco-torreblanca-best-chocolate-cake-in-the-world-radix-mexico-2026/?utm_source=rss&utm_medium=rss&utm_campaign=paco-torreblanca-la-mejor-tarta-de-chocolate-del-mundo-radix-mexico-2026 Fri, 24 Jul 2026 21:52:13 +0000 https://republicadelcacao.com/?p=12010 República del Cacao promotes the exchange of knowledge among its entire community of farmers, producers, allies, collaborators, chefs, and chocolate lovers.

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Paco Torreblanca, The Best Chocolate Cake in the World: «Radix» – Mexico 2026

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The Masterclass “Radix” by Chef Paco Torreblanca is a training experience focused on conveying the essence of contemporary pastry arts through the Radix philosophy: mastering the fundamentals as the basis for innovation. The session will focus on the creation of the “Radix” Chocolate Cake, using República del Cacao chocolate as the star ingredient.

The class demonstrated how to transform classical pastry into a contemporary, technical, and efficient proposal, optimizing processes without losing artisanal excellence.

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]]> Javier Guillén, Postres Bistró – Argentina 2026 https://republicadelcacao.com/en/javier-guillen-desserts-bistro-argentina-2026/?utm_source=rss&utm_medium=rss&utm_campaign=javier-guillen-postres-bistro-argentina-2026 Thu, 23 Jul 2026 21:24:47 +0000 https://republicadelcacao.com/?p=12004 República del Cacao promotes the exchange of knowledge among its entire community of farmers, producers, allies, collaborators, chefs, and chocolate lovers.

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Javier Guillén, Postres Bistró – Argentina 2026

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We shared a training day dedicated to the creation of Bistro-style desserts, guided by Chef Javier Guillén.

Alongside Alyser, the participants explored contemporary techniques, high-quality ingredients, and new texture combinations through the creation of five current dessert proposals.

We thank all attendees for being part of this learning and inspiration experience.

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]]> David Briand, Fundamentals of Pastry – Mexico 2026 https://republicadelcacao.com/en/david-briand-pastry-fundamentals-mexico-2026/?utm_source=rss&utm_medium=rss&utm_campaign=david-briand-fundamentos-de-pasteleria-mexico-2026 Fri, 17 Jul 2026 17:37:47 +0000 https://republicadelcacao.com/?p=12197 República del Cacao promotes the exchange of knowledge among its entire community of farmers, producers, allies, collaborators, chefs, and chocolate lovers.

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David Briand, Fundamentals of Pastry – Mexico 2026

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At the exclusive Waldorf Astoria Cancun resort, we experienced an encounter of creativity, technique, and inspiration led by Chef David Briand.

During this masterclass, attendees explored The Fundamentals of Chocolate, a recipe book that brings together recipes to master the basics of chocolate and take them to new expressions of haute patisserie.

Through techniques and applications, we discover new possibilities to create, transform, and elevate every preparation, in a journey dedicated to knowledge, creativity, and excellence.

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]]> Serena Larrea, Eclairs & Tartaletas – Cacao Lab 2026 https://republicadelcacao.com/en/serena-larrea-eclairs-tartaletas-cacao-lab-2026/?utm_source=rss&utm_medium=rss&utm_campaign=serena-larrea-eclairs-tartaletas-cacao-lab-2026 Mon, 29 Jun 2026 15:59:24 +0000 https://republicadelcacao.com/?p=12108 República del Cacao promotes the exchange of knowledge among its entire community of farmers, producers, allies, collaborators, chefs, and chocolate lovers.

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Serena Larrea, Eclairs & Tartaletas – Cacao Lab 2026

Cacao Talks: Why Become a B Corp? - 1

 

Technique, Chocolate, and Pastry at the Cacao° Lab in Ecuador

In our Cacao° Lab, alongside our partner chef Serena Larrea, we worked on an éclairs and tartlets workshop, exploring techniques and applications with single-origin chocolate.

This is how we experienced Cacao° Lab: a space to share knowledge and continue developing new ways of working with chocolate.

 

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]]> Gonzo Jiménez visits Brazil 2026 https://republicadelcacao.com/en/demo-with-chef-gonzo-jimenez-brazil-2/?utm_source=rss&utm_medium=rss&utm_campaign=demo-com-o-chef-gonzo-jimenez-brasil-2 Sat, 27 Jun 2026 20:34:00 +0000 https://republicadelcacao.com/?p=11147 República del Cacao promotes the exchange of knowledge among its entire community of farmers, producers, allies, collaborators, chefs, and chocolate lovers.

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Gonzo Jiménez visits Brazil 2026

Cacao Talks: Why Become a B Corp? - 1

 

Modern Confectionery, Chocolates and Conceptual Products in São Paulo: Learning and Inspiration

We arrived in São Paulo with one of the biggest names in world chocolate-making. It was an exclusive afternoon to learn, experience, and get inspired with Chef Gonzo Jiménez, Argentine chocolatier and star of the Netflix show Bake Squad.

A modern and innovative vision of chocolate, with classical techniques transformed into avant-garde confections, including a live demonstration followed by a cocktail reception.

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]]> Paco Torreblanca International Pastry Award: Argentina Edition https://republicadelcacao.com/en/paco-torreblanca-international-high-pastry-award-argentine-edition/?utm_source=rss&utm_medium=rss&utm_campaign=premio-internacional-de-alta-pasteleria-paco-torreblanca-edicion-argentina Wed, 24 Jun 2026 16:04:34 +0000 https://republicadelcacao.com/?p=11344 Paco Torreblanca International High Pastry Award Argentina

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Paco Torreblanca International Pastry Award: Argentina Edition

Cacao Talks: Why Become a B Corp? - 1

Paco Torreblanca International Pastry Award: Argentina Edition

In Argentina, talent, dedication, and new ideas took center stage at the final of the Paco Torreblanca International High Pastry Award. It was an event full of creativity and excellence.

We congratulate Paloma Iglesias, winner of the Students category, whose proposal stood out for its creativity, technical execution, and passion for haute pastries.

As part of this recognition, Paloma will have the opportunity to continue strengthening her training at the Torreblanca School, taking her learning and professional development to an international level experience.

Thanks to all the students who participated in this edition and to the jury members for contributing their knowledge and experience to recognize the talent of a new generation of professionals.

Learn more at:
🔗 Paco Torreblanca International Pastry Award

 

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