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.

Paco Torreblanca International High Pastry Award: Mexico Edition

La industria de la repostería en Latinoamérica se preparó para uno de sus momentos más importantes: la segunda edición nacional del Premio Internacional de Alta Pastelería Paco Torreblanca en México. Los días 30 y 31 de julio, la feria Mexipan fue el epicentro del talento dulce bajo la mirada del maestro Paco Torreblanca.

El objetivo principal fue proyectar el talento mexicano al escenario gastronómico global con República del Cacao como Main Global Partner, aportando chocolate de origen para elevar el nivel técnico de la competencia.

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.

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

We believe in the power of gastronomy to inspire new opportunities. Alongside Fudela Ecuador, Universidad San Francisco de Quito, and Agrepi UIO, we are developing a new edition of the «Flavors of Tomorrow» program, an initiative that empowers young entrepreneurs to strengthen their knowledge and discover new opportunities through conscious gastronomy.

On this occasion, Chef Serena Larrea shared her experience, techniques, and creativity, turning chocolate into a tool for learning, inspiration, and growth for the participants.

We continue to build spaces where knowledge generates opportunities and each experience contributes to a more sustainable future.

Andrea Lopez in Uruguay

In June, our Corporate Chef Andrea López arrived in Montevideo for a special tour about the world of single-origin cocoa and chocolate. It was an enriching experience that combined a conference and an exclusive workshop.

The conference was held in collaboration with La Molienda, a Uruguayan reference for natural products and conscious eating.

An afternoon to discover, taste, and be inspired by Latin American cacao at its finest.

Continuing her tour, Andrea López offered an exclusive workshop at the Gato Dumas Institute, one of the most renowned culinary schools in the region. It was a practical and inspiring day for professionals who wanted to take their chocolate work to the next level.

Training Series in Italy: Exploring Latin American Chocolate

In Italy, together with Chef Javi Guillén, we shared the creative and technical possibilities of the most authentic Latin American chocolate through a series of training sessions. It was an enriching experience for all participants.

Led by @granchefpremiumfood, pastry, chocolate, and gastronomy professionals explored the excellence of our single-origin chocolates through guided tastings, recipe demonstrations, and spaces for inspiration centered around the craft of chocolate.

Place

Bolzano — May 12, 2026

Brunico — May 14, 2026