Technique and creativity in bakery and pastry making

Hand in hand with our ally chef Pachi Larrea We are hosting a workshop dedicated to exploring various bakery and pastry techniques, highlighting the versatility of our chocolates in various applications.

During the experience, the participants developed from croissants until Authorial desserts created by the chef, By expanding their knowledge and perfecting their skills in each preparation.

A day of learning, inspiration and creativity around chocolate.

Pastry with chocolate: technique and innovation

We received in Guayaquil to the Argentine chef Julia Debicki, who led a workshop and a masterclass dedicated to exploring chocolate pastry from a technical and contemporary perspective.

During these days, the participants discovered new techniques and deepened their understanding of the importance of combining them. creativity, precision and knowledge to develop innovative and high-level proposals.

An experience of learning and inspiration that celebrates the evolution of pastry alongside chocolate.

Technique and creativity in restaurant pastry making

In our distributor Antonio de Miguel, Spain, We have spent the day exploring the possibilities of chocolate in restaurant pastry-making, with the help of our partner chef. Pachi Larrea.

During the meeting, we delved into the creation of desserts and petit fours, Discovering how their different formats can add variety, balance and new dimensions to a restaurant's sweet offering.

We thank all the participants for sharing this experience. With each encounter, we continue to foster spaces of learning, exchange, and creativity around chocolate.

Display pastry: technique, texture and creativity

We shared two workshops in Panama, focused on showcase pastry with chocolate, along with ours corporate chef Andrea Lopez and our ally Pedersen.

During these days, the participants were actively involved in the development of various desserts and explored techniques, textures, and finishes that allow us to bring out the full potential of our chocolate in pastry making.

An experience of learning and inspiration to create attractive, innovative and flavorful proposals.

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.