The past year marked a milestone in Republica del Cacao’s global expansion. The arrival in new markets was in response to our vision of connecting Latin American cocoa of origin with gastronomic communities that value the excellence of chocolate and its application in professional settings.

Italy: Training and creativity around Latin American chocolate.

Republica del Cacao took a new step in its global journey with the official launch of the brand in Italy, a market deeply linked to gastronomic tradition and technical rigor. This arrival took place alongside GrandChef Premium Food.

The pastry chef Javier Guillén He led exclusive training sessions in Castenedolo and Bolzano aimed at professionals in the pastry, chocolate and gastronomy sectors. During these events, the participants explored the potential of our organic chocolates and learned about their performance in various applications.

The workshops combined technique and creativity to create an experience centered on the art of chocolate making. This launch marked the beginning of a closer relationship with the Italian gastronomic community, based on knowledge exchange, continuous training, and a vision of chocolate that connects origin, culture, and creativity.

The preparations were developed with a conscious gastronomy approach, with less sugar and fat and a focus on highlighting the unique notes of each cocoa origin.

The activations were held in high-end gastronomic spaces. In Montreal, the preparations were carried out at the pastry shop of Sofitel, Together with his team of chefs. In Toronto, the work was carried out with the support of the Four Seasons team, creating a professional environment that allowed us to fully explore the creative and technical potential of our products.

These meetings also allowed for deepening the dialogue with the Canadian gastronomic community, understanding the needs of the market, and strengthening relationships in a country that values the triple social, environmental, and economic impact especially highly.

A vision of growth

The arrival in Malaysia, Italy and Canada represented a geographical expansion and an opportunity to listen, learn and build lasting connections with communities that understand premium chocolate as an ingredient of value, identity and expression.

Each market provided a different perspective and reaffirmed the potential of República del Cacao as a Latin American brand with a strong origin and a clear vision for international growth.

Learn more about the presence of Republic of Cocoa in the world and discover how we connect the Latin American origins with different gastronomic communities.

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.

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.

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.