Gonzo Jiménez, Concept and development of Christmas desserts – 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.