Chocolate Foundations
At República del Cacao we believe that excellence is built with knowledge, intention and passion. With this spirit, The Chocolate Foundations was born, a technical tool created to accompany chefs and professionals of the sweet world in the exploration of textures, the optimization of processes and the development of high-value gastronomic proposals.
This innovative tool is the result of years of research, international collaboration and validations carried out in our laboratory of excellence: CACAO° LAB. Each of its recipes has been rigorously perfected, seeking a balance between structure, flavor intensity and adaptability. Through this tool we share our knowledge so that more professionals can build from a solid base, master technical processes and at the same time have the freedom to create, adapt and transform.
Our corporate chef behind this creation
Andrea López, Corporate Chef of República del Cacao, led the development of this tool with a clear vision: to create and enhance the technical standard of our recipes and offer chefs a reliable guide to work with our products. Her national and international background, her experience in high-level restaurants and her commitment to teaching have led her to represent our brand in workshops, trainings and events in more than five countries. Each recipe of Chocolate Foundations reflects the same level of demand and care.
Thanks to his mastery and ability to synthesize his knowledge and translate it into technique, today we have a tool that marks a before and after in our proposal for the professional world.
A technical tool with a focus on Conscious Gastronomy
Aligned with one of our sustainability pillars, conscious gastronomy, The Chocolate Foundations fosters a deep connection between technical know-how and the art of making with intention. The recipes included have been formulated with high quality ingredients, efficient processes and a responsible approach to content. In addition to including some conscious recipes that improve the nutritional composition (fats and sugars), without compromising texture and flavor. This allows us to promote precise and sustainable chocolate making.
Each formula has been rigorously tested in the CACAO° LAB and validated in high technical level kitchens, achieving reliable and reproducible results. Also included are key tips and techniques to be applied to help perfect the final result for each category. This content has been designed to meet the different needs of the sweet world, promoting the development of high-value gastronomic proposals.
In this first installment of the cookbook we include four major categories in which more than 130 creations are developed from 10 key recipes.
These categories are:
Mousses
Creams
Ganaches
Ice Cream and Sorbets
A project driven by teamwork
This recipe book is the reflection of a collective effort. We are deeply grateful to all the people who made its creation possible: the internal team that led the project, especially the Marketing, Communication and Digital Marketing areas, our management for their vision and support, our allies in the construction of the CACAO° LAB, and the entire team of chefs at L'École Valrhona in Tain-l'Hermitage for their support and technical expertise. Finally, thanks to our community for inspiring us to continue to elevate the art of chocolate.
Ready to be inspired by every texture? Discover The Chocolate Foundations and find new ways to create with excellence.