Meet the Chef - ep.4 - featuring Angela Borah
We are excited to have Chocolatier Angela Borah. Originally from South Korea, Angela has lived in Spain, Ghana, and Peru before settling in New York City. As Head Chocolatier at Kreuther Handcrafted Chocolate, Angela oversees a program recognized as the 2021 Best Chocolate Shop in America by Food & Wine Magazine.
In this episode we will discuss how to balance tradition and innovation in chocolate making, the importance of women in the industry, and honoring ingredients.
"Tradition is the backbone to innovation." - Angela Borah
CANADA
Canada consolidated its position this year as a key market in República del Cacao's international expansion, with the official launch of the brand in Montreal and Toronto, two cities renowned for their diverse gastronomic scene and high professional standards.
These events were led by Andrea López, our corporate chef at República del Cacao, who spearheaded the brand presentation, accompanied by chef Javier Guillén. Together, they shared with customers and potential customers a direct approach to our brand's culinary philosophy and the essence of Latin American chocolate.
One of the highlights of this visit was the creation of a dessert buffet, designed and executed by Andrea as a demonstration of the technical potential, versatility, and functionality of chocolate in professional applications. The proposal included chocolates with different fillings, mini desserts with multiple textures, petit fours, mini cookies, and mini cakes, developed with a conscious gastronomy approach, with less sugar, less fat, and a focus on highlighting the unique notes of each cocoa origin.
The activations took place in high-end gastronomic venues. In Montreal, preparations were carried out in the Sofitel's pastry shop, alongside its kitchen team. In Toronto, the work was carried out with the support of the Four Seasons team, creating a professional environment that allowed for in-depth exploration of the creative and technical potential of the products.
Beyond culinary demonstrations, these meetings allowed us to deepen our dialogue with the Canadian gastronomic community, understand market needs, and strengthen relationships in a country that particularly values the triple social, environmental, and economic impact.
Originally from South Korea, Angela Borah grew up in Spain, Ghana, and Peru before calling New York City her home. She garnered experience in the pastry field at the notable Del Posto restaurant, two Michelin-starred The Modern, three-Michelin-starred Per Se as well as New York boutique MarieBelle Chocolate.
Currently, as Head Chocolatier, she oversees the chocolate program at multiple award-winning Kreuther Handcrafted Chocolate which was named 2021 Best Chocolate Shop in America by Food & Wine Magazine. Angela is a member of Les Dames d'Escoffier New York and is also visiting Chef Instructor at L'Ecole Valrhona Brooklyn.
Angela draws inspiration from her Korean background. She finds inspiration from her Korean childhood and the ingredients that she grew up, as well as the flavors of NYC.
Learn more and follow Angela on Instagram: @angela.borah
