Our chocolate comes to Netflix in the creative hands of Chef Gonzo Jimenez
República del Cacao is present in more than 20 countries around the world, where we promote a cuisine of origin, excellence and impact. We are proud to be part of one of the best baking shows on Netflix with our chocolates of Latin American origin produced in Ecuador.
Gonzo Jimenez is our Chef Partner in the United States and co-owner of the chocolate shop "Miette et Chocolat". Growing up in an Argentine household, always full of good food and long family dinners, he discovered his passion for the world of gastronomy at an early age and at 17 he started working in different restaurants.
After this first experience, his career as a chocolate chef grew, working in internationally renowned hotels and restaurants, until finally becoming co-owner of his own chocolate shop in Denver, Colorado. This is how Gonzo is now the chocolate champion in Netflix's new baking series, Bake Squad, alongside other great pastry chefs and chocolatiers.
Bake Squad, as the name implies, is a squadron of pastry chefs and chocolatiers without equal, united by Chef Cristina Tosi, owner of Milk Bar Store, a baking empire built on cookie dough. More than a competition, it's a show where creativity, sweets and fun are the most important things.
The goal is for each chef to develop a unique and delicious creation, which will be chosen to give a special touch to different events. This is how Gonzo arrives to the pastry squad as the Champion of Chocolate, along with Ashley Holt, the Queen of Cakes, Christophe Rull, the Wizard of Pastry and Maya Camille, the Expert of Flavors.
The first season has 8 episodes, through which Chef Gonzo surprises us with chocolate wonders that could be brought directly from the world of Willy Wonka. Among our favorites are, "The Dragon Egg", "The Chocolate Warrior", "The Gonzicorn" and the "Smore's Tejano Style". In addition, we could not stop accompanying Chef Gonzo in this new adventure, so in each episode you can see shots where República del Cacao chocolates, such as our Milk Chocolate Peru 38% and our White Chocolate Ecuador 31%, are the protagonists.
Without a doubt, Chef Gonzo never ceases to amaze us with each of his creations and dreams that come true through the most authentic Latin American chocolate, which has now also made its way to a Netflix show. If you want to know more about Gonzo and his participation in Bake Squad, we invite you to connect to our IG TV platform, where Gonzo will tell us directly how to become chocolate champions!
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.