Republic of Cacao in the Netherlands: An Experience to Explore Fine Aroma Chocolate

Taking our brand to new spaces means connecting with those who innovate with our chocolate every day through technique, creativity, and experience. In the Netherlands, we lived that opportunity through two events in Amsterdam alongside professionals from the gastronomic sector, which allowed us to share our proposal from the product, its application, and the work behind each chocolate.

The first meeting took place at the Hotel Okura, where we gathered with around 55 attendees from 45 key companies in the gastronomic industry, including restaurants, hotels, pastry shops, and specialized chocolate boutiques. It was an opportunity to share the essence of República del Cacao in a networking space with relevant players in the sector, through an experience focused on fine aroma cocoa and the application possibilities of our chocolates.

One of the central moments of the day was the live demonstration led by chefs Pachi Larrea and Mario Barrios Garrido, the latter part of Taste Studio. The proposal started with the story of fine aroma cocoa beans and was translated into creations that allowed us to show different application possibilities for our chocolates in professional gastronomy.

The experience continued at our distributor Vanilla Venture's facilities, where we held a technical workshop with industry professionals. This second venue allowed us to delve deeper into techniques, combinations, and concepts applied to haute pâtisserie, in a more intimate dynamic focused on the work and versatility of our chocolate.

During this workshop, our partner chef, Pachi Larrea, prepared various recipes, including 33% white chocolate bonbons with toasted corn and a vanilla cake made with Ecuador 31% white chocolate. Each preparation allowed participants to experience firsthand the product’s performance, how it behaves during use, and the possibilities it offers in the kitchen.

What we experienced in the Netherlands allowed us to continue building relationships with professionals who value the origin, the knowledge behind the product, and its use in gastronomy. It was also an opportunity to share, concretely, how we understand chocolate and how that vision takes shape in each of our offerings.