República del Cacao presents its range of Products in Australia
República del Cacao is a local brand with global impact, our chocolate is made locally, but enjoyed worldwide. We create chocolates with excellence and dedication, hand in hand with expert chocolatiers who are responsible for bringing the flavors and aromas of fine cocoa from our region to the world. Today we are present in more than 25 countries worldwide, with products recognized for their quality and positive impact. We have the presence of internationally recognized Chefs allies who trust us for the development of their creations.
Last February, our distributors in Australia developed an event in which the excellence and quality of Latin American fine aroma cocoa was demonstrated through the culinary proposals of allied Chefs in the country.
This event was developed with the dynamics of "showroom", thanks to which it was possible to appreciate the characteristics and dynamism in the use of several of our products; White Chocolate 31%, Fluid Milk Chocolate 56%, Peru Dark Chocolate 62%, Amazon Dark Chocolate 75%, Cocoa Powder and our Cocoa Butter from Ecuador.
These products were used by Chef Tiffany Jones, Pastry Project's renowned chef, who prepared 6 unique and delicious preparations that delighted the guests.
The objective was to show the wide range of República del Cacao products and the variety of uses in which they can be employed. The event was attended by a total of 100 people, who were able to appreciate and taste the unique flavors of fine aroma cocoa.
At República del Cacao we are committed to promote the sustainable development of fine cocoa at its origin to produce high-end chocolate. Our chocolates are produced locally, using Latin American ingredients, combining these raw materials with the most advanced global culinary knowledge and techniques. We are proud to be promoters of a chocolate of excellence that is exported to more and more countries around the world.
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.