A year of global expansion: Connecting origin cocoa with the world
The year 2025 marked a milestone in República del Cacao's international growth. Our arrival in new markets was driven by a clear vision: to connect Latin American cocoa with gastronomic communities that are committed to the excellence of Latin American chocolate and its application in professional settings.
Malaysia, Italy, and Canada joined this journey as strategic territories, each with its own identity, demands, and way of experiencing chocolate. In all of them, the brand shared a common goal: to build close relationships, promote the exchange of knowledge, and present an authentic proposal aligned with its purpose.
MALAYSIA
At the beginning of the year, Malaysia joined República del Cacao's international expansion with a launch that marked a new milestone for the brand. The proposal was officially presented to professionals in the sector at a meeting, consolidating our presence in Southeast Asia.
The event brought together more than 300 attendees, including chefs, professionals from the gastronomic sector, and key industry players, who had the opportunity to learn about our products, their origin, and their application in professional cooking and baking.
With the help of our distributor Chefs Partner, the event allowed us to showcase the versatility of chocolate, highlighting its technical properties, sensory profile, and performance in different preparations.
This event was led by Chef Arief Rusli, who, through live demonstrations, showcased the potential of Latin American chocolate, exploring its creative possibilities and confirming its affinity with Malaysian professional market standards.
This launch represented a key step in the international growth strategy and reaffirmed the commitment to bring Latin American cocoa of origin to new gastronomic cultures.
ITALY
In September, República del Cacao took a key step in its global expansion with the official launch of the brand in Italy, a market deeply rooted in gastronomic tradition and technical rigor. This launch was carried out in partnership with GrandChef Premium Food.
Together with Javier Guillén, an internationally renowned pastry chef, exclusive training courses were developed in Castenedolo and Bolzano, aimed at professionals in the fields of pastry, chocolate, and gastronomy. Through these technical and creative workshops, participants explored the potential of single-origin chocolates, understanding their behavior in different applications and enjoying an experience that took the art of chocolate-making to a new level.
This launch marked the beginning of a closer relationship with the Italian gastronomic community, based on the exchange of knowledge, continuous training, and a shared vision of chocolate as an ingredient that connects origin, culture, and creativity.
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.
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.