Cacao Master & Mentor
Based in Catalonia and working internationally, I advise chefs, chocolatiers, and brands in the complex and fascinating world of chocolate. From plantation selection to full-scale production and exquisite restaurant desserts, my work combines craftsmanship, flavor science, and creativity.
Services
For over three decades, I have explored the world of chocolate in Michelin-starred kitchens, artisanal productions, and large-scale projects.
The world of cacao and chocolate is as exciting as it is complex. As a Cacao Master & Mentor, I put my international experience, technical knowledge, and strategic vision at the service of professionals and companies to transform ideas into solid, innovative projects with their own identity.
From the plantation to production and the plate
My career as a professional chocolatier has literally taken me from the plate to the plantation. It began in the UK with classic French pastry and evolved in some of Europe’s most demanding kitchens, where plated desserts became my specialty.
Techniques
Over time, I began developing my own recipes and created Water Ganache, a pioneering technique that is now part of my identity. My constant search for flavor led me to craft my own Bean to Bar chocolate, working with cacao from the bean to understand every stage of the process and discover its full potential.
This experience allowed me to broaden my vision, from cacao cultivation to chocolate production and haute pastry. Today, I can analyze flavor, solve technical problems, and optimize processes in projects related to plantations, chocolate making, and product development.
As a Cacao Master & Mentor, I help companies, chefs, and chocolatiers transform knowledge into results, whether through consultancy, specialized training, or the development of new concepts.
Discover how I can help you take your cacao and chocolate project to the next level.
Solutions
Two chocolate machines that will change your life
I am an ambassador for Diamond Custom Machines and have been using them daily for over ten years to craft my Bean to Bar chocolate. For refining and winnowing cacao, they are a reliable, top-quality solution.
ChocoMate is a chocolate tempering machine I invented to make tempering simpler, cleaner, more precise, and more accessible. Simple, reliable, and effective.
Discover the chocolate machines I work with and the solutions I have created for the world of cacao and chocolate.
