Every chocolate project represents a new challenge and an opportunity to transform knowledge into results.
From Bean to Bar chocolate development and the implementation of innovative techniques like Water Ganache, to corporate consulting, specialized training, and process optimization, I collaborate with brands, schools, and professionals to create unique chocolate projects, tailored to each need and with a common goal: to reveal the full potential of cocoa.
Discover some of the chocolate projects that have shaped this vision of cocoa and innovation.
In all CIB courses, we dedicate a day to crafting artisan chocolate, where I bring my equipment and we make chocolate with the students. We learn to taste, which is fundamental to understanding the process, not just regarding cocoa.
Then we roast and refine our selected beans and temper them to make our own handmade bars.
What’s more, I teach them what to do with this incredible chocolate using my original water-based recipes.
