My journey as a professional chocolatier was, literally, from plate to plantation. It began in the UK, with classic French patisserie, and evolved in some of Europe’s most demanding kitchens; plated desserts were my specialty.
I started writing my own recipes and developed water ganache, which has become my specialty. My focus on flavor led me to make my own chocolate from the bean. This experience represented another significant period of growth, which in turn led me to the source of my fascination: the plantation itself!
This broader perspective allows me to analyze flavor, solve problems, and optimize processes in plantation protocols, chocolate production, and pastry.
Whether advising on a comprehensive project, training staff and clients, or developing new concepts, I can bring something unique.
Let's discover the full potential of cacao together, from tree to final creation.
The world of cacao and chocolate requires knowledge, experience, and vision. As a Cacao Master & Mentor, I guide professionals and companies to transform ideas into solid, innovative projects with their own unique identity.
I support professionals, companies, and entrepreneurs in developing chocolates and creations with their own identity, from cocoa selection to process optimization and the final product.
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Practical and specialized training to better understand cocoa and chocolate, master techniques, develop your own criteria, and apply all that knowledge in a creative and professional way.
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I create and share new ways of working with chocolate through signature desserts, demonstrations, events, and personalized experiences for companies, schools, professionals, and individuals.
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