VALENTINE'S DAY ARTICLE FROM GEORGE BROWN COLLEGE
Peruvian cacao to the world
We are Diego and Fiorella, a married couple of pastry chefs and now business partners. This small business project idea started a couple of years ago in Lima. Peru has one of the most delicious varieties of cocoa beans in the world, The Peruvian cacao has won many International awards in the past year's thanks to the amazing flavor profiles that differentiate from each other depending on the region that the cocoa pods have grown and their variety. The climate, soil, and terroir of the different Peruvian regions play an important role in their flavours and fruity notes. Some of the biggest chocolate manufacturers in the world have an eye on Peruvian cocoa beans and have already started to produce chocolate from cocoa beans exported from Peru, especially from San Martin Region, Cuzco and Piura Valley. See more information in...
FROM CHOCOLATE LOVERS TO CHOCOLATE LOVERS
Fair-trade certified chocolate from Peru is now in Toronto
Our passion at Chocovalley is to use high-quality, sometimes imported, and some locally sourced ingredients to create creations that showcase all of our creativity and art. The majority of our bonbons are proudly made with Peruvian fair-trade certified chocolate, but we also produce our own chocolate in limited amounts for special products. We cordially encouraged you to try all of our lovingly and passionately crafted masterpieces.
Proud to be
George Brown College Alumni
After achieving a position as an Executive Pastry Chef in Hyatt Centric San Isidro, Peru. Diego furthered his education in 2021 and earned an honors diploma in 2022 from the Culinary Management program.
"'At George Brown College, I have been taught important courses that are valuable while starting a business, sustainability, fair trade, cost control, marketing, menu planning, and business entrepreneur and menu management.''
Diego M.
CHOCOLATE IS THE WAY
A highly satisfying art, with precision and love in every piece crafted.
After working for more than a decade in five-star hotels and 5-diamond awarded hotels in Peru and The U.S. Diego enrolled to a Master Chocolatier Program at Escola de Pastisseria del Gremi de Barcelona in 2019, leaded by Chef Oliver Ferneandez and Chef Saray Ruiz, which helped him to master all the modern techniques and learned the bean-to-bar concept and all the processes involved.
Fiorella focused on working for fine-dining restaurants around the globe and has taken the role of graphic design and marketing of our business. All the art behind our designs is thanks to her amazing skills.