This fungus, detected in several cocoa plantations in Barlovento, is one of the worst enemies of this fruit.
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¡Descubre estos helados hechos con puro cacao venezolano!
Heladerías en Venezuela, España y Alemania deleitan a su clientela con este dulce postre elaborado con el mejor cacao de nuestro...
Sweeten your table with these brownie cookies with chocolate chips
Try a different way of enjoying chocolate at home with this delicious recipe that you will surely love
Get to know Rubí chocolate, the fourth type in the world
It is made with Rubí cocoa, a variety that is produced in Ecuador, Brazil and the Ivory Coast, which gives it its pink color.
CacaoLab and Grillo Art brought Ávila to a tablet
This chocolate house teamed up with the visual artist Juan Carlos Granadillo to give the Waraira Repano the shape of a bar of...
Magnum brought out in Ecuador the palette with Rubí cocoa chocolate
His well-known recipe with almonds was changed from the traditional milk chocolate to rosé, made with Rubí cocoa.
Prepare some delicious dark chocolate truffles
This recipe, taken from Savoy's book Chocolate for All, is as delicious as it is easy to make at home.
Chocolate shops from Caracas present their Easter Eggs
The chocolate makers Kocholatte, Cacao Lab, Sander, Le Toucan Doux and La Praline exhibit their original Eggs on their social networks...
This Catalan chocolate house describes the taste of this chocolate bar from its Origin line as having an intense taste of cocoa with an aroma and soft nuances of wood.
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Also known as a shake or milkshake, this drink, very famous in the United States, but created in Barcelona, Spain, is the result of beating ice cream or milk with other ingredients.
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More and more chocolate brands produced in Venezuela think about the health and care of the figure of Venezuelans.
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His father, who was a merchant, gave him some sacks of these valuable seeds to pay for his trip to Spain and join the Royal Army.
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This is a special edition that this chocolate house, with a presence in Mérida and Caracas, designed together with the visual artist Juan Carlos Granadillo.
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This Belgian chocolate house describes this variety of Venezuelan Creole cocoa as the rarest and most expensive, and highlights that its post-harvesting process is the same as it was 400 years ago.
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This mixture of ingredients will take you, with its aroma and flavor, to the most traditional corners of gastronomic Caracas.
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More and more Venezuelan and foreign gourmet chocolatiers are adding this sweet and sour combination to their lines of flavors.
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This family of Corsican origin, which has grown cocoa in Venezuela for export since 1827, has won at least three dozen awards for its gourmet chocolate bars, from the tree to the bar, which it has been producing since 2009 in the country.
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