The agricultural communities of regions such as Vinces, Pacto, and Tucurucha are the starting point of a work to enhance the entire production chain carried out by República del Cacao and that we were able to verify firsthand.
Paulina Borowicz Hardeman : “The trends in decorating cakes and desserts are often the same as those in fashion and architecture”October 6, 2022 | sogoodmag
The Barbara Decor brand has just launched its catalog number 6 which presents more than 50 new chocolate decoration designs.
The chocolate company integrates its different work on sustainability and collaboration with the communities of origin in a report reflecting the results obtained in each of the aspects addressed
The pastry chef will help to respond to an evolving fine dining scene
The company launches an Instagram competition for chefs, pastry chefs, ice cream makers, and mixologists, valid until May 27.
This year Grupo Nutresa, to which Cordillera belongs, has presented a superior performance in twelve sustainable practices.
It will work 100% with renewable electricity, so it will be completely free of fossil fuels and it will get 90% of its water from the rain.
A tool with which to develop a sensory profile for each purée that in turn serves to promote the creativity of professionals in pastry, ice cream, chocolate, and cuisine.
The company has been included as a success story on the global One Planet platform.