Cuban cocoa is exceptional, with unique nuances, aromas, and flavors that make this product one of a kind, says Carlos Luis Menéndez Jorge, who has been dedicated for some time to the study and processing of this national raw material, which he considers the best option for making universally liked chocolate.
La Chocolatera by D’Carlie is located at the entrance of Club Havana, in the capitals popular 5th Avenue.
His venture focuses on the artisanal production of chocolates, confections, and sweets, which he offers in his own store.
“Artisanal fine chocolate is handled with specific terms; our products are of origin, and their origin is proudly Cuba,” said the young entrepreneur and scholar to CubaPLUS Magazine, through whose veins “chocolate runs.”
He did not choose this path; rather, chocolate chose him. And it’s no wonder, besides his personal inclination, his mother is Dr. María Cristina Jorge Cabrera, a prominent researcher in the food industry and founding director of the Latin American and Caribbean School of Chocolate, Pastry, and Confectionery, created in Havana in 2001.
La Chocolatera, which is already five years old, aims to promote knowledge and create a culture of fine author chocolates, along with other cocoa derivatives.
Among its projects are to expand its presence in the tourist hub of Varadero, alongside the PALCO Business Group, and to open another store on Marea Alta Boulevard, on 3rd and 70th in Havana.
But very importantly: “We also have about 14 varieties of the best Cuban cocoa trees growing, developed by national research centers and meticulously selected by experts of cocoa and chocolate in our country.”
Menéndez Jorge’s passion is to reach more people, ignite the spark, promote cocoa planting, develop production processes, and encourage artisanal fine chocolate in the country, for which this Caribbean archipelago has shown to have enviable conditions.
5th Avenue and 188th Street,
Flores, Playa, Havana, Cuba.
@dcarliechocolate
La ChocolateraCuba
(+53) 5679 8078
www.DCarlieChocolates.com
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