Peruvian cocoa: a recipe for success! The world’s finest master chocolatiers took part in the VIII Hall of Cocoa and Chocolate 2017 at the Lima Convention Center. Renowned international chefs from Germany, Austria, Japan, the Netherlands, Belgium, the United States and Canada attended the event. This edition also featured Peruvian exhibitors, who sought to promote Peruvian superfoods as fruits of the extensive diversity of the Amazon rainforest.
The event was attended by more than 40 experts, including Andy Vorbush, Dan Watje, Thomas Scheihofer, Susumu Koyama, Jan Shubert, David Menkes, Tom Hanlon-Wilde, Maxime Simard and Elfi Maldonado. These master chocolatiers visited our country to join in promoting this exquisite and versatile superfood with strong nutritional, therapeutic and cosmetic properties.
Gold for Peruvian cocoa
Elfi Maldonado and Maxime Simard, the founders of the Canadian “bean to bar” chocolate maker Qantu, were awarded gold and silver medals, respectively, for their bars at the ninth Academy of Chocolate Awards in 2017. These bars were prepared with cocoa cultivated in Piura and Ayacucho.
Master chocolatiers and pastry chefs gave live demonstrations and talks at the event. They also served as panelists, qualifying judges and tasters. Many had won international awards for preparing their exquisite chocolates using Peruvian cocoa.
The Hall of Cocoa and Chocolate featured tastings, fashion shows, children’s programming and a thematic forest where attendees learned more about the importance of this superfood.
