In professional pastry, every element matters. Flavor, texture, temperature, and technique must work together to create balance. MANABÍ brings together three components: a light tahini cream made with Atacames Chocolate, a gluten-free cake featuring Fortaleza Chocolate, and a crisp caramel sesame...

This recipe was created as part of a workshop in the Cacao and Chocolate Summit 2024 by one of the most renounce chocolatiers in Ecuador Santiago Cuevas.We are just beyond proud of being able to share this not just to the attendees but to the whole community that Conexión Chocolate represents. ...

Enjoy this indulgent dark chocolate mousse made with the finest Esmeralda, 70% sustainable, and direct-trade chocolate from the unique origin of Esmeraldas, Ecuador. Each bite boasts an intense chocolate flavor and a silky-smooth, melt-in-your-mouth texture.​​​​​​​​​​​​​​​​

     Spring is around the corner, how will you receive Easter? Today, we are using the seeding method to temper chocolate. As chef, I think this is the best method to use when working at home.      Not only will these cocoa butter shells impress your palate, but it can be the perfect Easter gift ...

Created by Conexión Maker Chef Anne Boulley Surprise your Valentine this year with a thoughtful and personalized treat sure to satisfy their sweet tooth. We invite you to make the most delightful chocolate bonbons using our Atacames 33% sustainable couverture, an ideal milk chocolate couverture t...

Created by Conexión Maker Chef Anne Boulley Hot Chocolate season is definitely upon us, and we want you extra ready this year! Expert chocolatier, Conexión Chocolate Ambassador, and creative chocolate artist + educator Anne Boulley aka Artisanne (@Artisanne_Chocolatier) offers up this gem of a ho...