CACAOTECA
In 2014, while working for the UNESCO in Paris, Coral got to taste a delicious chocolate. When she asked where it was from, she was astonished to discover that it was from her own country, the Dominican Republic. She realized that although Dominican cacao is considered by many the best in the world, something was missing: exceptional chocolate made from Dominican beans in the Dominican Republic, distributed locally for the Dominicans to enjoy.
She and her Canadian husband Edouard decided to learn everything they could about chocolate in France, before moving to Santo Domingo. Their ambition was to promote the fruits of the local agriculture and their potential markets, and educate the public about the Dominican “terroir” and “savoir-faire”.
After many tests and trials, Cacaoteca was created in July 2016. This name is an homage to La Cafeotheque, the first shop to sell fine coffee in Paris, where Coral worked. They are lucky to call partners Sagreth and Fabio (Coral’s sister and her husband), and Danielo Vestri, an expert Italian chocolatier, who shares his knowledge in everything delicious with us.
Three years later, they are distributed in more than 100 shops in Dominican Republic. They are starting to look beyond the shorelines of the island and to explore international opportunities.
The factory is located in Gascue, in the heart of Santo Domingo. Here they roast, grind, mix, mold and pack our chocolate by hand. A small line of production allows to test batches of chocolates and weird flavors, to roast cacao according to its terroir and flavor profile and to produce the freshest chocolate on demand to be delivered all around the island, and the world.