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Both events bring together managers of hotels, restaurants and palates; food and beverage retailers, chefs, bartenders, sommeliers, public relations industry, as well as intellectuals, historians and personalities of culture and society, as well as cocoa producers, researchers, chocolatiers and pastry chefs around eight countries, which include Venezuela, Mexico, France, Belgium and for the first time the United States, to discuss and examine this product since its discovery until their introduction by the Spaniards in Cuba, its uses and forms of modern development.
Specialists of the Latin American School of Chocolate and Pastry will present a chocolate one hundred percent Cuban with its characteristics and distinctive elements.