Chocolate Knowledge Hub

Want to know the history and Bean to Bar chocolates of Negro Doce?

Check out here how chocolate maker, Ana Ruzzarin, built her trajectory in the chocolate world and conquered Brazilian, American, and European palates!

Ana Ruzzarin worked as a physical educator for many years, until finding Bean to Bar chocolate, which made her change profession.

Studious, attentive to trends in the gastronomy market, always allied to health, she saw in chocolate a possibility to bring to the market a product rich in nutrients and Brazilian flavors, also being able to collaborate in the construction of a sustainable production chain.

She graduated in 2017 from Castelli School of Chocolatry, is expertise by the Chocolate Academy, which is based in 15 countries, and attended Spanish and Swiss chocolate schools.

Today, chocolate maker and owner of Negro Doce, of Bean to Bar chocolates, in Caxias do Sul (RS), whose chocolates have already won several awards: Bronze at the International World Awards, 2023, coffee brittle, GOLD at the Americas International Awards, caramel crush 2021, gold The Chocolate Alliance Awards 2020 (inclusions category with her 55% Cocoa with Tonka Bean), bronze and silver at the Bean to Bar Brasil award 2018-2019 in the dark chocolate category (70% to 80% cocoa) and at the Academy of Chocolate 2019,2020,2021,2023, with her 45% milk chocolate, 50% coconut milk, white, coconut flakes and 70% Brazil blend.

She is also chocolate maker for the brand Cacau com Cor, from Linhares (ES), Charlie Brownie; teacher at Castelli and consultant in Switzerland, in chocolate production.

Wow! There is proof that chocolate opens many doors! There are countless possibilities for action. The secret? In the words of chocolate maker Ana: Patience and Caprice!

Ah! And she has been preparing the next generations! Always close by, tasting her nibs and chocolates, her mascots: grandchildren, Catarina, Antônia, and Will! Who already know how to enjoy good chocolate and inspire grandma in new creations!

We greatly admire your trajectory and are grateful and happy to be part of it, Ana!

@negrodocechocolates

#chocolate #beantobar #cocoa #chocolatemaker #chocolatier #professionaltraininginchocolatry